CRAN-APPLE SAUCE
I'm not a huge syrup fan, so I pour this sauce over my pancakes instead. It goes great with all kinds of cake, too. -Stella Kalynchuk, Whitehorse, Yukon
Provided by Taste of Home
Time 25m
Yield about 4 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate.
Nutrition Facts : Calories 124 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 0 protein.
CRANBERRY SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
EASY CRANBERRY APPLESAUCE
This bright pink applesauce is simple enough for a weeknight supper and festive enough for special occasions. It's a favorite with my family and friends and looks fabulous at a Christmas dinner! You can substitute Splenda® for the sugar.
Provided by Annette Zipple Walen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
- Stir lemon juice into cranberry mixture.
- Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.
Nutrition Facts : Calories 119 calories, Carbohydrate 31.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 24.7 g
CINNAMON APPLE CRANBERRY SAUCE
Get Aaron McCargo Jr.'s Cinnamon Apple Cranberry Sauce recipe for Food Network.
Provided by Aaron McCargo Jr.
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
- Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
- Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
PEACH CRISP WITH MAPLE CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.
CRANBERRY PEACH CRISP
Have a taste for a fruit crisp but don't have time to make it from scratch? This clever recipe simply combines canned peaches and cranberry sauce with a cookie crumb topping for a sweet crunchy treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.
Nutrition Facts :
CRAN-APPLE-PEAR SAUCE
A blend of whole berry cranberry sauce, apple pie filling, and sliced pears. Perfect for Thanksgiving and Christmas. Goes great with ham, turkey or chicken. Yum! Simple but delicious -- you'll get many compliments. Just don't tell anyone how easy it was! This makes a lot. You can halve it, but will end up with 1/2 a can of apple pie filling. (Although, it probably wouldn't hurt to put in the entire can.)
Provided by TIFFSMITH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 3
Steps:
- In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 49.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 39.6 mg, Sugar 24.9 g
EASY CRAN-APPLE SAUCE
"I often fix this sweet-tart combination as a side dish with a turkey dinner," says Romaine Wetzel of Ronks, Pennsylvania. "It's also delicious as a last-minute dessert topped with whipped cream," she suggests.
Provided by Taste of Home
Time 5m
Yield 4-6 servings.
Number Of Ingredients 3
Steps:
- In a bowl, break apart cranberry sauce with a fork. Stir in applesauce. Refrigerate until serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 0 protein.
PEACH-CRANBERRY SAUCE
Dried peaches add a nice twist to traditional cranberry sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let cool. Cover, and refrigerate until ready to serve.
CRAN-APPLE PIE
We captured the flavor and splendor of fall in this pretty lattice fruit pie.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine all-purpose flour, cake flour, sugar, salt and baking powder; cover and freeze 30 minutes. Place lard and butter in a separate bowl; freeze 30 minutes. Place flour mixture in a food processor; pulse until blended. Add lard and butter; pulse until mixture is the size of peas., Transfer flour mixture to a large bowl. Mix together egg yolk and 10 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough into thirds. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight. , In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon, salt and nutmeg; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining 2 tablespoons juice until smooth; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in cranberries., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Pour fruit filling into crust. , Roll out another portion of dough; make a lattice crust. Place over filling. Trim and seal edge. Roll out remaining portion of dough to a 14x4-in. rectangle. Cut four 14x1/4-in. strips. Place 2 strips side by side; twist together. Repeat with remaining 2 strips., For decorative cutouts, cut remaining dough out with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Combine egg and milk; lightly brush lattice and edge of crust with egg mixture. Place twists along edge of pie crust, pressing lightly to adhere. Overlap cutouts on the lattice and along edge of pie. Refrigerate pie until crust is well chilled, about 30 minutes., Preheat oven to 400°. Brush cutouts with egg mixture. Cover edges loosely with foil coated with cooking spray. Bake 20 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 30-40 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 489 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 307mg sodium, Carbohydrate 67g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.
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