Two Cranberry Sauces

Last year I didn't make my mother's old standby cranberry sauce (8 cups berries, 4 cups sugar and 2 cups water) because I decided to try a Roast Turkey Roulade. Why not try a new cranberry sauce too? But I couldn't decide between these two, so I made both! We loved them, but personally, I leaned towards the rosemary infused one. Have fun deciding!


Cranberry Sauce with Orange and Rosemary
From Fine Cooking, Make Ahead Holidays

Ingredients:
24 ounces fresh cranberries, rinsed and picked over
2 cups granulated sugar
1 cup fresh orange juice
4 teaspoons minced fresh rosemary
1 teaspoon finely grated orange rind


Method:
Bring the cranberries, sugar, orange juice and rosemary to a boil. Reduce heat and simmer a couple minutes. Most of the berries will have popped, but some may be whole. Remove from heat and add the orange zest. Cool to room temperature before refrigerating.



Cranberry Ginger Relish
From Gordon Ramsay, GORDON'S EXOTIC CHRISTMAS MENU, Times Online  November 25, 2006

Ingredients:
2 cups fresh cranberries, rinsed and picked over
1/2 cup water
7/8 cup caster sugar
4 pieces of preserved stem ginger in syrup, finely cut into matchsticks
½ tsp ground ginger
1 cinnamon stick 

Method:
Place the cranberries and water in a saucepan and bring to the boil. Cook for 4-5 minutes until the cranberries begin to pop. Add the sugar, ginger and cinnamon. Give the mixture a stir to help the sugar dissolve. Cook over high heat for another 4-5 minutes until the liquid has reduced to a sticky glaze.

Transfer the relish to a bowl and allow to cool. If making ahead, spoon the still-warm mixture into a sterilised jar and seal tightly. Chill for up to 2 weeks.