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.
MASSACHUSETTS CRANBERRY SAUCE/SALAD
This is a delicious cranberry sauce or relish! It was a triple blue ribbon winner at three large fairs! It was a family secret recipe until now. It is the most requested family recipe in our family.Even people who don't like cranberries, love this recipe.
Provided by BB502
Categories Pineapple
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello in hot water.
- Add pineapple juice.
- Stir.
- Chill until slightly thickened.
- Meanwhile, combine cranberries, apples and sugar.
- Stir into cranberry mixture the jello/pineapple and add the nuts.
- Pour into mold or individual molds.
- I use a glass loaf pan.
- Chill 2 hours, or longer.
- Unmold, or I scoop out and spoon into fancy glass serving dish.
CLASSIC CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours.
CLASSIC CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
- Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.
CRANBERRY SAUCE
This cranberry sauce is a Thanksgiving classic.
Provided by Allrecipes Member
Categories Cranberry Sauce
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Dissolve sugar in the orange juice in a medium saucepan over medium heat.
- Stir in the cranberries and cook until they start to pop, about 10 minutes.
- Remove from heat and place sauce in a bowl. It will thicken as it cools.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g
INSANELY EASY CRANBERRY SAUCE
Whipped this up for Thanksgiving this year and even people who weren't nuts about cranberries couldn't put it down.
Provided by Jacqueline P Slattery
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Combine the wine, sugar, cinnamon, and ginger in a saucepan. Bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Add the cranberries and cherries. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. Refrigerate until cold before serving.
Nutrition Facts : Calories 292 calories, Carbohydrate 61 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.5 g, Sodium 5 mg, Sugar 54.5 g
BECKY'S MOM'S CRANBERRY SAUCE
Becky's mom's recipe is so good that even anyone who says they do not like cranberries will love it! This sauce is fantastic. It should be made at least 2 weeks before use. However, I've made it the day before and it was still really good.
Provided by Barbara Boyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h35m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Stir together the cranberries, sugar, and liqueur in a baking dish.
- Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 16 g, Fiber 0.5 g, Sodium 0.5 mg, Sugar 14.9 g
GRANDMA'S CRANBERRY SAUCE
This wonderful and simple cranberry sauce is my grandmother's recipe. We had it every year at Thanksgiving and Christmas, and I predict you will have people begging for more.
Provided by SJHOMER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time P2DT15m
Yield 20
Number Of Ingredients 5
Steps:
- Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.7 g, Fat 4.4 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 0.5 mg, Sugar 14.6 g
BOSTON MARKET CRANBERRY SAUCE
Make and share this Boston Market Cranberry Sauce recipe from Food.com.
Provided by Starfire aka Wendy
Categories Jellies
Time 13m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to.
- stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes.
- Add the sliced cranberries, keeping sauce on low. Stir often.
- Continue cooking and stirring often until cranberries are no longer white.
- and taste tender to the bite (not soft, but not too crisp).
- Stir in walnuts.
- When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.
- Should freeze well to be used within 4 months.
Nutrition Facts : Calories 215.8, Fat 3.3, SaturatedFat 0.3, Sodium 36.9, Carbohydrate 49.2, Fiber 2.2, Sugar 43.9, Protein 1.1
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