Simple Fancy Cranberry Sauce Recipes

FANCY CRANBERRY SAUCE

Fancy Cranberry Sauce image

Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!

Provided by Andy Baraghani

Categories Bon Appétit Thanksgiving Fall Cranberry Sauce Cranberry Side Cardamom Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Condiment/Spread Condiment

Yield 8-10 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
1 Tbsp. plus 1½ tsp. unflavored powdered gelatin
1½ lb. fresh (or frozen, thawed cranberries
4 cardamom pods, lightly crushed
3 fresh bay leaves
Pinch of kosher salt
1 cup unsweetened cranberry juice or water
1½ cups plus 3 Tbsp. sugar
2 (2x1") strips orange zest, very thinly sliced lengthwise

Steps:

Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10-12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.

PERFECT CRANBERRY SAUCE

Perfect Cranberry Sauce image

For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.

Provided by Food Network Kitchen

Categories side-dish

Time 37m

Number Of Ingredients 0

Ingredients

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.

SIMPLE "FANCY" CRANBERRY SAUCE

Simple

Cranberry sauce recipes range from the very simple (cranberries, water, and sugar) to the relatively complex. This is my personal compromise. It's only slightly more complicated to make than the most basic recipe, but it has enough extra in it to make it a bit more interesting.

Provided by Cookin Cop

Categories Jellies

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces fresh cranberries (rinsed)
4 -6 ounces fresh blueberries (rinsed)
1/4-1/2 inch fresh gingerroot (peeled)
1 cup sugar
1 cup water
1/2 cup orange juice

Steps:

Bring water and sugar to a boil.
Add remaining ingredients, return to boil.
Reduce heat and simmer, stirring often, until berries burst.
Remove from heat and allow to cool to room temperature.
Remove ginger root, refrigerate until cold (preferably over night to allow ample time to gel).
Even after cooling, this is a bit runny for some people's taste. You can solve this by either reducing the amount of liquid added, or by boiling some of it off.

Nutrition Facts : Calories 265.7, Fat 0.3, Sodium 3.6, Carbohydrate 68.5, Fiber 4.9, Sugar 59.1, Protein 0.8

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2019-10-15 Step 2. Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries …
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Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.

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