Mary Schmidts Cranberry Sauce Food

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CRANBERRY SAUCE WITH BOURBON AND ORANGE



Cranberry Sauce with Bourbon and Orange image

Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 cups sugar
1/2 cup bourbon
2 cinnamon sticks
2 large coins peeled fresh ginger
Zest of 1 orange, plus juice of 4 oranges
1 pound (about 4 cups) cranberries, thawed if frozen
1 vanilla bean, split lengthwise and seeds scraped

Steps:

  • Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
  • Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
  • Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

DIANNE'S CRANBERRY SAUCE



Dianne's Cranberry Sauce image

This is the most incredible cranberry sauce -- and the one that goes on the table at our house every Thanksgiving. Very easy to do, very different, very delicious -- and I hope you enjoy it! Cooling time not included in preparation time.

Provided by Pianolady

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh cranberries
1 1/2 cups sugar
1 cup water
1 orange, peeled,seeded,and chopped fine
1/4 teaspoon ground cloves
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
ground cinnamon, to taste

Steps:

  • Wash cranberries and set aside.
  • Bring sugar and water to a boil.
  • Add cranberries, oranges and cloves.
  • Simmer over a high flame, stirring frequently, until berries pop open.
  • Add crushed pineapple, walnuts and cinnamon, and blend.
  • Cool and serve.
  • Enjoy!

Nutrition Facts : Calories 472.7, Fat 9.8, SaturatedFat 0.9, Sodium 4.4, Carbohydrate 99.7, Fiber 7.3, Sugar 87.5, Protein 3.1

GRAND MARNIER CRANBERRY SAUCE



Grand Marnier Cranberry Sauce image

Here in the Pacific NW we have lots of fresh cranberries around the holidays and this is a must-have at our holiday meals. As a tip, I always put some foil on the bottom of the oven under this dish when I cook it, because it always seems to boil over and make a mess. This way, cleanup is easy.

Provided by lazyme

Categories     Berries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

12 ounces fresh cranberries
1 1/4 cups sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
  • Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.

Nutrition Facts : Calories 299.6, Fat 0.1, Sodium 2.8, Carbohydrate 77.5, Fiber 4.5, Sugar 69.4, Protein 0.6

MARY SCHMIDT'S CRANBERRY SAUCE



Mary Schmidt's Cranberry Sauce image

This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!

Provided by ellie may

Categories     Cranberry Sauce

Time 8h50m

Yield 16

Number Of Ingredients 5

1 cup cranberry-raspberry juice
1 (12 ounce) package fresh cranberries, rinsed
1 cup pure maple syrup
1 orange, zested
1 cup chopped walnuts

Steps:

  • Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.n
  • Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.n

Nutrition Facts : Calories 112.1 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 2.6 mg, Sugar 13.4 g

MARY SCHMIDT'S CRANBERRY SAUCE



Mary Schmidt's Cranberry Sauce image

This homemade sauce is super easy to make and you will steal bites of it for days out of the fridge; it's really delicious!

Provided by ellie may

Categories     Cranberry Sauce

Time 8h50m

Yield 16

Number Of Ingredients 5

1 cup cranberry-raspberry juice
1 (12 ounce) package fresh cranberries, rinsed
1 cup pure maple syrup
1 orange, zested
1 cup chopped walnuts

Steps:

  • Pour the cranberry-raspberry juice into a saucepan. Add the cranberries, maple syrup, and orange zest. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook until the cranberries pop, about 10 minutes.n
  • Remove from the heat, and stir in the chopped walnuts. Let cool for 30 minutes, then scrape into a serving bowl. Cover, and refrigerate overnight before serving.n

Nutrition Facts : Calories 112.1 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 2.6 mg, Sugar 13.4 g

CLASSIC CRANBERRY SAUCE



Classic Cranberry Sauce image

Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes 4 cups

Number Of Ingredients 5

24 ounces fresh or frozen cranberries (6 cups)
1 1/4 cups sugar
4 wide strips orange zest, plus 1 cup fresh juice
1/2 teaspoon ground cinnamon
Kosher salt

Steps:

  • In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

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