Fruity Cranberry Sauce Recipes

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.

Steps:

• Bring the cranberries, sugar, passion fruit pulp, and water to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.

Steps:

• In a sauce pan combine orange juice and sugar over medium heat. Once sugar is melted add cranberries. Bring to a boil, then reduce heat to low. Gently boil for about 10 minutes or until cranberries began to pop. Remove from heat and take the back of a spoon and mash all cranberries until all skins have been removed. Stir in blueberries, its okay to mash a little, but the idea is just to stir them inches Transfer to a bowl and allow to cool. Sauce will thicken upon cooling. Serve warm or cold. Sauce can be made up to 2 days ahead. Place bowl covered with saran wrap in fridge if not serving immediately. Leftovers may be frozen. Also you can use frozen blueberries, just thaw them first.

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.