CRANBERRY SAUCE BREAD RECIPES

CRANBERRY SAUCE | ALLRECIPES

Cranberry Sauce | Allrecipes image

A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.

Provided by Toni

Yield 8 - 12 servings

Number Of Ingredients 3

Ingredients

12 ounces cranberries
1 cup white sugar
1 cup orange juice

Steps:

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Nutrition Facts : Calories 94.6 calories, CarbohydrateContent 24.2 g, FatContent 0.1 g, FiberContent 1.5 g, ProteinContent 0.3 g, SodiumContent 0.8 mg, SugarContent 21.3 g

CRANBERRY SAUCE FROM DRIED CRANBERRIES | JUST A PINCH RECI…

Cranberry Sauce From Dried Cranberries | Just A Pinch Reci… image

I get dried cranberries to make cranberry cake, bread and sauce. This cranberry sauce makes a great gift.

Provided by Eddie Jordan @EDWARDCARL

Categories Fruit Sides

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 8

Ingredients

1 1/2 cup(s) dried cranberries
3/4 cup(s) cranberry juice
1/3 cup(s) sugar
- zest of 1 orange
1/4 teaspoon(s) salt
- juice from zested orange
2 tablespoon(s) cornstarch
4 tablespoon(s) water to mix with cornstarch to make a slurry.

Steps:

Add all ingredients ( except ) cornstarch to a pot. Bring to a boil.
Reduce heat to a simmer and cook until cranberries plump up.Add the cornstarch slurry slowly while at a slow simmer until sauce is thick
Makes 2 cups.

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Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Science! Sometimes it's helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.
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Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

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