Pams Cranberry Sauce Recipes

Steps:

• 1. Wash and zest both oranges, then peel and chop into about 3/4 inch pieces. Place all ingredients except nuts, in a heavy bottomed sauce pan and bring to a boil. Turn down heat to a low simmer and cook until berries pop and orange pieces dissolve somewhat. Stirring often, simmer until thickened, about 5 to 10 minutes. Remove from heat and stir in toasted nuts. Refrigerate or serve warm.

Steps:

• Wash and drain berries.
• Place all ingredients in a sauce pan.
• Cover, bring to a boil, reduce to simmer
• Cook until berries pop, about 20-25 minutes.
• Can be made several days ahead.

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.

Steps:

• 1. Wash, core and chop apples. Place in 6 qt Dutch oven or large saucepot with one package (12 oz) cranberries. Add the cranberry juice cocktail. Cook at medium high until the cranberries pop and the apples are very soft. Stir occasionally.
• 2. Remove Dutch oven from stove and process the cooked mixture through a food mill into a large mixing bowl to remove apple and cranberry skins.
• 3. Add sugar and spices to the pulp and stir to combine. Put the pulp back into the Dutch oven and cook over medium heat until the mixture is thick enough to round up on a spoon. This takes some time as you have to reduce the juice enough to thicken. Stir occasionally to keep from sticking and reduce heat if the mixture is boiling too rapidly. (I place either a splatter screen over the pot or leave the pot lid partially askew to allow steam to escape and avoid HOT splatters on you or your stove/floor/walls etc.)
• 4. When the mixture is thickened to your preference, remove the pot from the stove and proceed with canning it as per the most recent Canning instructions for your altitude. (See the Ball Canning book)

Steps:

• Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

Steps:

• In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

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.

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. In a bowl, completely dissolve gelatin in boiling water stirring 2-3 minutes. Add pineapple, celery, orange juice and lemon juice. Mix well. Chill until partially set. Chop nuts, section and cut the orange and cube jellied cranberry sauce into 3/4 inch cubes while waiting for it to thicken.
• 2. Remove thickened gelatin mixture from fridge and stir in nuts and orange segment pieces. Stir cranberry sauce carefully into chilled mixture. (Try to keep the jellied sauce cubes intact if possible) Pour into an 11-in. x 9-in. casserole dish
• 3. Chill until firm 2-3 hr or overnight. Cut into squares; serve each on a lettuce leaf and top with a dollop of mayonnaise.