COOK'S CORNER SWEETEN THE SEASON WITH MARMALADE, CRANBERRIES.

Byline: Natalie Haughton Food Editor

In response to Peggy Johnston of Tarzana, who requested a recipe for orange marmalade, here's one from that granddaddy of canning books, the ``Ball Blue Book.'' This would make a nice holiday gift for friends and relatives.

ORANGE MARMALADE

2 cups thinly sliced orange peel (about 10 medium)

1 quart chopped orange pulp (about 10 medium)

1 cup thinly sliced lemon (about 2 medium)

1 1/2 quarts water

Sugar (about 6 cups)

Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place.

Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Add 1 cup sugar for EACH cup fruit mixture, stirring until dissolved. Cook rapidly to gelling point (when the jelly sheets off a spoon). As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary.

Ladle hot marmalade into hot clean jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes about 7 half-points.

From ``Ball Blue Book.''

CRANBERRY SAUCE REVISTED

Ana Porcellino wrote some time ago trying to locate a recipe using allspice, cinnamon and whole cloves that was printed in a food section story about cranberries some years back.

We've come up with a couple of variations on the theme, along with a cranberry chutney recipe shared by a reader. The Cranberry Raspberry Relish is one a colleague has been making for years with smashing success. It's a cinch to prepare as no cooking is required.

Hopefully one of these will be close to what Porcellino is looking for. Any or all of them would be good additions to the Thanksgiving table. Feel free to tweak the recipes to taste - or with spices that appeal.

SPICED CRANBERRY SAUCE WITH ZINFANDEL

1 3/4 cups red zinfandel

1 cup granulated sugar 

1 cup packed golden brown sugar

6 whole cloves

6 whole allspice

2 cinnamon sticks

1 (3x1-inch) strip orange peel

1 (12-ounce) bag fresh cranberries

Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan.

Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium a bowl. Cover and refrigerate until cold. Can be made 1 week ahead and kept refrigerated. Makes about 3 cups.

From Bon Appetit magazine, November 2001 issue.

CRANBERRY CHUTNEY

(Shared by Sylvia Stoller, Camarillo)

1 cup water

1 cup sugar

1 (12-ounce) package fresh OR frozen cranberries

1/2 cup vinegar

1/2 cup raisins

1/2 cup peeled, diced apple

14 teaspoon EACH allspice, ground ginger and ground cinnamon

1/8 teaspoon ground cloves

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Turn into a medium glass mixing bowl. Place a piece of plastic wrap directly on sauce. Cool to room temperature and refrigerate overnight to allow flavors to blend. Best if served at room temperature. Makes about 2 1/2 cups.

CRANBERRY RASPBERRY RELISH

1 pound fresh cranberries, finely chopped

2 tart green apples, peeled, cored and finely diced

3/4 to 1 cup sugar

1/2 cup orange marmalade

1 (10-ounce) package frozen raspberries, thawed and drained

1 teaspoon lemon juice OR to taste (optional)

Mix all ingredients in a large bowl. May be refrigerated, covered, up to 2 weeks. Spoon relish into serving bowl. Makes 6 cups; 12 servings.

From ``Marlene Sorosky's Year-Round Holiday Cookbook.''