Amaretto Cranberry Sauce
From DeDe

My mother-in-law got this Amaretto Cranberry Sauce recipe from one of her daughter-in-laws who got it from someone at work.  I got the recipe and started to make this cranberry sauce for family and to give as gifts to co-workers.  I always tell everyone that it is a secret recipe. Everyone at work always asks me to be sure to give them a jar every Christmas.  They start asking in  October to be sure they will get one!

Amaretto Cranberry Sauce
 

1 cup  water

2 cups  sugar

1 12 oz  bags fresh cranberries

1/3 cup orange marmalade (Smuckers works best)

juice from 2 lemons

1/3 cup  Amaretto

1/3 cup  toasted slivered almonds

Mix water and sugar in saucepan and heat to boiling.  Add cranberries and cook for about 5 minutes.  Remove from heat.  Add marmalade and lemon juice.  Cool completely and add amaretto and almonds. 

Pour into glass jars and chill.  Keeps in refrigerator for months. 

Note from DeDe: Wonderful with turkey and stuffing, but also fantastic as sauce over ice cream or pound cake, cheesecake, pudding, etc.  This is a thin sauce and does not gel.  I suppose you could add gelatin if you wanted a more solid presentation for a turkey side.

Chili Sauce/Fruit Sauce
Makes 4-6 pints

1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 (17 oz) can sliced cling peaches, drained and chopped
1 (17 oz) can sliced apples, drained and chopped (or you can substitue pears)
4 (16 oz) cans stewed tomatoes
1 rounded Tbs. whole pickling spices tied in a cheese cloth bag
1 cup brown sugar
1/2 cup white/apple cider or red wine vinegar
1 teaspoon seasoning salt
dash of dill weed

Cook first 7 ingredients together in a large saucepan for 15 minutes. Add all remaining ingredients and cook until thickened and tender. Remove spice bag. Pour into sterilized pint jars and seal according to manufacturer’s directions. Let cool, check seal, clean and store.

CSW's Chili Sauce

CSW's Chili Sauce
(T&T for over 40 years)Blanch & Peel:
7 & 1/2 pounds ripe Tomatoes(about 30 medium)

Chop OR put though food chopper, & then measure:
2& 1/2 cups peeled onions(6 medium)
2& 1/2 cups seeded red & green peppers(4 green & 2 red)

Finely dice & measure:
3 cups celery

Put these in a large preserving kettle (enamel preferred)

Add:
1 & 1/2 cups white sugar
2 tablespoon pickling salt
4 cups cider vinegar

Tie in a cheesecloth:
1 tablespoon whole cloves
3 tablespoons whole allspice

Add "spicebag" to ingredients; bring to a boil & cook uncovered over moderate heat for 2 to 2 & 1/2 hours, stirring frequently.

This mixture should get fairly thick as it cooks down.

Remove the spice bag; ladle into sterilized sealers and seal immediately.
(I have never done the boiling water bath with this recipe & have never had any problems with the sauce spoiling. My recipe was made up 48 years ago before anyone did the "bath" method....lolol)

Yield: About 5 pints

I love this with bacon & eggs, omelets or even ham OR hamburgers. Have even mixed some into my hamburger when making meatloaf!
I also love the smell it tosses through-out the house when I'm simmering/preparing it for canning.