CLASSIC CRANBERRY SAUCE
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.
CRAN-RAZZ SAUCE
Categories Berry Side Thanksgiving Vegetarian Kid-Friendly Quick & Easy Cranberry Sauce Boil
Yield 12 1/2 cup
Number Of Ingredients 5
Steps:
- Combine berries, syrup, juice and zest. Bring to boil, then cover and heat 10 minutes or until cranberries pop. Skim off foam, stir in walnuts, let cool. Serve chilled.
VERY BERRY CRANBERRY SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.
EASY CRAN-RASPBERRY SAUCE
This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.
Provided by Lynne M
Categories Sauces
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
- Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
- Cover and store in the refrigerator. This will last up to a week.
- Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.
Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3
CRAN-RASPBERRY SAUCE
When I was asked to bring cranberry dish to a holiday party, I created this recipe. The not-too-sweet sauce is also nice as a condiment or dessert topping.-Madeline Farina, Leola, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 4g fiber), Protein 2g protein.
CRAN-RASPBERRY SAUCE
Make and share this Cran-Raspberry Sauce recipe from Food.com.
Provided by J92839
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Heat jam in medium saucepan over medium heat.
- Add cranberries, cinnamon and allspice.
- Reduce heat to medium-low and cook until cranberries pop, about 8 minutes.
- Remove from heat and stir in lemon rind.
- Chill at least 1 hour to allow flavors to blend before serving.
Nutrition Facts : Calories 443, Fat 0.3, Sodium 46.6, Carbohydrate 111, Fiber 8.1, Sugar 71.5, Protein 1.1
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