Cranberries Times Two

I got this recipe for Roasted Cranberries from a friend a few years ago and have only made one substitution (Harvey's Bristol Cream for brandy) and one addition (red pepper flakes).  This recipe is very good and a little spicy.

Roasted Cranberries
2 12-oz packages of fresh cranberries; washed and squishies removed
2 c sugar
1/2 cup Harvey's Bristol Cream
red pepper flakes to taste

Spread berries in a single layer on a slightly greased 15 x 10 x 1 jelly roll pan
Pour sugar over berries evenly and cover tightly with foil
Bake at 350 for 1 hour
Remove pan from oven and turn oven off
Remove foil and pour sherry over berries and stir gently 
Replace pan in hot oven for 5 min
Remove from oven and spoon berry mixture into jelly jars
Serve chilled or at room temperature with turkey if you feel traditional
Or, slather over cream cheese and spread on crackers
Or, try it on a bagel.

This raw cranberry relish is the cranberry sauce I grew up with.  Yes, it is best with all the sugar (my mom reduced it and we rebelled).
Raw Cranberry Relish
2 12-oz packages of fresh cranberries; washed and squishies removed
2 c sugar
2 naval oranges; ends and seeds removed, skin on

In a food processor, chop cranberries and oranges in slices until pieces are small and uniform.
Mix chopped fruit with sugar and chill overnight.
Serve with turkey.
Or, if you are Ivy, just eat it by the spoon full.

Happy Thanksgiving!