Last Minute Cranberry Sauce Recipes

LAST MINUTE CRANBERRY SAUCE

Steps:

• Pour the oil into a small saucepan over medium heat. Drop in the red chile and cook until the oil starts to shimmer, then add the cumin seeds, fennel seeds and hing, if using. Stir and allow to sizzle for about 20 seconds.
• Add the cranberries, ginger and green chile. Stir, then cook until the cranberries glisten and start to swell, a minute or so. Stir in the cherry juice and 1/2 cup water. Increase the heat to bring to a boil, then turn the heat down to a simmer. Cook, uncovered, until the cranberries soften, about 30 minutes. Remove the whole chiles and discard. Taste for seasoning and add salt, pepper and even sugar until it's just the way you like it! Serve, and enjoy feeling like the superhero you are.

CRANBERRY BLUEBERRY SAUCE

Steps:

• Wash berries. Discard soft or bruised berries.
• In a large pot or Dutch oven, combine all ingredients.
• Over medium-high heat, bring to a boil, stirring constantly until sugar dissolves.
• Continue boiling until cranberries pop - or burst open, usually 10-15 minutes.
• Sauce should be thickened somewhat. If you aren't sure, check the temperature. A good setting for sauce is 217-218 degrees, or about 5 degrees above boiling water temperature.
• Ladle into jars leaving ½ inch headspace. Wipe of jar rim with a damp paper towel.
• Top with two-piece lids. Process in a boiling water bath for 10 minutes.
• Let cool for 5 minutes in canner. Remove and let sit for 12 hours.
• Makes 3-4 pints.

EASY CRAN-APPLE SAUCE

Steps:

• In a bowl, break apart cranberry sauce with a fork. Stir in applesauce. Refrigerate until serving. Garnish with whipped topping if desired.

QUICK & EASY CRANBERRY RELISH

Steps:

• In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well.
• Stir in raisins and walnuts.
• Cover and chill.
• Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.