DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
JELLIED CRANBERRY SAUCE
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.
Categories Sauce Side Thanksgiving Cranberry Fall Chill Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
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.
JELLIED ORANGE-CRANBERRY SAUCE
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.
- Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.
Nutrition Facts : Calories 158 g, Fiber 3 g
CHERRY CRANBERRY JELLO
Make and share this Cherry Cranberry Jello recipe from Food.com.
Provided by Kyrashallen
Categories Gelatin
Time 8h15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve jello in boiling water.
- Pour hot mixture into blender.
- Slice jellied cranberry sauce and add to hot mixture and blend well.
- Add 1 cup sour cream and blend well again.
- Pour into 6 cup mold.
- Chill until set, usually 8 hours or overnight.
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
JELLIED CRANBERRY SAUCE WITH HARD CIDER
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
- Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
- Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.
THANKSGIVING JELLIED CRANBERRY SAUCE
This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 12h
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
- Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
- Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
- Strain until there is 3 cups of juice, then discard the solids.
- In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
- Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
- Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
- Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
- Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
- Cool to room temerature.
- Cover with plastic wrap and chill for 12-24 hours.
- DELICIOUS!
Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9
JELLIED CRANBERRY SAUCE
I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.
Provided by tasb395
Categories Sauces
Time 50m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
- Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
- Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
- Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
- Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
Nutrition Facts : Calories 433.4, Fat 0.1, Sodium 4.1, Carbohydrate 112.3, Fiber 4.6, Sugar 104, Protein 0.4
JELLIED CRANBERRY AND PORT SAUCE
Categories Sauce Christmas Thanksgiving Low Sodium Cranberry Lemon Port Chill Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.
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