Cranberry Sauce, Cranberry Chutney with Figs

Granny Risley’s Cranberry Sauce

Ingredients

• 1-3/4 cups sugar
• 1 cup water
• 1/4 cup orange juice
• 4 cups cranberries
• 2 tsp. orange zest, grated

Directions

Combine the sugar, water, and orange juice in an enamel saucepan. Bring to a boil over low heat and simmer 5 minutes. Add the cranberries and cook the mixture over moderately high heat for 4-5 minutes, or until the berries have popped. Stir in the orange zest and let cool. Cover and chill.

Cranberry Chutney with Figs

This cranberry chutney is a wonderful alternative to traditional cranberry sauce. I like to serve both of these with Roast Turkey.

Ingredients

• 2 12-oz. packages of cranberries
• 2 oranges, chopped with skins (seeds removed)
• 1/2 cup chopped red onions
• 4 Tbs. fresh ginger, julienned
• 2 sticks cinnamon, 3 inches long, broken into halves
• 1 tsp. salt
• 3 cups sugar
• 2 tsp. cayenne pepper
• 2 tsp. mustard powder
• 1/2 cup chopped walnuts or pistachios
• 1/2 cup black Mission figs, halved
• 1/4 cup dark raisins

Directions

Combine all the ingredients in an enamel pan and cook over moderate heat stirring often, until the sugar dissolves competely and the chutney comes to a boil. Continue cooking until the cranberries pop. Do not over cook or stir too much as the chutney will look unattractive. Store chutney in tightly sealed jars in the refrigerator. Keeps for six months.