Simply Delicious Cranberry Sauce Food

CRANBERRY SAUCE

Steps:

• Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

SIMPLY DELICIOUS CRANBERRY SAUCE

Steps:

• 1. Wash and sort cranberries, removing any spoiled berries.
• 2. Wash and core apples, and cut them into one-inch chunks.
• 3. Place washed cranberries and apple chunks into a large soup kettle with 2 cups of water.
• 4. Cover and bring to a boil; reduce heat to medium, just so that the berries continue to simmer gently; continue cooking with the lid on until berries pop and apples are tender, stirring FREQUENTLY to avoid sticking an scorching.
• 5. Run the cooked berry mixture through a food mill or sieve to remove berry skins and apple peelings.
• 6. Add the sugar to the hot cranberries, stirring till sugar is dissolved.
• 7. Ladle into jars and cool to room temperature before storing in the refrigerator, chilling until ready to serve. A simply delicious complement to your Thanksgiving. dinner.
• 8. Keeps in the refrigerator for several months. Keeps in the freezer for a couple of years, or more. YIELD: 2-3 quarts

CRANBERRY AND BRIE PUFF PASTRY WREATH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
• Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
• Lay the pastry on the prepared baking sheet.
• Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
• Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.
• Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
• Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
• Remove from the oven, allow to rest for 5 minutes then slice and serve.

SIMPLE ORGANIC CRANBERRY SAUCE

Steps:

• Simmer orange peel, orange juice, sugar and ginger in a saucepan over medium heat until sugar dissolves.
• Add the cranberries and cook for 5 to 7 minutes until they "pop".
• If desired, lightly toast nuts in a small frying pan over low to medium heat while cranberries are cooking.
• Add nuts, remove from heat and cool.

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.

DELICIOUS CRANBERRY SAUCE

Steps:

• Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
• Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.