I know there is the cranberry sauce with a kick in the recipes, but I  have two recovered alcoholics at Thanksgiving and better not take a chance...any other recipes out there?  Thanks!!

1 package cranberries

1 cup sugar

1/2 cup water

1/2 cup orange juice

teaspoon orange peel

Dump it all in a pot, bring to boiling, cover and let it simmer until all the berries pop.

This is my family's/group  favorite; I like it because it's quick, easy and no cooking!

1 package of cranberries

1 whole large orange, not peeled

one-third to one-half cup of orange juice

1 cup sugar

one-half cup (or more) pecans.

Combine all ingredients, except pecans,  in the food processor (my fp is small, so I do in batches of half a bag of berries and half an orange); maybe 20-30 seconds. Add pecans after that, or they will be ground too finely. Cooking is not necesary; people either don't notice it, or say it works just fine. It makes a kind of relish consistency.

I follow the recipe on the package, comes out great everytime!

My recipe is actually the same as Rachel's, except I add 1 tsp. of either chopped candied ginger or freshly grated ginger (whatever I have on hand). I make it every year and it's always a "must have"!

I have always followed the recipe on the Ocean spray package and my family loves it [also their cranberry relish recipe].  I became a diabetic about a year ago and so that I can still have the sauce and relish I have substituteded Splenda for sugar.  It does not effect the taste and if anything enhanfces the taste of the relish.

With Thanksgiving just passed splenda was added to the brown sugar so that the brown sugar could be cut in sweet potato toppings.

Leyba

My daughter brought this recipe with her from Layton Utah for Thanksgiving and it was a hit at our Holiday Feast!

Harlean from Arkansas

Pineapple Cranberry Salad

Makes 14 1/2 cup servings

1-20 Oz can Crushed Pineapple                 2  small packages Raspberry Jello

1-16 Oz can Whole Cranberry Sauce         1 Apple, chopped

                                    2/3 cup chopped walnuts  

Drain pineapple, reserving juice.  Add enough cold water to juice to measure 3 cups. Pour into saucepan, bring to a boil and remove from heat. Add dry Jello. Stir for 2 minutes. Stir in cranberry sauce. Pour into large bowl and refrigerate for about 1 1/2 hours until slightly thickened. Stir in pineapple, apple, and walnuts. Cool 4 hours.