Cranberry Sauce With Apples Recipes

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.

Steps:

• Pour juice and sugar into a medium sauce pan, stir to dissolve sugar.
• Bring juice and sugar to a boil over medium heat.
• Add the cranberries, apples and orange peel.
• Return to a boil.
• Continue to cook over medium heat for 10 minutes, stirring occasionally.
• The cranberries will pop and the sauce will thicken.
• Store in the refrigerator.

Steps:

• Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
• Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

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.

Steps:

• In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
• Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
• Cool and refrigerate for a minimum of 3 hours before serving.

Steps:

• Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
• In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

Steps:

• In a large saucepan over medium heat, cook and stir water and sugar until sugar is dissolved. Add apples; cover and cook for 5 minutes, stirring often. Add cranberries; cover and cook until apples are tender and berries pop, about 15 minutes. , Mash until sauce reaches desired consistency. Stir in zest, ginger and cinnamon. Cook, uncovered, 5 minutes longer. Serve warm or refrigerate until serving.