SPICED CRANBERRY SAUCE
Super easy and a huge hit! I make this spiced cranberry sauce every Thanksgiving and Christmas. Tart and spicy! The spices just add to the overall holiday feel of the dish.
Provided by Shelby Crosa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
- Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 33 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 28.7 g
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
SPIKED JELLIED CRANBERRY SAUCE
Add a shot of cheer to your jellied cranberry sauce--your holiday guests will thank you! This version, spiked with vodka, is super easy to make ahead and looks just like its nonalcoholic cousin, so be sure to keep it away from the kids' table!
Provided by Food Network Kitchen
Categories condiment
Time 4h30m
Yield 6 to 7 servings
Number Of Ingredients 5
Steps:
- Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
- Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
- Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
- To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.
PEGGY SUE'S CANDIED SPIKED CRANBERRY SAUCE
A grown-up version of a whole berry sauce. You can vary this recipie in several ways: use your favorite spirit or liqueur (such as brandy), add toasted nuts (walnuts or pecans), add dried fruits (orange rind or mango), etc.
Provided by Peggy Sue Ross
Categories Other Sauces
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350 degrees
- 2. Rinse cranberries and discard any soft berries or stems, leaves, etc.
- 3. Lightly grease 2 jellyroll (15 x 10 x 1)pans.
- 4. Arrange cranberries in a single layer amongst the two pans.
- 5. Sprinkle sugar evenly over cranberries in each pan.
- 6. Cover tightly with aluminum foil.
- 7. Bake for 1 hour, switch oven racks after 30 minutes to ensure even baking.
- 8. Spoon cranberries into large serving bowl.
- 9. Add Grand Marnier (it will sizzle slightly). Let cool.
- 10. Serve at room temperature or chill. Keeps refrigerated up to one week.
SPIKED CRANBERRY RELISH
Provided by Marian Burros
Categories quick, condiments
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
- Remove from heat; stir in Grand Marnier; cover well and chill.
- A couple of hours before serving, stir in pecans.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 25 grams
SPICED CRANBERRY SAUCE
Steps:
- Wash and clean the cranberries, place them in a pan with vinegar and cook over low heat until the berries pop and soften. Put through a sieve and return to the pan.
- Add spices, salt and sugar. Continue to cook over low heat until the spices are blended. Pour into hot sterilized jars and seal.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 55 grams
SPICED CRANBERRY SAUCE
Make and share this Spiced Cranberry Sauce recipe from Food.com.
Provided by GaylaJ
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
- Transfer the sauce to a bowl and let cool.
- The sauce may be made 2 days in advance and kept covered and chilled.
- Serve at room temperature.
CASSIS-SPIKED CRANBERRY SAUCE
Categories Condiment/Spread Sauce Liqueur Berry Christmas Thanksgiving Cranberry Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.
SPICED ORANGE CRANBERRY SAUCE
This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.
Provided by Barbara Yoder
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 64
Number Of Ingredients 6
Steps:
- Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 9.4 g, Fiber 0.8 g, Protein 0.1 g, Sodium 2.5 mg, Sugar 7.9 g
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