Recipes Using Cranberry Sauce
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.
REALLY SIMPLE CRANBERRY SAUCE
Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients
Provided by Sara Buenfeld
Time 15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 56 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Sodium 0.01 milligram of sodium
CRANBERRY SAUCE
Make and share this Cranberry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients in a med sauce pan.
- Bring to boil; simmer until berries pop.
- Chill until ready to serve.
Nutrition Facts : Calories 265.6, Fat 0.2, Sodium 3, Carbohydrate 68.2, Fiber 4.5, Sugar 59, Protein 0.8
INSTANT POT CRANBERRY SAUCE
The best and easiest cranberry sauce you'll make for Thanksgiving. Sure, opening a can is much easier, but this homemade version is absolutely tasty.
Provided by Jonathan Melendez
Categories Vegetable
Time 17m
Yield 1 1/2 cups, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the cranberries and discard any mushy berries, then add to the bowl of a 6-quart or larger Instant Pot.
- Stir in the orange zest, orange juice, sugar, maple syrup, vanilla, cinnamon stick and salt until evenly combined. Lock the lid, set the vent to seal and cook on high pressure for 2 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure.
- Open the lid carefully and give it a stir. If the cranberry sauce isn't thick enough, turn on the sauté function and cook, stirring constantly for 1 to 2 minutes until the sauce has thickened. Keep in mind that the sauce will continue to thicken as it cools. Transfer to a bowl and serve warm or at room temperature.
Nutrition Facts : Calories 198.1, Fat 0.2, Sodium 76.6, Carbohydrate 51, Fiber 5.2, Sugar 41.1, Protein 0.8
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