Nans Cranberry Sauce Recipes

HOMEMADE CRANBERRY SAUCE (PIONEER WOMAN)

Steps:

• Wash bag of cranberries under cool water, then dump into a medium saucepan.
• Pour in a cup of cranberry juice or whatever juice you choose.
• Pour in a couple of maple syrup.
• Add orange juice or use lemon zest, orange zest, lemon juice.
• Stir together and turn heat on high heat until it reaches a boil.
• Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

PERFECT CRANBERRY SAUCE

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.

CRANBERRY SAUCE

Steps:

• Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.