Cranberry Garlic Sauce Recipes

CRANBERRY SAUCE I

Steps:

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

HOME-STYLE CRANBERRY SAUCE

Steps:

• 1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
• 2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.
• 3. Refrigerate until ready to serve.
• Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.

CRANBERRY GARLIC SAUCE

Steps:

• Mince garlic and ginger.
• Saute garlic & ginger in olive oil till soft.
• Add soy and vinegar and bring to a boil.
• Simmer 3 minutes.
• Stir in cranberry sauce, honey and sesame oil.
• Bring to a boil again then back to a simmer.

CLASSIC CRANBERRY SAUCE

Steps:

• Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.

PERFECT CRANBERRY SAUCE

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.

AMAZING CRANBERRY SAUCE

Steps:

• Drain juice from pineapple and mandarine oranges and set fruit aside.
• Use 1 cup of juice from canned fruit in place of the water normally used to cook cranberries.
• In a medium saucepan, combine juice and sugar, boiling until sugar is dissolved.
• Add cranberries and return to boil.
• Reduce heat to med low, add salt, cinnamon, cloves, ginger and allspice.
• Cook untill all the berries have popped and suace is thickened,
• Cool to room temperature, Fold in reserved pineapple and mandarine orange segments.
• Chill until ready to serve.
• At serving time sprinkle chopped pecan over the top and enjoy.

CRANBERRY SAUCE

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.

AMAZING CRANBERRY SAUCE

Steps:

• Combine cranberries, brown sugar, lime juice, cilantro, bloody mary mix, shallot, and garlic in a food processor; pulse until mixture has the consistency of salsa.
• Pour sauce into a bowl, cover with plastic wrap, and refrigerate 8 hours to overnight.

SAVORY CRANBERRY SAUCE

Steps:

• In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

DELICIOUS CRANBERRY SAUCE

Steps:

• Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
• Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.

BASIC CRANBERRY SAUCE

Steps:

• Bring water, sugar and salt to a rapid boil in a medium nonreactive saucepan over high heat.
• Stir occasionally to dissolve the sugar.
• Stir in your cranberries and return to a boil.
• Reduce your heat to medium and simmer until saucy and slightly thickened and about 2/3 of your berries have popped open-- about 5 minutes.
• Place in a bowl and cool at room temperature.

TRADITIONAL CRANBERRY SAUCE

Steps:

• Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
• In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15-25 minutes.
• Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)