WHAT TO DO WITH CANNED CRANBERRY SAUCE RECIPES
WHOLE BERRY CRANBERRY SAUCE — LET'S DISH RECIPES
This traditional Thanksgiving cranberry sauce is a must have side dish at your holiday meal. Made from fresh whole cranberries with a hint of orange flavor.
Provided by Danelle
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Combine orange juice and sugar in a medium saucepan; bring to a boil. Add cranberries, cinnamon and orange zest and return to a boil, stirring occasionally.
- Reduce heat and boil gently for about 10 minutes, or until cranberries begin to pop. Cool completely at room temperature then refrigerate until serving.
Nutrition Facts : Calories 118 calories, CarbohydrateContent 30 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 1 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 1 grams sodium, SugarContent 28 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
CANNING CRANBERRY SAUCE (JELLIED OR WHOLE BERRY)
This simple cranberry sauce recipe will make either whole berry or jellied cranberry sauce. Canning cranberry sauce allows it to be stored at room temperature, but it can also be stored in the refrigerator for immediate use.
Provided by Ashley Adamant
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes.
- Add cranberries and cook them in the sugar syrup until they pop open. If making jellied cranberry sauce, turn off the heat and allow it to cool slightly before blending with an immersion blender. Skip this step for whole berry sauce.
- Add in the cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken and sheets off the back of a metal spoon. Add the orange zest (if using) in the last few minutes of cooking.
- Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. Remove air bubbles and seal with 2 part canning lids.
- Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes. Turn off the canner and wait 5 minutes before removing the jars. Allow the jars to cool to room temperature and check seals before storing at room temperature.
Nutrition Facts : ServingSize 1 Servings
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CRANBERRY PEAR SAUCE - SKINNYTASTE
An EASY 3-ingredient sauce! This is my go-to cranberry sauce recipe for the Holidays. I love how the sweet pears compliment the tart cranberries, perfect to add to your Thanksgiving table.
From skinnytaste.com
Reviews 4.9
Total Time 20 minutes
Category Side Dish
Cuisine American
Calories 61 kcal per serving
From skinnytaste.com
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.
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SIMPLE CRANBERRY SAUCE RECIPE - BETTYCROCKER.COM
Thanksgiving just isn't Thanksgiving without fresh cranberry sauce! This delightfully tart and tangy side perfectly balances all those Thanksgiving flavors that we've come to know and love. Don't let the idea of making cranberry sauce from scratch stress you out. You can make this easy cranberry sauce the night before and cross it off the to-do list. It goes without saying, but Thanksgiving cranberry sauce on a leftover sandwich is something to look forward to all year.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 110 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 25 minutes
Calories 110 per serving
- Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.
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HOW TO MAKE CRANBERRY SAUCE - NYT COOKING
Cranberry sauce brings a bright jolt of red to the Thanksgiving table. Melissa Clark teaches you the basics.
From cooking.nytimes.com
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.
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