Kicked Up Cranberry Sauce Recipes

Steps:

• 1. Place cranberries and garlic in food processor and pulse a few times. Add onions, pepper, lime juice, sugar, salt, cayenne,horseradish,and parsley and pulse. Add oil and pulse to desired texture.

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.

Steps:

• 1. Toast walnuts on stovetop in a saute pan in one layer using medium low heat until walnuts are slightly golden and fragrant. Let cool and chop.
• 2. Boil sugar and water until the sugar is completely dissolved. Add cranberries and bring back to the boil. Simmer gently until the cranberries begin to pop, about 10 minutes.
• 3. Add port wine (to taste) while still warm, heat will evaporate alcohol. Let cool. Add walnuts. Store in an airtight container. Can be made up to 2 days ahead.

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

Steps:

• Cook the cranberry sauce and sugar until it makes a jell.
• Add the horseradish and salt.
• Cooks until it starts to boil.
• Cool and refrigerate - this keeps well in the fridge.