APPLE & CRANBERRY SAUCE | FRUIT RECIPES | JAMIE OLIVER RECIPES
A hint of apple makes this cranberry sauce the perfect partner for goose and duck, as well as turkey. You can make it well in advance, so you don’t have to worry about it while you’re cooking lunch. Pop some in a sterilised jar as a lovely home-made Christmas gift that’s sure to impress.
Total Time 30 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Place all the ingredients in a wide saucepan and add a splash of water.
- Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened.
- Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
- If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.
Nutrition Facts : Calories 127 calories, FatContent 0.2 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.5 g protein, CarbohydrateContent 33.2 g carbohydrate, SugarContent 33.2 g sugar, SodiumContent 0 g salt, FiberContent 3.2 g fibre
CINNAMON APPLE CRANBERRY SAUCE RECIPE | AARON MCCARGO JR ...
Get Aaron McCargo Jr.'s Cinnamon Apple Cranberry Sauce recipe for Food Network.
Provided by Aaron McCargo Jr.
Categories side-dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
- Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
- Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.
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- Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
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CRANBERRY PEAR SAUCE - SKINNYTASTE
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Reviews 4.9
Total Time 20 minutes
Category Side Dish
Cuisine American
Calories 61 kcal per serving
- When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.
CHEAT’S CRANBERRY SAUCE | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 49 calories per serving
- Peel, core and chop the apple into 1cm cubes.
- Place a pan on a medium heat with the butter, cinnamon and bay (if using). Cook for just 30 to 40 seconds, or until the cinnamon starts to catch and burn – this will bring out all those lovely, toasty flavours.
- Stir in the apple and a swig of water, shake well to coat in the butter and leave to soften for a couple of minutes.
- Pour in the cranberry sauce and warm through, letting all the flavours mingle, then pour into a bowl and serve.
CRANBERRY SAUCE RECIPE | MCCORMICK
From mccormick.com
Cuisine American,
Calories 124 per serving
- Refrigerate until ready to serve.
HOW TO MAKE CRANBERRY SAUCE - NYT COOKING
From cooking.nytimes.com
- Classic cranberry sauce satisfies the traditionalists in your clan, but going rogue is easy if you’ve got the urge. Here are some ideas for jazzing up the flavor and texture.• Nuts add richness and crunch. Try pecans, walnuts, Brazil nuts, pine nuts, pistachios or whatever your heart desires. Toast them first, then add them within a few hours of serving so they don’t lose their snap in the fridge. • Chopped dried fruit adds sweetness and a pleasant chewiness to cranberry sauce. Stir them into your sauce after it has cooked but while it’s still warm. • Dried cranberries, strawberries and cherries intensify the berry factor; you don’t need to chop them. Dried apricots and pears add color and a honeylike flavor; slice into bite-sized pieces before stirring into the sauce. Candied ginger adds a gentle bite; chop it finely before using so it’s well distributed into the sauce. • Figs and dates give cranberry sauce Mediterranean verve. Slice them before adding. You could also add a few drops of rose water or orange blossom water to the sauce as well. Cranberries are more sour than sweet, and you’ll need some kind of sugar to balance out that acid. Changing up the sweetener is a way to tweak the flavor of your sauce. • White sugar, which most recipes use, leaves you with the cleanest and purest cranberry flavor. Brown sugar adds a caramel richness, though it muddies the vivid scarlet of what may be the only colorful thing on the table. • Liquid sweeteners, including honey, maple syrup and agave, can also be used, but you’ll have to reduce the liquid in the recipe to make up for the addition. Or let the mixture simmer for an extra minute to cook off some of the moisture. Rule of thumb: when it looks like loose jam, pull it off the heat. It will thicken as it cools. • If you want something on the tart side, start out with less sugar than the recipes calls for, then add more to taste.Liqueurs, spirits, wine and fruit juices add depth to cranberry sauce, and can be used in place of some or all the water in any given recipe. If you’re adding something sweet, you may want to reduce the added sugar in the recipe. Be aware that most but not all of the alcohol will cook off during the simmering. • Orange is a classic cranberry match in the form of orange juice or Grand Marnier. But other flavors work well, too. • Consider apple cider and applejack, brandy, Bourbon, Chambord, red or white wine, vermouth or a fortified wine such as port, Madeira or Lillet. Adding aromatics turns the usual jamlike cranberry sauce into more of a complex chutney. • Fresh chiles and fresh ginger bring sharpness and heat. Mince chiles and discard the seeds, or finely grate the ginger, then add to the pot along with the cranberries. • Sweet spices (cinnamon, clove, allspice) give a perfumed warmth. Stir in ground spices to taste at during the last minute or two of cooking. If you want to use whole spices, wrap them in cheese cloth so you’ll be able to discard them easily later, and add them along with the cranberries to they have time to infuse. • Herbs like bay leaf and thyme can add a woodsy note. Wrap them in cheese cloth or tie them into a bundle with kitchen twine, and add them with the cranberries. Discard after cooking.• Freshly grated citrus zest lends brightness. Add them to taste after you’ve pulled the cranberry sauce off the heat.
CRANBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRANBERRY, ORANGE & PORT SAUCE RECIPE | EASY MAKE-AHEAD ...
From thehappyfoodie.co.uk
Cuisine British
Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.
Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.
Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.
Remove from the heat, ladle into warm, dry, sterilised jars and seal.
Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.
Watch how to make the recipe:
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