Boston Market Cranberry Sauce Recipe 445
BOSTON MARKET CRANBERRY SAUCE
Make and share this Boston Market Cranberry Sauce recipe from Food.com.
Provided by Starfire aka Wendy
Categories Jellies
Time 13m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 215.8, Fat 3.3, SaturatedFat 0.3, Sodium 36.9, Carbohydrate 49.2, Fiber 2.2, Sugar 43.9, Protein 1.1
PERFECT CRANBERRY SAUCE
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
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.
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