Pasta Co Cranberry Sauce With Sour Cherries And Rum Recipes
DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
PATTI'S TRIPLE CRANBERRY SAUCE
This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.
Provided by Alisa Hellman Lansdale
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h25m
Yield 10
Number Of Ingredients 8
Steps:
- Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
- Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 35 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 5.3 mg, Sugar 28.1 g
NOODLES & CO. PASTA FRESCA
Pasta Fresca from Noodles & Co. Balsamic, white wine and roasted garlic-sautéed penne pasta with baby spinach, fresh tomato and red onion. Topped with parsley and parmesan or feta cheese
Provided by Chef Jerrysbear2
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté Instructions:
- In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
- Sear noodles, stirring occasionally until steaming hot.
- Add: baby fresh spinach, 1 oz. fresca sauce.
- Toss to combine, serve with freshly shaved parmesan cheese.
- FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.
PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM
Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.
Provided by Susan Dillard
Categories Sauces
Time 20m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
- Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
- (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
- Stir in rum.
- Refrigerate at least overnight to thicken sauce.
- Return to room temperature to serve.
- Serving Notes: Refrigerated, the sauce keeps for at least three months.
- And since it easily doubles, you can make it once in early November and be stocked through the holidays.
Nutrition Facts : Calories 142.8, Fat 0.1, Sodium 9.8, Carbohydrate 33.2, Fiber 2.2, Sugar 24.5, Protein 0.2
DEBBIE'S SPECIAL CRANBERRY SAUCE
My Mom has made this recipe for Thanksgiving and other holidays for the last 20 years. Goes well with chicken, turkey, and pork.
Provided by Swest
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 131 calories, Carbohydrate 34.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 0.7 g, Sodium 147.8 mg, Sugar 25.6 g
CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM
Steps:
- 1. In a large saucepan, combine cranberries, sour cherries, sugar, currant jelly and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) 2. Remove the sauce from the heat. Stir in the rum. Refrigerate at least overnight to thicken the sauce. Return to room temperature to serve. Note: This sauce can be made ahead and refrigerated. This recipe can be doubled.
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
CHERRY CRANBERRY SAUCE
I made this sauce for our Thanksgiving dinner today. It is sweet and really tasty with the cherries in it.
Provided by Chef Joey Z.
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
- Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
- Bon Appetit!
Nutrition Facts : Calories 279, Fat 0.2, Sodium 1.9, Carbohydrate 71.2, Fiber 3, Sugar 65.5, Protein 1.1
CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM
Categories Sauce Fruit Onion Side Sauté Christmas Thanksgiving Vegetarian Cranberry Cherry Fall Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions and pinch of salt. Sauté until soft but not brown, about 7 minutes. Add sugar and five-spice powder; stir until sugar dissolves, about 4 minutes. Add cranberries, cherries, 1/2 cup water, and vinegar. Bring to boil. Reduce heat to medium and simmer until most berries have popped, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Serve at room temperature.
CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY
Provided by Jeanne Thiel Kelley
Categories Sauce Berry Side Christmas Thanksgiving Cranberry Cherry Marsala Fall Winter Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)
CRANBERRY RUM SAUCE
Make and share this Cranberry Rum Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Tie the cinnamon, cloves and mace into a spice bag.
- Give it a few good hits with a rolling pin.
- In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
- Add the cranberries and spice bag, simmering 5 minutes more.
- Add the Captain Morgans Rum and simmer for 10 minutes more.
- Remove from heat.
- At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
- Freeze for up to 1 month.
- Or Can.
- Ladle hot product into clean, sterile, hot jars.
- Wipe rims and seal.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- Adjust times for higher elevations.
Nutrition Facts : Calories 342.6, Fat 0.3, Sodium 4.8, Carbohydrate 78.2, Fiber 8, Sugar 64.6, Protein 0.7
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