Citrus Cranberry Sauce Recipes

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CITRUS CRANBERRY SAUCE



Citrus Cranberry Sauce image

The original of this recipe, from Paula Deen's Christmas 2009 Cookbook, has been slightly tweaked to give this recipe. Preparation time does not include the time needed for the sauce to chill.

Provided by Sydney Mike

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

1 (12 ounce) bag cranberries, fresh (or frozen)
1 (11 ounce) can mandarin oranges, drained
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Steps:

  • Using a medium saucepan, combine all the ingredients, & cook over medium heat for about 20 minutes, or until cranberries burst & sauce thickens, stirring frequently.
  • Remove from heat, cover & chill.

Nutrition Facts : Calories 114, Fat 0.2, Sodium 1.9, Carbohydrate 29.5, Fiber 2.8, Sugar 24.6, Protein 0.5

CITRUS-CRANBERRY SAUCE



Citrus-Cranberry Sauce image

I found this on the Food Network web site before the holidays this year (courtesy of Patty Burns). Very nice flavor and texture.

Provided by SharleneW

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 7

2 large navel oranges
1 (12 ounce) package fresh cranberries
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice

Steps:

  • Remove peel and pith from oranges and cut into large pieces.
  • In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
  • Cook, stirring frequently for 15 minutes.
  • Remove from heat and stir in lemon and lime juices.
  • Cover and chill thoroughly before serving.
  • Ideally made the day before you plan to serve.

CRANBERRY CITRUS DRESSING



Cranberry Citrus Dressing image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 4h23m

Yield 7 1/2 cups

Number Of Ingredients 8

3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE



Favorite Cranberry Sauce Extraordinaire image

I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.

Provided by thedailygourmet

Categories     Cranberry Sauce

Time 20m

Yield 12

Number Of Ingredients 8

1 cup freshly squeezed orange juice
½ cup white sugar
½ cup brown sugar
1 (12 ounce) package fresh cranberries, rinsed
1 medium orange, finely zested, divided
1 crystallized ginger
¼ cup chopped pecans
⅛ teaspoon cinnamon (such as Supreme Saigon®)

Steps:

  • Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
  • Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
  • Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
  • Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g

LEMONY CRANBERRY RELISH



Lemony Cranberry Relish image

Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.

Provided by Eric Kim

Categories     easy, quick, sauces and gravies, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 (12-ounce) bag fresh cranberries (3 cups)
1 lemon, preferably thin-skinned, coarsely chopped and seeded
1/2 cup/100 grams granulated sugar
Pinch of salt

Steps:

  • Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

LEMON CRANBERRY SAUCE



Lemon Cranberry Sauce image

Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! -Robyn Badtke, Green Lake, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup water
1/4 cup Triple Sec or orange juice
3 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

  • In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

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