Creative Cranberry Sauce Ideas

Cranberries are a ubiquitous fall fruit. They're gorgeous red berries that don't taste good in their raw form, but cooked into a sauce and paired with either sweet or savory ingredients they add color, pizzaz and their unique tart flavor.

I always pick up a couple of extra bags of cranberries every time I shop during cranberry season. They freeze really well and then I can enjoy them throughout the year. I use them just like I would any other frozen berry. When I make muffins, scones, pancakes or other baked goods I just stir the frozen berries straight into the flour and mix the batter together.

Homemade cranberry sauce is easy and I always make a big batch to keep on hand. It keeps well in the refrigerator (or freezer) and you can use it as a base for other sauces. First cook raw cranberries in water with a small amount of sugar and the zest and juice of a lemon. The basic proportion is approximately two bags of cranberries to 1 cup of water and ¼ cup of sugar. You can always add more sugar to taste later, but if it's too sweet you can't take it out. I like to maintain a good balance between the cranberry's tartness and the sweet sugar. Cook it down until the berries pop and taste/adjust for sweetness. Just cook it until the water is reduced and the sauce is nice and thick. If you want more complex flavor you could use apple cider or fresh orange juice instead of water. I sometimes eat the sauce warm with some whipped cream or light vanilla yogurt on top for a treat.

This thick, homemade cranberry sauce is delicious stirred into savory ingredients. For example you can make a delicious spread by mixing together softened goat cheese or light cream cheese with some cranberry sauce and chopped herbs. Cranberry sauce is not only a great pairing for turkey, but you can eat it with chicken, pork and beef as well.

If you want a nice syrupy sauce for topping cheesecakes, fruit tarts, quick breads or more, try this. Puree the sauce with a food processor or blender and strain it through a food mill or a fine sieve. Stir in a tablespoon of your favorite liqueur such as Grand Marnier or Limoncello.

Not only is this a super sauce for sweet stuff, try it as a coulis for your main dishes. Before you strain the sauce heat and infuse it with some fresh or dried herbs such as rosemary and mint, a clove of garlic or shallot, and a splash of good quality balsamic vinegar. After blending and straining you have a delicious coulis you can drizzle deliciously on a savory entrée. It's also a tasty base for a vinaigrette dressing or a pan sauce.

You don't need to wait until Thanksgiving to try these cranberry sauces. They can add color and flavor to your meals all winter long.