CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
Steps:
- Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
- *Follow the directions on your canning jars for sterilization.
CRANBERRY-ORANGE CONSERVE
Provided by Food Network Kitchen
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes.
ORANGE CRANBERRY PRESERVES/SPREAD
This is an easy recipe that takes only a very short time to make, perfect on just about anything and no preserving for this just prepare and store in the fridge for up to one week.
Provided by Kittencalrecipezazz
Categories Oranges
Time 25m
Yield 3 cups (approx)
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.
- Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).
- Cool to room temperature.
- Place into a glass jar or bowl and refrigerate up to one week.
- Delicious!
Nutrition Facts : Calories 724.6, Fat 0.3, Sodium 122.4, Carbohydrate 192.6, Fiber 6, Sugar 170.1, Protein 1.5
CRANBERRY AND ORANGE PRESERVE
Make and share this Cranberry and Orange Preserve recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 23 ounces
Number Of Ingredients 4
Steps:
- Put the cranberries and orange juice in a non-reactive pot, cover and cook over medium heat for 15 minutes or until soft.
- Stir in the sugar and zest and cook over low until the sugar has dissolved.
- Increase the heat and bring to a full rolling boil for 3-5 minutes until the preserves reach the setting point. Ladle into hot sterilized jars and seal.
Nutrition Facts : Calories 102.4, Fat 0.1, Sodium 0.8, Carbohydrate 26.4, Fiber 1.2, Sugar 24.1, Protein 0.2
CRANBERRY-ORANGE PRESERVES
Categories Condiment/Spread Fruit Breakfast Brunch Vegetarian Cranberry Orange Fall Vegan Simmer Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add remaining ingredients; bring to boil. Reduce heat to medium; simmer until mixture is reduced to 3 cups, stirring occasionally, 15 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
CRANBERRY-ORANGE JAM
Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
- Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
- Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.
BOOZY FRESH CRANBERRY-ORANGE SAUCE
Why buy canned cranberry sauce when you can easily make your own from fresh cranberries, sugar, water, and a little bit of fresh orange? Cointreau®, or another orange-flavored liqueur, gives this sauce an extra flavor boost. It's perfect with ham, chicken, or turkey, whether it's a holiday or not.
Provided by Bibi
Time 30m
Yield 15
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
- Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.
Nutrition Facts : Calories 54 calories, Carbohydrate 11.5 g, Fiber 0.8 g, Protein 0.1 g, Sodium 20.3 mg, Sugar 9.9 g
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