RECIPES: Easy takes on cranberry sauce

There is something to be said for the “splurt” sound made when dumping a can of cranberry sauce into a serving bowl. Ditto for the ridges etched in the sides of the sauce. Thanksgiving, after all, is about tradition.

But the official condiment of Turkey Day can be so much more. And without much more effort.

The easiest way is to simply follow the directions on the back of a bag of fresh cranberries, which usually involves dumping the cranberries, a somewhat scary amount of sugar and a bit of water into a saucepan and boiling until thick.

Getting more creative — and more flavorful — isn’t hard. These three quick recipes are jammed with flavor. The first, a cooked chutney-style sauce that sports warm, spicy flavors, is the easiest. The second offers a sweeter take; it’s studded with dried fruit.

Or for something a little different, try the third, a spicy uncooked cranberry salsa. The heat of the jalapeño is just enough to complement the other flavors of the meal without competing.

CRANBERRY CHUTNEY
—
Yield: 8-10 servings

1 (12-ounce) jar mango chutney
1 (12-ounce) bag fresh cranberries
1/2 cup white wine
1/4 cup sugar
Pinch salt

Procedure:
1. In medium saucepan over medium-high heat, combine all ingredients. Bring to a boil, then reduce heat to medium and simmer 10 minutes, stirring frequently.
2. Remove from heat and let stand or refrigerate until cooled and thickened.

DRIED FRUIT CRANBERRY COMPOTE
—
Yield: 8-10 servings

1 (12-ounce bag) fresh cranberries
1 cup apple cider
1/4 teaspoon salt
3/4 cup diced dried apricots
3/4 cup diced dates
1/4 cup diced candied gingerroot

Procedure:
1. In medium saucepan over medium-high heat, combine all ingredients. Bring to boil, then reduce heat to medium and simmer 10 minutes, stirring frequently.
2. Remove from heat and let stand or refrigerate until cooled and thickened.

SPICY CRANBERRY SALSA
—
Yield: 8-10 servings

1 small red onion
2 cloves garlic
1 fresh jalapeño, seeds and veins removed
1 (12-ounce) bag fresh cranberries
1/2 cup loosely packed fresh cilantro leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 small apples, peeled and cored, cut into small chunks
2 tablespoons agave syrup or honey
2 tablespoons cider vinegar

Procedure:
1. In food processor, combine onion, garlic and jalapeño. Process until finely minced.
2. Add remaining ingredients and pulse until finely and evenly chopped.