Pnw Cranberry Sauce Recipes

15 CANNED WHOLE BERRY CRANBERRY SAUCE RECIPES

Steps:

• Pick any of these easy recipes.
• Prepare the ingredients according to the recipe.
• Be ready to serve in no time!

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
• In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
• With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
• Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

CRANBERRY SAUCE WITH PINOT NOIR

Steps:

• Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

CRANBERRY STRAWBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.

CRANBERRY SAUCE

Steps:

• Dissolve sugar in the orange juice in a medium saucepan over medium heat.
• Stir in the cranberries and cook until they start to pop, about 10 minutes.
• Remove from heat and place sauce in a bowl. It will thicken as it cools.

CREAMY, RICH, AND DECADENT CRANBERRY SAUCE

Steps:

• In a 4-quart saucepan, combine the cranberries, water and sugar.
• Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
• Toward the end of the cooking time, use a potato masher to mash all of the berries.
• Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
• Remove from heat and stir in the vanilla.
• Cool to room temperature.
• Just before serving, fold in the sour cream and mix well.

PIQUANT CRANBERRY SAUCE

Steps:

• Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)

PATTI'S TRIPLE CRANBERRY SAUCE

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.

CANNED CRANBERRY SAUCE RECIPE

Steps:

• Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.