Mary Schmidts Cranberry Sauce Recipes

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CRANBERRY SAUCE WITH BOURBON AND ORANGE



Cranberry Sauce with Bourbon and Orange image

Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 cups sugar
1/2 cup bourbon
2 cinnamon sticks
2 large coins peeled fresh ginger
Zest of 1 orange, plus juice of 4 oranges
1 pound (about 4 cups) cranberries, thawed if frozen
1 vanilla bean, split lengthwise and seeds scraped

Steps:

  • Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
  • Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
  • Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

MARY SCHMIDT'S CRANBERRY SAUCE



Mary Schmidt's Cranberry Sauce image

This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!

Provided by ellie may

Categories     Cranberry Sauce

Time 8h50m

Yield 16

Number Of Ingredients 5

1 cup cranberry-raspberry juice
1 (12 ounce) package fresh cranberries, rinsed
1 cup pure maple syrup
1 orange, zested
1 cup chopped walnuts

Steps:

  • Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.n
  • Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.n

Nutrition Facts : Calories 112.1 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 2.6 mg, Sugar 13.4 g

MARY SCHMIDT'S CRANBERRY SAUCE



Mary Schmidt's Cranberry Sauce image

This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!

Provided by ellie may

Categories     Cranberry Sauce

Time 8h50m

Yield 16

Number Of Ingredients 5

1 cup cranberry-raspberry juice
1 (12 ounce) package fresh cranberries, rinsed
1 cup pure maple syrup
1 orange, zested
1 cup chopped walnuts

Steps:

  • Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.n
  • Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.n

Nutrition Facts : Calories 112.1 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 2.6 mg, Sugar 13.4 g

CRANBERRY SAUCE



Cranberry Sauce image

Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 3 cups

Number Of Ingredients 7

1 cup water
1 medium orange, washed and dried
1 lemon, washed and dried
3 cups fresh cranberries (1 12-ounce package)
2 cups sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
  • Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
  • Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.

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Top Asked Questions

How do you make cranberry sauce?
To make cranberry sauce you really only need water, sugar, and fresh cranberries. I think that it is fun to add a little extra flavor so I do that by using the following, just to give it a little extra pizazz!
How do you thicken cranberry sauce with apple cider?
Over medium heat to bring to a simmer. Once you are at a simmer reduce to medium-low heat to continue to simmer 15 to 20 minutes. Stir occasionally until sauce thickens and cranberries have popped. Remove from heat, let cool slightly before serving. You can use a different liquid in place of the apple cider like just plain water or orange juice!
How do you make cranberry jam?
In a medium saucepan, stir together the cranberries, sugar, water and salt. Bring to a low boil over medium heat. Boil for 10 to 15 minutes or until the berries begin to pop and the mixture gets thick and jammy. Using the back of a wooden spoon, mash some of the cranberries against the side of the pot leaving some berries whole.
Do you have to refrigerate cranberry sauce?
This is my version of cranberry sauce – it is perfect with roast turkey or game. Measure all the ingredients into a shallow saucepan. time to time. Don’t worry if it looks a bit runny as it thickens when it cools. Serve warm or cold. Cook and keep covered in the fridge for up to three weeks.

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