Chunky Orange Cranberry Sauce Food

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.

PERFECT CRANBERRY SAUCE

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.

ORANGE CRANBERRY SAUCE

Steps:

• Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

SPICED ORANGE CRANBERRY SAUCE

Steps:

• Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

ORANGE CRANBERRY SAUCE

Steps:

• Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.

CHUNKY ORANGE CRANBERRY SAUCE

Steps:

• Mix marmalade, juice concentrate, raisins (and dried cranberries if using) and cinnamon stick in a saucepan, bring to boil.
• Add cranberries, return to boil.
• Lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes. Stirring occasionally.

ORANGE CRANBERRY SAUCE

Steps:

• mix marmalade, juice and cinnamon stick in a saucepan, bring to boil.
• add cranberries, return to boil.
• lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes.
• add grated nutmeg, if desired, remove from heat, cool.

FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
• Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
• Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
• Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

SPICY & ORANGE CRANBERRY SAUCE

Steps:

• Bring all ingredients to a boil.
• Lower heat and simmer until berries burst (about 12-15 minutes).
• Cool, then refrigerate.

FRESH CRANBERRY-ORANGE SAUCE

Steps:

• Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
• Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
• Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

BOOZY FRESH CRANBERRY-ORANGE SAUCE

Steps:

• Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
• Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

CRANBERRY / ORANGE SAUCE

Steps:

• In a medium sauce pan dissolve sugar in water, then bring to boil.
• Pick over the cranberries, keeping only quality berries & add them to the boiling sugar water. Return to boil & reduce heat & boil berries gently for 10 minutes, then remove from heat.
• Meanwhile, zest the orange. Chop zest into small bits. Then remove the white pith from the orange before coarsly dicing the orange.
• When the cranberries have been removed from heat, add the chopped zest, diced orange, canned cranberry sauce and chunky applesauce & mix thoroughly.
• Cool to room temperature, then cover & refrigerate.

FRESH, CHUNKY CRANBERRY SAUCE

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.