Three Cranberry Sauces!

 Field Goods Kitchen Epsode 5

Cranberries Cranberries Cranberries!

Here are three different cranberry relishes that add brightness, color and flavor to your thanksgiving table, or anytime! 

NOTE: In Any of these recipes you can use fresh or frozen cranberries. If using frozen, place them in a colander and run cool water on them  to remove any ice crystals. Drain well. 

Three different cranberry sauces made with goodies delivered from Field Goods

Cranberry-Balsamic Compote
This sweet and sour relish is my family’s favorite. The maple and balsamic tame the cranberries just enough, while the chunky texture is delicious with everything on that Thanksgiving plate, from turkey and stuffing to sweet potatoes and brussels sprouts 

2 tablespoons butter

1 cup pearl onions, peeled (or small diced onions)

1 12 oz bag cranberries

1 cup dried cranberries or raisins

1/2 cup brown sugar

½ cup maple syrup

1/4 cup balsamic vinegar

1/4 cup red wine

1/2 cup water

1 tablespoon fresh rosemary, minced

1 teaspoon salt

black pepper to taste

Cranberries, sweet onions, balsamic maple syrup and rosemary will make this the star of your table!



1. Saute the onions in butter until just golden around the edges. Season with salt and pepper.

Add the brown sugar, maple syrup, balsamic, red wine and water and bring to medium boil.

Stir in the cranberries, dried cranberries and rosemary

Cook at medium heat for about 15- minutes, until it all begins to caramelize. 

Stir, remove from heat and allow to cool before serving. Stays fresh, refrigerated and covered for up to two weeks. 


Cranberry-Apple Chutney

This is a nice seasonal twist for you 2020 cranberries and beyond. This is also great on sandwiches! Just saying. The jalapeno is optional, but, man, it's so good.


1 12 ounce bag cranberries

2 tart apples, peeled and finely diced

1/2 medium jalapeño, split lengthwise, not cut up

2/3 cup packed light brown sugar

Zest of one orange

½ cup apple cider

6 tablespoons apple cider vinegar

generous pinch  ground cinnamon

generous ground dried ginger

scant pinch ground cloves

pinch salt

All of the flavors of fall in one great chutney! Eat this anytime!

Mix all the ingredients together in a large saucepan.

Cook over medium-high heat, stirring frequently, until the cranberries pop and begin to break down and release their juices, and the apple pieces are cooked through,  about 10 minutes or so. Remove the jalapeño beforer serving, or if your family is like mine, hop it up and fold it in to the sauce

Remove from heat and cool before serving



Basic Home Made Cranberry Sauce

This is not going to hold that “can” shape but … it’s really good! You can make it smooth by pureeing once it’s cooled a bit. It’s a simple family favorite.


1 c. sugar

1 c. water

1 (12-oz.) package fresh cranberries

3 tbls apricot jam (or orange marmalade if you wanns get fancy)

Pinch of salt


Skip the can! This is too easy! 


  • In a small saucepan over low heat, combine jam, sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.

  • Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

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