Fruity Cranberry Sauce Food

NATURALLY SWEETENED CRANBERRY SAUCE

Steps:

• First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
• In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
• Remove the pot from heat and stir in the orange zest. If you'd like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
• The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.

FRESH SWEET CRANBERRY SAUCE WITH A TWIST

Steps:

• Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
• Refrigerate, stirring occasionally, until completely chilled.

CRANBERRY SAUCE EXTRAORDINAIRE

Steps:

• In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

CRANBERRY PASSION FRUIT SAUCE

Steps:

• Bring the cranberries, sugar, passion fruit pulp, and water to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.

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.

CRANBERRY SAUCE

Steps:

• In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

FRUITY CRANBERRY SAUCE

Steps:

• In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in remaining ingredients.
• Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
• Remove from heat, and let cool.
• Place in jars and refrigerate.

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.

HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")

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 let cook for 15 more minutes.
• Remove from heat and add the raisins and nuts.
• Let cool, and serve chilled.

CRANBERRY SAUCE

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.