BRANDIED CRANBERRIES
Fresh cranberries baked with sugar, brandy, and orange zest.
Provided by Elise Bauer
Categories Side Dish Condiment Cranberry Thanksgiving
Time 1h20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Sort and discard bad cranberries: Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed.
- Mix cranberries, sugar, brandy, and orange zest: in a 2-quart baking dish.
- Bake: Bake at 325°F uncovered, until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally. Chill up to one week.
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
BRANDIED CRANBERRY SAUCE
Make luscious Brandied Cranberry Sauce at home in a snap, and you only need 3 ingredients! You can use orange juice for the brandy if you prefer.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 2-1/2 cups or 10 servings, 1/4 cup each
Number Of Ingredients 3
Steps:
- Preheat oven to 300°F. Place cranberries in 13x9-inch baking dish; sprinkle evenly with sugar.
- Bake 1 hour, stirring after 30 minutes.
- Add brandy; stir until well blended. Pour into jars or serving dishes. Cool completely. Cover and refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 40 g, Protein 0 g
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
BRANDIED CRANBERRY SAUCE
I think I cut this recipe out of a magazine. Can't remember, but I know it is fabulous! I make several batches just before Thanksgiving and give jars as gifts to my favorite families.
Provided by Georgeann Dodge
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Place cranberries in 9 x 13 inch baking dish.
- Sprinkle evenly with sugar.
- Cover and bake at 300 degrees for 1 hour.
- Remove from oven.
- Stir carefully, then stir in brandy or orange juice.
- Pour into jars or serving dishes.
- Store in refrigerator.
- Makes about 3 cups.
JELLIED CRANBERRY SAUCE
Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.
Categories Sauce Side Thanksgiving Cranberry Fall Chill Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
- Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
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