CRANBERRY, TANGERINE & BLUEBERRY SAUCE
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
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.
TANGERINE-CRANBERRY SAUCE
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
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-TANGERINE RELISH
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY
Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.
CRANBERRY-TANGERINE SCONES
Steps:
- Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
- Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
- Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
- Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
BLUE CRANBERRY SAUCE
This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).
Provided by Connie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 9
Number Of Ingredients 7
Steps:
- Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
- Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
- Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
- Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g
CRANBERRY SAUCE WITH PORT ATND TANGERINE
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
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.
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