Easy Cranberry Sauce Recipe 455 Food

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

MAKE-AHEAD CRANBERRY SAUCE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

EASY CRANBERRY SAUCE

Steps:

• Spread cranberries in shallow dish so that they are not too thick.
• Sprinkle sugar over them.
• Cover.
• Place in oven at 350 degrees until all are popped open.
• Remove from oven, mix with marmalade and lemon juice to taste. Refrigerate. ( you could add some nutmeg and cinnamon to this)

CRANBERRY SAUCE

Steps:

• Mix all ingredients in a med sauce pan.
• Bring to boil; simmer until berries pop.
• Chill until ready to serve.

EASY CRANBERRY SAUCE

Steps:

• Combine all ingredients except kirsch together in a 2 quart sauce pan.
• Place over medium heat and let simmer until the cranberries start to burst and are squishy.
• Smash berries with small potato masher or wisk.
• Mix with wisk to get mixture to be uniform.
• Drop in kirsch, whisk over heat for 5 minutes.
• Then remove from pan into serving dish and chill until cold. Once cold, it is ready to serve.

PERFECT CRANBERRY SAUCE

Steps:

• Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl.
• Add sugar, orange or lemon zest, and water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
• Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
• Reduce the heat to low and stir in the reserved cranberries.
• Add sugar, salt, and pepper to taste and cool to room temperature before serving.

EASY CRANBERRY SAUCE - MICROWAVE

Steps:

• Combine all ingredients in a 3-qt microsafe bowl; mix well.
• Cover with wax paper.
• Microwave on high for 5 minutes.
• Stir well; recover with wax paper.
• Microwave another 5-7 mins longer until cranberries pop, and sauce has thickened.
• Let stand, covered until cool.
• Transfer to serving bowl and chill for 3-4 hours.

REALLY SIMPLE CRANBERRY SAUCE

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.