SHORTCUT CRANBERRY SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield 12 to 16 servings
Number Of Ingredients 4
Steps:
- Combine the cranberry sauce, maple syrup and orange zest and juice in a bowl, then stir to combine. Transfer to a serving dish and garnish with the thyme sprigs and extra zest.
CRANBERRY-ORANGE RELISH
Steps:
- Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.
HOMEMADE CRANBERRY SAUCE
Make Ree Drummond's quick cranberry sauce recipe that gets its sweet taste from maple syrup rather than sugar. It's perfect for your Thanksgiving dinner table!
Categories Thanksgiving パン comfort food fruit side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash bag of cranberries under cool water, then dump into a medium saucepan.
- Pour in 1 cup of cranberry juice (or whatever juice you choose).
- Pour in 1 cup maple syrup.
- Add orange juice (you could also do orange zest, lemon zest, lemon juice-anything citrusy).
- Stir together and turn heat on high until it reaches a boil.
- Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
COOKED CRANBERRY AND ORANGE RELISH
Steps:
- Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
- Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
UNCOOKED CRANBERRY AND ORANGE RELISH
Steps:
- Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.
CRANBERRY SAUCE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.
CRANBERRY-ORANGE RELISH
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, dips and spreads, side dish
Time 5m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 13 grams
HOMEMADE CRANBERRY SAUCE (PIONEER WOMAN)
I wanted to make a cranberry sauce with oranges to top my ham, and this was really good. I used fresh orange juice from fruit and also fresh lemon juice from lemons. Recipe courtesy of The Pioneer Woman.
Provided by AmyZoe
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash bag of cranberries under cool water, then dump into a medium saucepan.
- Pour in a cup of cranberry juice or whatever juice you choose.
- Pour in a couple of maple syrup.
- Add orange juice or use lemon zest, orange zest, lemon juice.
- Stir together and turn heat on high heat until it reaches a boil.
- Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.
Nutrition Facts : Calories 282.6, Fat 0.2, Sodium 12.6, Carbohydrate 73.1, Fiber 4.2, Sugar 59, Protein 0.4
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