Chunky Apple Cranberry Sauce Food

CHUNKY CRANBERRY APPLESAUCE

Steps:

• In a large saucepan, combine the apples, cranberries and water. Cook over medium heat until the berries pop, about 15 minutes. Reduce heat; simmer, uncovered, for 15 minutes or until apples are tender., Stir in raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5-10 minutes or until candies are dissolved. Serve warm or refrigerate until serving.

CRANBERRY SAUCE WITH ORANGE AND CINNAMON

Steps:

• Add cranberries and sugar to a saucepan and stir.
• Zest orange, then juice, and add both to the saucepan.
• Add cinnamon stick and cook over MED-LOW for 15 minutes, or until the cranberries burst and mixture thickens to your liking.
• Remove cinnamon stick and serve at room temperature or chilled.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

APPLE & CRANBERRY SAUCE

Steps:

• Place all the ingredients in a wide saucepan and add a splash of water.
• Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened.
• Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.

CHUNKY APPLESAUCE

Steps:

• In a Dutch oven, combine apples, brown sugar and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. Mash apples slightly if desired. Serve warm or cold.

CHUNKY APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
• Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

GUEST CONTRIBUTOR

Steps:

• 1 In a medium saucepan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally. 2 Cool and refrigerate before serving.

CHUNKY APPLE AND CRANBERRY SAUCE

Steps:

• Peel and core apples; cut into 1-inch chunks. Place in large pot with 4 cup water, sugar, maple syrup, cinnamon, salt and cranberries. Bring to boiling.
• Reduce heat to medium-low; cover and cook 20 minutes or until apples are tender and sauce is thickened. Check halfway through cooking. If mixture is dry, add 2 tablespoons water.
• Uncover pot and mash apples with fork until pulpy. Stir in lemon juice.
• Refrigerate until ready to serve.

EASY CRANBERRY APPLESAUCE

Steps:

• Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
• Stir lemon juice into cranberry mixture.
• Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.

CHUNKY APPLE-RHUBARB SAUCE WITH DRIED CRANBERRIES

Steps:

• Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes.
• Remove from the heat and let stand for 5 minutes.
• Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.