Cranberry Walnut Sauce Food

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine cranberries, orange juice, sugar, and orange zest in a saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Stir in walnuts. Refrigerate 8 hours to overnight before serving.

BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE

Steps:

• Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
• To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
• Preheat the oven to 165 degrees F.
• On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
• Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
• Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.

CRANBERRY, ORANGE SAUCE WITH WALNUTS

Steps:

• Wash cranberries and set aside.
• Wash the orange, remove seeds, and chop fine peel and all ! set aside.
• Bring sugar and water to a boil.
• Add cranberries, orange or tangerines, and cloves.
• Simmer over a high flame, stirring frequently, until berries pop.
• Add crushed drained pineapple, chopped walnuts, and a pinch of ground cinnamon and blend.
• Cool and serve.
• Makes approx 2 pints.

CRANBERRY MAPLE WALNUT SAUCE

Steps:

• Wash cranberries.
• Mix in heavy sauce pan the cranberries, maple syrup, cranberry-raspberry concentrate (do not add water), zest and the juice from the orange.
• On High heat bring to a boiling point then reduce to medium heat for 10 minutes or till the cranberries pop-up.
• Then add the walnuts and remove from heat.
• Mix well and chill.
• Can be prepared a day or two in advance.

CRANBERRY WALNUT RELISH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

CRANBERRY-WALNUT CHEESECAKE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
• Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
• Refrigerate several hours or until firm.
• Top with remaining COOL WHIP and cranberry sauce just before serving.

ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

Steps:

• For cranberries:
• Preheat oven to 425°F. Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven; maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to medium bowl; cover and chill until cold, about 2 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• For herbed candied walnuts:
• Preheat oven to 425°F. Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes. Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8 to 10 minutes. Cool. Break up any clumps of nuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Add nuts to cranberry mixture.