CRANBERRY-RASPBERRY SAUCE
Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
- Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.
Nutrition Facts : Calories 140, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 31 g, TransFat 0 g
CRANBERRY-RASPBERRY DESSERT SAUCE
This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.
Provided by Denise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 15.4 g
CRAN-RASPBERRY SAUCE
When I was asked to bring cranberry dish to a holiday party, I created this recipe. The not-too-sweet sauce is also nice as a condiment or dessert topping.-Madeline Farina, Leola, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 4g fiber), Protein 2g protein.
VERY BERRY CRANBERRY SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.
REDDER THAN RED CRANBERRY SAUCE
Provided by Nigella Lawson : Food Network
Categories condiment
Time 35m
Yield 5 fluid ounces
Number Of Ingredients 5
Steps:
- Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
- The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
Make and share this Cranberry Sauce With Raspberry Vinegar recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
- Bring to boil, stirring until sugar dissolves.
- Mix in cranberries, cinnamon stick and orange peel.
- Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
- Remove from heat.
- Cool completely (sauce will thicken as it cools).
- Discard cinnamon stick.
- Can be prepared up to 1 week ahead; cover and chill.
Nutrition Facts : Calories 284.5, Fat 0.1, Sodium 2.9, Carbohydrate 73.8, Fiber 4.3, Sugar 66, Protein 0.4
CRANBERRY RASPBERRY SAUCE
Categories Sauce Fruit Juice Thanksgiving Quick & Easy Low Sodium Cranberry Raspberry Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.
CRANBERRY ORANGE RASPBERRY SAUCE
Categories Citrus Side Thanksgiving Quick & Easy Cranberry Sauce Healthy Boil
Yield 12-15 servings
Number Of Ingredients 6
Steps:
- Boil water and add sugar. Stir until sugar dissolves. Add cranberries and continue to heat on medium to allow cranberries to simmer. Heat until berries pop 10-12 min. Add raspberries orange juice, and orange jest. Stir until combined.
RASPBERRY CRANBERRY SAUCE
If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!
Provided by Janelle
Time 1h15m
Number Of Ingredients 5
Steps:
- In a saucepan, combine ALL ingredients.
- Bring to a simmer and cook for 10 minutes, stirring frequently.
- After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
- Once mashed cook for 5 more minutes.
- Allow mixture to cool completely.
- Serve Chilled.
- Store in an air tight container up to 5 days.
Nutrition Facts : Calories 63 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 14.2 grams sugar
EASY CRAN-RASPBERRY SAUCE
This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.
Provided by Lynne M
Categories Sauces
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
- Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
- Cover and store in the refrigerator. This will last up to a week.
- Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.
Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3
CRANBERRY SAUCE
I turn to this recipe frequently because I can prepare it a day ahead-it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 20m
Yield about 2-3/4 cups
Number Of Ingredients 4
Steps:
- Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 0 protein.
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