Broiled Citrus And Cranberries Recipes

Steps:

• Heat broiler. Divide fruit among 4 shallow ovenproof ramekins. Sprinkle with sugar. Transfer ramekins to a rimmed baking sheet.
• Broil, rotating once, until golden brown, 4 to 6 minutes.

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 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins 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 pepperto taste and cool to room temperature before serving.

Steps:

• 1. Heat broiler. Divide fruit among four shallow ovenproof ramekins. Sprinkle with sugar. Transfer ramekins to a rimmed baking sheet. 2. Broil, rotating once, until golden brown, 4 to 6 minutes.

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Steps:

• In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator.

Steps:

• Heat broiler; divide fruit among four shallow ovenproof ramekins.
• Sprinkle w/sugar; transfer to a rimmed baking sheet.
• Broil, rotating once, until golden brown, 4-6 minute.

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.

Steps:

• In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.

Steps:

• Place the fruit in a large bowl, toss gently to combine. Set fruit mixture aside.
• Combine the orange juice, wine, lemon juice, and sugar. Stir well.
• Pour orange juice mixture over the fruit mixture; toss gently. Cover and chill for 2 to 3 hours, stirring occasionally. Garnish, if desired.