Cranberry Sauce With Apple Dates And Orange Food

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
• In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

CRANBERRY SAUCE WITH DATES AND ORANGE

Steps:

• Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.

THANKSGIVING APPLE-ORANGE CRANBERRY SAUCE

Steps:

• 1. Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water and bring to a boli, and cook for 10 minutes. Drain and set aside.
• 2. Peel, quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially.
• 3. Simmer gently, stirring occasionally until the sauce has thikened, the apple is tender and the cranberries have burst, 10-15 minutes. Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
• In a small saucepan over high heat, combine the rind and the water and bring to a boil.
• Cook for 10 minutes, then drain and set aside.
• Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones.
• Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
• Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauce boat and pass at the table.

CRANBERRY SAUCE WITH APPLE, DATES AND ORANGE

Steps:

• Soak the dates in the orange juice for a few hours or overnight.
• In a high-powered blender or food processor, blend the dates with the juice and the water.
• Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes with the cinnamon stick and the apple. Constantly stirring and mashing the fruit a bit. Reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat.
• Remove the cinnamon stick and transfer the mixture to a blender and blend until smooth. If you prefer, you can keep everything (or a part) aside, like I did. So you blend only half of the mixture then.
• Set aside to let cool and store in the refrigerator, until ready to serve. However, this sauce is also delicious served warm!

APPLE-CRANBERRY SAUCE

Steps:

• Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
• Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

CRANBERRY-APPLE-ORANGE RELISH

Steps:

• Pulse all ingredients in food processor until mixture resembles coarse meal. Refrigerate for 1 to 2 days for flavors to fully develop. Serve.

CRANBERRY SAUCE WITH ORANGE AND ROSEMARY

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.

CRANBERRY APPLE JAM

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and the rest of the ingredients cook until the cranberries start to pop (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.