The Cranberries
Compiled by Times Staff Writers
Photos by IRIS SCHNEIDER / Los Angeles Times
The basic recipe on the back of the cranberry
bag is easy, but with just a little extra effort, you
can create a really special sauce that exudes both
tartness and sweetness. This recipe, from the
family of Times Food Editor Russ Parsons, has
become a Thanksgiving favorite, and it's simple.  Just be sure to leave enough time before serving for the flavors to settle-about three days is ideal, though we've made it the day before and it turned out well. Also, be careful not to overcook the cranberries; they should pop when you bite.
MOM PARSONS' CRANBERRIES
Active Work and Total Preparation Time: 15 minutes plus 1 to 3
days chilling time
1  cups sugar
 cup water
3 cloves
3 allspice berries
2 (3-inch) cinnamon sticks
1 (12-ounce) bag fresh cranberries
Grated zest of 1 orange

Bring sugar, water, cloves, allspice and cinnamon sticks to boil in 4-quart saucepan.
Cook, stirring, until syrup is clear, about 3
minutes. Add cranberries and cook just until they
begin to pop, about 5 minutes.
Remove from
heat, add grated
orange zest and
cool. Refrigerate 1 to 3 days before serving.
Remove cloves, allspice and cinnamon sticks
before serving.
2  cups relish. -cup serving: 132 calories; 1 mg sodium; 0 cholesterol; 0 fat; 35 grams carbohydrates; 0 protein; 0.41 gram fiber.

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After checking out this recipe, it seems to be remarkably like the one I use. 
 But one BIG difference.  Use wine instead of water to make the syrup.  Most 
any kind seems to work, so I use up what is left in the fridge.  Champagne, 
sparkling wine, cab, merlot, chardonnay, have all been used with great 
success.  Oh, and leave out the spices except one cinnamon stick.  The orange 
in mine is added in big pieces at the beginning, removed at the end and 
julienned and added back.

It has been known to make a cranberry-lover out of many non-cranberry eaters. 
. . 

Juli Lederhaus

