Crimson cranberries make the base of these two sweet but tart sauces.The first is a thick chutney with the surprising juicy touch of wholegrapes. The second is a liqueur-laced sauce finished with fresh orangesegments. Although both go well with meats and poultry, the orange-flavoredsauce is also delicious as an ice cream topping. Make the sauces to serve with turkey or store in the freezer, readyto give as Christmas gifts. Cranberry and Green Grape Chutney In a 4- to 5-quart pan, combine 6 cups (2 bags, 12 oz. each)cranberries; 2 cups sugar; 1-1/2 cups water; 1 cup (8 oz.
) driedapricots, quartered; 1 cup sliced celery; 1 small onion, cut into1/2-inch pieces; 1 stick cinnamon, 3 inches long; 1/2 teaspoon groundallspice; and 1/4 teaspoon each ground cloves and salt. Bring to a boil over high heat. Reduce heat to medium and boilgently, stirring often, until cranberries soften and begin to pop, 5 to8 minutes. Add 2 small unpeeled red apples, cored and cut into 1/2-inchcubes; 1-1/2 cups seedless green grapes; and 1/2 cup coarsely choppedcashews (optional). Cook, stirring just until mixture is hotthroughout. Remove cinnamon stick.
Cover and refrigerate chutney up to3 days; freeze to store longer. Serve cool. Makes about 8 cups.
Spirited Cranberry Orange Sauce In a 4- to 5-quart pan, combine 6 cups (2 bags, 12 oz. each)cranberries, 1-1/2 cups sugar, 1 cup orange juice, and 3/4 cuporange-flavored liqueur. Bring to a boil over high heat. Reduce heatto medium and boil gently, stirring often, until cranberries soften andbegin to form a slightly thickened sauce, 8 to 10 minutes; remove fromheat.
Cover and refrigerate as long as 3 days. Freeze to store longer. To serve, use a knife to cut skin and membrane from 4 largeoranges. Cut and lift out orange segments between membrane.
Add orangesections to cranberry sauce (thawed if frozen); stir gently to blend.Serve cool. Makes about 6 cups.