CRANBERRY SAUCE EXTRAORDINAIRE
This has been a 'trade secret' for years, but it's so good I decided to share it! It's everyone's favorite, and can even be poured over a block of cream cheese and served with crackers for a fun holiday appetizer.
Provided by Leeza
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 35.5 g, Fat 6.8 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 100 mg, Sugar 22.4 g
FRESH SWEET CRANBERRY SAUCE WITH A TWIST
I've been making these cranberries for nearly 30 years. It's the first thing I prepare for Thanksgiving and Christmas. I make them the weekend before so they have lots of time to sit and have even better flavor! I hollow out fresh oranges for serving cups. Makes a beautiful presentation and I use the orange segments in my turkey brine. Cut the oranges in a zig-zag pattern around the center to make it even more holiday special! Make ahead several days before serving for best flavor. I suppose they could be served warm as well, but I find the coolness of the berries is a nice contrast with the other hot foods in the meal. You can use 2 to 3 cinnamon sticks in place of ground cinnamon, which will yield a lighter color.
Provided by aunt tilly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
- Refrigerate, stirring occasionally, until completely chilled.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 57.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 52.2 g
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
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.
FRUITY CRANBERRY SAUCE
My grandmother made this recipe. I modified it slightly. It's always a great hit at Thanksgiving and Christmas even for the kids who don't normally eat cranberry sauce.
Provided by starlight2night
Categories Fruit
Time 22m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan combine orange juice and sugar over medium heat. Once sugar is melted add cranberries. Bring to a boil, then reduce heat to low. Gently boil for about 10 minutes or until cranberries began to pop. Remove from heat and take the back of a spoon and mash all cranberries until all skins have been removed. Stir in blueberries, its okay to mash a little, but the idea is just to stir them inches Transfer to a bowl and allow to cool. Sauce will thicken upon cooling. Serve warm or cold. Sauce can be made up to 2 days ahead. Place bowl covered with saran wrap in fridge if not serving immediately. Leftovers may be frozen. Also you can use frozen blueberries, just thaw them first.
Nutrition Facts : Calories 205.2, Fat 0.2, Sodium 1.7, Carbohydrate 52.8, Fiber 3.2, Sugar 46.5, Protein 0.7
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- First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
- In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
- Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
- The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.
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- You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
- After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
- Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 10 more minutes.
- Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
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- Leftover Cranberry Sauce Bars. These leftover cranberry sauce bars are a genius way to keep from wasting food. The outside reminds me of an oaty apple crisp, while the inside is oozing with fruit filling.
- Instant Pot Cranberry Meatballs. Hosting a Friendsgiving after the main holiday? These cranberry meatballs are fantastic for entertaining. Leftover cranberry sauce gives these tender meatballs a wonderfully tangy and sweet kick.
- Slow Cooker Cranberry Chicken. The minimal prep time and few ingredients make this a terrific choice for a weeknight dinner. All you do is load up some chicken breasts in your slow cooker, pour over the cranberry sauce and BBQ sauce, then wait.
- Cranberry Jello Salad. When it comes to leftover cranberry sauce, there is no shortage of fabulous desserts you can whip up. But if you want something quick and easy, this is number one on my list.
- Leftover Cranberry Sauce Mini Cheesecake. How adorable will these mini cheesecakes be at your next party! A muffin pan and liners help to achieve the perfect shape and it’s also a great trick for turning cheesecake into a beginner-friendly recipe.
- Healthy Cranberry Crisp. Cranberry crisp is a holiday staple I’ve eaten every Christmas since I was a kid. Unfortunately, it’s full of sugar. That’s why I make this version instead.
- Cranberry Thumbprint Cookies with Almond Glaze. If you’re looking in your fridge and wondering how to use up leftover cranberry sauce, why not try these thumbprint Christmas cookies?
- Slow Cooker Cranberry BBQ Pulled Pork. Leftovers can become tiresome after a few days. So, this year, spruce things up with this lip-smacking sandwich.
- Orange Mousse with Cranberry Sauce. After a big turkey dinner, I often struggle to fit in dessert (I still try! It’s just not as easy). That’s why this light and bright mousse is ideal for the holidays.
- Cranberry Smoothie. I can’t believe I never thought to use cranberry sauce in a smoothie! This is a fun and quick breakfast to add to your morning routine.
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