Cranberryraspberrysauce Recipes

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

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.

Steps:

• Preheat oven to 350.
• Spread cranberries in a 13x9 GLASS baking pan; sprinkle with one cup sugar and stir to coat all the berries.
• Bake until mixture is hot and bubbly (berries will pop)--about 40 minutes. STIR TWICE DURING BAKING TIME!
• Gently stir in the raspberries; sprinkle with remaining sugar and liqueur, stir again.
• Pour mixture into a serving dish; cover and chill until set.
• **NOTE**the Grand Marnier can be substituted with orange juice.

Steps:

• Combine all ingredients (except almond extract) in a medium saucepan.
• Bring to a boil& boil gently for 15 minutes or until fruit is softened.
• Remove from heat, puree in a food processor or blender until smooth.
• Stir in almond extract.
• Pour into sterilized jars& allow to cool.

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.

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.

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes.
• Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes. Remove from heat; stir in 1 tablespoon butter. Puree in a blender until smooth. If too thick to pour, stir in up to 1/2 cup more apple cider. Spoon the dessert sauce over pound cake or vanilla ice cream.

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.

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.

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

Steps:

• In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
• Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.