Versatile Cranberry Sauce
Makes about 3 cups. Recipe is from Southern Living magazine. Serve as a substitute for jellied cranberry sauce or as an appetizer with crackers or cream cheese or as an accompaniment to meat or poultry.
1 (12-oz.) bag fresh cranberries
1½ cups sugar
1 cup fresh orange juice
2 celery ribs, finely chopped
1 cup golden raisins
1 medium apple, peeled and chopped
1 tbl. grated orange rind
1 tsp. minced fresh mint
1 tsp. freshly grated ginger
1 cup toasted pecans or walnuts, chopped
8 ozs. cream cheese, optional for serving as appetizer
Crackers for serving as appetizer
1. Combine cranberries, sugar and orange juice in medium saucepan. Bring to a boil then reduce heat and simmer for 15 minutes.
2. Remove from heat; add chopped celery, raisins, apple and orange rind and ginger. Chill overnight.
3. When ready to serve, toss in the toasted nuts.