Citrus Apricot Cranberry Sauce Food

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

APRICOT-APPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the first 7 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in lemon and orange zests. Transfer to a bowl; refrigerate until chilled.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

APRICOT CRANBERRY SAUCE

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the ginger and cook, stirring, for 2 minutes.
• Stir in the cranberries, sugar, orange juice, and preserves.
• Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
• Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

CITRUS-APRICOT CRANBERRY SAUCE

Steps:

• With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
• In 2 to 3 quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 tsp freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally.
• Add cranberries and lemon peel. Return to boiling. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens. let cranberry sauce cool before serving, or cover and refrigerate up to 4 days. Discard star anise and lemon peel before serving, if you wish.

CRANBERRY-APRICOT SAUCE

Steps:

• Over medium-high heat combine all ingredients; cook until cranberries have popped, 10 minutes.
• Cool and serve at room temperature.
• Yields 1/4 cup servings.

CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM

Steps:

• Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
• Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

CRANBERRY APRICOT SAUCE

Steps:

• In a large saucepan, bring all ingredients to a boil over med heat, stirring frequently.
• Cook, stirring occasionally, until cranberries start to pop and the mixture thickens, about 10 minutes; let cool.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.

CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.