Cranberry Sauce With Raspberry Vinegar Recipes

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CRANBERRY RASPBERRY SAUCE

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

Provided by Ryan Downs

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 10

Number Of Ingredients 4



Cranberry Raspberry Sauce image

Steps:

  • Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g

12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
¾ cup white sugar

REDDER THAN RED CRANBERRY SAUCE

Provided by Nigella Lawson : Food Network

Categories     condiment

Time 35m

Yield 5 fluid ounces

Number Of Ingredients 5



Redder Than Red Cranberry Sauce image

Steps:

  • Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
  • The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

1 (12-ounce) bag fresh cranberries
7 ounces caster sugar
3 tablespoons cherry brandy
4 fluid ounces water
Lemon juice, optional

VERY BERRY CRANBERRY SAUCE

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 2h30m

Yield 24 servings

Number Of Ingredients 7



Very Berry Cranberry Sauce image

Steps:

  • Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.

2 bags fresh or frozen cranberries
1 cup orange juice
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whiskey
1 cup blueberries
1/2 cup raspberries

RASPBERRY CRANBERRY SAUCE

If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!

Provided by Janelle

Time 1h15m

Number Of Ingredients 5



Raspberry Cranberry Sauce image

Steps:

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

Nutrition Facts : Calories 63 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 14.2 grams sugar

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup fresh raspberries
1 teaspoon vanilla extract

SAVORY CRANBERRY SAUCE

Provided by Rick Archbold

Categories     Sauce     Thanksgiving     Quick & Easy     Cranberry     Port

Yield Makes 1 cup

Number Of Ingredients 8



Savory Cranberry Sauce image

Steps:

  • In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup port
2 tablespoon balsamic vinegar
1 1/2 cups cranberries, fresh or frozen (thawed)
1/2 cup granulated sugar
1/4 teaspoon each salt and pepper

DEBBIE'S SPECIAL CRANBERRY SAUCE

My Mom has made this recipe for Thanksgiving and other holidays for the last 20 years. Goes well with chicken, turkey, and pork.

Provided by Swest

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h30m

Yield 8

Number Of Ingredients 8



Debbie's Special Cranberry Sauce image

Steps:

  • Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 131 calories, Carbohydrate 34.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 0.7 g, Sodium 147.8 mg, Sugar 25.6 g

1 (12 ounce) package fresh or frozen cranberries
1 cup pitted prunes, quartered
⅔ cup water
⅓ cup seedless raspberry jam
¼ cup white sugar
1 tablespoon apple cider vinegar
½ teaspoon salt
1 cinnamon stick

CRANBERRY RASPBERRY SAUCE

Categories     Sauce     Fruit Juice     Thanksgiving     Quick & Easy     Low Sodium     Cranberry     Raspberry     Chill     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 4



Cranberry Raspberry Sauce image

Steps:

  • In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.

a 12-ounce bag of cranberries, picked over
a 10-ounce package frozen raspberries in light syrup, thawed
1/2 cup firmly packed light brown sugar
3/4 cup cranberry juice cocktail

CRANBERRY VINEGAR

For a delicious vinegar for salad dressings and marinades, try this vinegar with cranberries. It would make a wonderful side salad during the holidays.-Lesley Colgan, London, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 5



Cranberry Vinegar image

Steps:

  • In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

3/4 cup white vinegar
3/4 cup water
3/4 cup sugar
1 cinnamon stick
1 package (12 ounces) fresh or frozen cranberries

EASY CRAN-RASPBERRY SAUCE

This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.

Provided by Lynne M

Categories     Sauces

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4



Easy Cran-Raspberry Sauce image

Steps:

  • In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
  • Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
  • Cover and store in the refrigerator. This will last up to a week.
  • Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3

3 cups unsweetened raspberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (or more to taste)
1 lemon, zest of (orange works well, too)

CRAN-RASPBERRY SAUCE

When I was asked to bring cranberry dish to a holiday party, I created this recipe. The not-too-sweet sauce is also nice as a condiment or dessert topping.-Madeline Farina, Leola, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 4 cups.

Number Of Ingredients 7



Cran-Raspberry Sauce image

Steps:

  • In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.

Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 4g fiber), Protein 2g protein.

1 package (12 ounces) fresh or frozen cranberries
1 cup cranberry juice
1/2 cup water
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 cup ice cubes
2 cups fresh or frozen raspberries

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