Cranberry Saucespread Recipes

Steps:

• 1. In a medium saucepan over medium heat, combine sugars, water and orange juice. Stir constantly until sugars are dissolved.
• 2. Add cranberries, orange zest and spices. Cook until cranberries have mostly popped, about 10 minutes, stirring constantly.
• 3. Remove from heat and stir in Grand Marnier. Pour sauce into a bowl and cool. Sauce will thicken as it cools.

Steps:

• 1. Add all ingredients ( except ) cornstarch to a pot. Bring to a boil.
• 2. Reduce heat to a simmer and cook until cranberries plump up.Add the cornstarch slurry slowly while at a slow simmer until sauce is thick
• 3. Makes 2 cups.

Steps:

• Put all ingredients in a 3 cup suacepan and stir over high heat.
• Bring to a boil then reduce heat to low.
• Remove from heat when thickened.
• Using a thunderstick pulverize the berries.
• After cooling put in a serving dish cover and refrigerate.

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. , In a small bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan 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 cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• 1. In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

Steps:

• 1. Heat all ingredients in a medium sized saucepan, stirring occasionally. Let come to a boil and then reduce heat to low and let simmer for 10-12 minutes. Remove cinnamon stick and discard.
• 2. Put in glass bowl and cover. Refridgerate for 24 hours.
• 3. Enjoy!

Steps:

• 1. Combine the sugar and water in a large saucepan; stir well. Bring to a boil over medium heat (do not stir); boil, uncovered for 5 minutes.
• 2. Stir in the cranberries. Cook for 5 to 8 minutes, stirring occasionally, or until the cranberry skins pop. Remove from the heat; stir in apricot preserves and the lemon juice.
• 3. Cover and chill until cool. Stir in the almonds just before serving. Serve over pound cake, ice cream, cooked turkey or pork.