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Los Angeles Times

Cranberry sauces

So many ways to make one little berry. One that gets top scores around here: The recipe handed down to Food Editor Russ Parsons from his mother.

  • Recipe: Cherry-pear mostarda

    Recipe: Cherry-pear mostarda

      Total time: 25 minutes Servings: Makes a generous 1½ quarts Note: Adapted from Quinn and Karen Hatfield. Dried pears can be found in most well-stocked and gourmet markets, as well as online. Pickled mustard seeds are available at select gourmet markets and online. 6 tablespoons (¾ stick) butter...

  • Recipe: Mom Parsons' Cranberries

    Recipe: Mom Parsons' Cranberries

    With just a little extra effort, you can create a really special sauce.

  • Recipe: Cranberry-tangerine relish

    Recipe: Cranberry-tangerine relish

      Total time: 10 minutes, plus chilling time THANKSGIVING dinner without cranberries would be as forlorn as if the turkey were missing. Not only are cranberries native to the U.S., recalling that first feast of local foods, but you need that tart-sweet flavor to punctuate all that richness. Cranberry...

  • Recipe: Ruby Port cranberry sauce

    Recipe: Ruby Port cranberry sauce

      Total time: 20 minutes plus cooling time Servings: About 2 cups Note: From Donna Deane 1 1/2 cups ruby Port 3/4 cup sugar 3 cloves 1/2 stick cinnamon 3 allspice berries 4 black peppercorns 2-inch-by- 1/2 -inch strip of orange peel 1 (12 ounce) package cranberries, washed 1. In a medium saucepan,...

  • Recipe: My Father's Cranberry sauce

    Recipe: My Father's Cranberry sauce

      Total time: 25 minutes, plus 2 hours chilling Servings: Makes 6 cups Note: From Lydia Shire 2 cinnamon sticks 30 whole cloves 8 whole allspice 3 cups water 3 (12-ounce) bags cranberries 3 cups sugar 1. Place the cinnamon sticks, cloves and allspice in a cheesecloth bag and tie it shut. 2. In...