Cranberries Two Ways

By Lunds & Byerlys

November 12, 2022

Traditional or with a twist? Whether you’re a cranberry sauce purist or you like to mix it up, Joan Donatelle – FoodE Expert at Lunds & Byerlys St. Louis Park – has two recipes that are sure to please!


Traditional


CRAN-ORANGE RELISH


This traditional recipe comes from our The Best of Byerly’s Cookbook. It’s very similar to the cranberry relish available in our Lunds & Byerlys delis.


Amount: 3 1/2 cups

Ingredients

  • 1
    large navel orange
  • 4
    cups cranberries
  • 2
    cups granulated white sugar

Directions

  1. 1

    Chop unpeeled orange (seeds removed) and cranberries in a blender or food processor; stir in sugar.

  2. 2

    Refrigerate, covered 2-3 hours before serving.

Twist


APPLE GINGER CRANBERRY SAUCE


This sauce originally appeared in Astonishing Apples by Joan Donatelle. It’s bright, bold sauce that’s brilliant in both color and flavor. Serve with roasted turkey, as a glaze on salmon or pork or in a grilled cheese sandwich.


Amount: 4 pints

Ingredients

  • 1
    16 ounce bag fresh cranberries
  • 2
    large apples, cored and chopped (4 cups)
  • 1/4
    cup water
  • 1/2
    cup sugar
  • 1/4
    cup crystalized ginger, diced
  • 1
    tablespoon fresh ginger, minced
  • 1
    small jalapeño pepper, seeded and minced
  • Kosher salt

Directions

  1. 1

    Combine cranberries, apples, water and sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst, and the apples begin to soften, about 10 minutes.

  2. 2

    Add the crystalized ginger and fresh ginger and stir. Add the jalapeño and the salt. Continue to cook, stirring for about 10 more minutes.

  3. 3

    Store in the refrigerator for up to 1 week, in the freezer for up to 4 months or canned for 1 year.

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