APPLE-ORANGE CRANBERRY SAUCE
Fragrant with warm spices, this cranberry sauce goes the extra mile with tart apples and blanched orange peels for a pleasant, citrusy burst of flavor.
Provided by Food Network
Categories condiment
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
- In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
- Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.
FOODCHANNEL EDITOR
Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice. Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).
Provided by By FoodChannel Editor | December 2, 2008 8:45 pm
Time 1h30m
Yield -
Number Of Ingredients 7
Steps:
- 1 Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside. 2 Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. 3 Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table. Makes 3 1/2 to 4 cups.
APPLE-ORANGE CRANBERRY SAUCE RECIPE
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Combine cranberries, apples, white sugar, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Serve cold or warm.
Nutrition Facts : Calories 148 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 3 g, Protein 0 g, SaturatedFat 0 g, Sodium 80 mg, Sugar 32 g, Fat 0 g, ServingSize serves 8, UnsaturatedFat 0 g
CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
CRANBERRY-ORANGE SAUCE
Brightened with navel orange segments and fresh ginger, this traditional cranberry sauce is the perfect accompaniment to our Classic Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes.
- Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.
APPLE-ORANGE CRANBERRY SAUCE
Make and share this Apple-Orange Cranberry Sauce recipe from Food.com.
Provided by MrsPres
Categories Apple
Time 45m
Yield 3 1/2 4 cups
Number Of Ingredients 7
Steps:
- Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
- In a small saucepan over high heat, combine the rind and the water and bring to a boil.
- Cook for 10 minutes, then drain and set aside.
- Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones.
- Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
- Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
- Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.
Nutrition Facts : Calories 353.1, Fat 0.3, Sodium 7.4, Carbohydrate 91.7, Fiber 5.9, Sugar 81.9, Protein 0.7
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