BERRY CRANBERRY SAUCE
Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.
Provided by dumpcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 10.5 g
WHOLE-BERRY CRANBERRY SAUCE
Make and share this Whole-Berry Cranberry Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium saucepan.
- Bring to a boil, cover, then turn to medium heat.
- Continue cooking until all the berries pop.
- Remove from heat and let cool.
- Refrigerate until cold, or serve warm.
Nutrition Facts : Calories 165.7, Fat 0.1, Sodium 3.1, Carbohydrate 43.1, Fiber 3.7, Sugar 36.5, Protein 0.3
VERY BERRY CRANBERRY SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.
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.
WHOLE BERRY CRANBERRY SAUCE
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Yield Makes 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine sugar and water in a medium saucepan. Stir to dissolve sugar. Bring to a boil. Add cranberries. Bring to a boil, reduce heat and boil gently 10 minutes, stirring occasionally.
- Remove from heat. Let cool before serving.
BLUEBERRY-CRANBERRY SAUCE
Although frozen berries may be used fresh is always better especially the blueberries, this will yield 8 servings I strongly suggest to double the amounts if you are serving more people, this is a delicious sauce and everyone will want more! --- if you prefer a more intense blueberry taste then increase to 1-1/2 cups
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
- Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
- Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
- Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
- Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
- Turn off the heat element and mix in the blueberries.
- Using a potato masher or spoon mash only a few berries.
- Remove from heat; cool slightly.
- Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).
Nutrition Facts : Calories 143.7, Fat 0.2, Sodium 1.4, Carbohydrate 36.8, Fiber 2.6, Sugar 31.6, Protein 0.6
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TRIPLE-CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Juice Side Christmas Thanksgiving Low Sodium Cranberry Orange Chill Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
CRANBERRY BBQ SAUCE
Packed alongside cheese and crackers, this homemade barbecue sauce is a delightful savory gift option. -Darla Andrews, Lewisville, Texas
Provided by Taste of Home
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first seven ingredients; heat through. Store in an airtight container in the refrigerator for up to 1 month. To serve, reheat sauce and serve with cheese and crackers.
Nutrition Facts :
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VERY BERRY CRANBERRY SAUCE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
3.9/5 (32)Calories 87 per servingCategory Side Dish
- Rinse and drain cranberries. Place in a heavy medium saucepan with water, and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to LOW. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.
- Mix in the blueberries and raspberries breaking them up a bit with the spoon, if desired. Transfer the sauce to mason jars or other airtight containers and allow to cool for about 30 minutes.
- Cover and refrigerate for at least several hours until completely chilled, or for one or two days before serving. The sauce will thicken and the flavors will blend as it cools.
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