Cranberry Sauce With Apples Food

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

APPLE & CRANBERRY SAUCE

Steps:

• Place all the ingredients in a wide saucepan and add a splash of water.
• Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened.
• Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.

CRANBERRY SAUCE WITH ORANGES

Steps:

• Stir together cranberries, apples, brown sugar, orange juice, allspice and salt in a large saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring often until the cranberries have popped and the mixture thickens, about 5 minutes. Remove from heat.
• Meanwhile, zest orange. To supreme the orange: Cut skin and white pith off the orange. Cut between membranes to remove individual segments, working all the way around the orange. Gently stir the zest and orange segments into the compote. Discard orange membrane and peel. Cool compote completely, about 2 hours.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

CRANBERRY APPLE SAUCE

Steps:

• In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. You may also add some white sugar if the recipe isn't sweet enough for you. Only add the extra sugar one tablespoon at a time to avoid over sweetening.

CRANBERRY APPLES

Steps:

• 1. Wash the apples, halve, and remove the cores and stems.
• 2. Chop the apples (do not remove the skin) into large chunks, approximatley 1/2" to 3/4" in size.
• 3. Place apples, cinnamon, and water in medium size sauce pan and cook on medium low heat for approximately 20 minutes or until fork tender. Do NOT put a lid on the pan as it will make the apples mushy.
• 4. Remove apples from heat. Gently stir in canned whole berry cranberries.
• 5. Apples can be served immediately while hot or chilled and served up to two weeks later. (The dish can be reheated as desired.) Enjoy!!

CRANBERRY SAUCE WITH APPLES

Steps:

• In a medium saucepan, bring sugar, water, cinnamon, and salt. to boil. Stir occasionally to dissolve the sugar.
• Stir in cranberries and apples. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature or chill.

CRANBERRY-APPLE GINGER SAUCE

Steps:

• In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
• Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
• Cool and refrigerate for a minimum of 3 hours before serving.

HOMEMADE CRANBERRY SAUCE WITH APPLES AND CINNAMON

Steps:

• In a medium saucepan, bring the water, white sugar, cinnamon and salt to boil over medium-high heat. Stir to dissolve the sugar.
• Add a splash of lemon juice to the apples and toss. Rinse the cranberries, tossing the bruised berries.
• Add the tart cranberries and apples to the pot and cook for about 10 minutes until the cranberries pop and the crisp apples soften. Once the sauce has thickened, mash the diced apples and any remaining cranberries in the pot.
• Allow the sauce to cool then transfer to a bowl and refrigerate completely.

SUPERB CRANBERRY SAUCE WITH APPLES AND PEARS

Steps:

• Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
• Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.

CRANBERRY APPLESAUCE

Steps:

• In a large saucepan over medium heat, cook and stir water and sugar until sugar is dissolved. Add apples; cover and cook for 5 minutes, stirring often. Add cranberries; cover and cook until apples are tender and berries pop, about 15 minutes. , Mash until sauce reaches desired consistency. Stir in zest, ginger and cinnamon. Cook, uncovered, 5 minutes longer. Serve warm or refrigerate until serving.

BAKED APPLES AND CRANBERRY SAUCE

Steps:

• Preheat oven 375 degrees.
• (Can be baked in Microwave).
• Core apples and peel back the top to prevent spliting.
• Place apples in baking dish.
• Put cranberry sauce inside and on top apples.
• Add juice (I used cranberry juice).
• Bake 45 minutes or untill apples are tender.

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 APPLES

Steps:

• Pour juice and sugar into a medium sauce pan, stir to dissolve sugar.
• Bring juice and sugar to a boil over medium heat.
• Add the cranberries, apples and orange peel.
• Return to a boil.
• Continue to cook over medium heat for 10 minutes, stirring occasionally.
• The cranberries will pop and the sauce will thicken.
• Store in the refrigerator.

EASY CRANBERRY APPLESAUCE

Steps:

• Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
• Stir lemon juice into cranberry mixture.
• Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.

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.

EASY CINNAMON APPLE CRANBERRY SAUCE

Steps:

• Combine all ingredients in a large pot (choose an extra big one to prevent yourself from being a splatter-victim).
• Bring to a boil and reduce heat to medium.
• Stir frequently and simmer for 15 minute or until apples and cranberries are soft and sauce is thickened.
• Cool before serving.

FAVORITE CRANBERRY APPLE PEAR SAUCE

Steps:

• Add all of the ingredients except the orange liquor, to a large pot. Bring to a boil and reduce to a simmer. Allow the mixture to simmer for 35 to 45 minutes, stirring occasionally. You will know the cranberry sauce is done when most of the cranberries have popped and the sauce has reduced and become thick (see photo in post above).
• With the heat off stir in the orange liquor. Taste and add more sugar if needed.
• allow the sauce to mostly cool before transferring to airtight containers and storing in the fridge. Allow it to chill in the fridge for at least 4 hours (or overnight). This recipe is best made up to 2 days in advance so the flavors can really develop. You can make it up to 1 or 2 weeks in advance as it keeps for a long time in the fridge. Serve cold.

APPLE CRANBERRY SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan.
• Cook over medium-low heat for 18 to 20 minutes, until the fruit is tender and the liquid has thickened. The sauce will thicken as it cools. Serve chilled or at room temperature.

CRANBERRY APPLE SAUCE

Steps:

• Sterilize jars by boiling them in water.In a large saucepan, bring apples, cranberries, brown sugar and water to a boil, stirring from time to time.Reduce heat and simmer for 15 minutes, stirring frequently.Sterilize lids.Stir cinnamon and walnuts into fruit mixture and simmer 5 more minutes.Fill hot, sterilized 250-mL (1-cup) jars with sauce, leaving 0.5 cm (1/4 inch) headroom.Screw lids onto jars.Let cool 24 hours and store.

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS

Steps:

• Combine tangerines and water in a saucepan.
• Cook rapidly until peel is tender, about 20 minute.
• Add cranberries, apples, sugar.
• Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
• Increase heat and boil gently for about 20 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Add almonds during last 5 minutes of cooking.
• Cool and refrigerate or freeze.

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.

APPLE CRANBERRY SAUCE

Steps:

• In a medium-sized pan, add cranberries, apples, brown sugar, apple juice, ground cinnamon, nutmeg, and cinnamon stick. Stir to combine.
• Bring sauce to boil over medium-high heat. Reduce heat to a simmer, cooking until most cranberries pop, apples are tender, and the mixture has slightly thickened, about 15 to 20 minutes. Make sure to stir occasionally, about every 5 minutes.
• Turn off heat and remove cinnamon stick. Taste sauce and add more sweetener if desired. If needed, add more apple juice for a thinner sauce.
• Allow cooling slightly to thicken before serving.