Cranberry chutney to go with turkey, cranberry sauce for many things Essay

Crimson cranberries make the base of these two sweet but tart sauces.
The first is a thick chutney with the surprising juicy touch of whole
grapes. The second is a liqueur-laced sauce finished with fresh orange
segments.



Although both go well with meats and poultry, the orange-flavored
sauce is also delicious as an ice cream topping.

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Make the sauces to serve with turkey or store in the freezer, ready
to give as Christmas gifts. Cranberry and Green Grape Chutney



In a 4- to 5-quart pan, combine 6 cups (2 bags, 12 oz. each)
cranberries; 2 cups sugar; 1-1/2 cups water; 1 cup (8 oz.) dried
apricots, quartered; 1 cup sliced celery; 1 small onion, cut into
1/2-inch pieces; 1 stick cinnamon, 3 inches long; 1/2 teaspoon ground
allspice; and 1/4 teaspoon each ground cloves and salt.



Bring to a boil over high heat. Reduce heat to medium and boil
gently, stirring often, until cranberries soften and begin to pop, 5 to
8 minutes. Add 2 small unpeeled red apples, cored and cut into 1/2-inch
cubes; 1-1/2 cups seedless green grapes; and 1/2 cup coarsely chopped
cashews (optional). Cook, stirring just until mixture is hot
throughout. Remove cinnamon stick. Cover and refrigerate chutney up to
3 days; freeze to store longer. Serve cool. Makes about 8 cups.
Spirited Cranberry Orange Sauce



In a 4- to 5-quart pan, combine 6 cups (2 bags, 12 oz. each)
cranberries, 1-1/2 cups sugar, 1 cup orange juice, and 3/4 cup
orange-flavored liqueur. Bring to a boil over high heat. Reduce heat
to medium and boil gently, stirring often, until cranberries soften and
begin to form a slightly thickened sauce, 8 to 10 minutes; remove from
heat. Cover and refrigerate as long as 3 days. Freeze to store longer.



To serve, use a knife to cut skin and membrane from 4 large
oranges. Cut and lift out orange segments between membrane. Add orange
sections to cranberry sauce (thawed if frozen); stir gently to blend.
Serve cool. Makes about 6 cups.

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