Best Cranberry Sauce Recipes

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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



Perfect Cranberry Sauce image

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.

CRANBERRY SAUCE

A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.

Provided by Toni

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 11

Number Of Ingredients 3



Cranberry Sauce image

Steps:

  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g

12 ounces cranberries
1 cup white sugar
1 cup orange juice

CRANBERRY SAUCE

Make and share this Cranberry Sauce recipe from Food.com.

Provided by Karen From Colorado

Categories     Sauces

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 3



Cranberry Sauce image

Steps:

  • Mix all ingredients in a med sauce pan.
  • Bring to boil; simmer until berries pop.
  • Chill until ready to serve.

Nutrition Facts : Calories 265.6, Fat 0.2, Sodium 3, Carbohydrate 68.2, Fiber 4.5, Sugar 59, Protein 0.8

1 (12 ounce) bag fresh cranberries
1 cup sugar
1 cup orange juice or 1 cup water

BEST EVER CRANBERRY SAUCE

Once tried you will never go back to shop bought sauce, this is so simple. Every now have to make double quantities as my friends just gobble it up

Provided by leonam00

Time 30m

Yield Makes Batch

Number Of Ingredients 0



Best Ever Cranberry Sauce image

Steps:

  • Wash the cranberries. Tip them into a saucepan with all the other ingredients and keep on a low heat.
  • Keep an eye on and stir regularly.
  • Once all ingredients are melted and blended, taste (remember it may be a little hot), and if you feel more sugar needed add a tiny bit at a time. Remember, cranberry sauce should not be too sweet, it should have a bite to it.
  • After about 20/25 mins the sauce should be ready, the cranberris should be soft but some should still holding their shape.
  • Leave to cool until ready to use. Can be stored in the refrigerator for up to three weeks (mine never gets anywhere near lasting that long)

ABSOLUTE BEST CRANBERRY SAUCE

This was adapted from a Weight Loss Surgery recipe site. Mine tastes better, is lower carb, and you don't have to figure out what to do with the orange pulp.

Provided by Suzy-Q Cooks

Categories     Sauces

Time 50m

Yield 8 , 8 serving(s)

Number Of Ingredients 7



Absolute Best Cranberry Sauce image

Steps:

  • Rinse cranberries, place in 2-quart pan with water.
  • Stir in Splenda Crystal Lite Orange powder, cinnamon, raspberry gelatin and unflavored gelatin if desired.
  • Bring to a boil (or use crock pot for long simmering) mashing some of the berries with back of spoon.
  • When thickened, pour into serving dish and refrigerate overnight.

Nutrition Facts : Calories 40.6, Fat 0.1, Sodium 93.1, Carbohydrate 13.7, Fiber 2, Sugar 1.7, Protein 1.8

12 ounces unsweetened cranberries
1 cup water
1 cup Splenda granular
1 tablespoon Crystal Light orange drink mix
1 pinch ground cinnamon
1 (3 ounce) package sugar-free raspberry gelatin
1 teaspoon unflavored gelatin (optional)

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