Sweet And Tart Cranberry Sauce Recipes
TART CRANBERRY DIPPING SAUCE
Provided by Alton Brown
Time 1h5m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
- Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.
Nutrition Facts : Calories 73 calorie, Sodium 88 milligrams, Fiber 1.5 grams, Sugar 18 grams
SWEET-AND-TART CRANBERRY SAUCE
Categories Sauce Berry Christmas Thanksgiving Cranberry Orange Parsley Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Bring 1 bag cranberries, sugar, and orange juice to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium. Simmer until sauce is bubbling thickly, about 10 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
- Using on/off turns, chop remaining bag of cranberries, parsley, and orange peel in processor. Stir cranberry relish into cranberry sauce. (Can be made 4 hours ahead. Cover and refrigerate.)
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- First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
- In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
- Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
- The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.
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