Nightline's Cranberry Recipes

Nov. 26 -- Most of us have memories of Thanksgiving dinners that included a solid red cylinder plopping out of a can, quivering slightly, its shiny surface reflecting the steaming turkey parked next to it.

"I think why Americans cherish canned cranberry sauce is something of a mystery," says chef Anthony Bourdain. "It's so culturally imprinted on us.... To reject this is to reject mom."

Cranberry sauce is part of American culinary tradition, but the gelatinous canned variety is a 20th Century convenience, indistinguishable from one can to another.

But American tastes are changing, influenced by foods from other cultures or a desire to prepare our food at home from fresh ingredients. Cranberries are benefiting from that change in attitude.

Nightline talked to several prominent chefs about their opinions on cranberries. Every one of them said they prefer fresh cranberry sauce for its fresh taste and ease of preparation. And who can argue with the Who's Who of famous chefs appearing on Thursday's special Thanksgiving Nightline: Jacques Pepin, Marcus Samuelsson, Ina Garten, Rocco DiSpirito, Anthony Bourdain, Bobby Flay and Jeffrey Steingarten?

Here are some of their recipes:

Jacques Pepin's Cranberry Relish

1 12-ounce package fresh cranberries1 jalapeño pepper, seeded and chopped fine (2 tablespoons)2 teaspoons julienne (thin strips) from the skin of one orange 1/2 teaspoon freshly ground black pepper1/2 cup honey1/3 cup white distilled vinegar1/4 teaspoon ground allspice1 teaspoon mustard seeds1/2 teaspoon salt

Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.

Note: This recipe appears in Jacques Pepin Celebrates, Alfred A. Knopf, publisher (2001).