Ruby red cranberry sauce is an essential part of any Thanksgiving meal. Not only does its color shine in the sea of browns and beiges of such side dishes as stuffing and mashed potatoes, but its sweet-tart flavor offsets the richness of roast turkey, macaroni and cheese and buttery yams.
If you’re not going the canned route, we have some suggestions for how to turn fresh or frozen cranberries into a fun or fancy sauce. There are a couple of homemade jellied options, for those who like a wobbly texture. For something more tart than sweet, consider a cranberry relish (which would be just as good after the feast in leftover turkey sandwiches). Add chipotle chiles for a kick of heat. Or stir in fruit, wine or spirits for a sweet but intriguing spin on the classic sauce.
And don’t limit your cranberry options to sauce, either. Their bright flavor is a standout in pies, tarts, crisps, cakes, tassies and even cocktails. For more ideas, check out our Recipes archive.
Cranberry Sauce With Cardamom and Brown Sugar
Pictured above. Brown sugar and cardamom add warmth to this sauce, while orange juice adds brightness. Bonus: It requires just five ingredients and about 15 minutes of your time. Get the recipe.
Fresh Cranberry, Apple and Orange Relish
Based on a 1951 Post recipe, this cranberry sauce alternative comes together in minutes thanks to the food processor. The relish is left uncooked so that its bright, fresh flavors can cut through the richness of the other typical Thanksgiving dishes. Get the recipe.
Red Wine Cranberry Sauce
Red wine adds depth and a touch of sweetness to fresh cranberries in this lightly stewed sauce. You can also toss in a cinnamon stick and/or tangerine peel if you’d like to make it more aromatic. In place of wine, try pomegranate juice. Get the recipe.
Chipotle Cranberry Barbecue Sauce
This cranberry sauce gets a savory shot of heat thanks to the addition of chipotle chiles in adobo. For a milder flavor, use fewer chiles. Get the recipe.
Cranberry Sauce Mold
This cranberry mold is an extra wiggly rendition of gelled-style cranberry sauce, with added texture and flavor from apples, walnuts and pineapple. Make it in a Bundt pan for a wreath-like presentation. Get the recipe.
Jellied Cranberry Sauce
If cranberry sauce in a can is your jam, this recipe will bring back those nostalgic feelings — without being nearly as sweet. Get the recipe.
Tart Cranberry Relish
Fresh orange, gooseberries and a splash of Grand Marnier or cherry liqueur give this no-cook relish extra pops of flavor, and the coarse texture, boosted by ground pine nuts, is a nice change-up from the typical cranberry sauce. Get the recipe.
Cuban-Style Cranberry Sauce
Add some depth to your plate with this succulent sauce, which gets its edge from orange juice, allspice, lime zest and cocoa powder. Get the recipe.
Bourbon Cranberry Sauce
Cranberries go surprisingly well with bourbon in this sauce, which is extra thick and jammy. It’s great with turkey but just as good with toast the next morning. Get the recipe.
Cranberry Relish
Three ingredients, no cooking and about five minutes of work. Sign us up for this classic relish from “The Joy of Cooking.” Make it ahead to let the flavors meld in the fridge for a few days before your feast. Get the recipe.
Cranberry Tangerine Sauce
Cranberries, tangerine juice and diced tangerine peel give this sauce lots of brightness and texture. Try it with any citrus for your own spin. Get the recipe.
The post Our best cranberry sauce recipes to shine through holiday feasts appeared first on Washington Post.
