Mango Guacamole

Recipe courtesy of wrysmyguy

INGREDIENTS

• 3 large ripe avocados
• ½ small red onion, diced
• ½ to 1 fresh serrano chile, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
• About 2 tablespoons fresh lime juice
•  1 medium ripe mango, peeled, flesh cut from the pit and diced
• Salt

DIRECTIONS

1.    Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again.  Twist the halves in opposite directions to free the pit, and pull the halves apart.  Dislodge the pit, then scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.  Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
2.    Mix in 2/3 of the diced mango.  Taste and season with salt.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – preferably for no more than a few hours.
3.    When you’re ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs.  Serve with tortilla chips, or slices of cucumber.

Cranberry Sauce

Recipe courtesy of jennypenny*

4 C (1 lb) fresh cranberries

2 C sugar

2 C orange juice

Combine cranberries, sugar and juice in saucepan.

Heat until boiling point, stirring until sugar dissolves.

Then boil rapidly until the berries pop open (about 5 mins).

Makes 1 Qt cranberry sauce

Cranberry Relish

Recipe courtesy of jennypenny*

4 C fresh cranberries

2 oranges quartered

2 C sugar

Put cranberries and oranges through the food processor, stir in sugar mix well.

Mrs. Hoggle's Stuffed Cranberry Sauce

Recipe courtesy of seafoam

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add
pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread
cream cheese mixture on 1 round and place another round on top, sandwich
style. Cut each round in half like a sandwich and place in shallow
container, covered. Keep in refrigerator until time to serve.

Homemade Whole Cranberry Sauce

Recipe courtesy of Celestevie

Ingredients

1 cup sugar

1 cup water

1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Directions:

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

Fresh Cranberry Orange Relish

Recipe courtesy of Mrs.LB705

1 (12-ounce) package fresh or frozen cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

Cranberry Salsa

Recipe courtesy of chpmnk1015

• 1 bag (12 oz) fresh or frozen cranberries (no need to thaw).
• 1 granny smith apple, peeled, cored and cut in 8ths.
• 1/2 large red pepper cut in large chunks 
• 1/2 medium red onion cut in large chunks
• 3/4 cup sugar
• 1/3 cup apple juice
• 3 tbsp fresh cilantro
• 2 Tbsp chopped pickled jalapeño pepper 
• 1 Tsp grated lime zest

Put cranberries, apple, red pepper and onion in food processor: pulse
until chopped. Transfer to a large glass bowl. Stir in remaining
ingredients until blended. Cover and refrigerate, or spoon into crocks or
jars and refrigerate.

Cranberry Orange Relish

Recipe courtesy of Benjen

• 1 cup dark or golden raisins
• 1 cup sugar
• 1 cup brown rice syrup
• 1 TB water
• 1 TB white vinegar
• 1TB fresh shredded ginger
• 2 TB orange zest
• 1 Cup of orange juice
• 6 cups (1.5 pounds of fresh cranberries)
• 1/2 cup of granny smith apples peeled and diced
• 1 cup of walnuts

1. Put the raisins in small bowl and pour boiling water over them to cover. Let stand 15 min (drain)
2. Place sugar, syrup, water and vinegar in a saucepan and melt.
3. Add the ginger, orange juice, orange zest bring to boil stirring constantly
4. Add the cranberries and cook, stirring often, until the berries just begin to pop, (about 5 min) Add the raisins, diced apples and walnuts.

Bobby Flay's Cranberry Sauce

Recipe courtesy of 3Guys&AMomma

1 pound (4 cups) fresh cranberries
1 1/2 cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed, and chopped fine
1/4 teaspoon ground cloves
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
Sprinkle ground cinnamon

Wash cranberries and set aside. Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.