At my mom’s in Las Vegas I came across two great recipes that sounded fantastic to prepare for the rest of the holiday festivities. I also found a good “re-purpose” recipe for cranberry sauce to make a meatball or egg roll dipping sauce. Yes, again Cranberries are the theme! I have some very impatient FB followers who would like these recipes so pictures will follow this weekend when I make them! Enjoy
Sweet and Sour Cranberry Dipping Sauce
- 1 pint wholeberry cranberry sauce
- 1/3 cup firmly packed light brown sugar
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 1/2 T. grated fresh ginger
- Bring 1 pint of wholeberry cranberry sauce, 1/3 cup firmly packed light brown sugar, 1/3 rice wine vinegar, 1/4 cup soy sauce, and 1 1/2 T. grated fresh ginger to a boil in a small saucepan over medium heat.
- Cook stirring ofter for 2 to 3 minutes or until cranberry sauce is melted and sugar is dissolved.
- Remove from heat and cool completely, about 30 minutes. Makes 2 cups.
Persimmon Cranberry Sauce
- 3/4 lb fresh cranberries (3 1/2 cups)
- 1/4 cup dry red wine
- 2 T. water
- 1/2 star anise
- 2.3 cup sugar
- 3 PC. firm ripe Fuyu persimmons about 1 lbs (1/4 inch dice)
- Bring cranberries, wine, water, star anise, 1/2 cup sugar to boil in a heavy saucepan for 10 minutes till cranberries start to pop, stirring occasionally. Reduce heat and simmer 5 minutes.
- Taste recipe and add the remainder of sugar if necessary. Discard star anise. Fold in persimmons and simmer for 5 more minutes while you prepare jars.
- Fill 5 half pints with recipe, remove air bubbles, and fill to 1/4" headspace.
- Wipe rims and add hot lids/rings. Process in water bath for 10 minutes at rolling boil.
Cranberry Quince Sauce
- 1 3/4 lb. quince (2 large)
- 4 cup water
Erin & Vanessa's Quince and Cranberry Sauce
- 1 1/2 cups sugar
- 3 1/2 cups fresh cranberries
- Peel quarter and core quinces, reserving peel and cores, then cut quarters into 1/4 inch pieces. Tie up peel and cores in cheesecloth.
- Bring water and sugar to a boil in a 4 quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth cundle and simmer, partilally covered, until quince is tender, about 1 1/2 hours.
- Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
- Drain mixture in a large medium mesh strainer set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes.
- Stir together syrup and cranberry mixture and bring to a boil, remove from heat.
- Ladle mixture into sterilized jars. Remove air bubbles and fill to 1/4" headspace.
- Wipe rims and add hot lid/rings. Process in water bath for 10 minutes once it returns to a rolling boil.