REDDER THAN RED CRANBERRY SAUCE
Provided by Nigella Lawson : Food Network
Categories condiment
Time 35m
Yield 5 fluid ounces
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
- The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
BAKED CRANBERRY SAUCE
Provided by Food Network
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
BAKED CRANBERRY SAUCE
For a new twist on the cranberry side at your Thanksgiving meal, try this recipe. It is so easy to whip up.-Marian Ridgeway, Muskegon, Michigan
Provided by Taste of Home
Time 35m
Yield 1-1/2 cups.
Number Of Ingredients 3
Steps:
- Place cranberries in a 1-qt. baking dish. Sprinkle with brown sugar and cloves. Cover and bake at 350° for 30-35 minutes. Stir after 15 minutes.
Nutrition Facts :
BRANDIED CRANBERRY SAUCE
Make luscious Brandied Cranberry Sauce at home in a snap, and you only need 3 ingredients! You can use orange juice for the brandy if you prefer.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 2-1/2 cups or 10 servings, 1/4 cup each
Number Of Ingredients 3
Steps:
- Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
- Bake 1 hour, stirring after 30 minutes.
- Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 40 g, Protein 0 g
BRANDIED ORANGE AND CRANBERRY SAUCE
This is the best cranberry sauce you will ever eat!
Provided by Claudia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
- To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
- Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
- Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g
MAPLE SYRUP CRANBERRY SAUCE
Wonderful cranberry sauce!
Provided by cads550
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 44.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.2 g, Sodium 7.7 mg, Sugar 35.7 g
BAKED BRANDIED CRANBERRIES
I enjoy my cranberries baked this way. The brandy helps to cut down on the tartness of the cranberries, while the sugar gives it just enough sweetness.
Provided by Cindi M Bauer
Categories Fruit
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the cranberries in a glass 13x9x2-inch baking dish.
- Cover the cranberries with the 2 cups of sugar, but do not stir.
- Cover baking dish tightly with aluminum foil.
- Bake 50-55 minutes in a 350º oven; until the cranberries burst.
- Remove baking dish from the oven.
- Remove the foil and stir.
- Let stand 10 minutes, then drizzle with the brandy.
- Stir in the 1/3 cup of sugar.
- Cool to room temperature; then refrigerate.
BAKED BRANDY-CRANBERRY SAUCE
I can't remember where I got this recipe, but it did call for putting the brandy in when serving. I had to change that. So all I have to say is: 3 ingredients, 1 hour - perfection.
Provided by CattieCann
Categories Berries
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees F.
- In a baking dish, mix the cranberries, sugar and brandy.
- Bake 1 hour in the preheated oven, stirring often.
Nutrition Facts : Calories 121.9, Sodium 0.8, Carbohydrate 28.1, Fiber 1.1, Sugar 26, Protein 0.1
BRANDIED CRANBERRY-ORANGE SAUCE
This is a beautiful Cranberry Sauce with a dash of brandy for a little kick! Serve it with poultry or other meats, or even as a dessert topping.
Provided by CaliforniaJan
Categories Chutneys
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
- Bake one hour, stirring after 30 minutes.
- Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.
Nutrition Facts : Calories 197.6, Fat 0.1, Sodium 1.2, Carbohydrate 45.4, Fiber 1.8, Sugar 42.4, Protein 0.3
BRANDIED CRANBERRY SAUCE
I think I cut this recipe out of a magazine. Can't remember, but I know it is fabulous! I make several batches just before Thanksgiving and give jars as gifts to my favorite families.
Provided by Georgeann Dodge
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Place cranberries in 9 x 13 inch baking dish.
- Sprinkle evenly with sugar.
- Cover and bake at 300 degrees for 1 hour.
- Remove from oven.
- Stir carefully, then stir in brandy or orange juice.
- Pour into jars or serving dishes.
- Store in refrigerator.
- Makes about 3 cups.
GRAPEFRUIT CRANBERRY SAUCE
I don't remember where I got this from. Not one of my originals but i make enough to can for holiday presents. It's always a hit.
Provided by chefmick
Categories Berries
Time 25m
Yield 6 pints
Number Of Ingredients 6
Steps:
- Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved.
- Add lemon zest and cranberries.
- Simmer till cranberries pop. (sometimes the harder berries don't want to pop so I'll give them a helping hand with side of wooden spoon just before I'm ready to take off stove.).
- Stir frequently so sugars don't scald and burn in bottom of pot.
- When all the berries are popped and sauce is nice and thick remove from heat and cool.
- Refrigerate in nonreactive sealed container when cool.
- Can be served hot or cold.
- If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.
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