Cranberry Sauce With Port Atnd Tangerine Recipes

TANGERINE-CRANBERRY SAUCE

Tangerine-Cranberry Sauce image

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Provided by Eleanor Price

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

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

1 (12 ounce) package fresh or frozen cranberries
¾ cup confectioners' sugar, or more to taste
1 tangerine, juiced
1 tangerine, zested and juiced
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g

CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT

Cranberry Sauce with Roasted Shallots and Port image

Categories Condiment/Spread Sauce Berry Onion Roast Christmas Thanksgiving Fall Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 10

Ingredients

18 large shallots, peeled, quartered lengthwise through root end
1 tablespoon vegetable oil
5 teaspoons minced fresh thyme
5 tablespoons balsamic vinegar
1 tablespoon plus 1/2 cup sugar
1 2/3 cups ruby Port
1/3 cup (packed) golden brown sugar
1 12-ounce bag cranberries
1/4 cup dried currants
1 tablespoon chopped fresh marjoram

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

Tangy Cranberry Sauce image

This zesty sauce is a favorite of all our family and friends. It's simple to make, and good with the turkey or on leftover turkey or chicken sandwiches. Adjust the amount of horseradish to taste.

Provided by Lorraine Friberg

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

Time 30m

Yield 30

Number Of Ingredients 4

Ingredients

4 cups fresh cranberries
2 cups water
1 ½ cups white sugar
1 tablespoon prepared horseradish

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.

Nutrition Facts : Calories 44.8 calories, Carbohydrate 11.6 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 10.5 g

CRANBERRY SAUCE WITH PORT ATND TANGERINE

Cranberry Sauce with Port Atnd Tangerine image

Provided by Melissa Roberts

Categories Sauce Fruit Juice Citrus Side Thanksgiving Vegetarian Dinner Cranberry Port Fall Winter Simmer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

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

Cranberry-Tangerine Relish image

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups tangerine juice
1/4 cup light brown sugar
1 pound cranberries
2 tangerines, segmented
1 tablespoon grated tangerine zest

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

Cranberry, Tangerine & Blueberry Sauce image

This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.

Provided by Tham8674

Categories Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 large tangerines
1 cup golden brown sugar, packed
1 tablespoon ginger, peeled and minced
1/8 teaspoon ground cloves
1 (18 ounce) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

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

Simple port & cranberry sauce image

The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.

Provided by Sara Buenfeld

Categories Condiment, Dinner, Lunch

Time 20m

Number Of Ingredients 3

Ingredients

300ml port
175g light muscovado sugar
2 x 250g/9oz packs fresh or frozen cranberries

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.

Nutrition Facts : Calories 151 calories, Carbohydrate 29 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Sodium 0.02 milligram of sodium

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS

Cranberry-Tangerine Sauce With Apples & Almonds image

This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.

Provided by Roxygirl in Colorado

Categories Low Protein

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tangerines, unpeeled and chopped (remove seeds)
2 cups water
1 (12 ounce) bag cranberries, rinsed
2 medium tart green apples, peeled,cored,chopped
1 1/2 cups sugar
1 cup slivered 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.

Nutrition Facts : Calories 271.8, Fat 7, SaturatedFat 0.6, Sodium 2.9, Carbohydrate 52.9, Fiber 4.8, Sugar 45.6, Protein 3.3

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