Sweet N Tart Poppin Cranberry Sauce Recipes

TART CRANBERRY DIPPING SAUCE

Steps:

• Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

HOLIDAY CRANBERRY SAUCE

Steps:

• Place fresh cranberries and water in a medium saucepan over medium heat.
• Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
• Cook until cranberries begin to burst, about 10 minutes.
• Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

SWEET 'N TART POPPIN' CRANBERRY SAUCE

Steps:

• Rinse the berries and place in large pot. Pour in at least 2 cups water and place over heat until the berries start to pop; this can take up to 10 minutes. Here is where you can use your personal preference . Like your berries firm? Drain 'em quick. Like your berries a little softer? Stir for a few minutes then drain. It's up to you! But as long as they are popping, they are getting soft. Drain berries. Reserve 1 1/2 cup of the boiling liquid and return it to the pot. (you can also add the juice from the drained pineapple to make 2 cups total liquid goodness!) Over medium heat, stir in sugar and cornstarch until dissolved. (Remember, dissolve corn starch in a little cold water before adding it to HOT liquid. This prevents clumps.) Add oj and lemon juice. Bring to simmer, reduce heat to low, stirring to prevent sticking. It should thicken enough to coat the back of a spoon. Again, like it thick? Add a tablespoon more of corn starch to thicken if you so desire. Simmer for 5 mins. or until it reaches the desired thickness. In a large bowl, combine the drained cranberries, pineapple, apples, vanilla. Stir to combine. Add warm oj mixture to cranberries and stir. Voila! This'll be the easiest thing you will make this Thanksgiving.

SWEET-AND-TART CRANBERRY SAUCE

Steps:

• Bring 1 bag cranberries, sugar, and orange juice to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium. Simmer until sauce is bubbling thickly, about 10 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
• Using on/off turns, chop remaining bag of cranberries, parsley, and orange peel in processor. Stir cranberry relish into cranberry sauce. (Can be made 4 hours ahead. Cover and refrigerate.)

SWEET PINEAPPLE CRANBERRY SAUCE

Steps:

• Put the sugar into your saucepan.
• Zest the orange over the sugar.
• Cut the orange in half and squeeze the juice into a measuring cup. You want approximately 1/2 cup of orange juice. Discard the rinds/pulp.
• Place a mesh strainer over your measuring cup and dump in the crushed pineapple. Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
• Set aside half of the strained pineapple, and discard or save the rest.
• Dump the cup of juice into the saucepan with the sugar and orange zest. Stir well.
• Rinse your cranberries in a pot of water. Discard any sinkers and overripe (mushy) berries.
• Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
• Bring everything to a boil over medium heat, stirring frequently. Continue to boil (and frequently stir) for about 20 minutes. This is much longer than it takes for all the berries to pop, but it thickens the sauce.
• Remove the sauce from heat and stir in the pineapple that you set aside.
• Season with a couple small shakes (1/8 teaspoon?) of pumpkin pie spice and some generous shakes (1/4 teaspoon?) of ground cinnamon.
• Refrigerate overnight. The warm sauce might taste bitter, but the cold sauce shouldn't.

CRANBERRY SAUCE

Steps:

• Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
• Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
• Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.

FRESH SWEET CRANBERRY SAUCE WITH A TWIST

Steps:

• Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
• Refrigerate, stirring occasionally, until completely chilled.

SWEET & TART CRANBERRY RELISH

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 10-15 minutes or until berries pop, stirring occasionally. Remove from heat., Transfer to a large bowl; refrigerate, covered, until cold.

THINK TWICE - SPECIAL CRANBERRY SAUCE & TWICE BAKED SWEET P

Steps:

• Cranberry sauce:.
• Saute garlic and onion in oil for 2-3 minutes or until onion is soft.
• Add cranberries, juice, sugar, and ginger. Bring it to a boil, then reduce heat to medium-low.
• Simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
• Remove from heat and add apple cubes. Allow to sit a bit before serving so apples will not be too crunchy.
• Potatoes:.
• Preheat oven to 325.
• Scrub potatoes and pierce or prick in several places.
• Bake until soft, about an hour.
• Cut each potato in half so that any flattened sides will remain for stabilizing.
• Scoop out the insides of the potatoes, leaving 1/4" inside each shell.
• Mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
• Bake at 300 or 325 for 25-30 minutes or until warmed through.