MRS. HOGGLE'S STUFFED CRANBERRY SAUCE
Make and share this Mrs. Hoggle's Stuffed Cranberry Sauce recipe from Food.com.
Provided by Marie Nixon
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Leave cream cheese out a room temperature for about an hour to soften it.
- Mix cream cheese and mayonnaise until creamy and spreadable.
- Add pecans and mix well.
- Slice cranberry sauce into an even number of 1/4-inch rounds.
- You should be able to get about 10 rounds.
- Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
- Cut each round in half like a sandwich and place in shallow container, covered.
- Store in refrigerator until time to serve.
CRANBERRY SAUCE WITH WALNUTS
Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. -Dee Buckley, Salado, Texas
Provided by Taste of Home
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY SAUCE WITH WALNUTS
Love this fresh cranberry sauce for the holidays instead of canned cranberry sauce. People who typically do not like cranberry sauce, love this one.
Provided by Marian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h25m
Yield 10
Number Of Ingredients 5
Steps:
- Combine cranberries, orange juice, sugar, and orange zest in a saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Stir in walnuts. Refrigerate 8 hours to overnight before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 55.7 g, Fat 8 g, Fiber 4.1 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 2.1 mg, Sugar 47.7 g
FRESH, CHUNKY CRANBERRY SAUCE
I never liked cranberry sauce until I had this recipe - it's the only thing I've been making for the holidays since! It's inspired by a recipe from Paula Deen.
Provided by Veggie_Girl
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sugar and water in a large saucepan and bring to a boil.
- Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers.
- Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
- Remove the pan from the heat and let the sauce cool.
Nutrition Facts : Calories 313.3, Fat 13.1, SaturatedFat 1.3, Sodium 4.5, Carbohydrate 50.9, Fiber 6, Sugar 38.7, Protein 3.8
FRESH ORANGE-CRANBERRY SAUCE WITH WALNUTS
Categories Condiment/Spread Sauce Berry Fruit Nut Christmas Thanksgiving Vegetarian Cranberry Orange Walnut Fall Winter Vegan Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
HOLIDAY WHOLE CRANBERRY SAUCE W/ A TWIST
My family loves the cranberry sauce. They used to buy the jellied canned variety until I introduced them to whole cranberry sauce. Now, it's a family tradition. I found this recipe in a book and I know there have been different variations of it, but this one is just right for me.
Provided by whatsachef
Categories Berries
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan, gently boil orange juice, sugar and cinnamon stick until sugar melts down and becomes a syrup-like texture.
- Reduce slightly and add cranberries.
- Keep a slow boil until cranberries 'pop'.
- Remove from heat and discard cinnamon stick.
- Slightly mash cranberries and chill for 1 hour.
- Garnish with walnuts if desired just before serving.
Nutrition Facts : Calories 277.3, Fat 0.3, Sodium 3, Carbohydrate 71.3, Fiber 5.7, Sugar 60.1, Protein 0.9
FRESH CRANBERRY SAUCE
So much better than canned! You can adjust the amount of sugar (up to 1 cup) according to your preference. My mother and grandmother made this the same way for as long as I can remember.
Provided by joan in CNY
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water and sugar to a boil in a 2 quart saucepan.
- Rinse berries and add to gently boiling water.
- Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped.
- Cool slightly in pan and then pour into an attractive bowl for serving.
- Refrigerate several hours before serving.
Nutrition Facts : Calories 113.5, Fat 0.1, Sodium 2.6, Carbohydrate 29.5, Fiber 2.8, Sugar 24.6, Protein 0.2
CHUNKY & FRESH CRANBERRY SAUCE W/ WALNUTS, RAISINS, & AP
This Cranberry sauce is adopted from Paula Deen's recipe. It is simply delicious and we use it every time that we serve a turkey. It is also excellent in the summertime as a chutney.
Provided by Keeferop
Categories Chutneys
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar and water and bring to a boil.
- Add the cranberries and return to a boil. Reduce heat until the mixture comes to a simmer.
- Add the remaining ingredients and let cook for 10-15 minutes.
- Let cool and serve as desired. Makes 8 half cup servings.
Nutrition Facts : Calories 292, Fat 10, SaturatedFat 1.1, Sodium 4.8, Carbohydrate 52.8, Fiber 5.3, Sugar 41.1, Protein 3.2
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