Cranberry Sauce

3 cups (12-oz) fresh cranberries

2 cups Sugar

1/3 cup orange juice

1-1/2 teaspoons finely ground orange peel

1/4 teaspoon cinnamon

pinch of salt

Place all ingredients in large saucepan; stir to combine. Bring to a boil over medium-high heat; continue boiling for 8 to 10 minutes, or until cranberries pop, stirring occasionally. Remove from heat; cool. Store in refrigerator. Makes about 2-1/2 cups.

Japanese Shrimp Sauce

This is great over rice, vegetables, or to dip your meat. YUM!

INGREDIENTS
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
DIRECTIONS
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Barbecue Sauce

If you read my Thimble Thoughts blog, you know the story behind these two recipes. They're taken from our church cookbook.

BARBECUE SAUCE #1
1/2 c vegetable oil
3/4 c onion, chopped
3/4 c ketchup
3/4 c water
1/3 c lemon juice
3 T Worcestershire sauce
2 T prepared mustard
2 tsp salt
1/2 tsp black pepper

In large frying pan, saute' onion in oil until onion is tender. Add remaining ingredients, and simmer onlow heat for 20 minutes.

BARBECUE SAUCE #2
3 T butter
1/3 cup minced onion
1 c ketchup
1/3 c vinegar or lemon juice
2 T brown sugar
2 T worcestershire sauce
1/2 c water
2 tsp. prepared mustard
1/8 tsp salt

In hot butter in saucepan, saute' onion until tender, not brown. Add remaining ingredients, cover and simmer about 10 minutes.