Thanksgiving Apple Orange Cranberry Sauce Recipes
APPLE-ORANGE CRANBERRY SAUCE
Make and share this Apple-Orange Cranberry Sauce recipe from Food.com.
Provided by MrsPres
Categories Apple
Time 45m
Yield 3 1/2 4 cups
Number Of Ingredients 7
Steps:
- Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
- In a small saucepan over high heat, combine the rind and the water and bring to a boil.
- Cook for 10 minutes, then drain and set aside.
- Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones.
- Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
- Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
- Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.
Nutrition Facts : Calories 353.1, Fat 0.3, Sodium 7.4, Carbohydrate 91.7, Fiber 5.9, Sugar 81.9, Protein 0.7
CINNAMON APPLE CRANBERRY SAUCE
Get Aaron McCargo Jr.'s Cinnamon Apple Cranberry Sauce recipe for Food Network.
Provided by Aaron McCargo Jr.
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
- Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
- Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
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- In a heavy saucepan, combine cranberry juice concentrate and granulated sugar. Bring to a boil over medium-high heat. Add fresh and dried cranberries and diced apple, stirring to combine. Return to a boil and reduce heat to maintain a steady simmer. Cook, about 10 minutes, stirring frequently, until apples are tender, sauce thickens, and cranberries "pop." Remove from heat.
- Stir in orange marmalade, juice, zest, cinnamon, cloves, and orange liqueur (if using). Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled to let the flavors meld. Serve chilled or at room temperature.
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