Honey Cranberry Sauce Recipes

HONEY CRANBERRY SAUCE

Steps:

• Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
• Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
• Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
• Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.

MAPLE-HONEY CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, syrup, honey and orange zest. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator.

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

HONEY CRANBERRY SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil.
• Reduce heat and simmer, stirring occasionally, until berries pop and sauce is thickened, about 20 minutes. Remove cinnamon sticks and bay leaf; cool. Cover and refrigerate for up to 4 days.

HONEY-AND-SPICE CRANBERRY SAUCE

Steps:

• Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes. Remove cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold. (Can be made 3 days ahead. Cover and keep refrigerated.)

HONEY-LEMON CRANBERRY SAUCE WITH ROSEMARY

Steps:

• Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
• Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
• Remove rosemary.
• Chill at least 2 hours before serving.

SPICED CRANBERRY SAUCE WITH HONEY

Steps:

• Combine 1 1/2 cups cranberry juice cocktail, honey and orange peel in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper; simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf; mix in remaining 1/4 cup cranberry juice cocktail. Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated.)