Cranberries: a sauce and a relish

Unable to choose between a cooked cranberry sauce and a raw cranberry relish, I think I will make both.

Here is the recipe to my favorite cranberry sauce made with caramelized onions. It's good with cheese if you have leftovers.

I want to try something new so I plan to make this recipe from Susan Stanberg on NPR. I like raw cranberry and I love horseradish. I can't quite imagine how it will turn out, so we'll see. I'm not entirely sure my guests will like it because horseradish is one of those things people either love or vehemently loathe.

I am fixing a roasted turkey that I'll cover in a cheese cloth soaked in garlic, orange juice, orange rind, bay and maybe some brandy. I'll remove the cheese cloth for the last hour so the skin will get crispy.

I'm hungry just thinking of it.

Cranberry-onion confit

I made this recipe for Thanksgiving because I thought the standard cranberry sauce was a bit boring. The caramelized onions and wine really make these cranberries special. It makes about three cups which is a lot. I ate the leftovers with goat cheese on crackers. It would also be delicious spread over cream cheese.

Cranberry-onion confit from The Best Recipes:

6 T. unsalted butter
4 large onions thinly sliced (about 7 cups)
1/2 c. sugar
2 c. whole cranberries, picked through
1 c. red wine
1/4 c. red wine vinegar
3 T. grenadine (optional)
1t. salt

Melt the butter in a non-reactive pan or dutch oven over medium heat. Add onions and cook until the onions are very soft, about 30 minutes on medium low heat. Turn up heat to medium high and add sugar. Cook, stirring often, until the onions are golden brown and caramelized, about 15 minutes.

Add remaining ingredients and bring to a boil. Simmer, partially covered, until most of the liquid is absorbed and mixture has a jam-like consistency, about 25 minutes. Serve warm or at room temperature.