VITAMIX CRANBERRY SAUCE RECIPES

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APPLE-ORANGE CRANBERRY SAUCE | WILLIAMS SONOMA



Apple-Orange Cranberry Sauce | Williams Sonoma image

<p>Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice.<br> <br> <i>Looking for more Thanksgiving inspiration? Head to <a href=" https://www.williams-sonoma.com/shop/thanksgiving/?cm_sp=recipebanner-_-default-_-thanksgiving_hq">Thanksgiving Headquarters</a> and our <a href="https://www.williams-sonoma.com/customer-service/recipe-app/?cm_sp=%20recipebanner-_-default-_-recipe_app">brand new recipe app</a> for holiday menu planning ideas and cooking tips. </i></p>

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 20 servings

Number Of Ingredients 7

1/2 orange
2 cups water
1 tart apple, such as Granny Smith, pippin or<br> &nbsp McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Steps:

  • Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
  • Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
  • 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.

TRADITIONAL CRANBERRY SAUCE | WILLIAMS SONOMA



Traditional Cranberry Sauce | Williams Sonoma image

<p>When it comes to Thanksgiving classics like cranberry sauce, sometimes the simplest preparations are the best, like this version that uses just four ingredients. The sauce can be made up to three days ahead of time, so you can check this side dish off your to-do list well in advance.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 4

1 orange
1 1/2 lb. (750 g) fresh or frozen cranberries
1 cup (8 oz./250 g) sugar
1 cinnamon stick

Steps:

  • Using a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
  • In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon stick and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and cinnamon stick and discard.
  • Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
  • Williams-Sonoma Test Kitchen

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