Cooked Cranberry Sauce Recipes

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CRANBERRY SAUCE



Cranberry Sauce image

This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!

Provided by Elise Bauer

Categories     Side Dish     Condiment     Quick and Easy     Sauce     Cranberry     Sauce     Thanksgiving

Time 20m

Number Of Ingredients 4

1 cup (200 g) sugar
1 cup (250 ml) water
4 cups (12 oz package) fresh or frozen cranberries
Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Steps:

  • Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  • Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

Nutrition Facts : Calories 103 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 24 g, Fat 0 g, ServingSize Cranberry sauce base makes 2 1/4 cups, UnsaturatedFat 0 g

PERFECT CRANBERRY SAUCE



Perfect Cranberry Sauce image

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.

CRANBERRY SAUCE



Cranberry Sauce image

A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.

Provided by Toni

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 11

Number Of Ingredients 3

12 ounces cranberries
1 cup white sugar
1 cup orange juice

Steps:

  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g

COOKED CRANBERRY AND ORANGE RELISH



Cooked Cranberry and Orange Relish image

Provided by Food Network

Categories     dessert

Time 20m

Yield 3 to 4 cups

Number Of Ingredients 4

1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind

Steps:

  • Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
  • Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.

CRANBERRY SAUCE



Cranberry Sauce image

Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Science! Sometimes it's helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.

Provided by Sam Sifton

Categories     condiments, sauces and gravies, side dish

Time 10m

Yield About 2 cups

Number Of Ingredients 4

1 12-ounce bag fresh or thawed frozen cranberries
3/4 cup sugar
3/4 cup orange juice, preferably fresh squeezed
Zest of 1 orange, or to taste

Steps:

  • Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine.
  • Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.
  • Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams

CRANBERRY SAUCE



Cranberry Sauce image

Easy Cranberry Sauce

Categories     Sauce     Berry     Side     Christmas     Thanksgiving     Quick & Easy     Low Sodium     Cranberry     Fall     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1/2 teaspoon freshly grated orange zest

Steps:

  • Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.

SLOW COOKER CRANBERRY SAUCE



Slow Cooker Cranberry Sauce image

Cranberry sauce is easy to make, but this recipe you don't even have to watch! And my 10 year old made it while I was busy slaving over the pies on Thanksgiving eve. The lime zest is a great little touch! And I left the slow cooker out for the morning when I mulled my cider for my guests - yum!

Provided by MA HIKER

Categories     Sauces

Time 3h10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

4 cups fresh cranberries (12 ounce bag rinsed and picked over for stems)
1 cup sugar
1/2 cup water
lime zest or orange zest

Steps:

  • Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
  • Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
  • When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
  • Serve chilled or at room temperature.
  • * If you use frozen cranberries, add 30 to 45 minutes cooking time.

Nutrition Facts : Calories 237.2, Fat 0.1, Sodium 2.5, Carbohydrate 61.6, Fiber 4.4, Sugar 53.8, Protein 0.4

CRANBERRY-ORANGE SAUCE



Cranberry-Orange Sauce image

Enjoy this savory cranberry-orange sauce ready with just five ingredients and two steps - the perfect accompaniment to your meats.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h30m

Yield 8

Number Of Ingredients 6

1 bag (12 oz) fresh cranberries
1 1/3 cups sugar
1 tablespoon finely shredded orange peel
1/4 cup water
2 tablespoons lemon juice
1/4 cup orange-flavored liqueur or orange juice

Steps:

  • In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
  • Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

Nutrition Facts : Calories 180, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 37 g, TransFat 0 g

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