Photo Slideshows

Week 21 Finalists: Best Cranberry Sauce

November 12, 2009

Slideshow 1: Best Cranberry Sauce Recipe

Gingered Cranberry Fig Chutney

Gingered Cranberry Fig Chutney by Oui, Chef

This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. It combines the elements of a great chutney (mustard seeds, spices, vinegar, sugar) with other carefully selected ingredients (among them cranberries, dried figs, fresh ginger, red pepper flakes, fresh thyme and toasted hazelnuts); the result is a sophisticated, jewel-toned "cranberry sauce" with just the right ratio of sour to sweet that's just as well-suited to roast pork or beef as it is to Thanksgiving turkey. Be careful not to cook the chutney for too long -- you want it luscious and thick, not sticky. - A&M

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Pear, Brandy and Walnut Cranberry Sauce

Pear, Brandy and Walnut Cranberry Sauce by notlazy.rustic.

In this cranberry sauce, you won't find any of the punishing tartness you get in many -- it's all silk and fragrance. The pears, which are shredded, melt into the sauce. The cranberries soften and soak up the brown sugar and cinnamon. And the brandy smoothes any wrinkles. You add a little brandy in the beginning and some more at the very end, as you stir in toasted walnuts. We've made the sauce with grated apple and it's just as delicious. We've also served it over fresh ricotta -- make sure you have some leftovers so you can try this! - A&M

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