Page 2: Nightline's Cranberry Recipes

Barefoot Contessa's Cranberry Fruit ConserveYield: 4 cupsThis is a variation of Ina Garten's favorite Craig Claiborne recipe from The New York Times Cookbook. For the holidays at Barefoot Contessa, Garten's Easthampton, N.Y. specialty food store, it is offered with or without nuts. Gasrten says almost everyone orders the preserve, and says it's also great in turkey sandwiches all winter long.1 12-ouce bag of fresh cranberries, cleaned1-3/4 cups sugar1 Granny Smith apple, peeled, cored, and choppedgrated zest and juice of one orangegrated zest and juice of one lemon3/4 cups raisins3/4 cup chopped walnuts or pecansCook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, until the skins pop open. Add the apple, zests, and the juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Cool and serve chilled.Note: This recipe appears in Ina Garten's Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun, Clarkson Potter Publishers (2002).Homemade Jellied Cranberry SauceYields: 1 cupOCEAN SPRAY cranberries1 cup sugar1 cup water1 12-ounce package Ocean Spray Fresh or Frozen CranberriesCombine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.OCEAN SPRAY cranberries1 cup sugar1 cup water1 12-ounce package Ocean Spray Fresh or Frozen Cranberries, rinsed and drainedCombine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boilFrom the Ocean - - Spray Test Kitchen.Bobby Flay's Cranberry-Tangerine RelishYields: 6-8 Servings3 tablespoons unsalted butter1 large Spanish onion, finely diced2 cloves garlic, finely chopped3 tablespoons grated fresh ginger2 cups tangerine juice1/4 cup light brown sugar1 pound cranberries2 tangerines, segmented1 tablespoon grated tangerine zestMelt butter in a medium saucepan over medium high heat. Add onions,garlic and ginger and cook until soft. Add tangerine juice - - and brown sugarand cook until boiling. Add 1/2 of the cranberries and cook until they pop.Add remaining cranberries and cook for 5 minutes. Remove from heat andadd tangerines and zest. Serve at room temperature.Courtesy of Bobby Flay.Rocco DiSpirito's Fresh Cranberry Relish1 lime, quartered1 lemon, quartered1 orange, cut into 1/6ths1 lb fresh cranberriesSugar to sweetenPut all ingredients except sugar in a food processor and finely mince. Addenough sugar to sweeten and pulse a few times. Serve.Courtesy of - - Rocco DiSpirito, chef at New York City's Union Pacific.