BERRY CRANBERRY SAUCE
Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.
Provided by dumpcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 10.5 g
BLUE CRANBERRY SAUCE
This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).
Provided by Connie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 9
Number Of Ingredients 7
Steps:
- Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
- Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
- Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
- Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g
VERY BERRY CRANBERRY SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.
CRANBERRY BLUEBERRY SAUCE
This is an interesting twist on cranberry sauce. So much of the Thanksgiving meal needs to be traditional, but this was one dish I felt I could jazz up without spoiling expectations.
Provided by altheviking
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove peel from orange (save orange).
- Slice orange peel.
- Combine 1cup sugar, 1cup water and orange peel in a saucepan.
- Bring to a boil, then simmer until peel becomes translucent.
- Remove peel from sugar and let cool.
- Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
- Combine cranberries, 1cup sugar and 1cup water in a saucepan.
- Bring to a boil, then simmer until cranberries pop.
- Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
- Continue simmering until blueberries pop.
- Pour into serving dish and let gel.
- Thinly slice orange.
- Garnish sauce with orange slices and remaining blueberries.
Nutrition Facts : Calories 234.2, Fat 0.1, Sodium 3.4, Carbohydrate 60.5, Fiber 3, Sugar 55.4, Protein 0.5
CRANBERRY STRAWBERRY SAUCE
This recipe was given to me by my aunt quite a few years ago. It's especially good with turkey, chicken or pork, but my family also likes it as a topping for waffles, cheesecake-even ice cream!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.
Nutrition Facts :
BLUEBERRY-CRANBERRY SAUCE
Although frozen berries may be used fresh is always better especially the blueberries, this will yield 8 servings I strongly suggest to double the amounts if you are serving more people, this is a delicious sauce and everyone will want more! --- if you prefer a more intense blueberry taste then increase to 1-1/2 cups
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
- Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
- Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
- Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
- Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
- Turn off the heat element and mix in the blueberries.
- Using a potato masher or spoon mash only a few berries.
- Remove from heat; cool slightly.
- Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).
Nutrition Facts : Calories 143.7, Fat 0.2, Sodium 1.4, Carbohydrate 36.8, Fiber 2.6, Sugar 31.6, Protein 0.6
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