CRANBERRY SAUCE WITH VANILLA BEAN AND CARDAMOM
Categories Sauce Fruit Side Christmas Thanksgiving Vegetarian Quick & Easy Cranberry Spice Vanilla Fall Winter Vegan Simmer Bon Appétit
Yield Makes about 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cardamom. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. Cook, cool, and store mixture as directed for basic cranberry sauce. Remove bean before serving.
CRANBERRY SAUCE WITH BOURBON AND ORANGE
Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
- Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
- Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.
CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE
Provided by Michael Symon : Food Network
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
- If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
- Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.
CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM
Categories Condiment/Spread Sauce Berry Fruit Christmas Thanksgiving Cranberry Apricot Fall Chill Boil Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
- Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
CRANBERRY SAUCE WITH PEARS AND CARDAMOM
This sauce is so very different than traditional sauces and is one of my favorites. It was published in a local newspaper along with Grand Marnier Cranberry Sauce with Oranges as suggestions for 'new' sauce ideas, and I've been making them both ever since. Because grocery store pears are rarely ripe when purchased, it is best to buy them a few days ahead so they can sit on the counter and ripen up. Unripe pears just don't work in this recipe. I hope you enjoy it as much as we do. The cardamom gives a traditional Thanksgiving meal a touch of the exotic!
Provided by KK7707
Categories Fruit
Time 25m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.
- Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat.
- Cool completely and chill thoroughly.
- Can be prepared 3-4 days ahead. Cover and keep refrigerated.
- Note: Be sure and use ripe pears, so buy them ahead of time.
Nutrition Facts : Calories 177.8, Fat 0.1, Sodium 3, Carbohydrate 46.1, Fiber 4, Sugar 35.7, Protein 0.5
VANILLA CRANBERRY SAUCE
This quick and easy cranberry sauce has the subtle flavors of vanilla and orange. It's been featured on our Thanksgiving menu for years.-Wilma Sue Sanders, Divide, Colorado
Provided by Taste of Home
Time 20m
Yield 3 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cranberries, sugar, orange juice and vanilla bean. Cook over medium heat until the berries pop, about 15 minutes. , Remove from the heat; remove bean halves. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Cover and refrigerate at least 1 hour or until chilled.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
VANILLA CRANBERRY SAUCE
Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar.
Provided by Elmotoo
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a medium saucepan & bring to a boil.
- Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
- Cool & serve or refrigerate. Remove bean just before serving.
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
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