CRANBERRY SWEET AND SOUR SAUCE
I made this sauce over meatballs at my daughter's wedding reception. It was a hit. Nice change from your regular sweet and sour. The cranberries give it just enough tartness. This recipe makes a lot so you may want to cut it down for smaller portions. It was enough for 280 1" meatballs.
Provided by Alskann
Categories Meat
Time 15m
Yield 8 cups
Number Of Ingredients 6
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.
CRANBERRY SAUCE
Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
- Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
- Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.
TART CRANBERRY DIPPING SAUCE
Provided by Alton Brown
Yield 12 servings
Number Of Ingredients 7
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-TART CRANBERRY SAUCE
Categories Sauce Berry Christmas Thanksgiving Cranberry Orange Parsley Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Bring 1 bag cranberries, sugar, and orange juice to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium. Simmer until sauce is bubbling thickly, about 10 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
- Using on/off turns, chop remaining bag of cranberries, parsley, and orange peel in processor. Stir cranberry relish into cranberry sauce. (Can be made 4 hours ahead. Cover and refrigerate.)
TART CRANBERRY DIPPING SAUCE
Provided by Alton Brown
Time 1h5m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 73 calorie, Sodium 88 milligrams, Fiber 1.5 grams, Sugar 18 grams
SWEET PINEAPPLE CRANBERRY SAUCE
I don't really like cranberries. It's the bitterness--and don't try to call them "tart", either. Green apples and lemons are tart. Cranberries, like grapefruits, are bitter. Anyway, this is a recipe makes sweet, non-bitter cranberry sauce--without adding an extra cup of sugar. If you want more tartness, you could cut back on the sugar or use water instead of juice, but personally, I would just add a squirt of lemon juice. This cranberry sauce sets up pretty firm, so add more liquid if you'd like it more "saucy."
Provided by Sarah Portwood
Categories Sauces
Time 40m
Yield 3 cups, 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Put the sugar into your saucepan.
- Zest the orange over the sugar.
- Cut the orange in half and squeeze the juice into a measuring cup. You want approximately 1/2 cup of orange juice. Discard the rinds/pulp.
- Place a mesh strainer over your measuring cup and dump in the crushed pineapple. Use the back of a spoon to press the pineapple until you have gotten 1/2 cup of pineapple juice (making 1 full cup including the orange juice).
- Set aside half of the strained pineapple, and discard or save the rest.
- Dump the cup of juice into the saucepan with the sugar and orange zest. Stir well.
- Rinse your cranberries in a pot of water. Discard any sinkers and overripe (mushy) berries.
- Put your rinsed berries into your saucepan with the sugar, juice, and orange zest.
- Bring everything to a boil over medium heat, stirring frequently. Continue to boil (and frequently stir) for about 20 minutes. This is much longer than it takes for all the berries to pop, but it thickens the sauce.
- Remove the sauce from heat and stir in the pineapple that you set aside.
- Season with a couple small shakes (1/8 teaspoon?) of pumpkin pie spice and some generous shakes (1/4 teaspoon?) of ground cinnamon.
- Refrigerate overnight. The warm sauce might taste bitter, but the cold sauce shouldn't.
Nutrition Facts : Calories 153, Fat 0.1, Sodium 1.7, Carbohydrate 39.7, Fiber 3, Sugar 34.9, Protein 0.6
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