Cranberry Orange Sauce Recipes

Steps:

• mix marmalade, juice and cinnamon stick in a saucepan, bring to boil.
• add cranberries, return to boil.
• lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes.
• add grated nutmeg, if desired, remove from heat, cool.

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:

• 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:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.

Steps:

• Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

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:

• Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
• Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.

Steps:

• Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.

Steps:

• Grate zest from 1 orange; reserve for later use. Cut peels off 2 oranges, then cut oranges (between membranes) into sections while holding oranges over small bowl to reserve the juices. Cut orange sections in half. Juice the third orange over bowl. If necessary, add enough water to reserved juices to measure 3/4 cup. Pour into medium saucepan.
• Add cranberries, dry gelatin mix, sugar and orange zest; stir. Bring to boil, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
• Stir in orange sections and apples. Cool 30 min.
• Spoon cranberry mixture into serving bowl. Refrigerate 4 hours or until thickened. Stir before serving.