BUTTERSCOTCH SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft ball stage).
- Remove pan from the heat, and carefully add the remaining cream and vanilla. Cool slightly. Serve the sauce warm.
- To store the butterscotch sauce, pour it into a heatproof jar. Cover with the lid and refrigerate for up to 2 week. To serve, loosen the cover on the jar and set jar in small pot of simmering water until heated through. Serve.
BUTTERSCOTCH SAUCE II
The best butterscotch sauce in the world. Best served over ice cream in a puffed pastry shell!
Provided by JRUFF34
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 41.7 g, Cholesterol 16.1 mg, Fat 6 g, Protein 0.4 g, SaturatedFat 3.8 g, Sodium 59.6 mg, Sugar 37.9 g
PORT WINE CRANBERRY SAUCE
This crimson sauce has just the right amount of tartness to complement poultry, pork and game. -Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 0 protein.
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.
BUTTERSCOTCH CRANBERRY SAUCE
Can be prepared in 45 minutes or less.
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the brown sugar, the corn syrup, the butter, the cream, and the salt, bring the liquid to a boil, stirring, and simmer the mixture for 5 minutes. Add the cranberries and simmer the mixture, stirring occasionally, for 5 minutes, or until the berries have burst and the liquid is reduced to about 1 1/2 cups. Serve the sauce warm over ice cream.
BUTTERSCOTCH SAUCE
Steps:
- Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling in the sauce around the pan, until thickened and a rich golden brown.
- Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
BUTTERSCOTCH SAUCE
Steps:
- In a medium, heavy-based saucepan, melt the butter. Stir in the two sugars, the salt, water, and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugars. Let the mixture boil for 5 min., stirring often. You'll see big, slow bubbles as it boils. Remove the sauce from the heat. Carefully whisk in the cream and vanilla (the sauce may sputter). Allow the sauce to cool to warm before serving.
BUTTERSCOTCH SAUCE
Whip up this quick toffee sauce to accompany the pudding of your choice - sticky, sweet and sumptuous
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
SCOTCH BUTTERSCOTCH SAUCE
With both butter and Scotch, this sauce is the real thing! It's infinitely better than the kind you buy in a jar, and it takes only about 10 minutes to make. Serve it over ice cream or over grilled pineapple slices or with both together, or as a dessert waffle topping, along with sliced bananas and chopped walnuts. From "Short and Sweet: 150 Sophisticated Desserts in No Time at All" by Melanie Barnard.
Provided by Chef Kate
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
- Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
- Remove from heat and stir in whiskey and vanilla.
- Allow to cool slightly before serving.
- Can be refrigerated up to one week; warm gently before serving.
Nutrition Facts : Calories 402.7, Fat 16, SaturatedFat 10, Cholesterol 50, Sodium 39.7, Carbohydrate 62.4, Sugar 56.2, Protein 0.6
BUTTERSCOTCH CRANBERRY SAUCE
Very rich and different cranberry sauce. Serve warm with ice cream. This came from a 1991 Gourmet magazine. Enjoy......
Provided by waynejohn1234
Categories Dessert
Time 20m
Yield 1 cups
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the brown sugar, corn syrup, butter and heavy cream. Add the salt.
- Bring the liquid to a boil, stirring, and simmer for 5 minutes.
- Add cranberries and simmer, stirring occasionally, for 5 mins, or until the berries have burst and the liquid is reduced to about 1-1/2 cups.
Nutrition Facts : Calories 1611.8, Fat 67.3, SaturatedFat 42, Cholesterol 224.1, Sodium 744.7, Carbohydrate 262.8, Fiber 4.4, Sugar 227.4, Protein 3
CRANBERRY BUTTERSCOTCH BARS
I just love these bars. I look forward to the holiday season when fresh cranberries are abundant. A friend of the family gave me this recipe years ago and when I make them the smells of them baking fills the house with memories of Christmas.
Provided by Jan Vardaman
Categories Cookies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Cream together butter and sugar. Mix in the eggs and vanilla.
- 2. Mix together flour, salt and baking powder. Add to above mixture.
- 3. Then add: cranberries, butterscotch chips and chopped nuts. Mix well. Press into a 9x13 pan that has been lightly sprayed with Pam.
- 4. Bake at 350 degrees for about 30 to 40 minutes or until golden brown.
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Estimated Reading Time 8 mins
- Apple-Cranberry Crisp With Oatmeal-Cookie Crumble. Tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, which is topped with an almond-studded, oatmeal-cookie crumble.
- Cranberry-Cherry Compote. Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry recipe. Get This Recipe.
- Cranberry-Orange Snacking Cake. Swirl canned cranberry sauce (or leftover homemade) into this orange- and cardamom-scented yogurt cake. Have a slice for breakfast, dessert, or an anytime pick-me-up.
- Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce. Think of this Thanksgiving dish as two—or is it three?— sides in one. Roasted sweet potatoes and delicata squash luxuriate in the tangy cranberry sauce; plus, there's extra to serve with your turkey.
- Lipstick Memory. Meet our new favorite fall cocktail: a zingy blend of unsweetened cranberry juice, Campari, and festive sparkling wine. If you want to get fancy, run the rosemary garnish over your gas stove for a moment to add a touch of smoke.
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