Easy Cranberry Sauce With Orange Marmalade Recipes

CRANBERRY AND ORANGE MARMALADE SAUCE

Steps:

• Wash cranberries; remove blemished berries.
• In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
• Stir in marmalade. Serve sauce warm or chilled.

EASY CRANBERRY SAUCE WITH ORANGE MARMALADE

Steps:

• Add all the ingredients to a saucepan and heat on high while stirring occasionally for 15 minutes.
• After the cranberries start to pop, reduce the heat to medium and reduce, uncovered for another 15 minutes.
• Let cool and either freeze or refrigerate until ready to serve.
• (I serve mine at room temp)

ORANGE-CRANBERRY MARMALADE

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

QUICK CRANBERRY SAUCE

Steps:

• In a large bowl, mix all ingredients. Refrigerate, covered, until serving.

CRANBERRY & MARMALADE SAUCE

Steps:

• Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

EASY CRANBERRY SAUCE

Steps:

• Spread cranberries in shallow dish so that they are not too thick.
• Sprinkle sugar over them.
• Cover.
• Place in oven at 350 degrees until all are popped open.
• Remove from oven, mix with marmalade and lemon juice to taste. Refrigerate. ( you could add some nutmeg and cinnamon to this)