Fennel Orange Cranberry Sauce Food

CRANBERRY-ORANGE SAUCE

Cranberry-Orange Sauce image

Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.

Provided by Tyler Florence

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

Two 8-ounce packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Steps:

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

ORANGE CRANBERRY SAUCE

Orange Cranberry Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories condiment

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

One 14-ounce can chunky cranberry sauce
1 medium orange, zested and juiced (about 1/4 cup juice)

Steps:

Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

CRANBERRY-ORANGE CHUTNEY WITH CUMIN, FENNEL, AND MUSTARD SEEDS

Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds image

Provided by Sara Kate Gillingham-Ryan

Categories Sauce Mustard Thanksgiving Low Fat Vegetarian Low Cal High Fiber Cranberry Orange Fennel Low Cholesterol Cumin Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 14

Ingredients

1 1/3 cups sugar
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon yellow mustard seeds
1 cup thinly sliced red onion
1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
1 tablespoon minced seeded serrano chile
3/4 cup water
1 pound fresh cranberries or frozen, thawed
1/2 cup dried cranberries
1/4 cup matchstick-size strips orange peel (orange part only)
Pinch of salt

Steps:

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD: Can be made 3 days ahead. Keep chilled.

ORANGE-BRAISED FENNEL

Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 6

Ingredients

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

Steps:

With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

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