SPICY CRANBERRY SALSA
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.
Nutrition Facts :
SPICY CRANBERRY SAUCE
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Cranberry Cranberry Sauce Sauce Condiment Condiment/Spread Jalapeño Honey Lime Shallot Holiday 2018
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Remove from heat and stir in lime zest and juice; let cool.
- Do Ahead
- Sauce can be made 1 week ahead. Cover and chill.
SPICED CRANBERRY PERSIMMON SAUCE
Warm spices plus tart cranberries and sweet persimmons combine for an unusual Thanksgiving treat.
Provided by Renee Pottle
Categories Sauces
Time 30m
Number Of Ingredients 8
Steps:
- Combine cranberries, water, sugar, and spices in a small saucepan.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add diced persimmon to pan. Simmer for 10 more minutes.
- Stir in pecans.
- Remove from heat. Serve cold or warm.
- Sauce may be frozen and thawed before serving.
PERSIMMON CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
SPIKED CRANBERRY SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.
CRANBERRY-PERSIMMON SAUCE
Provided by Food Network
Time 30m
Yield 2 to 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;
PERSIMMON CRANBERRY SAUCE
From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
Provided by LightEra
Categories Dessert
Time 15m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cornstarch with the hot water to make a slurry.
- Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
- Reduce heat and simmer 5 minutes.
- Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
- Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
Nutrition Facts : Calories 76.5, Fat 0.1, Sodium 1.4, Carbohydrate 18.5, Fiber 2.1, Sugar 14.3, Protein 0.2
SWEET-AND-SPICY CRANBERRY SAUCE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.
Nutrition Facts : Calories 65 g, Fiber 2 g
SPICED CRANBERRY SAUCE
Make and share this Spiced Cranberry Sauce recipe from Food.com.
Provided by GaylaJ
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
- Transfer the sauce to a bowl and let cool.
- The sauce may be made 2 days in advance and kept covered and chilled.
- Serve at room temperature.
SPICY PERSIMMON CHUTNEY
A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Yield 32
Number Of Ingredients 12
Steps:
- In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
- Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 8.4 g
SPICY CRANBERRY SAUCE
Perfect for a Tex-Mex style Thanksgiving celebration, the pepper-jelly in this recipe pairs well with grilled or spicy turkey entrees.
Provided by By Inspired Taste
Categories Condiment
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir together water, cranberries, apple, sugar, orange peel and orange juice. Heat to boiling over medium heat; reduce heat.
- Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Stir in pepper jelly. Cool completely. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
SPICED CRANBERRY SAUCE
Steps:
- Wash and clean the cranberries, place them in a pan with vinegar and cook over low heat until the berries pop and soften. Put through a sieve and return to the pan.
- Add spices, salt and sugar. Continue to cook over low heat until the spices are blended. Pour into hot sterilized jars and seal.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 55 grams
SPICED CRANBERRY SAUCE
Super easy and a huge hit! I make this spiced cranberry sauce every Thanksgiving and Christmas. Tart and spicy! The spices just add to the overall holiday feel of the dish.
Provided by Shelby Crosa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
- Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 33 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 28.7 g
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