CRANBERRY APRICOT RELISH

CRANBERRY APRICOT RELISH

Makes about 3 cups.

Note: I love this relish as a topping for smoked turkey or ham sandwiches, with leftover chicken, and of course with roasted turkey at Thanksgiving dinner.

• 1 (12-oz.) pkg. fresh or frozen cranberries, about 3 c.

• 3/4 c. water

• 3/4 c. sugar (or to taste) or mild honey, such as clover

• 1/4 c. finely chopped fresh ginger or 2 tsp. ground ginger

• 1 tsp. ground cinnamon or allspice

• 1 c. dried apricots, quartered or coarsely chopped

• 1/4 c. gold or dark Bacardi rum

Directions

Pick over the cranberries, discarding shriveled berries and stems. Rinse well and drain. Combine the water, sugar, ginger and cinnamon or allspice in a medium-size saucepan.

Place the pan on the heat and bring to a boil. Cook over high heat for about 5 minutes, or just until the syrup thickens and the ginger is tender.

Stir in the cranberries and the apricots and cook, stirring, until the berries begin to "pop." Immediately reduce heat to low, add the rum and simmer the sauce about 5 minutes, stirring occasionally, or until most of the berries have popped but the fruit is still firm and has texture. Don't cook the sauce into a mush.

Remove the sauce from the heat and cool to room temperature for serving. The sauce will keep in the fridge in an airtight container (preferably a glass jar) for at least two weeks, but allow it to warm to room temperature before serving.

Nutrition information per 1/4 cup serving:

Calories104Fat0 gSodium3 mg

Carbohydrates24 gSaturated fat0 gCalcium12 mg

Protein1 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 fruit, 1 other carb.

QUICK CRANBERRY GLAZE

Makes about 2 cups.

Note: This sauce makes a lovely basting sauce for roast turkey, chicken, veal or ham.

• 11/2 c. fresh or whole frozen cranberries

• 1/2 c. light brown sugar, maple syrup or honey, or to taste

• 1 c. water

• 3 or 4 tbsp. dark rum, bourbon or tawny Port

• 1/2 tsp. ground cloves

• 2 or 3 tsp. red or green peppercorns, crushed

Directions

Remove the stems from the cranberries, rinse and drain. Chop the berries coarsely and combine in a medium-size saucepan with the sugar, syrup or honey, water, spirits, ground cloves and peppercorns.

Place the saucepan on medium-high heat and bring to a quick boil, stirring well. Cook the berries on high heat for 4 to 5 minutes or until they "bounce" and burst open. Immediately remove the pan from the heat and cool for a few minutes.

Pour the sauce into a blender or food processor, and whirl or process for 2 or 3 minutes, or until smooth.

Spread the glaze on turkey, chicken, veal or ham during the last 20 to 30 minutes of baking, after the meat or poultry is quite brown and almost done, basting lightly several times with the glaze.

CRANBERRY ORANGE UPSIDE DOWN CAKE

Makes 4 to 6 servings.

• 3/4 c. light brown sugar, divided

• 4 tbsp. (1/2 stick) unsalted butter, at room temperature

• 2 c. fresh cranberries

• 2 tbsp. orange liqueur, such as Cointreau, or orange juice

• 2 tsp. finely grated orange peel

• 2 tsp. cardamom seeds, finely crushed or ground

• 11/2 c. flour

• 11/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 8 tbsp. (1 stick) unsalted butter, at room temperature

• 1 c. granulated sugar

• 1 tsp. vanilla extract

• 2 eggs, at room temperature

• 1/2 c. buttermilk or plain yogurt, at room temperature

• 1/2 c. orange juice

Directions

Lightly butter the sides of a 9-by 2-inch round cake pan and set aside.

Place 1/2 cup of the brown sugar and the softened butter into a medium-size bowl. Using a hand mixer at medium-high speed, beat the mixture until creamy and smooth, about 2 minutes, scraping the bowl with a rubber spatula at least once.

Scrape the creamed butter and sugar into the cake pan. Using a metal spatula, spread evenly over the bottom of the pan. Set aside the cake pan, and reserve the mixing bowl to use to mix the cake batter.

Combine the remaining 1/4 cup brown sugar, cranberries, liqueur or juice, grated orange peel and crushed cardamom seeds in a medium saucepan. Mix well and place on high heat. Bring the mixture to a boil, stirring briskly. Cook for 1 minute, then immediately remove the pan from the heat, and allow to cool.

Spoon the cranberry mixture into the cake pan over the creamed butter and sugar and spread evenly with a metal spatula. Set the pan aside and prepare the cake batter.

Preheat the oven to 350 degrees. Sift together onto a sheet of wax paper, foil or plate the flour, baking powder, baking soda and salt. Set aside.

Combine the 1 stick of butter, sugar and vanilla extract in the reserved mixing bowl. Using the electric mixer on medium-high speed, cream until light and fluffy, about 3 minutes, scraping the bowl as needed with a rubber spatula. Beat in the eggs, scraping the bowl after each addition, then beat the batter about 1 minute longer.

Stir together the buttermilk or yogurt and orange juice and mix well. Add the flour mixture and buttermilk or yogurt mixture alternately to the bowl, beginning with the dry ingredients, stirring only briefly after each addition. Then, set the mixer on medium speed and beat for 30 seconds, scraping the bowl at least once.

Spoon the batter into the prepared cake pan, and spread evenly over the cranberries. Shake the pan a couple of times to settle the batter. Place on the middle shelf in the center of the oven and bake for 40 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean but moist, and the cake pulls away from the pan.

Remove the cake from the oven and set on a wire rack. Let the cake cool for 10 to 12 minutes, no longer.

Loosen the edges of the cake with a thin metal spatula or knife. Place a round serving platter or cake plate over the cake pan and invert. Serve warm or at room temperature.

Nutrition information per 6 servings:

Calories630Fat26 gSodium380 mg

Carbohydrates94 gSaturated fat15 gCalcium150 mg

Protein7 gCholesterol135 mgDietary fiber3 g

Diabetic exchanges per serving: 2 bread/starch, 4 other carb, 5 fat.