Fancy Canned Cranberries Recipes
FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
FANCY CRANBERRY SAUCE
Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Fall Cranberry Sauce Cranberry Side Cardamom Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Condiment/Spread Condiment
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
- Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10-12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
- To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
- Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
- Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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