I do not watch very much television, but I'd like to see an episode of Iron Chef in which the secret ingredient is:

CRANBERRIES!

Allez cuisine!

There was a Battel Cranberry episode in 2006, but it was Iron Chefs and other Food Network TV Chefs; no challengers from top restaurants and not a Native American insight. I demand a rematch!

• 1 Bag of fresh cranberries
• 1 Cup water
• ½ Cup sugar or honey (Half of the usual amount!)
• 1 Medium-sized seedless orange, cut into small pieces, skin and all
• 1 Small grapefruit, seeds removed, cut into small pieces, skin and all
• 1 Large lime, seeds removed, cut into small pieces, skin and all
• 1 Large lemon, seeds removed, cut into small pieces, skin and all

Wash all of the fruit thoroughly and pat dry.

Cut the fruit into 1-inch pieces after removing seeds.

Place all fruit into a medium to large non-reactive cooking pot.

Add water and sugar and mix thoroughly

Cook over medium-high heat until all of the cranberries have popped and the sauce has become moderately thick.

Remove from heat and let cool to room temperature.

Optional: Stir in ½ Cup nuts, if desired - walnuts or pecans.

Place in a food storage container or a covered bowl and refrigerate 2 hours. The cranberry relish will become thicker and the flavors will blend nicely.

Alternative Method:

• Wash all of the fruits and place (with nutmeats if desired) into a food grinder.
• Grind ingredients to a coarse chop and place into a large bowl.
• Add honey or sugar and refrigerate overnight. No Cooking necessary!

• 1, 12-ounce bag of fresh cranberries
• ¼ Cup minced scallions or green onions
• 2 Tbsp fresh jalapeno peppers (yes, that's right) with seeds removed, finely minced
• ½ Cup sugar
• ¼ Cup cilantro leaves, coarsely minced
• 2 Tbsp grated fresh ginger (or powdered is fine)
• 2 Tbsp lemon juice
• 2 Tbsp lime juice
• 1 Tbsp onion juice
• 1, 16-ounce Tub of cream cheese
• Garnish: Washed and dried cranberries, mint & cilantro leaves, chopped chives.

INSTRUCTIONS

• Rinse, drain, and check cranberries, removing any rotten, soft or bruised/odd-colored fruits.
• Chop berries by hand or use a food processor on pulse, but not until they are mush, just chopped.
• Put chopped berries in a large mixing bowl and add the juices, onions, jalapeno peppers, sugar, cilantro, ginger. Mix well with a large stirring spoon.
• Place a piece of plastic stick-wrap over the bowl put the bowl in the refrigerate overnight to let flavors marry and mellow.
• Next day, using a medium platter or relish tray, place cream cheese (you can even mold it with a gelatin mold for added interest) in the center and put the cranberry dip on top.
• Surround the dip with slices of fresh baguettes, toasted if you like.
• Garnish platter with a few whole cranberries, mint leaves and cilantro leaves, and chives.

This is one of my favorite pies.

• 1, 12-oz. Bag of fresh cranberries, washed and dried, chopped coarse
• 2 Tbsp grated orange zest
• 3/4 Cup milk
• 1/3 Cup melted butter
• 1 tsp Vanilla
• 4 Eggs
• 1 Cup sugar or honey
• 3/4 cup Bisquick-type baking mix

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Spray a 10" diameter pie pan with a non-stick, low calorie cooking spray.
• Mix the cranberries and orange zest together well.
• Spread fruit into the pie pan.
• Mix remaining ingredients in a mixing bowl and beat the mixture until it is smooth.
• Pour this mixture evenly over the fruit.
• Bake 35-40 minutes (less for a glass pie pan than for a metal pan), until a kitchen knife inserted into the center comes out clean.
• Remove from oven and set the pie in refrigerator for 4-6 hours.
• Serve with whipped cream or ice cream.