CRANBERRY ORANGE SAUCE
Skip the canned cranberry sauce and make it right at home. It's embarrassingly easy with just 3 ingredients!
Provided by Chungah Rhee
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes. Let cool completely before serving.
CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
BRANDIED ORANGE AND CRANBERRY SAUCE
This is the best cranberry sauce you will ever eat!
Provided by Claudia
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
- To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
- Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
- Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g
CRANBERRY SAUCE WITH ORANGE AND CINNAMON
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Cranberry Cranberry Sauce Sauce Condiment Condiment/Spread Cinnamon Orange Quick & Easy Soy Free Gluten-Free and Fresh Peanut Free Tree Nut Free Holiday 2018
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Let cool.
- Do Ahead
- Sauce can be made 1 week ahead. Cover and chill.
SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL
Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.
Provided by BecR2400
Categories Sauces
Time 36m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
- Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.
Nutrition Facts : Calories 634.9, Fat 1, SaturatedFat 0.2, Sodium 27, Carbohydrate 136.2, Fiber 7.3, Sugar 118.7, Protein 0.9
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