PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
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.
CRANBERRY-CARAMEL CAKE
Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g
CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE
I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!
Provided by DPW
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 3h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
- Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
- Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
- Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
- Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.
Nutrition Facts : Calories 743.7 calories, Carbohydrate 86.7 g, Cholesterol 67.2 mg, Fat 43.2 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 10.2 g, Sodium 475.8 mg, Sugar 59.7 g
CARAMEL CRANBERRY BARS
"My mom created this wonderful dessert after tasting something similar," writes Debbie Kersh in Springtown, Texas. The sweet bars boast a tangy cranberry flavor.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. , In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts :
CRANBERRY CAKE WITH CARAMEL SAUCE
This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.
Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE
This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table. It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel. Hope you enjoy!
Provided by Leslie
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Pre-heat oven to 350 degrees.
- Spread cranberries in a 9 inch square baking pan, sprinkle with sugar.
- Cover and bake, stirring occasionally, for 20-25 minutes or until tender.
Nutrition Facts : Calories 916.8, Fat 0.2, Sodium 89.6, Carbohydrate 237.3, Fiber 8.7, Sugar 219.3, Protein 0.7
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
CRANBERRY CARAMEL SAUCE
Make and share this Cranberry Caramel Sauce recipe from Food.com.
Provided by mydesigirl
Categories Sauces
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 3
Steps:
- Mix all ingredients in a medium mixing bowl.
- If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.
Nutrition Facts : Calories 514.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.5, Sodium 242.6, Carbohydrate 133.1, Fiber 3, Sugar 99, Protein 1.2
CRANBERRY CARAMEL SAUCE
Categories Sauce Food Processor Dessert Thanksgiving Quick & Easy Low Sodium Cranberry Fall Chill Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a food processor purée cranberries and transfer to a small bowl.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
FRESH CRANBERRY CAKE WITH CARAMEL SAUCE
Make and share this Fresh Cranberry Cake With Caramel Sauce recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
- In a separate bowl, combine the flour, salt and baking powder and whisk well.
- Add the dry mix to the butter mixture, alternating with the milk.
- Fold in the cranberries.
- Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
- SAUCE:.
- In a small saucepan, melt the butter then stir in the sugar and cream.
- Bring this to a boil, stirring constantly until mixture thickens.
- Remove from heat and serve over the warm cake.
Nutrition Facts : Calories 400.1, Fat 19.3, SaturatedFat 11.9, Cholesterol 75.6, Sodium 333.8, Carbohydrate 54.6, Fiber 1.3, Sugar 35.5, Protein 3.9
CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE
This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol
Provided by llk2day
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
- Let stand a few minutes until they are plumped out and then drain.
- In a large bowl blend the bread, cranberrys, raisins and nuts.
- In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
- Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
- Bake in a hot 350 degrees oven for 40-45 minutes.
- COOL before cutting into serving size portions.
- THE CARMAMEL SAUCE.
- It is so simple - You make the choice in how much you want to make up at a time.
- Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
- Blend well and pour over the bread pudding servings.
Nutrition Facts : Calories 219.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 177.2, Carbohydrate 30.4, Fiber 1.2, Sugar 14.1, Protein 6.3
CARAMEL APPLE CRANBERRY PIE
I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!
Provided by Debra Lundquist
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.
- Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.
- Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.
- Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.
- Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 72.5 g, Cholesterol 30.5 mg, Fat 26.5 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 11.1 g, Sodium 320.5 mg, Sugar 44.7 g
CRANBERRIES WITH CARAMEL SAUCE
Simple and oh so good - half-frozen, tart cranberries with hot, sweet caramel sauce. A typical Finnish Christmas dessert.
Provided by stormylee
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roll cranberries in powdered sugar and divide between four serving bowls.
- To make sauce: Combine cream, granulated sugar and brown sugar in a saucepan and bring the mixture to a boil, stirring. Reduce heat and cook for about 10 minutes, stirring continuously, until the mixture thickens slightly (do not let the sauce get too thick or it might harden into a lump when you pour it onto the cold cranberries!).
- Remove from heat, stir in butter and vanilla sugar.
- Pour hot sauce over cranberries. Serve immediately.
Nutrition Facts : Calories 315.6, Fat 19.4, SaturatedFat 12, Cholesterol 70.5, Sodium 36, Carbohydrate 36.7, Fiber 3.3, Sugar 29.3, Protein 1.3
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