FRESH CRANBERRY-ORANGE SAUCE
Fresh, sweet oranges, fresh cranberries and sugar are all you need to make this simple condiment that tastes great served alongside roasted or grilled poultry and pork.
Provided by Lynne Webb
Categories Condiments
Time 5m
Number Of Ingredients 3
Steps:
- Rinse the cranberries in a colander, drain them thoroughly and pat dry with paper towels. Scrub the orange very well, pat dry and cut into 8 pieces.
- Place the orange and the cranberries in the work bowl of a food processor, and pulse until finely chopped (depending on the size of your processor, you may need to work in two batches). Add 1/2 cup of the sugar to the mixture and pulse two or three times to combine. Taste and add more sugar if desired.
- Store, tightly covered in the refrigerator for up to 10 days.
30 WAYS TO USE FRESH CRANBERRIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cranberry recipe in 30 minutes or less!
Nutrition Facts :
BOOZY FRESH CRANBERRY-ORANGE SAUCE
Why buy canned cranberry sauce when you can easily make your own from fresh cranberries, sugar, water, and a little bit of fresh orange? Cointreau®, or another orange-flavored liqueur, gives this sauce an extra flavor boost. It's perfect with ham, chicken, or turkey, whether it's a holiday or not.
Provided by Bibi
Time 30m
Yield 15
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
- Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.
Nutrition Facts : Calories 54 calories, Carbohydrate 11.5 g, Fiber 0.8 g, Protein 0.1 g, Sodium 20.3 mg, Sugar 9.9 g
FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE
From The New Americana Cookbook. Serve the waffles with the orange butter sauce on the side. Also, another option is to use up leftover cranberry relish if you have any.
Provided by COOKGIRl
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
- Chop the fresh cranberries finely and mix with the sugar.
- Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
- Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
- Beat egg whites to soft peaks and fold into batter gently.
- To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
- Garnish waffles with nuts if desired. Serve warm.
Nutrition Facts : Calories 969.7, Fat 21.1, SaturatedFat 7.9, Cholesterol 35.2, Sodium 891.8, Carbohydrate 166.8, Fiber 5.4, Sugar 109.8, Protein 33.5
EASY NO-COOK CRANBERRY SAUCE
Adapted from this no-cook relish I found on Epicurious. I ommited the cinnamon, added a pinch of sea salt, and used the full 1/2 cup sugar, but you could use less if you wish. This sauce should be made at least 2 hours ahead of time. With that in mind, don't be afraid to make this and any other cranberry sauce you plan on making days ahead of time - weekend project!
Provided by Alexandra Stafford
Categories Condiment
Time 2h15m
Number Of Ingredients 4
Steps:
- Place the cranberries in the bowl of a food processor. Grate the zest of one orange directly over top. Cut away and discard peel and pith from orange, then cut sections free from membranes and add to food processor bowl.
- Pulse the cranberries, zest, orange sections, 1/4 cup of the sugar, and pinch sea salt until finely chopped. Taste, add more sugar by the tablespoon to achieve the sweetness you like - remember, cranberry sauce should be on the sweet side. Adjust with another pinch of salt if necessary. Chill, covered, at least 2 hours to allow flavors to develop.
FRESH CRANBERRY ORANGE SAUCE
Steps:
- Combine all ingredients in medium saucepan over medium high heat. Stir to dissolve the sugar and bring to a boil. Boil, stirring periodically, until all the cranberries burst (about 5 minutes).
- Remove from heat and allow to fully cool. Note: the sauce will thicken as it cools.
Nutrition Facts : Calories 125 kcal, Carbohydrate 32 g, Sodium 1 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
UNCOOKED CRANBERRY AND ORANGE RELISH
Steps:
- Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.
CRANBERRY-ORANGE SAUCE
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
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.
FRESH CRANBERRY ORANGE SAUCE
Categories Sauce Food Processor Thanksgiving Low Sodium Cranberry Orange Fall Chill Honey Gourmet
Number Of Ingredients 3
Steps:
- With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Chop zest fine and transfer to a large bowl.
- Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and add to zest. Stir in honey. Chill sauce, covered, at least 1 day and up to 3.
FRESH CRANBERRY SAUCE
So much better than canned! You can adjust the amount of sugar (up to 1 cup) according to your preference. My mother and grandmother made this the same way for as long as I can remember.
Provided by joan in CNY
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water and sugar to a boil in a 2 quart saucepan.
- Rinse berries and add to gently boiling water.
- Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped.
- Cool slightly in pan and then pour into an attractive bowl for serving.
- Refrigerate several hours before serving.
Nutrition Facts : Calories 113.5, Fat 0.1, Sodium 2.6, Carbohydrate 29.5, Fiber 2.8, Sugar 24.6, Protein 0.2
FRESH CRANBERRY-ORANGE SAUCE
Cranberry sauce is a must-have, classic holiday side dish. Sweet orange and pear are perfect partners to the tart cranberries. The orange marmalade intensifies the citrus flavor, the vanilla adds a subtle aroma, and the star anise will have people asking "what is that?"
Provided by lutzflcat
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
- Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
- Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 24.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 23.8 mg, Sugar 18.3 g
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From lindysez.com
5/5 (1)Category Sauces, Dressings & CondimentsCuisine AmericanTotal Time 1 hr 17 mins
- Step 1Bring the orange juice, water, sugar, orange strips, and cinnamon stick to a simmer over medium-high heat.
- Once the sugar has dissolved, add the cranberries, lower heat to a simmer and cook until the cranberries most burst, some whole ones are fine - about 10 - 15 minutes.
- Turn off the heat and allow to sit for 15 - 20 minutes, then remove the strips of orange and cinnamon stick.
- Stir in the freshly grated orange zest. Transfer to a covered bowl and place in the refrigerator for at least a few hours, overnight is best.
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From eatingwell.com
5/5 (1)Total Time 40 minsCategory Thanksgiving Cranberry Sauce RecipesCalories 89 per serving
- Use a sharp knife to slice the ends off 3 oranges and remove the peels and white pith; discard. Working over a bowl, cut the orange segments from their surrounding membranes. Squeeze the juice into the bowl before discarding the membranes. Leaving the segments in the bowl, pour the juice from the oranges into a measuring cup. Juice the remaining orange and add the juice to the measuring cup. If necessary, add water to make 2/3 cup liquid total.
- Combine the juice, cranberries, brown sugar, cloves and salt in a large nonreactive saucepan (see Tip). Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
- Let cool for 10 minutes. Stir in the reserved orange segments. Serve warm, room temperature or cold.
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From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory HolidaysCalories 126 per serving
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
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From dinneratthezoo.com
5/5 (14)Category SauceCuisine AmericanCalories 86 per serving
- Add the cranberries, orange zest and salt, then simmer for 8-10 minutes or until cranberries have burst. If you prefer a chunkier sauce, add 3/4 of the berries, then after the cranberries have burst, stir the remaining 1/4 berries in.
- Let the cranberry orange sauce sit at room temperature until cool, then transfer to a container and store in the fridge until you're ready to serve it.
FRESH HOMEMADE CRANBERRY SAUCE RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 104Calories 87 per servingCategory Side Dish
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
- Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
NO COOK ORANGE CRANBERRY SAUCE - FOOD BANJO
From foodbanjo.com
5/5 (1)Servings 8Cuisine AmericanCategory Side Dish
- Place the cranberries, orange wedges, sugar, and Paula's Texas Orange (optional) into the food processor. Blend/pulse until all ingredients are blended and incorporated.
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4.9/5 (9)Total Time 20 minsCategory AppetizerCalories 74 per serving
- Reduce heat to medium and add cranberries, orange zest, and salt. Cook for 10-12 minutes uncovered, stirring occasionally.
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- Place medium saucepan over medium-high heat. Toss in the sugar, orange juice, salt and ginger.
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- In a medium saucepan, add the fresh cranberries, water, juice, zest, maple syrup, cinammon stick, and pinch of salt and bring to a boil. Immediately reduce heat to medium-low and simmer gently for 10 minutes.
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Ratings 29Calories 174 per servingCategory Side Dishes
- Add bag of fresh cranberries, white sugar and orange juice in a large sauce pan and whisk together. Know that cranberries and the liquid will expand in the pot, so its best to have a deep pot to ensure nothing overboils.
- After about 5 minutes on the stove, the cranberries will begin to sizzle and make noise as they pop and boil.
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5/5 (5)Estimated Reading Time 2 minsServings 2
- 1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cook until cranberries start to burst, about ten minutes.
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From everydayfamilycooking.com
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- Place cranberries, orange zest and juice, sugar (to taste), and ground cinnamon in a saucepan set over medium heat.
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- Remove from heat, remove and discard the cinnamon stick, and allow to cool to room temperature. Serve or refrigerate until ready to serve.
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