Bill Ackerman BBQ List

Just made up a batch of my version of a recipe Bill Martin posted last year
for cranberry sauce. It came out even better this year with a few minor
tweaks. I'll also serve the canned jellied stuff for those who can't do
without, but this sauce is MUCH better:


* Exported from MasterCook *

                        Cranberry Sauce - Tropical

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Poultry                         Sauces/marinades


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Fresh Cranberries
     1/4           Cup  Grapefruit Juice
     1/4           cup  Orange Juice
     1/4           Cup  Passion Fruit Juice
  1                     Mango, Ripe -- cubed
     1/8      teaspoon  Nutmeg
     1/8      teaspoon  Cinnamon
  1         Tablespoon  Balsamic Vinegar
     1/3           Cup  Brown Sugar
  1                Cup  Cane Syrup -- to taste

Float berries in fresh water and pick over one handful at a time.  Throw
away any mooshy ones. Put the firm and solid ones in a bowl to drain.

Heat the juices in a pot, medium high heat; when they begin to steam a
little, but before boiling, add the cranberries, (no water.)

Stir often and cover in between times.  You will be able to hear the skins
popping.  Stir often so the liquid does not come to a rolling boil.  You can
mash some of the lighter skinned berries if they don't want to pop.

Add the balsamic vinegar.

Add the brown sugar.  Stir almost constantly.

Add the mango with cinnamon and nutmeg.

Add cane syrup a half cup at a time, and taste constantly, (stir constantly
too).  When the sauce is of the right sweet/tart flavor to suit you, turn
off the heat.

Refrigerate until time to serve

Description:
  "Adapted from Bill Martin"

=========xxxx=====
11/20/01
Just made up a batch of Pepto-Bismol Relish. I used Grand Marnier and for
yucks threw in a splash of Chambourd (blackberry liquor).  Also, used extra
strength Beaver horseradish. Tasted great except onion was a little strident
(maybe I used too much). But one of things freezing will do is to mellow the
onion flavor, so I'm thinking that when thawed on Thursday, it will be fine.
I'm going to hide the can of cranberry jelly in the back of the refrigerator
and pretend I forgot I buy some. It's always amusing to torment (isn't that
what's family for?) one of my relatives who gets cranky if there's no canned
jelly

Bill Ackerman

======xxxxx===========xxxx

Subject: 
          [BBQ] Bill Martins Cranberry Sauce
     Date: 
          Wed, 22 Nov 2000 12:58:05 -0500
     

As we're walking out the door headed for Delaware, my daughter says
"Dad,
you are going to make that cranberry sauce again, aren't you?"    I had
to
come back inside and find this.  It's excellent!!!!!
Hope everyone has a great Thanksgiving!

Terry Light
Oak Hill, Virginia



----- Original Message -----
From: Bill Martin <bmartin@island-styles.com>
To: <BBQ@netrelief.com>
Sent: Saturday, November 20, 1999 6:48 PM
Subject: [BBQ] Cranberry Sauce


> Four one pound packages of fresh cranberries.  Float in fresh water
> and pick over one handful at a time.  Throw away any mooshy ones.
> Put the firm and solid ones in a bowl to drain.
>
> Juice of one fresh pumelo, (pomelo), or two normal grapefruit, one
> cup of orange juice, half cup of Passion Fruit juice.
>
>
> Meat from four semi-ripe mangoe, cubed.  Half tspn of nutmeg, half
> tspn of cinnamon on top of the mango.
>
> 1/4 cup balsamic vinegar.
>
> 3/4 pound of brown sugar.
>
> 1 cup granulated sugar. (or more, to taste)
>
> (People like Old Man Jim and Big Jim Whitten and other swamp rats,
> can substitute an amount of cane syrup to taste)
>
>
> Heat the juice in a BIG pot, medium high heat; when it begins to
> steam a little, but before boiling, add the cranberries, (no water.)
> Stir often and cover in between times.  You will be able to hear the
> skins popping.  Stir often so the liquid does not come to a rolling
> boil.  You can mash some of the lighter skinned berries if they don't
> want to pop.
> Add the balsamic vinegar.  Add the brown sugar.  Stir almost constantly.
> Add the mango with cinnamon and nutmeg.  Add granulated sugar a half
> cup at a time, and taste constantly, (stir constantly too).  When the
> sauce is of the right sweet/tart flavor to suit you, turn off the
> heat.
>
> If you have clean pickle jars, with gasketed lids handy....after the
> sauce cools just a bit, ladle some into clean pickle jars or whatever
> you have, (hot but not boiling hot), leave about an inch below the
> top of the jar,.....put the lids on tight, and when cool....freeze
> for later.  Jars with pop-up dimples in the lids, will pop down if
> you do this right.  Just like canning.  If they don't, don't
> worry...you're gonna freeze it, and eat it pretty fast.  This is
> REALLY good.

==============xxxx===================

John in OKC
BBQ List
11/21/01

Good Morning Everyone,

I am not a cranberry relish fan, but this is great. A little tartness that
"cleans" the pallet between the other morsels.

This is Jana's "Best Cranberry Relish Ever":

2 c. sugar                                                           
1 T.coarsely grated lemon rind
2 c. water                                                            
1 T.coarsely grated orange rind
1 lb. fresh cranberries (2-1/2 12 oz. pkgs.)          
1 can (20 oz.) crushed pineapple, drained
2 envelopes unflavored gelatin
1/4 c. fresh lemon juice
1/2 c. fresh orange juice

In large saucepan, combine sugar and water, bring to a boil to dissolve
sugar and add cranberries.  Bring to a second boil, reduce heat and simmer
about 15 minutes.

Remove from heat.  Quickly stir in plain gelatin dissolved in 1/4 cup of
cold water.  Add lemon and orange juice, grated rinds and drained pineapple.
Stir and turn into a large bowl or mold to set.  Refrigerate until serving
time.  Keeps for at least a week.  Makes 16 servings.

Have a Happy Thanksgiving Everyone,

John in OKC






