Orange Cherry Cranberry Sauce Food

DRIED CHERRY & ORANGE CRANBERRY SAUCE RECIPE

Steps:

• In a medium saucepan, combine cranberries, water, orange juice, dried cherries and brown sugar.
• Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12-15 minutes, or until the cranberries pop, stirring frequently. Transfer to a bowl and cool completely.
• Refrigerate, covered, until ready to serve.

INSTANT POT® CHERRY-ORANGE CRANBERRY SAUCE

Steps:

• Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot® and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

ORANGE CHERRY CRANBERRY SAUCE

Steps:

• Combine orange juice and sugar in saucepot, stir until the sugar dissolves.
• Then add the dried cherries (if you want) and orange sections.
• Bring the mixture to a boil.
• Add cranberries, reduce heat, and cook until you hear them starting to pop.
• Then let cool in the fridge. Best to make these the night before so gel up nice for the meal, and ENJOY!

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

ORANGE CRANBERRY SAUCE

Steps:

• Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all of the ingredients in a saucepan over medium heat and cook until the cranberries burst and the sauce thickens, about 15 minutes.
• Let cool and serve at room temperature or refrigerate. Remove the cinnamon stick before serving.

CHERRY-CRANBERRY SAUCE

Steps:

• Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.

CRANBERRY CHERRY RELISH

Steps:

• In a large saucepan, combine the first nine ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in vanilla. Serve warm or chilled. Refrigerate leftovers.

ORANGE CRANBERRY SAUCE

Steps:

• mix marmalade, juice and cinnamon stick in a saucepan, bring to boil.
• add cranberries, return to boil.
• lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes.
• add grated nutmeg, if desired, remove from heat, cool.

CRANBERRY ORANGE & PORT SAUCE

Steps:

• Place the cranberries and the zest and juice of the oranges in a saucepan.
• Bring to a gentle boil, reduce heat and allow to simmer for 5-10 minutes until soft; stirring occasionally.
• Stir in the sugar and port and cook gently until sauce becomes pulpy.
• Let cool to room temperature, then pour into mold and refrigerate.
• Enjoy!

CRANBERRY SAUCE WITH ORANGE LIQUEUR

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to a boil; add cranberries, return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally.
• Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir.
• Let cool at room temperature.
• Refrigerate until cold, or serve at room temperature.

INDIAN TRAIL CRANBERRY ORANGE CHERRY GELATIN

Steps:

• Disolve gelatin in boiling water.
• Stir in cranberry orange sauce and pineapple with juice.
• Pour into mold.
• Refrigerate until firm.