Cranberry Sauce With Pecans Recipes

Steps:

• In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

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.

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.

Steps:

• 1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Steps:

• 1. Drain Orange Segments, reserving juice. Add orange juice or water to make 1 cup of liquid. Measure sugar into a non-reactive deep pan. Add the liquid and bring to a boil. Simmer until all sugar has dissolved.
• 2. Add the cranberries to the pot. Bring to a simmer and cook, stirring frequently to prevent sticking. As the cranberries cook, the mixture will foam. Use a small ladle to skim off as much of the foam as possible. Continue to simmer until the mixture reaches a temperature of approximately 220 degrees. If you want a thicker sauce, you may continue until the temp reaches 240 degrees (soft ball stage).
• 3. Meanwhile, cut the orange segments into small pieces, add the grated rind (or zest) and set aside. Chop the pecans and set aside.
• 4. Once your berries have reached the desired temperature, add the orange segments & rind/zest, bring back to a simmer. Remove the pan from the heat and stir in the pecans.
• 5. You may spoon into sterilized jars and seal for longer storage. This sauce keeps well and if sealed should be good in your fridge for at least a couple of months.