Pungent Cranberry Orange Sauce Food

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.

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
• In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

CRANBERRY-ORANGE SAUCE

Steps:

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

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 / ORANGE SAUCE

Steps:

• In a medium sauce pan dissolve sugar in water, then bring to boil.
• Pick over the cranberries, keeping only quality berries & add them to the boiling sugar water. Return to boil & reduce heat & boil berries gently for 10 minutes, then remove from heat.
• Meanwhile, zest the orange. Chop zest into small bits. Then remove the white pith from the orange before coarsly dicing the orange.
• When the cranberries have been removed from heat, add the chopped zest, diced orange, canned cranberry sauce and chunky applesauce & mix thoroughly.
• Cool to room temperature, then cover & refrigerate.

CRANBERRY ORANGE SAUCE

Steps:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

BRANDIED CRANBERRY-ORANGE SAUCE

Steps:

• Preheat oven to 300 degrees.
• Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
• Bake one hour, stirring after 30 minutes.
• Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.

SPICY & ORANGE CRANBERRY SAUCE

Steps:

• Bring all ingredients to a boil.
• Lower heat and simmer until berries burst (about 12-15 minutes).
• Cool, then refrigerate.

PUNGENT CRANBERRY-ORANGE SAUCE

Steps:

• Combine all ingredients except honey in a small saucepan over medium heat.
• Cook until cranberries burst and sauce begins to thicken.
• Remove from heat and add the honey.
• Stir well.
• Pour into a bowl and cool in the refrigerator.
• Allow flavors to mellow overnight.
• *amounts of horseradish and honey can be adjusted to suit your taste.