Sassy Cranberry Sauce Recipes

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.

SAM'S KICKING CRANBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the fresh whole cranberries, cranberry sauce, orange marmalade, onion, apple, green bell pepper, salt, jalapeno, lime juice and liqueur.
• Cook until cranberries crack open. Reduce heat and simmer until contents reduce by one third (approximately 3 hours). Remove from heat, cover and allow to cool overnight.

BASE CRANBERRY SAUCE

Steps:

• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, 1/4 cup granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

INSANELY EASY CRANBERRY SAUCE

Steps:

• Combine the wine, sugar, cinnamon, and ginger in a saucepan. Bring to a simmer over medium-high heat, stirring until the sugar has dissolved. Add the cranberries and cherries. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes stirring occasionally. Refrigerate until cold before serving.

SMOOTH CRANBERRY SAUCE

Steps:

• Rinse berries in cold water. Sort through and pick out any that are split, shriveled, or not ripe -- meaning they're much lighter in color than the rest.
• Mix the sugar and water in a pan and stir, then put on high heat until it comes to a boil. Add the berries and stir, then bring back to a boil. Reduce heat and simmer, stirring occasionally, until the berries start to pop.
• Pour the cooked berries into a colander. Press everything through with a large spoon or the bottom of a glass. (Alternatively, process through a food mill.) Stir gently, and refrigerate until set.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE

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.

EASY CRANBERRY SAUCE

Steps:

• Spread cranberries in shallow dish so that they are not too thick.
• Sprinkle sugar over them.
• Cover.
• Place in oven at 350 degrees until all are popped open.
• Remove from oven, mix with marmalade and lemon juice to taste. Refrigerate. ( you could add some nutmeg and cinnamon to this)

BOSTON MARKET CRANBERRY SAUCE

Steps:

• In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to.
• stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes.
• Add the sliced cranberries, keeping sauce on low. Stir often.
• Continue cooking and stirring often until cranberries are no longer white.
• and taste tender to the bite (not soft, but not too crisp).
• Stir in walnuts.
• When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.
• Should freeze well to be used within 4 months.

SASSY CRANBERRY SAUCE

Steps:

• Pour cranberry sauce, port wine and honey into a 1-quart saucepan; place over medium heat. Stir frequently while mixture comes to a boil. Meanwhile, drain and finely chop the pears. Add to the pan. Add vinegar and apple pie spice. Stir gently to mix well. Stir in orange zest.
• Raise the heat to medium-high; cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour into a serving bowl; let cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. The sauce will continue to thicken slightly as it cools.
• The sauce may be made 2 days ahead and refrigerated in a covered container. Serve the sauce chilled or slightly warm. (Rewarm the sauce, covered with a paper towel, in the microwave on high for 1 to 2 minutes.) Leftovers can be refrigerated in an airtight container for up to a week.