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.
CRANBERRY SAUCE CHICKEN II
Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!
Provided by Honda
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 7
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
- Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g
CRANBERRY SAUCE
A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.
Provided by Toni
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 11
Number Of Ingredients 3
Steps:
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g
CRANBERRY MARINADE FOR PORK
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely.
- Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
- Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.
CRANBERRY MARINADE
Make and share this Cranberry Marinade recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Place all ingredients in blender or food processor.
- Cover and process for 1 minute.
- Pour the marinade over beef or poultry in a shallow glass dish or heavy plastic bag.
- Cover dish or seal bag and refrigerate for up to 3 hours for chicken and 6 hours for beef while marinating.
- This recipe can be doubled or tripled.
Nutrition Facts : Calories 581.2, Fat 58.3, SaturatedFat 7.5, Sodium 3346.8, Carbohydrate 13.9, Fiber 2.6, Sugar 3.4, Protein 5.4
MAKE-AHEAD CRANBERRY SAUCE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
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