Cranberry Caramel Sauce Recipes

Steps:

• 1. Preheat oven to 325 degrees F. In a small saucepan combine cranberries orange marmalade and 2 tablespoons water. Bring to boiling, reduce heat. Simmer uncovered 8-10 min. or until cranberries pop, stirring constantly.
• 2. Meanwhile, cut bread into 1" pieces. Place in ungreased 8x8x2" baking pan.
• 3. In medium mixing bowl stir together eggs, milk, sugar and vanilla. Stir in cranberry mixture. Pour over bread in pan.
• 4. Bake 50-55 minutes or until a knife inserted near center comes out clean. Cool slightly. Serve warm with warm caramel sauce or ice cream topping. Serves 6
• 5. If you would rather make your own Carmel Sauce: CARAMEL SAUCE 1/2 c brown sugar 1/2 c sugar 1 Tbsp flour 1/2 c cream or half & half 1/2 c butter 1 tsp vanilla Caramel Sauce: Mix sugars and flour together in a saucepan. Add cream, butter and vanilla. Bring to a low Boil, and boil 2 minutes. Serve warm over Cranberry Bread pudding. The sauce keeps well..you can refrigerate, and warm sauce as needed.

Steps:

• Mix all ingredients in a medium mixing bowl.
• If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
• In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

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:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Steps:

• Cranberry sauce is one of the first things you can cross off your Thanksgiving list. Make a batch before you even start defrosting the turkey.Homemade cranberry sauce keeps for about a week. Cover it well and store it in the fridge.Don't be tempted to freeze cranberry sauce; the structure will break down, and you could lose the gelling.A raw sauce has a shorter shelf life than a more stable cooked one. You can make it a day or two ahead. If you see liquid starting to pool, drain it off and give the sauce a good stir.
• Sweetened with sugar and seasoned with orange juice, this is the most traditional way to make cranberry sauce. It's also one of the best. Place one 12-ounce bag fresh or thawed frozen cranberries in a small saucepan over medium-high heat and pour over these 3/4 cup sugar and 3/4 cup fresh orange juice. Stir to combine. Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add the zest of one orange, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool. Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.• If you are using frozen cranberries, there is no need to defrost before cooking. • Pull the sauce off the stove once you hear or see the first few cranberries burst. You want some of them to burst but others to remain whole for the best texture. • The sauce can be made up to 1 week in advance; keep refrigerated, and do not add the nuts until Thanksgiving Day, a few hours before serving. • If your sauce doesn't set after you've chilled it, put it back on the stove and simmer it for another 5 minutes or so, then let it cool and chill. That should do the trick.
• A shimmering cranberry jelly need not come from a can. This homemade version is bracing, syrupy and pleasingly wobbly. A touch of Lillet makes it sophisticated as well.In a heavy saucepan, combine 1 1/2 cups Lillet, 1/2 cup orange liqueur (like Grand Marnier), 2 cups sugar and, if you'd like, 2 tablespoons juniper berries for a dash of spice. Bring to a boil over medium-high heat. Add two 12-ounce bags of fresh or frozen cranberries (about 8 cups) to the pot and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes. Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Keep refrigerated until ready to serve. If you chilled the jelly in a mold, you'll need to turn it out. To do so, place the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.• Make it nonalcoholic, or play around with the flavor: Use 2 cups of orange juice, red wine, port or Madeira instead of the Lillet and the orange liqueur. • You can serve the jelly directly from a simple glass bowl, but the fun here is using different shaped molds. A small ornate Bundt pan is nice, and you can fill the center with sour cream or diced fresh pineapple. Pouring the jelly into clean empty cans is an amusing sleight of hand: "canned" cranberry sauce. Or pour the mixture into a plain metal bowl, then unmold it onto a fancy plate and surround it with a combination of dried cranberries and toasted pecan or walnut halves. • Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer enough so that the whole mold can slip right out. • To avoid drips, after dipping the cranberry jelly mold into the hot water, dry the outside of the mold with a kitchen towel before turning it onto your plate.
• Raw cranberry sauce, or cranberry relish as it is also known, is snappier and fresher than the cooked kind. Even better, you can make it in under 10 minutes.This bright and bracing mixture doesn't really need a recipe - just a food processor. Put half of a navel orange (peel, pith and all), a cup of fresh cranberries, and half a cup of toasted walnuts or pecans (if you'd like), in the food processor and pulse together until everything is finely chopped. Add sugar by tablespoons until it tastes good. The white parts of the orange give the fresh sauce a pleasant bitterness that mellows over time. • If you don't have a food processor, you can make this with a meat or nut grinder. Or even a knife will work, though it will take you a while. Don't use a blender, which will reduce everything to juice.• Don't overprocess the mixture. Pulse it just until it comes together. The chunky texture is part of its charm.• Make this within 48 hours of serving. Unlike other cranberry sauces, it won't get better sitting for longer than that, and if you use nuts, they will lose their crunch. If the liquid starts to pool, drain it off and give the whole thing a stir.
• Classic cranberry sauce satisfies the traditionalists in your clan, but going rogue is easy if you've got the urge. Here are some ideas for jazzing up the flavor and texture.• Nuts add richness and crunch. Try pecans, walnuts, Brazil nuts, pine nuts, pistachios or whatever your heart desires. Toast them first, then add them within a few hours of serving so they don't lose their snap in the fridge. • Chopped dried fruit adds sweetness and a pleasant chewiness to cranberry sauce. Stir them into your sauce after it has cooked but while it's still warm. • Dried cranberries, strawberries and cherries intensify the berry factor; you don't need to chop them. Dried apricots and pears add color and a honeylike flavor; slice into bite-sized pieces before stirring into the sauce. Candied ginger adds a gentle bite; chop it finely before using so it's well distributed into the sauce. • Figs and dates give cranberry sauce Mediterranean verve. Slice them before adding. You could also add a few drops of rose water or orange blossom water to the sauce as well. Cranberries are more sour than sweet, and you'll need some kind of sugar to balance out that acid. Changing up the sweetener is a way to tweak the flavor of your sauce. • White sugar, which most recipes use, leaves you with the cleanest and purest cranberry flavor. Brown sugar adds a caramel richness, though it muddies the vivid scarlet of what may be the only colorful thing on the table. • Liquid sweeteners, including honey, maple syrup and agave, can also be used, but you'll have to reduce the liquid in the recipe to make up for the addition. Or let the mixture simmer for an extra minute to cook off some of the moisture. Rule of thumb: when it looks like loose jam, pull it off the heat. It will thicken as it cools. • If you want something on the tart side, start out with less sugar than the recipes calls for, then add more to taste.Liqueurs, spirits, wine and fruit juices add depth to cranberry sauce, and can be used in place of some or all the water in any given recipe. If you're adding something sweet, you may want to reduce the added sugar in the recipe. Be aware that most but not all of the alcohol will cook off during the simmering. • Orange is a classic cranberry match in the form of orange juice or Grand Marnier. But other flavors work well, too. • Consider apple cider and applejack, brandy, Bourbon, Chambord, red or white wine, vermouth or a fortified wine such as port, Madeira or Lillet. Adding aromatics turns the usual jamlike cranberry sauce into more of a complex chutney. • Fresh chiles and fresh ginger bring sharpness and heat. Mince chiles and discard the seeds, or finely grate the ginger, then add to the pot along with the cranberries. • Sweet spices (cinnamon, clove, allspice) give a perfumed warmth. Stir in ground spices to taste at during the last minute or two of cooking. If you want to use whole spices, wrap them in cheese cloth so you'll be able to discard them easily later, and add them along with the cranberries to they have time to infuse. • Herbs like bay leaf and thyme can add a woodsy note. Wrap them in cheese cloth or tie them into a bundle with kitchen twine, and add them with the cranberries. Discard after cooking.• Freshly grated citrus zest lends brightness. Add them to taste after you've pulled the cranberry sauce off the heat.

Steps:

• In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
• In a separate bowl, combine the flour, salt and baking powder and whisk well.
• Add the dry mix to the butter mixture, alternating with the milk.
• Fold in the cranberries.
• Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
• SAUCE:.
• In a small saucepan, melt the butter then stir in the sugar and cream.
• Bring this to a boil, stirring constantly until mixture thickens.
• Remove from heat and serve over the warm cake.