Sweet And Sour Cranberry Dipping Sauce Food

CREAMY CRANBERRY DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers.

CRANBERRY SWEET AND SOUR SAUCE

Steps:

• Mix brown sugar and cornstarch together in a medium sauce pan.
• Stir in cranberry sauce, pineapple juice, vinegar, and soy sauce.
• Cook over medium heat until thickened, stirring often.
• Bring to a boil and boil for one minute, stirring constantly.
• Serve over meatballs, chicken, roast pork, stir fried meats or vegetables.
• Makes about 8 cups.

TART CRANBERRY DIPPING SAUCE

Steps:

• Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
• Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

SWEET AND SOUR CRANBERRY DIPPING SAUCE

Steps:

• Add the ingredients to a small saucepan and bring to a boil over medium heat.
• Cook stirring often, 2-3 minutes or until cranberry sauce is melted and sugar is dissolved.
• Remove from heat, and cool completely (about 30 minutes).
• Cooking time is cooling time.
• ENJOY!

SWEET AND SOUR DESSERT SAUCE

Steps:

• Place honey in a heavy stainless steel bowl and place over low heat for just a few seconds to "loosen" it up a bit. Remove from the heat and whisk in the sour cream. Serve over anything, from pound cake to fruit. It's darned near universal.
• Note: These amounts can be adjusted to your personal taste.

CRANBERRY DESSERT SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes.
• Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes. Remove from heat; stir in 1 tablespoon butter. Puree in a blender until smooth. If too thick to pour, stir in up to 1/2 cup more apple cider. Spoon the dessert sauce over pound cake or vanilla ice cream.

SWEET-AND-SOUR DIPPING SAUCE

Steps:

• Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
• Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
• Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

FRESH SWEET CRANBERRY SAUCE WITH A TWIST

Steps:

• Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
• Refrigerate, stirring occasionally, until completely chilled.