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.
MAKE-AHEAD CRANBERRY SAUCE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
Make and share this Cranberry Fruit Conserve recipe from Food.com.
Provided by MargeDC
Categories Berries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries in water until skins pop.
- add everything except the nuts and cook for 15 minutes.
- remove from heat and add walnuts.
- this will thicken when it cools.
- stores well in the fridge.
Nutrition Facts : Calories 681.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 177.2, Fiber 8.4, Sugar 154.1, Protein 2.1
CRANBERRY CONSERVE
Steps:
- Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.
CRANBERRY FRUIT CONSERVE
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.
Provided by Chef BobO
Categories Jellies
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.
Nutrition Facts : Calories 325.4, Fat 7.4, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 67.6, Fiber 4.6, Sugar 58, Protein 2.6
HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")
Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.
Provided by Kim in Walnut Creek
Categories Chutneys
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zests and juices and let cook for 15 more minutes.
- Remove from heat and add the raisins and nuts.
- Let cool, and serve chilled.
CRANBERRY SAUCE
A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.
Provided by Toni
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 11
Number Of Ingredients 3
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.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
FRUITED CRANBERRY RELISH
This recipe came from my aunt, who for many years invited our family to her home for Christmas dinner. I took great delight in helping myself to this relish because she always served it in one of her fancy dishes, used only on the holidays. -Ruth Collins, Blossvale, New York
Provided by Taste of Home
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- In a food processor, combine all ingredients; cover and process until fruit is chopped.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 0 protein.
HOMEMADE CRANBERRY SAUCE
A tasty cranberry sauce that beats the heck out of the canned stuff, although you may miss that suction sound those jellied logs make as they leave the can. Cooking time includes 30 minutes cooking, 30 minutes cooling.
Provided by Mark H.
Categories Berries
Time 1h10m
Yield 2-3 cups
Number Of Ingredients 6
Steps:
- Place cranberries, sugar, lemon juice, and orange juice in a small sauce pan.
- Add enough water to cover cranberries.
- Bring to boil, then simmer for about 30 minutes or until cranberries have split open.
- Dissolve 1 to 2 tablespoons of cornstarch (depending on desired consistency of cranberry sauce) in an equal amount of cold water.
- Stir cornstarch paste into cranberries to thicken, then remove from heat and allow to cool about 20-30 minutes.
Nutrition Facts : Calories 403.6, Fat 0.3, Sodium 4.3, Carbohydrate 104.6, Fiber 8, Sugar 85, Protein 1
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
HOMEMADE CRANBERRY SAUCE
Make and share this Homemade Cranberry Sauce recipe from Food.com.
Provided by Vseward Chef-V
Categories Winter
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan combine cranberries, orange juice and zest, sugar and cinnamon.
- Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally.
- In a small cup make a slurry with cornstarch and 1 tablespoon water.
- Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens.
- Taste and add more sugar, if necessary.
Nutrition Facts : Calories 223.1, Fat 0.2, Sodium 19.1, Carbohydrate 57.2, Fiber 3.4, Sugar 49.2, Protein 0.6
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
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