ORANGE CINNAMON CRANBERRY SAUCE
I like my cranberry sauce fairly tart and not cooked too long so the cranberries still have their shape to them. Feel free to play with the proportions or the spices (sometimes clove or nutmeg is good too).
Provided by Geca1170
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, sugar, orange juice in a saucepan.
- Bring the liquid to a boil.
- Add the cranberries to the saucepan.
- Bring the cranberries to a boil.
- Add orange liqueur (either Cointreau or Grand Marnier), cinnamon and the zest of one orange.
- Reduce heat and boil GENTLY for 10 minutes, stirring occasionally.
- Serve warm!
Nutrition Facts : Calories 160.7, Fat 0.2, Sodium 3, Carbohydrate 41.2, Fiber 4.3, Sugar 33.6, Protein 0.8
CRANBERRY SAUCE WITH BOURBON AND ORANGE
Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
- Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
- Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.
CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
SPICED ORANGE CRANBERRY SAUCE
This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
Provided by Barbara Yoder
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 64
Number Of Ingredients 6
Steps:
- Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 9.4 g, Fiber 0.8 g, Protein 0.1 g, Sodium 2.5 mg, Sugar 7.9 g
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
CRANBERRY SAUCE WITH MARMALADE AND CINNAMON
Categories Sauce Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Jam or Jelly Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)
VEGAN CRANBERRY SAUCE WITH ORANGE AND CINNAMON
It's best to make this the day before you plan on serving it. I made it fresh last year for Thanksgiving and it was too tart and just awful. But when I tried it the following day, it was the best cranberry sauce I've ever had. Just heat briefly over the stove before serving (after the day of resting!). This also makes an amazing spread for toast or bagels.
Provided by tendollarwine
Categories Berries
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and pick over the cranberries to make sure you get all of the debris out.
- Pour the water and sugar in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil.
- Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst.
- Add the cinnamon and orange zest and stir well.
- Remove from heat and allow to cool. Cover and place in the refridgerator over night to allow the flavors to really meld and the cranberries to sweeten. Or if you prefer tarter cranberry sauce, serve the day of.
Nutrition Facts : Calories 149.5, Fat 0.1, Sodium 2.9, Carbohydrate 39, Fiber 5.3, Sugar 29.6, Protein 0.5
ORANGE CRANBERRY SAUCE
In about 20 minutes, with just a few ingredients, you can have the freshest cranberry orange sauce you've ever tasted. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
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