Cranberry Lime Sauce

CRANBERRY SAUCE WITH CHILES



Cranberry Sauce With Chiles image

Heat is an integral aspect of Southwestern cooking, so it's no surprise that local chiles of all kinds accent the flavor of Thanksgiving. Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico. You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more. (And for everything you need to know about cranberry sauce, check out our cranberry sauce guide.)

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Categories     condiments, sauces and gravies, side dish

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 8

Zest of 2 limes (2 teaspoons), divided
1 to 2 dried chiltepin, chile pequin or bird chiles, to taste, crushed in a spice mill or a mortar and pestle, or 1/2 teaspoon crushed chile pequin
1 1/4 pounds cranberries (4 1/2 cups)
Zest of 1/2 orange
3/4 cup sugar, more to taste
2 cloves, crushed in a mortar and pestle or ground in a spice mill
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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Calories172
UnsaturatedFat0 grams
Carbohydrate45 grams
Fat0 grams
Fiber5 grams
Protein1 gram
SaturatedFat0 grams
Sodium3 milligrams
Sugar36 grams
TransFat0 grams

Steps:

  • Set aside the zest of 1 lime (about 1 teaspoon) for garnish. In a large saucepan, combine all the remaining ingredients with 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes. Remove from heat.
  • Transfer to a serving dish and allow to cool. (Sauce will continue to thicken.) Garnish with the reserved lime zest.

TEQUILA LIME CRANBERRY SAUCE



Tequila Lime Cranberry Sauce image

This tequila lime cranberry sauce is truly special. The result is amazing for a tiny bit of extra effort. -Colleen Delawder, Herndon, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

2 medium limes
1 package (12 ounces) fresh or frozen cranberries
1/2 cup sugar
1/2 cup packed light brown sugar
1/3 cup tequila
1/2 teaspoon kosher salt
Calories 134 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium125mg sodium
Carbohydrate33g carbohydrate (28g sugars
Fiber2g fiber)
Protein0 protein.

Steps:

  • Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Transfer zest and juice to a small saucepan. Stir in remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop, 12-15 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; refrigerate, covered, until cold.

FESTIVE HOLIDAY CRANBERRY RELISH



Festive Holiday Cranberry Relish image

This festive side dish has been in our family for generations. It goes exceptionally well with ham or turkey. A great recipe for Thanksgiving or Christmas dinner.

Recipe From allrecipes.com

Provided by Jon Pierce

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

Time 1h40m

Yield 16

Number Of Ingredients 8

1 (12 ounce) package frozen cranberries
2 cups white sugar
½ cup freshly squeezed orange juice
¼ cup water
¼ cup freshly squeezed lime juice
1 teaspoon grated orange zest
1 teaspoon grated lime zest
1 pinch grated orange zest
Calories111 calories
Carbohydrate28.7 g
Fiber1 g
Protein0.2 g
Sodium0.7 mg
Sugar26.5 g

Steps:

  • Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
  • Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

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.

Recipe From foodnetwork.com

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.

SPICY CRANBERRY SAUCE



Spicy Cranberry Sauce image

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Recipe From epicurious.com

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Cranberry     Cranberry Sauce     Sauce     Condiment     Condiment/Spread     Jalapeño     Honey     Lime     Shallot     Holiday 2018

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

3 Tbsp. unsalted butter
1 large shallot, finely chopped
2 jalapeños, seeds removed from 1 chile, both chiles very thinly sliced
1 lb. fresh (or frozen) cranberries
2/3 cup honey
1/2 tsp. kosher salt
2 tsp. finely grated lime zest
2 Tbsp. fresh lime juice

Steps:

  • Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Remove from heat and stir in lime zest and juice; let cool.
  • Do Ahead
  • Sauce can be made 1 week ahead. Cover and chill.

CRANBERRY LIMEADE



Cranberry Limeade image

When cranberry and lime juice get together, the result is thirst-quenching. Add ice and you've got a party in a glass. -Michael Passow, Poughkeepsie, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 15m

Yield 7 servings.

Number Of Ingredients 7

2-1/2 to 3-1/2 cups water, divided
1-1/4 cups sugar
2 to 3 cups cranberry juice
1-1/2 cups lime juice (10 to 12 medium limes)
1 tablespoon grated lime zest
Ice cubes
Lime slices, optional

Steps:

  • Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.

CRANBERRY LIME SAUCE



Cranberry Lime Sauce image

Nice change from the usual cranberry orange sauce, a bit more tart to taste and goes great with chicken and turkey.

Recipe From food.com

Provided by Derf2440

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 cup cranberries, fresh or frozen
1/3 cup water
1/2 teaspoon lime zest
1/2 lime, juice of
1/3-1/2 cup Splenda sugar substitute, to taste (I use 1/3 cup)
1 pinch salt
1 teaspoon cold water
1/2 teaspoon cornstarch
Calories53.5
Fat0.1
Sodium159.1
Carbohydrate14.4
Fiber4.5
Sugar4.2
Protein0.5

Steps:

  • Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt.
  • Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes.
  • Make a slurry with the teaspoon of water and cornstarch.
  • Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened.
  • Cool and serve with poultry.

CRANBERRY CARAMEL SAUCE



Cranberry Caramel Sauce image

Recipe From epicurious.com

Categories     Sauce     Food Processor     Dessert     Thanksgiving     Quick & Easy     Low Sodium     Cranberry     Fall     Chill     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup picked-over fresh or frozen cranberries
1 1/2 cups sugar
1/2 cup water

Steps:

  • In a food processor purée cranberries and transfer to a small bowl.
  • In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

CRANBERRY-CLEMENTINE SAUCE



Cranberry-Clementine Sauce image

Recipe From foodnetwork.com

Provided by Anne Burrell

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.

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