Paula Deen Cranberry Sauce Food

WAYNE'S CRANBERRY SAUCE (PAULA DEEN)

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, then lower 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.
• Serve in a side bowl with turkey or any preferred holiday dish.

PAULA DEEN'S CANNED CRANBERRIES PLUS

Steps:

• In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
• Serve chilled.
• When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!

MRS. HOGGLE'S STUFFED CRANBERRY SAUCE

Steps:

• Leave cream cheese out a room temperature for about an hour to soften it.
• Mix cream cheese and mayonnaise until creamy and spreadable.
• Add pecans and mix well.
• Slice cranberry sauce into an even number of 1/4-inch rounds.
• You should be able to get about 10 rounds.
• Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
• Cut each round in half like a sandwich and place in shallow container, covered.
• Store in refrigerator until time to serve.

CRANBERRIED STEAK SAUCE ( PAULA DEEN )

Steps:

• Combine all the ingredients together and whisk or beat with an electic mixer until smooth.

DEEP-FRIED CRANBERRY SAUCE FRITTERS (PAULA DEEN)

Steps:

• Lay the cranberry sauce rounds out in a single layer on a parchment paper-lined sheet pan and freeze for 4 hours or until solid.
• In a shallow bowl, place one cup of the flour. In another shallow bowl combine the remaining cup of flour with the sugar, salt, and baking powder. Pour in the water and stir together until smooth. Let the batter rest for 15 minutes.
• Heat the oil in a deep-fryer or large Dutch oven to 375 degrees F.
• Dredge the frozen cranberry sauce rounds in the flour. Then dip rounds in the batter and gently place in the oil. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
• Serve and enjoy immediately.