BAKED CRANBERRY SAUCE
Provided by Food Network
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE
This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table. It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel. Hope you enjoy!
Provided by Leslie
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Pre-heat oven to 350 degrees.
- Spread cranberries in a 9 inch square baking pan, sprinkle with sugar.
- Cover and bake, stirring occasionally, for 20-25 minutes or until tender.
Nutrition Facts : Calories 916.8, Fat 0.2, Sodium 89.6, Carbohydrate 237.3, Fiber 8.7, Sugar 219.3, Protein 0.7
CRANBERRY CREME CARAMEL
Creme Caramel is a classic dessert. It is baked at a low temperature because it contains no starch; it depends on the eggs for structure. If you bake it at a temperature that is too high, the eggs will scramble. When you unmold it, the caramel runs over it.
Provided by Food Network
Categories dessert
Time 1h47m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 315 degrees F.
- For the caramel: Pour the sugar into a medium-size, heavy-bottomed frying pan and place over medium-high heat. Make a dry caramel by letting the sugar cook until evenly dark golden brown, 3 to 5 minutes. Remember, the caramel will continue to cook in the oven, when baking the custard, so do not make it too dark or it will taste bitter. Occasionally stir the sugar with a wooden spoon to remove any lumps. When the caramel has reached the proper color, add water (it may splatter) to keep it from becoming too hard. Mix in the water and remove the caramel from the heat. Carefully pour the hot caramel into the bottom of a 2-quart mold. It may be necessary to tilt the mold from side to side so that the caramel completely covers the bottom.
- For the custard: Pour the milk and 1/2 cup of the sugar into a non-reactive 2-quart heavy-bottomed saucepan. While the milk is heating over medium-high heat, use a sharp paring knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the bean with the knife. Place the skin and seeds in the heating milk. Scald the milk mixture by heating it until bubbles start to form around the edge of the pan. Remove from heat.
- Place the remaining sugar, the whole eggs, and egg yolks in a large mixing bowl and whisk until well incorporated. When you add sugar to eggs (especially to egg yolks), it is important to create an emulsion quickly or else a chemical reaction that produces heat will occur. If you do not whisk immediately, this heat will cook the egg yolks and cause lumps in the custard. Continue to whisk while slowly pouring the hot milk into the egg mixture and whisking until the mixture is smooth and homogenous in color. Try not to create air bubbles on the surface of the custard when you whisk, as these can form a crust on the baked custard. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and any overcooked eggs. Sprinkle the cranberries into the bottom of the mold. Then, pour the milk mixture into the mold and place in a roasting pan in the oven.
- Traditionally, custard is baked in a hot water bath to insulate it from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Use hot water from the tap and pour enough water into the roasting pan to reach halfway up the side of the mold. When baked correctly, the custard should tremble slightly when gently shaken. In a conventional oven, this should take about 1 hour. If you detect any liquid under the skin, the custard is underbaked. Put it back in the oven and shake it every 5 minutes until it is ready. If the custard begins to bubble during baking, reduce the oven temperature 25 degrees F (14 degrees C).
- Remove the mold from the oven and the water bath and place on a wire rack for 30 minutes. Refrigerate for 2 hours before serving; it will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
- To unmold the creme caramel: Carefully run a sharp paring knife around the inside of the mold to loosen the custard. Invert a flat plate over the creme caramel. Place 1 hand on either side, grasping both plate and mold, and flip them both so that the mold is on top. Gently lift off the mold. You may need to tap the bottom of the mold to release the custard. Sometimes I like to serve this dessert with whipped cream. Creme caramel will keep in the refrigerator, well wrapped in plastic wrap, for a couple of days.
CRANBERRY CARAMEL SAUCE
Categories Sauce Food Processor Dessert Thanksgiving Quick & Easy Low Sodium Cranberry Fall Chill Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a food processor purée cranberries and transfer to a small bowl.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.
CRANBERRY CAKE WITH CARAMEL SAUCE
This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.
Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
WARM BAKED APPLES WITH CRANBERRY-CARAMEL SAUCE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Dessert Bake Thanksgiving Quick & Easy Cranberry Apple Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Using small end of melon baller, scoop out stem end and core of each apple, leaving bottom intact. Using vegetable peeler, remove peel from top third of each. Stand apples in 11 x 7-inch glass baking dish, trimming apple bottoms if necessary to create flat surface.
- Bring 3/4 cup cream, cranberry juice concentrate, sugar, and butter to boil in heavy medium saucepan, stirring until sugar dissolves. Pour syrup over apples, adding some to hollow centers. Bake apples until tender, basting once, about 1 hour.
- Meanwhile, beat remaining 1/2 cup cream in medium bowl until peaks form. Chill whipped cream in bowl.
- Transfer each apple to shallow bowl, emptying any juices from center into baking dish. Pour syrup from dish into medium saucepan. Boil syrup until thick enough to coat spoon, 2 to 3 minutes. Spoon over warm apples. Top each baked apple with whipped cream.
BAKED CRANBERRY RELISH
"Orange marmalade and walnuts make this chilled cranberry sauce a delightful change from the ordinary," assures Anita Curtis of Camarillo, California. With just five ingredients, it's a simple dish that adds festive color to the table.
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.
Nutrition Facts : Calories 366 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 73g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.
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
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
More about "oven baked whole cranberry caramel sauce recipes"
CRANBERRY SAUCE WITH ORANGE AND CINNAMON - THE …
From thechunkychef.com
WARM BAKED APPLES WITH CRANBERRY-CARAMEL SAUCE …
From bonappetit.com
CRANBERRY CAKE WITH CARAMEL SAUCE - RECIPE | COOKS.COM
From cooks.com
CRANBERRY CAKE WITH CARAMEL SAUCE - THE RECIPE REBEL
From thereciperebel.com
WHOLE BERRY CRANBERRY SAUCE + VIDEO - KEVIN IS COOKING
From keviniscooking.com
CRANBERRY CAKE WITH CARAMEL SAUCE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
BAKED CRANBERRY SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
EASY ROASTED CRANBERRIES: A DELICIOUS CANNED SAUCE ALTERNATIVE
From foodal.com
15 CANNED WHOLE BERRY CRANBERRY SAUCE RECIPES (OCEAN SPRAY)
From happymuncher.com
BAKED CAMEMBERT WITH CRANBERRY SAUCE - SWEET CARAMEL …
From sweetcaramelsunday.com
THIS ROASTED CRANBERRY SAUCE PRACTICALLY MAKES ITSELF
From bonappetit.com
KELSEY NIXON’S CRANBERRY CARAMEL SAUCE | RECIPE
From rachaelrayshow.com
OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE RECIPE
From pinterest.com
BAKED CRANBERRY SAUCE - FEELGOODFOODIE
From feelgoodfoodie.net
HOMEMADE WHOLE CRANBERRY SAUCE - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE | SWEET SAUCE …
From pinterest.com
4 INGREDIENT CRANBERRY SAUCE RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
CRANBERRY CAKE WITH CARAMEL SAUCE RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
CLASSIC COOKED WHOLE-BERRY CRANBERRY SAUCE - JAMIE GELLER
From jamiegeller.com
BEST ROASTED CRANBERRY SAUCE RECIPE - HOW TO MAKE ROASTED …
From goodhousekeeping.com
BRANDIED WHOLE CRANBERRY SAUCE (ALSO INCLUDES FAMILY FRIENDLY …
From thatrecipe.com
OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE RECIPE - FOOD.COM
From pinterest.co.uk
EASY ORANGE CRANBERRY SAUCE (3 INGREDIENTS!) - MINIMALIST BAKER …
From minimalistbaker.com
20 CLASSIC HOMEMADE CRANBERRY SAUCE RECIPES - CLICK AMERICANA
From clickamericana.com
BEST CRANBERRY SAUCE - CAFE DELITES
From cafedelites.com
MAPLE CRANBERRY SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
WHOLE CRANBERRY SAUCE - RECIPE - COOKS.COM
From cooks.com
EASY CRANBERRY SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE
From atticahomeforsale.blogspot.com
BAKED CRANBERRY SAUCE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
CRANBERRY CARAMEL SAUCE | BUTTERMILK BY SAM
From buttermilkbysam.com
EASY BAKED CRANBERRY CHICKEN - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
EASY OVEN BAKED BRIE WITH CRANBERRY SAUCE - REAL FOOD WITH SARAH
From realfoodwithsarah.com
OVEN BAKED CRANBERRY CHICKEN BREASTS (SKILLET ... - SLOW THE COOK …
From slowthecookdown.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #5-ingredients-or-less #sauces #condiments-etc #fruit #canadian #oven #easy #beginner-cook #holiday-event #kid-friendly #low-fat #vegetarian #easter #dietary #christmas #thanksgiving #low-sodium #low-cholesterol #low-saturated-fat #inexpensive #healthy-2 #ontario #free-of-something #toddler-friendly #low-in-something #berries #equipment #3-steps-or-less
You'll also love