Fresh Cranberry Apple Sauce Food

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.

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.

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

CRANBERRY APPLESAUCE

Steps:

• Peel and core apples then cut into large chunks. If using an immersion blender for a smooth applesauce, you may leave the peels on for added nutrition.
• Place apples, cranberries, maple syrup, cinnamon, cloves, orange zest, salt and water into a large heavy bottomed pot on medium high heat.
• Cook for 10 minutes then stir.
• Cook an additional 15-20 minutes with lid on, stirring regularly until sauce is preferred consistency.
• For chunky cranberry applesauce, just break things up with a wooden spoon or potato masher. For a totally smooth cranberry applesauce, use an immersion blender to puree.
• Preserve in jars using a water bath method.

CRANBERRY-APPLE SAUCE

Steps:

• In a medium saucepan, combine cranberries, apple, cider, sugar, ginger, and thyme.
• Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until cranberries burst and sauce has thickened, 20 to 25 minutes. Discard thyme. Serve warm or at room temperature.

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.

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.

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.

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.

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 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.

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• In medium saucepan, combine cranberries, apple, sugars, orange zest and juice, and cloves.
• Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until cranberries burst and sauce has thickened, 15 to 20 minutes.

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.

APPLE-CRANBERRY RELISH

Steps:

• Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

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.

FRESH APPLE CRANBERRY SAUCE

Steps:

• In medium size pot, combine cranberries, granulated sugar, apple cider, orange zest, orange juice, allspice, salt, and ginger.
• Stir to combine and bring to a boil (takes about 5 minutes).
• Cook for 5 minutes after brought to a boil.
• Lightly mash berries on side of pot to release pectin.
• Stir in apples and simmer 5 minutes or until almost all berries have popped.
• Pour mixture into bowl and cool on counter.
• Cover and refrigerate until ice cold.
• Serve cold.
• This will be good in the refrigerator for 1-week in an airtight container.

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.

HAM WITH APPLE-CRANBERRY SAUCE

Steps:

• In a saucepan, combine apples, cranberries, brown sugar and water and bring to a boil, stirring occasionally.Lower heat and simmer for 15 minutes, stirring often.Add cinnamon and nuts and simmer 5 more minutes.Serve hot or cold ham with sauce, baked potatoes and green peas.

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.