Cranberry creations: Express yourself with these easy sauces

Published 2:59 pm Tuesday, November 11, 2008

Making cranberry sauce is almost ridiculously easy.

The traditional stovetop method involves nothing more than combining a 12-ounce bag of cranberries with 1 cup each of sugar and water in a medium saucepan. Bring it to a boil, then simmer for about 10 minutes, or until the cranberries burst.

Then, just chill it and eat it. It really is that easy. And it really is so much better than canned.

It also takes little additional effort to add other flavors. For example, for a spicy pepper cranberry sauce add up to three seeded and diced jalapenos before cooking. For a smokier version, use 1 teaspoon of ground canned chipotle peppers.

You could substitute orange juice for the water and add a few teaspoons of grated orange zest. Another option that will give you a similar flavor is to add a few tablespoons of orange or grapefruit marmalade.

Apples and pears make a nice addition to cranberry sauce and turn it into more of a compote. Before cooking, add 3 peeled and diced pears or apples to the cranberry mixture along with 1 teaspoon of minced fresh ginger and 1/2 teaspoon of ground cinnamon.

Of course, if you’re feeling truly adventurous, you can skip the cranberries altogether and make a different fruit sauce.

Try this sweet and salty sauce of dried plums and olives simmered in chicken broth, white wine and red wine vinegar. A trio of oregano, thyme and parsley add a heady herbal aroma to this sauce, which goes as well with roasted pork or chicken as it does with turkey.

OLIVE AND DRIED PLUM COMPOTE

11/2cups dry white wine

1141/2-ounce can chicken broth

3/4cup red wine vinegar

2cups pitted dried plums

1cup oil-packed green olives, pitted

1/2cup packed light brown sugar

2tablespoons minced garlic

1teaspoon dried oregano

1teaspoon dried thyme

1/3cup chopped fresh parsley

In a medium saucepan over medium-high heat, combine the wine, chicken broth and vinegar, then bring to a boil.

Stir in the dried plums, olives, brown sugar, garlic, oregano and thyme. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 1 hour.

Remove the sauce from heat and let cool slightly. Stir in the parsley.

Makes 4 cups.

CRANBERRY-APRICOT SAUCE

112-ounce bag fresh or frozen cranberries

1cup chopped dried apricots

3/4cup honey

1/2cup orange juice

1/2cup water

3tablespoons brandy (optional)

1/2teaspoon grated orange zest

In a medium saucepan, combine the cranberries, apricots, honey, orange juice and water. Set the pan over medium heat and bring to a simmer, stirring constantly.

Reduce the heat to low, cover the pan and cook until the cranberries are tender, 6 to 8 minutes. Remove the pan from heat and stir in the brandy (if using) and orange zest. Let cool to room temperature before serving, or cover and refrigerate.

Makes 4 cups

FAST SPICED CRANBERRY SAUCE

112-ounce bag fresh cranberries

3/4cup sugar

1/2cup water

1/4teaspoon cardamom

1/4teaspoon cinnamon

1/4teaspoon ginger

In a large microwave-safe bowl with a cover, combine all the ingredients. Cover and microwave on high for 7 minutes.

Uncover the bowl and stir thoroughly. Replace the cover and microwave on high for another 3 minutes. Allow to cool slightly. Serve warm or cover and refrigerate to chill.

Makes 3 cups.