CRANBERRY PECAN SAUCE
Make and share this Cranberry Pecan Sauce recipe from Food.com.
Provided by Mike Pellerin
Categories Thanksgiving
Time 20m
Yield 2 1/4 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash cranberries and pick over, removing any stems.
- Place in pot with the sugar.
- Zest the orange and add to mixture.
- Juice the orange into measuring cup, and add enough water to make 1 cup. Add to mixture.
- Add the salt and allspice.
- Bring to boil, then reduce heat to simmer.
- Simmer about 10 minutes until large bubbles stack up on each other.
- Stir in chopped pecans and remove from heat.
- Allow to cool, then refrigerate.
Nutrition Facts : Calories 290.2, Fat 10, SaturatedFat 0.9, Sodium 42.9, Carbohydrate 52.6, Fiber 5.5, Sugar 43.4, Protein 1.8
NUTTY CRANBERRY RELISH
Steps:
- Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
- Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan 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 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
- Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
- Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.
BAKED CRANBERRY PECAN SAUCE
Kathy Olsen of Provincetown, Massachusetts says, "We live in cranberry country and are always looking for good recipes to use them. This dish is perfect for Thanksgiving Day."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
KILLER CRANBERRY SAUCE
This recipe was in my husband's newsletter from work. It is so good and easy. I didn't even like cranberry sauce before I made this. Who knew ginger and nuts in cranberry sauce would be so good!
Provided by LizbethGrace
Categories Sauces
Time 15m
Yield 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Grate orange peel and add to a pot with the sugar and ginger.
- Add the juice from the orange into the pot and simmer over medium heat until sugar is dissolved.
- Add cranberries and cook until they pop- about 5 minutes.
- Add pecans and cool sauce.
- Enjoy!
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.2, Sodium 0.6, Carbohydrate 18.7, Fiber 1.3, Sugar 16.5, Protein 0.4
CRANBERRY PECAN SALAD WITH FETA CHEESE
After having something similar in a restaurant, I just had to start making these at home. Now I'm addicted! When they are in season, I substitute fresh blueberries and/or strawberries for the dried cranberries. Also delicious!
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place salad greens in a bowl.
- Top with cheese, cranberries and pecans.
- Use as much dressing as you prefer, but I like to go light on the dressing.
Nutrition Facts : Calories 287.7, Fat 26.6, SaturatedFat 6, Cholesterol 25.3, Sodium 337.4, Carbohydrate 8.7, Fiber 4.2, Sugar 3.4, Protein 7.7
CRANBERRY PECAN MAYONNAISE
This recipe is my Taste Of Home October/November 2009 issue entitled: Your Complete Thanksgiving Cookbook. It sounds delicious, so I am posting here for safekeeping. If you try it, I hope you enjoy it :) Amount yielded is approximate.
Provided by Bobtail
Categories Low Protein
Time 10m
Yield 1 1/3 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish.
- In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise. Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.
CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE
This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.
Provided by pattikay in L.A.
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pudding:.
- in a medium bowl, toss sliced apples with lemon juice and set aside.
- in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
- Stir in the butter, half and half and brandy.
- Toss the apples, cranberries, pecans with the bread cubes.
- Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
- Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
- Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
- Vanilla Cream Sauce:.
- Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.
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