BROWN SUGAR AND PORT CRANBERRY SAUCE
An easy and slightly different cranberry sauce recipe. Great with turkey or with Brie and crackers!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h25m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.
Nutrition Facts : Calories 122.3 calories, Carbohydrate 28.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 0.4 g, Sodium 7.4 mg, Sugar 24 g
CRANBERRY SAUCE
Brown sugar and orange juice balance the tartness of cranberries in a four-ingredient homemade sauce.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 3h15m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat brown sugar and orange juice to boiling over medium heat, stirring frequently. Boil 5 minutes.
- Stir in cranberries. Heat to boiling. Boil about 5 minutes, stirring frequently, until cranberries are popped and mixture has thickened. Stir in orange peel.
- Cover; refrigerate about 3 hours or until chilled.
Nutrition Facts : Calories 180, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 41 g, TransFat 0 g
BROWN SUGAR SAUCE
This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.
Provided by Brenda Moore
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
- Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
- Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g
BROWN SUGAR CRANBERRY SAUCE
Brown sugar gives this version a special deep sweetness. From "Recipes From American's Restored Villages" cookbook
Provided by nvermd
Categories Sauces
Time 50m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Bring cranberries and water to a boil.
- Simmer, uncovered, for 35 to 40 minutes until slightly thickened, stirring occasionally to prevent burning.
- Stir in the brown sugar until dissolved then remove from heat and cool.
Nutrition Facts : Calories 628.3, Fat 0.2, Sodium 62.3, Carbohydrate 162.6, Fiber 5.8, Sugar 150.6, Protein 0.5
CRANBERRY SAUCE
Provided by Alton Brown
Categories side-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Wash the cranberries and discard any that are soft or wrinkled.
- Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
- Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
- To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.
CRANBERRY SAUCE
Provided by Alton Brown
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Wash the cranberries and discard any soft or wrinkled ones.
- Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
- Carefully spoon the cranberry sauce into a 3-cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
- Once the cranberry sauce has cooled, overturn the mold and slide out the sauce. Slice and serve.
CROCK POT CRANBERRY SAUCE RECIPE
Provided by Katie Clark
Time 6h35m
Number Of Ingredients 7
Steps:
- Spray the bowl of the slow cooker with nonstick cooking spray.
- Add the cranberries, water, sugar, brown sugar, orange zest, and cinnamon. Stir to combine.
- Place the lid on the slow cooker and cook on low for 6 hours, stirring occasionally.
- When the cook time is up, stir in the cornstarch and water mixture. Place the lid back on the slow cooker and set to cook on high for 30 minutes, until the sauce has thickened.
Nutrition Facts : Calories 120 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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