Pammys Cranberries And Mandarin Oranges Recipes
PAMMY'S CRANBERRIES AND MANDARIN ORANGES
This is kinda tasty. We like it warm but can be served chilled. Hubby gives it 4 stars and he doesn't like cranberries. I'm sure you can add the sugar while cooking but this is how I like to do it. I'm guessing on servings.
Provided by Packer Backer Pammy
Categories Fruit
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Wash cranberries.
- Put cranberries in medium saucepan.
- Add juice from mandarin oranges (about 1/2 cup).
- Cut each mandarin orange section 6 times.
- Put the mandarin oranges in with the cranberries.
- Heat to boiling, stirring often.
- After it boils, stir constantly.
- When cranberries are"gone" or"dissolved" remove from heat.
- It will be kinda"thick".
- Put in serving dish, cover and refridgerate.
- When ready to serve, I add 1 1/2 tablespoons sugar and warm in the microwave, stir very well before serving.
Nutrition Facts : Calories 115.4, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 29.5, Fiber 6.1, Sugar 19.4, Protein 1.5
FRESH CRANBERRY SAUCE WITH MANDARIN ORANGES
This is the quintessential cranberry sauce from the Ocean Spray package to which I add a can of Mandarin oranges---(I use unsweetened, especially if you use sugar---don't want to completely drown out the tart berries!) I also substitute Splenda or other sweetener for sugar.
Provided by Mermandrea
Categories Low Protein
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine sugar and water in a medium saucepan.
- Bring to boil; add cranberries, return to boil.
- Reduce heat and boil gently for 10 minutes, stirring occasionally.
- Add can of Mandarin oranges.
- Cover and cool completely at room temperature.
- Refrigerate until serving time.
- Makes 2 1/4 cups.
CANDIED MANDARIN ORANGES WITH CRANBERRIES
Provided by Anita Lo
Yield Makes 10 servings
Number Of Ingredients 4
Steps:
- Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
- Bring sugar and 3 cups water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add St-Germain and oranges. Remove from heat; cover and let stand overnight at room temperature.
- Preheat broiler. Line a rimmed baking sheet with foil. Using a slotted spoon, transfer oranges from saucepan to prepared sheet; reserve syrup. Broil until oranges are browned in spots, 3-4 minutes per side. Transfer to a platter; set aside.
- Place cranberries in a small saucepan. Add enough syrup from oranges to cover, reserving the remaining syrup for another use. Bring to a boil; reduce heat to medium and simmer until berries are soft and begin to burst, 5-7 minutes. DO AHEAD: oranges and cranberries can be prepared 2 hours ahead. Let stand at room temperature.
- Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.
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