2010 Cranberry Sauce Food

CRANBERRY SAUCE

Steps:

• Wash the cranberries under cool water, then throw into a medium saucepan.
• Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind.
• Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.
• Turn down the heat down to medium-low and continue cooking over lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

CRANBERRY SAUCE

Steps:

• In a medium size saucepan, combine all ingredients.
• Simmer until cranberries pop.
• Can be served warm or chilled.

BASIC CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

PERFECT CRANBERRY SAUCE

Steps:

• Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl.
• Add sugar, orange or lemon zest, and 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.

DRUNKEN CRANBERRY SAUCE

Steps:

• Preheat oven to 350.
• Combine cranberries, sugar, cinnamon, and nutmeg in an 8" square pan.
• Bake 50 to 60 minutesor until the cranberries have softened and become juicy.
• Uncover and stir in the bourbon.
• The alcohol will evaporate leaving the liquor's smoky essence.
• Refrigerate covered until ready to serve.