Cranberry Sauce Two Ways

November 14, 2011

Cranberry Sauce with Pepper Jelly & Rosemary

While every year I struggle with which favorites to serve and what new things to try, this cranberry sauce has been a staple since I started making it a few years ago. Last year I was tempted to shift to a Pinot Noir-laced cranberry sauce, but at the last minute I decided not to stray from a good thing.

Those last two words should give you a hint of where I found this recipe — in one of my many Martha Stewart magazines. One of my guilty pleasures around this time of year is pulling out all of my November and December issues from years past and combing through recipes, seeing what I’ve missed or what I haven’t made and trying to decide whether it will go with this year’s theme.

But back to the cranberry sauce. This recipe creates 2 versions – one spicy, pepper-jelly-and-herb version, and a sweet-tart orange version.

Cranberry Sauce Two Ways
adapted slightly from Martha Stewart magazine
Makes 4 cups

1 pound fresh cranberries
1 cup sugar
1/2 cup freshly squeezed orange juice
Zest of 1 orange
4 oranges, segmented, pith and membranes removed
1 cup red pepper jelly
1 tablespoon fresh herbs, such as rosemary and thyme

In a medium saucepan, bring 1 cup water to a simmer. Add the cranberries, sugar, orange juice and zest. Stir until sugar is dissolved and the cranberries begin to pop, about 15 minutes.
Remove from heat. Divide relish in half, reserving half. Add orange segments to half of the cranberries. Stir to combine.
Add pepper jelly and fresh herbs to the remaining half. Stir to combine. Serve relishes in separate dishes.

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