Has anyone got an easy recipe for cranberry and lime sauce?????

[woodchip]

We were out shopping this morning and got some sell by date cranberries and limes, as they looked ok.

We always make our own cranberry sauce to go with turkey at Christmas, but on seeing the limes at 10p each, got half a dozen of them as well.

Knowing that cranberries are a food staple in the USA around Thanksgiving and Christmas, we thought someone might have a good idea ;-)

 

[raybonz]

We were out shopping this morning and got some sell by date cranberries and limes, as they looked ok.

We always make our own cranberry sauce to go with turkey at Christmas, but on seeing the limes at 10p each, got half a dozen of them as well.

Knowing that cranberries are a food staple in the USA around Thanksgiving and Christmas, we thought someone might have a good idea ;-)

I am surrounded by cranberries and rarely eat them ..

http://www.oceanspray.com/Kitchen/Ocean-Spray-Recipes.aspx

Ray

 

[snowleopard]

Sounds positively puckery-tart to me. I've never heard of cranberry-and-lime; I always use an orange. That having been said, here's my approach: chop up cranberries in blender or food processor, throw in some washed orange peel, sweeten a bit, then throw in the remainder of the orange. Add orange juice until the texture meets with your approval, put in a covered container and stick it in the frig for a few days. I'd experiment with this, just substitute lime. Cannot stand that canned jelled stuff that is called cranberry sauce. I've also cooked the berries first in a tiny amount of water, until the berries blow up. Now prefer the taste of raw berries that have marinated in the citrus juice for awhile.

I found an amazing taste combo this year for my Thanksgiving leftovers. I sliced breast meat, and served with cranberry sauce, wasabi sauce, and mayo (condiments separate for dipping, not mixed together). It was so good I ended up making another batch of cranberry sauce.

Also, I wouldn't hesitate to throw the cranberries in the freezer if you have extra bags.

You can make wonderful cranberry juice just by boiling the berries and sweetening them.

 

[raybonz]

Sounds positively puckery-tart to me. I've never heard of cranberry-and-lime; I always use an orange. That having been said, here's my approach: chop up cranberries in blender or food processor, throw in some washed orange peel, sweeten a bit, then throw in the remainder of the orange. Add orange juice until the texture meets with your approval, put in a covered container and stick it in the frig for a few days. I'd experiment with this, just substitute lime. Cannot stand that canned jelled stuff that is called cranberry sauce. I've also cooked the berries first in a tiny amount of water, until the berries blow up. Now prefer the taste of raw berries that have marinated in the citrus juice for awhile.

I found an amazing taste combo this year for my Thanksgiving leftovers. I sliced breast meat, and served with cranberry sauce, wasabi sauce, and mayo (condiments separate for dipping, not mixed together). It was so good I ended up making another batch of cranberry sauce.

Also, I wouldn't hesitate to throw the cranberries in the freezer if you have extra bags.

You can make wonderful cranberry juice just by boiling the berries and sweetening them.

LOL I was thinking that would make just about anything pucker up! My wife makes homemade cranberry sauces and has used orange and that is actually pretty good but never limes.. Generally anything sweet would probably work better with cranberries..

Ray

 

[woodchip]

Well, I taken your advice and frozen 2 pounds, and have dug about and found this recipe to use a lime or two:

http://www.scrumptiousphotography.com/2008/12/cranberry-lime-sauce-thanksgiving.html#cranberryRecipe

I added a bit of extra sugar to be on the safe side (not a mouth puckering fan here) and it's looking interesting.

A lot more interesting than shop cranberry sauce which lacks taste, lacks cranberries, and lacks much texture ;-)