Bonnies Cranberry Orange Sauce Recipes

Steps:

• In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
• Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

Steps:

• Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.

Steps:

• 1. Read the recipe through. Gather your ingredients before you begin. Preheat oven to 400 degrees.
• 2. Choose a 1 1/2 quart glass baking dish. (Not metal) Butter your baking dish with a pastry brush.
• 3. Sprinkle the 2 tablespoons of granulated sugar over the bottom of the buttered dish. Add cranberries. Blot any excess moisture from the cranberries before scattering them in the bottom of the dish.
• 4. Make the batter. In a large mixing bowl, whisk 1/4 cup plus 2 tablespoons flour, 1/2 cup sugar, and salt until combined. Whisk in the eggs, butter, 1 cup whipping cream, 3/4 cup whole milk, and the orange zest. Combine well.
• 5. Pour the batter over the drained cranberries
• 6. Bake it in a 400 degree oven for 35 minutes. It will puff up. Bake until slightly set and browned around the edges. Cool on a wire rack 15 minutes.
• 7. When it is set, remove to a wire rack to cool. It will sink. Dust with powdered sugar, if desired. Top with a dollop of whipped cream.
• 8. Here is how it looks! Enjoy!

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Steps:

• 1. Rinse the cranberries. Take the zest from the orange, and set it aside. Peel the orange with a sharp knife so no white part of the peeling shows. Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
• 2. In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Add diced orange, Cointreau and the cloves. Sweeten with more Splenda or sugar, if desired. Let the sauce cool to room temperature before serving. Or chill if you prefer. Enjoy!
• 3. Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.