Bettys Nannys Cranberry Sauce Recipes

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

BETTY'S NANNY'S CRANBERRY SAUCE

Steps:

• Bring water to a boil, add cranberries and boil just until the berries start to pop. Turn heat down to a low boil, add sugar, and boil for 20 min. more.
• Strain through a food mill or seive. Place in mold or jars and refrigerate.

NANNY'S STEAMED CRANBERRY PUDDING

Steps:

• In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
• Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
• For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
• Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

NANNY'S CRANBERRY MOLD

Steps:

• Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.
• Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.
• Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)

BECKY'S MOM'S CRANBERRY SAUCE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Stir together the cranberries, sugar, and liqueur in a baking dish.
• Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.

CRANBERRY BETTY

Steps:

• In a skillet, brown the bread crumbs in 3 tablespoons butter. Place half the apples in a greased 8-in. square baking dish. Combine the brown sugar and nutmeg; sprinkle half over apples. Top with half of the bread crumbs. Dot with half of the remaining butter. Place the cranberries on top. Layer with remaining apples, brown sugar mixture, bread crumbs and butter. , Cover and bake at 350° for 45 minutes. Uncover and bake 15-20 minutes more or until fruit is tender. , For lemon sauce, combine sugar, cornstarch and salt in a saucepan; add water and lemon zest until smooth. Bring to a boil; cook 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter until melted. Serve over warm Cranberry Betty.

CRANBERRY SAUCE

Steps:

• 1. Wash cranberries remove any stems or blemished berries.2. Heat sugar and water to boiling in 3-quart saucepan over medium heat, stirring occasionally. Boil 5 minutes.3. Stir in cranberries. Heat to boiling boil about 5 minutes or until cranberries pop. Stir in orange peel. Cover and refrigerate about 3 hours or until chilled. Store covered in refrigerator.NUTRITION FACTS: 1/4 Cup: Calories 110 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 29g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0% DIET EXCHANGES: 2 FruitFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BETTY'S BAKED CRANBERRY RELISH

Steps:

• In a bowl combine cranberries and sugar. Toss well.
• Place in a lightly greased baking dish.
• Bake at 350, covered, for 1 hour.
• Remove from oven and stir in marmalade, lemon juice and grated peel and walnuts.
• Stir well to combine.
• Leave at room temp to cool for 45 minutes.
• Refridgerate.

CRANBERRY STRAWBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.

CRANBERRY BETTY (1958)

Steps:

• Preheat oven to 375°F.
• Peel and slice the bananas and sprinkle the lemon juice over them. Set aside.
• Combine sugar, crumbs, cinnamon and nutmeg and mix well. Remove 1/2 cup of mixture and set aside.
• Place alternate layers of crumb mixture and bananas in a 1 1/2 quart casserole or baking dish.
• Top with cranberry sauce, reserved crumb mixture, and lemon zest.
• Dot with butter.
• Bake 25 minutes.