Sweet N Tart Poppin Cranberry Sauce Food

CRANBERRY SAUCE

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.

SWEET-AND-TART CRANBERRY SAUCE

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.)

SWEET 'N TART POPPIN' CRANBERRY SAUCE

Steps:

• Rinse the berries and place in large pot. Pour in at least 2 cups water and place over heat until the berries start to pop; this can take up to 10 minutes. Here is where you can use your personal preference . Like your berries firm? Drain 'em quick. Like your berries a little softer? Stir for a few minutes then drain. It's up to you! But as long as they are popping, they are getting soft. Drain berries. Reserve 1 1/2 cup of the boiling liquid and return it to the pot. (you can also add the juice from the drained pineapple to make 2 cups total liquid goodness!) Over medium heat, stir in sugar and cornstarch until dissolved. (Remember, dissolve corn starch in a little cold water before adding it to HOT liquid. This prevents clumps.) Add oj and lemon juice. Bring to simmer, reduce heat to low, stirring to prevent sticking. It should thicken enough to coat the back of a spoon. Again, like it thick? Add a tablespoon more of corn starch to thicken if you so desire. Simmer for 5 mins. or until it reaches the desired thickness. In a large bowl, combine the drained cranberries, pineapple, apples, vanilla. Stir to combine. Add warm oj mixture to cranberries and stir. Voila! This'll be the easiest thing you will make this Thanksgiving.

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.

SWEET & TART CRANBERRY RELISH

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 10-15 minutes or until berries pop, stirring occasionally. Remove from heat., Transfer to a large bowl; refrigerate, covered, until cold.

THINK TWICE - SPECIAL CRANBERRY SAUCE & TWICE BAKED SWEET P

Steps:

• Cranberry sauce:.
• Saute garlic and onion in oil for 2-3 minutes or until onion is soft.
• Add cranberries, juice, sugar, and ginger. Bring it to a boil, then reduce heat to medium-low.
• Simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
• Remove from heat and add apple cubes. Allow to sit a bit before serving so apples will not be too crunchy.
• Potatoes:.
• Preheat oven to 325.
• Scrub potatoes and pierce or prick in several places.
• Bake until soft, about an hour.
• Cut each potato in half so that any flattened sides will remain for stabilizing.
• Scoop out the insides of the potatoes, leaving 1/4" inside each shell.
• Mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
• Bake at 300 or 325 for 25-30 minutes or until warmed through.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

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.