Citrus Cranberry Sauce Food

CITRUS-CRANBERRY SAUCE

Citrus-Cranberry Sauce image

I found this on the Food Network web site before the holidays this year (courtesy of Patty Burns). Very nice flavor and texture.

Provided by SharleneW

Categories Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 large navel oranges
1 (12 ounce) package fresh cranberries
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice

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.

CITRUS-CRANBERRY SAUCE

Citrus-Cranberry Sauce image

Provided by Food Network

Categories condiment

Time 30m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 large navel oranges
1 (12-ounce) package fresh cranberries, picked over
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice

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.

CRANBERRY CITRUS DRESSING

Cranberry Citrus Dressing image

Provided by Michael Chiarello : Food Network

Categories condiment

Time 4h23m

Yield 7 1/2 cups

Number Of Ingredients 8

Ingredients

3 cups sugar
1 1/2 cups water
2 vanilla beans, split lengthwise
1 orange, zested and juiced
3 (12-ounce) bags fresh or frozen cranberries
Dash salt
Freshly ground black pepper
3 tablespoons Dijon mustard

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.

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