Cranberry Sauce Iii Recipes

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.

PATTI'S TRIPLE CRANBERRY SAUCE

Steps:

• Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
• Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

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.

CRANBERRY SAUCE

Steps:

• Wash the cranberries under cool water, then throw into a medium saucepan.
• Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind.
• Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
• Turn down the heat down to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

TRIPLE CRANBERRY SAUCE

Steps:

• In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes., Remove from the heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.

CANNED CRANBERRY SAUCE RECIPE

Steps:

• Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.