Yum Yum Sauce

 1 C. mayonnaise
3 Tbls. ketchup
1 Tbls. siracha sauce
1 tsp. paprika
2 Tbls. rice wine vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder

Satay Sauce

 1/2 C. peanut butter
1/2 C. coconut milk
1/4 C. warm water
2 Tbls. soy sauce
2 Tbls red curry paste
2 Tbls. lime juice
1 tsp. brown sugar

Cranberry Sauce 2

 

1 cup sugar
6 oz water
12 oz fresh cranberries
zest of a whole orange, reserve juice
1 can pineapple tidbits (drained)
2/3 cup chopped pecans.
2 stalks celery
1/2 tsp cinnamon

In a pot, add sugar and water and bring to a boil.  Add cranberries, orange juice, zest, and cinnamon. Reduce and cook for about 10 minutes, it will thicken, and the cranberries will pop.  Remove from heat and stir in pineapple and pecans.  Can be stored for up to 5 days in an airtight container.

Cranberry Salad (Sauce)

1 1/3 cup sugar

12 oz. fresh cranberries, halved.
1 can pineapple tidbits, drained (reserve juice)
2/3 cup chopped walnuts.
2 stalks celery, diced.

Drain and reserve the juice from the pineapple.  In a medium pot bring sugar and pineapple juice to a boil.  once it comes to a rolling boil, add cranberries and boil on medium/high for 7 minutes, stir often.  Remove from stove.  Add pineapple, chopped walnuts and diced celery.  Transfer to a storage bowl and refrigerate.  Can be eaten/stored for a week.

Eel Sauce

1/2 cup soy sauce
1/2 cup sugar
1/2 cup rice wine vinegar 

Combine ingredients in saucepan. Bring to a Boil. Turn  to low/medium, and  simmer for 20 minutes. Let cool