CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
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.
CRANBERRY CHUTNEY
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
CRANBERRY SAUCE
Provided by Tyler Florence
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the cranberries, orange zest and juice, sugar and cinnamon stick in a saucepot and bring to a simmer, then simmer until the cranberries burst, about 15 minutes. Allow to cool slightly, then serve.
FRESH CRANBERRY RELISH
Steps:
- Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.
SWEET MANGO CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
CRANBERRY CHUTNEY - TYLER FLORENCE
Make and share this Cranberry Chutney - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Chutneys
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine berries, wine and sugar in a small saucepan. Cook over medium-high heat 12-15 minutes until berries pop and sauce thickens.
Nutrition Facts : Calories 112.8, Fat 0.1, Sodium 2.9, Carbohydrate 23.7, Fiber 3.9, Sugar 16.1, Protein 0.3
CRANBERRY RELISH FROM TYLER FLORENCE
Easy and tasty cranberry relish- a must have on Thanksgiving. So simple to make, no need to buy it in a can! Very simple, easy, quick and most importantly- TASTY!!
Provided by Dantana
Categories Berries
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put cranberries in food processor (or blender).
- Top with suger, orange zest, orange juice and a shot of Grand Marnier.
- Pulse in short bursts until desired consistency.
Nutrition Facts : Calories 182.6, Fat 0.2, Sodium 2.5, Carbohydrate 47.2, Fiber 4.9, Sugar 36.5, Protein 0.7
TYLER FLORENCE'S CRANBERRY-ONION JAM
This was part of his pork sandwich recipe # although it would be a good topper for any sandwich or burger. It was featured on Oprah's first Sandwich Showdown.
Provided by cookiedog
Categories Berries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize-about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.
Nutrition Facts : Calories 23.3, Sodium 3.9, Carbohydrate 5.2, Fiber 0.5, Sugar 3.6, Protein 0.2
CRANBERRY CHUTNEY
This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.
Provided by Florence Fabricant
Categories condiments, sauces and gravies, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
- Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams
CRANBERRY SHALLOT CHUTNEY
Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.
Provided by Outta Here
Categories Chutneys
Time 45m
Yield 4 half-pint jars, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place all the ingredients except the nuts in a large saucepan.
- Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
- Stir in the nuts.
- Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
- Process for 10 minutes using boiling water bath method.
- Remove jars from water and wait for the "ping" to make sure they are sealed.
- Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
Nutrition Facts : Calories 184.4, Fat 4.9, SaturatedFat 0.5, Sodium 108, Carbohydrate 36.5, Fiber 2.7, Sugar 30.4, Protein 1.6
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