The Thanksgiving table: cranberry sauce three ways

November 18, 4:02 PMDenver Food ExaminerAndrea Spikes

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When I was a kid, I was hooked on the cranberry sauce that came straight out of the can - not that stuff with actual whole cranberries in it, but the jellied stuff. It's so sweet and tangy, I'd eat it straight out of the can and I thought it looked quite pretty sliced up on a glass plate.

I still like the jellied variety, but come on - when you're ready to serve a carefully-crafted Thanksgiving feast for special family and friends, don't you think dumping a can of sauce is a bit pedestrian?

It doesn't have to be hard to make, and usually it's pretty easy. Here are three no-sweat recipes for cranberries that will have your taste buds wondering why you didn't abandon the can sooner.

Cranberry-ginger Relish

This relish doesn’t require cooking and is easy to put together. Raspberries add juicy freshness, while crystallized ginger provides warmth and sweetness. Best served cold. Makes a great substitute for mayonnaise on a turkey sandwich!

Makes about 4 cups

1 12-ounce package fresh cranberries

1/2 cup granulated sugar

1/2 cup minced crystallized ginger (soft nuggets work better than disk-shaped pieces)

3 cups raspberries (2 pints), fresh or frozen (not thawed)

Coarsely chop cranberries in a food processor, then transfer to a medium bowl. Stir in sugar and ginger. Gently stir in raspberries (some will get crushed). Cover and refrigerate for at least 3 hours to let the flavors combine.

Spiced Cranberry Sauce

No cooking, no refrigerating – mix and eat! Fresh lime zest, coriander and cloves add zing to this sauce.

Makes about 1 3/4 cups

1 16-ounce can whole-berry cranberry sauce

2 teaspoons freshly grated lime zest

1/4 teaspoon ground coriander

1/4 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

Pinch of ground cloves

Stir everything together in a medium-sized bowl.

Pear Cranberry Sauce

This gorgeous pink sauce has a perfect balance of tart and sweet. It can also replace the applesauce that traditionally accompanies latkes.

Makes about 2 cups

3 large ripe Bartlett pears, peeled

1 cup water

3/4 cup cranberries, fresh or frozen, thawed

1 tablespoon sugar

1 teaspoon minced fresh ginger

1/4 teaspoon salt

1 4-inch cinnamon stick

1. Grate pears (using the large grate holes) into a large saucepan; be careful not to get any seeds in the pan.

2. Stir in the rest of the ingredients and bring to a boil. Reduce heat and simmer, stirring often, until the pears break down and most of the liquid is absorbed, about 30 minutes. Serve warm or at room temperature.