Cranberryjezebelsauce Recipes

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

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:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Steps:

• Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
• Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
• To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

Steps:

• Combine water and sugars in a medium saucepan.
• Bring to a boil 0ver medium heat.
• Add cranberries and return to a boil.
• Cook for 10 minutes, stirring ocasionally.
• Cool to room temperature.
• Stir horseradish and mustard into cranberry mixture, cover and chill.
• Garnish with mint sprigs.
• Serve over light cream cheese with crackers.

Steps:

• Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.
• Add cranberries.
• Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
• Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.
• Cover and chill in fridge until ready to serve.
• NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.

Steps:

• Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.

Steps:

• Mix all ingredients in a med sauce pan.
• Bring to boil; simmer until berries pop.
• Chill until ready to serve.

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.

Steps:

• Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
• In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15-25 minutes.
• Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)

Steps:

• Mix together. Refrigerate.

Steps:

• Combine water, sugars and cranberries in a medium saucepan.
• Bring to a boil, then turn down to a simmer.
• Cook for 12 minutes, until the cranberries have popped and mixture is thickened.
• Put through a food mill or sieve.
• Let cool, then add mustard, horseradish and orange juice.