CRANBERRY SAUCE RECIPES FOOD NETWORK RECIPES

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PORT-CRANBERRY SAUCE RECIPE - GRACE PARISI | FOOD & WINE



Port-Cranberry Sauce Recipe - Grace Parisi | Food & Wine image

In this version of cranberry sauce, the sweet-tartness of the cranberries is enhanced with the addition of port, orange juice and orange zest. Slideshow: More Cranberry Recipes Plus: Ultimate Thanksgiving Guide 

Provided by Grace Parisi

Total Time 30 minutes

Yield MAKES ABOUT 2 CUPS

Number Of Ingredients 5

1/2 cup ruby port
Three 1-by-3-inch strips of orange zest, cut into thin matchsticks
1/2 cup fresh orange juice
12 ounces fresh cranberries
3/4 cup sugar

Steps:

  • In a medium saucepan, combine the port with the orange zest and orange juice and bring to a boil. Add the cranberries and sugar and simmer over moderately low heat until the sauce is jamlike, about 25 minutes. Transfer to a bowl and serve warm or at room temperature.

JELLIED CRANBERRY SAUCE RECIPE - FOOD.COM



Jellied Cranberry Sauce Recipe - Food.com image

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 half pints

Number Of Ingredients 5

4 1/4 cups cranberries
1 3/4 cups water
2 cups granulated sugar
1 cinnamon stick (optional)
1 teaspoon whole cloves (optional)

Steps:

  • Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
  • Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
  • Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
  • Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Nutrition Facts : Calories 433.4, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.1, CarbohydrateContent 112.3, FiberContent 4.6, SugarContent 104, ProteinContent 0.4

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JELLIED CRANBERRY SAUCE RECIPE - FOOD.COM
I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 433.4 per serving
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
See details


JELLIED CRANBERRY SAUCE RECIPE - FOOD.COM
I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 433.4 per serving
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
See details


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This cranberry sauce has delicious flavor from a few simple additions: port, orange juice and orange zest. The sauce can be refrigerated for up to 2 weeks.
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PORT-CRANBERRY SAUCE RECIPE - GRACE PARISI | FOOD & WINE
This cranberry sauce has delicious flavor from a few simple additions: port, orange juice and orange zest. The sauce can be refrigerated for up to 2 weeks.
From foodandwine.com
See details