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
MOM'S CRANBERRY SAUCE
This recicpe is so good-I swear it taste like a piece of cheesecake. My mom makes this on Thanksgiving as well as throughout the year. She got it off of another website but doesn't remember which one. It's also very easy to make. You could easily use frozen cranberries but she always uses fresh. It's one of my favorite dishes that she makes. It's so sweet you could eat it as a desert...enjoy!
Provided by msjill111
Categories Berries
Time 30m
Yield 4 1/2 cups, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix sugar and water in sauce pan, stir to dissolve sugar.
- Add cinnamon sticks and bring to boil.
- Add cranberries and return to a boil.
- Reduce heat, boil gently stirring occasionally for 10 minutes or until berries began to pop.
- Remove from heat, cool completely at room temperature.
- Refrigerate untill chilled.
- Prep and cook time does not include cooling time.
Nutrition Facts : Calories 316.9, Fat 0.2, Sodium 5.6, Carbohydrate 82.3, Fiber 5.9, Sugar 71.7, Protein 0.5
MOM'S SAUSAGE AND CRANBERRY STUFFING
Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!
Provided by Culinary Envy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h10m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
- Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
- Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
- Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g
NOT YOUR MAMA'S CRANBERRY SAUCE
This is from the Nutrition Action Newsletter. With approximately 60 calories per 1/4 cup serving and zero fat and only 15 grams Carbohydrates this is a lighter sauce for the holidays. Make it a day or two ahead, and serve it hot or cold.
Provided by Chabear01
Categories Sauces
Time 35m
Yield 1/4 cup, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a medium saucepan. Bring to a boil over medium-high heat. Boil, stirring occasionally, for 5 to 10 minutes or until the cranberry skins pop open. Remove from the heat and stir in the orange peel and crystallized ginger.
- Put into a bowl and set into refrigerator until ready to serve. You can heat this up if you like a hot sauce to put over a ham, or serve chilled to serve along with a turkey.
Nutrition Facts : Calories 54.4, Fat 0.1, Sodium 4.6, Carbohydrate 14, Fiber 1.5, Sugar 11.1, Protein 0.2
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