Mom Parsons' cranberries
Total time: 15 minutes, plus 1 to 3 days chilling time
3 allspice berries
2 (3-inch) cinnamon sticks
1 1/2 cups sugar
3/4 cup water
1 (12-ounce) bag fresh cranberries
Grated zest of 1 orange
1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes. Add the cranberries and cook just until they begin to pop, about 5 minutes.
2. Remove the pan from the heat, add the grated orange zest and cool. Refrigerate 1 to 3 days before serving. Remove the spice sachet before serving. This makes about 2½ cups cranberries.
EACH ¼ CUP SERVING: 134 calories; 0 protein; 35 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 32 grams sugar; 1 mg sodium.
Mom Parsons' cranberries: Bring 3/4 cup water, 11/2 cups sugar, 3 cloves, 3 allspice berries and 2 sticks of cinnamon to a boil in a saucepan and cook until the sugar dissolves. Add a 12-ounce bag of cranberries and cook just until they begin to pop. Remove from the heat and add the zest of 1 orange. Refrigerate 3 days to ripen flavors.
Cranberry-tangerine relish: Grind a 12-ounce bag of cranberries with segments of one tangerine, 1 tablespoon tangerine zest, 1/2 cup sugar and 1/2 teaspoon five-spice powder to make a coarse texture.
Cranberry-apple-toasted almond relish: Grind a 12-ounce bag of cranberries with seeds of half of 1 vanilla bean and 1/2 cup brown sugar to make a coarse texture. Remove to a bowl and do the same with 1 peeled, cored apple and 1/2 cup slivered toasted almonds. Stir to combine.
Cranberry, jalapeño and red onion relish: Grind a 12-ounce bag of cranberries with 1 tablespoon minced, seeded jalapeño, 1/4 cup honey, 1 teaspoon lime zest and 1 tablespoon lime juice. Stir in 1/4 cup finely diced red onion and salt to taste.
Cranberry-lemon relish: Grind a 12-ounce bag of cranberries with the zest of 1 lemon. Stir in 1 cup sugar and 1/2 cup chopped dried figs.