Fresh Cranberry Sauce Food

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

CRANBERRY SAUCE RECIPE

Steps:

• Gather the ingredients.
• If you are using fresh cranberries, thoroughly rinse them. Sort through the fresh or frozen cranberries and discard any that are crinkled, black, or otherwise not up to par.
• Next, combine the orange juice and 1/2 cup of the sugar in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally until the sugar dissolves.​
• Stir in the cranberries and return to a boil over high heat. Lower the heat to a simmer. Gently stir occasionally until all the berries have popped, about 20 minutes.​
• Remove from heat and use the remaining sugar to sweeten the cranberry sauce to your liking.​ You can serve the sauce warm, but let it cool for several minutes to thicken a bit. For a thicker cranberry sauce, cool and then chill in the fridge.

CRANBERRY SAUCE

Steps:

• Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

FRESH CRANBERRY RELISH

Steps:

• Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

FRESH CRANBERRY-ORANGE SAUCE

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.

FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE

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.

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!

EASY NO-COOK CRANBERRY SAUCE

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 SAUCE

Steps:

• Add all ingredients to sauce pan.
• Bring to a boil then reduce to a simmer for 10 minutes.
• Berries should all be open.
• Pour into a blender and mix until smooth.
• Chill for at lease 1 hour.
• Enjoy.

RAW CRANBERRY SAUCE

Steps:

• Place dates in a small bowl and cover with boiling water.
• Let sit 15 minutes to soften.
• Drain dates and place in a food processor.
• Add cranberries and orange juice, and process until evenly chopped.
• Chill until ready to serve. Keeps refrigerated up to 3 days.

FRESH CRANBERRY SAUCE

Steps:

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

FRESH CRANBERRY SAUCE (RELISH)

Steps:

• Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender.
• Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree).
• Remove contents into a bowl and repeat until all ingredients are used up.
• For best taste, chill at least 4 hours prior.

FRESH CRANBERRY-ORANGE SAUCE

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.

FRESH CRANBERRY SAUCE

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.

FRESH CRANBERRY SAUCE

Steps:

• Blend all of the cranberry sauce ingredients in a food processor until smooth.
• Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts.

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.

FRESH HOMEMADE CRANBERRY SAUCE

Steps:

• Combine cranberries, water, sugar, salt and orange zest in a medium pot. Give it a good stir and bring to a boil over high heat.
• Once the mixture comes to a boil, lower the heat to medium-low and let simmer until the cranberries have popped and the mixture has thickened (about 10-15 min). Stirring occasionally.
• When the mixture has reached its desired consistency, turn off the heat. Add the orange marmalade.
• Cool for 1 hour at room temperature. Place in the refrigerator for at least a hour before serving.

FRESH CRANBERRY SAUCE

Steps:

• Bring cranberries, sugar and water to a boil in a big pot and simmer 20 to 30 minutes or until cranberries are cooked.Meanwhile, dissolve envelope of gelatine in 1/4 cup (60 mL) of water.Recover 1/4 cup (60 mL) of the hot cranberry broth and add it to the gelatine, dissolve completely.Add gelatine and orange zest to the cranberry mixture, stir thoroughly and remove from heat.Set aside to cool.

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.

FRESH, CHUNKY CRANBERRY SAUCE

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.

FRESH CRANBERRY SAUCE

Steps:

• Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
• This recipe is made available as a courtesy by Ocean Spray Cranberries, Inc.