Cranberrysweetandsoursauce Recipes

Steps:

• In a small bowl, combine cornstarch and pineapple juice until smooth. Stir in cranberry and barbecue sauces; set aside. , In a large skillet, stir-fry pork in oil until meat is no longer pink, 3 minutes. Sprinkle with salt and pepper. Remove from the pan and keep warm., Add green pepper and pineapple to pan; stir-fry for 2 minutes. Stir cornstarch mixture and add to skillet. Bring to a boil. Cook and stir until thickened, 2 minutes. Add pork; heat through. Serve with rice, noodles or wonton strips if desired. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little water if necessary.

Steps:

• Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, 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. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
• Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

Steps:

• Mix brown sugar and cornstarch together in a medium sauce pan.
• Stir in cranberry sauce, pineapple juice, vinegar, and soy sauce.
• Cook over medium heat until thickened, stirring often.
• Bring to a boil and boil for one minute, stirring constantly.
• Serve over meatballs, chicken, roast pork, stir fried meats or vegetables.
• Makes about 8 cups.

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

Steps:

• Combine pineapple liquid and cornstarch.
• Stir in sauces and set aside.
• Heat oil in a large fry pan over high heat.
• Add chicken, salt, and pepper.
• Stir-fry until no longer pink.
• Add peppers and pineapple tidbits.
• stir fry 2 minutes longer.
• Stir the cornstarch mixture and add to chicken.
• Cook and stir constantly, over med heat until thickened.
• Server over rice or chow mien noodles.