Cranberry sauce recipe

Colleen, no nuts Cranberry Jezebel is a Cooking Light recipe that LindaC posted many years ago.

Cranberry Jezebel

12 oz bag fresh or frozen cranberries
1 c. water
3/4 c. white sugar
1/2 c brown sugar
3 Tablespoons horseradish
1 Tablespoon Dijon mustard

Wash and pick over the berries. Put water and sugars in saucepan (large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to lukewarm then stir in horseradish and Dijon mustard. Refrigerate for a few hours at least and enjoy!

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I sub fresh squeezed orange juice for the water and reduce the white sugar to 1/2 cup. After adding the berries and letting the mix come to a boil again I cook at a low boil for 10 minutes. I only use 2 tablespoons of horseradish.

Thanks for this, Cindy. I may try it, but I'm still hoping for the recipe Sleevendog was referring to for comparison.

I could be wrong, but I'm pretty sure that's the one Sleevendog was referring to when she said, "Oh, I also made that crazy cranberry mustard horseradish nuttiness i
read in another posting, with half my cranberries....crazy good and will
be on our t-day sandwiches this afternoon."

Here's the link that was posted in a reply to the menu thread in answer to my question about the jezebel recipe - & there're a couple of extra recipes in there as well:

http://ths.gardenweb.com/discussions/2500491/help-cant-find-a-recipe

Thanks for these, I guess Sleevendog must have meant "nuttiness" as a synonym for "craziness" rather than "with nuts " :-) Will try the Jezebel I think as I don't think the older folks at our Christmas table have a taste for chillies- or one SIL either :-)

Yup. I had never heard of Jezebel. But it all makes sense now. It refers to a dish 'Jezebel' that uses , I think, apple jelly or preserves, pineapple jelly, (?), then some mustard and horseradish...the sweet and savory combo.

Right up my alley. (the cranberry version...not sure why but i can't stand pineapple in any way or form)

I made mine before googling...but used butter, shallots...soft saute, added a small diced habanero for heat...only two tbsp water and a scant, maybe a bit less 1/4 cup of my own maple syrup....enough sugar for us. Added the cranberries on a low simmer till they popped...turned off the heat but left it on the warm gas burner grates and added the rest...

I did add a full cup of horseradish but it is fresh from the garden just a few weeks ago and is mild right now. Two heaping tbsp of mustard, (and it has a kick as i make my own very spicy).

I plan to buy a few, or half dozen, bags of cranberries this week and freeze. Such a good flavor for all winter. And very cheap right now.

I found a bag in the old freezer last spring when i got the new up-right and used then in an early spring rhubarb tart.

Nuts it is. I have just a small ramekin leftover and am adding toasted chopped pecans for a 'relish' side with tonights grilled steak. (My mothers cranberry sauce always had fresh chopped celery and walnuts added after it cooled down.)

I am making a green pepper sauce but the 'relish' may be nice with the kale salad?...just using up all my fresh leftovers...and judging by the crisper drawer this will be going on for some time...

Mine had no nuts, but I did add some diced apple, just because I have so many apples this year. It was crazy good, but now I'm wishing I'd have added maple syrup! I have a good amount left for sandwiches and for just eating with a spoon.

Annie

I've just made some to freeze for Christmas and I added a liquidised clementine to the cranberries and sugar. It tastes good.

I make a cranberry raspberry jelly/preserves/ relish stuff......I call ti Razz-ma-tazz...and it's the bomb if I do say so myself!