Cranberry Sauce With Port Atnd Tangerine Recipes

TANGERINE-CRANBERRY SAUCE

Steps:

• Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT

Steps:

• Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
• Bring Port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

TANGY CRANBERRY SAUCE

Steps:

• Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
• Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
• Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

CRANBERRY SAUCE WITH PORT ATND TANGERINE

Steps:

• Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY-TANGERINE RELISH

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.

CRANBERRY, TANGERINE & BLUEBERRY SAUCE

Steps:

• Finely grate enough peel from tangerines to measure 2 tablespoons.
• Using small sharp knife, cut all peel and white pith from 1 tangerine.
• Cut between membranes to release segments.
• Set aside.
• Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Reduce heat and simmer 5 minutes.
• Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• Add blueberries and tangerine segments.
• Stir until blueberries are heated through.
• Cool.
• Cover and refrigerate.
• Serve cold or at room temperature.
• Can be made 4 days ahead.
• Keep refrigerated.

SIMPLE PORT & CRANBERRY SAUCE

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS

Steps:

• Combine tangerines and water in a saucepan.
• Cook rapidly until peel is tender, about 20 minute.
• Add cranberries, apples, sugar.
• Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
• Increase heat and boil gently for about 20 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Add almonds during last 5 minutes of cooking.
• Cool and refrigerate or freeze.