Boston Market Cranberry Sauce Recipes

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Steps:

• In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to.
• stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes.
• Add the sliced cranberries, keeping sauce on low. Stir often.
• Continue cooking and stirring often until cranberries are no longer white.
• and taste tender to the bite (not soft, but not too crisp).
• Stir in walnuts.
• When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.
• Should freeze well to be used within 4 months.

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.

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.