Cranberryjezebelsauce Recipes

HOLIDAY CRANBERRY-ORANGE CRUNCH

Steps:

• Gather the ingredients.
• Early in the day, cut unpeeled oranges into quarters.
• Remove seeds.
• Put oranges and cranberries into a food processor .
• While processing, add sugar.
• Place in the refrigerator until an hour before you plan to make this bar cookie.
• Gather the ingredients.
• Preheat the oven to 350 F.
• Grease an eight-inch square baking pan.
• In a bowl, mix together the oats, flour and brown sugar. Cut in the butter until nice and crumbly.
• Place half of this mixture in the prepared pan.
• Carefully spread with the bottom crust with 1 cup* of cranberry relish**.
• Top the cranberry layer with the remaining crumb mixture.
• Bake this cranberry crunch for 45 minutes.
• Serve this tasty treat warm topped with ice cream.
• Enjoy!

CRANBERRY JEZEBEL SAUCE

Steps:

• Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.
• Add cranberries.
• Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
• Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.
• Cover and chill in fridge until ready to serve.
• NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.

TRADITIONAL CRANBERRY JEZEBEL SAUCE

Steps:

• Combine water and sugars in a medium saucepan.
• Bring to a boil 0ver medium heat.
• Add cranberries and return to a boil.
• Cook for 10 minutes, stirring ocasionally.
• Cool to room temperature.
• Stir horseradish and mustard into cranberry mixture, cover and chill.
• Garnish with mint sprigs.
• Serve over light cream cheese with crackers.

CLASSIC CRANBERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
• Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

ULTIMATE CRANBERRY SAUCE

Steps:

• Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
• Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
• Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
• Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

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.