Fresh Cranberries: Opt for fresh cranberries that are firm, plump, and blemish-free. Lighter colored cranberries are best for sauce, as they contain more pectin and result in a thicker consistency. Sugar: White sugar does more than add sweetness to classic cranberry sauce: It also absorbs liqui...
Cook:15 min Yield:Approximately 2 pints Ingredients Deselect All 1 pound (4 cups) fresh cranberries 1 1/2 cups sugar 1 cup water 1 whole orange, unpeeled, seeds removed, and chopped fine 1/4 teaspoon ground cloves 1/2 cup crushed pineapple, drained ...
4cupsfresh cranberries 2cupswater 1 ½cupswhite sugar 1tablespoonprepared horseradish Directions Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst. Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes. ...
When fresh cranberries are in season, pop a few bags in the freezer to use throughout the year. There's no need to prep or blanch them! Double or triple the ingredients to make a larger amount for a Thanksgiving or holiday dinner. ...
This classic recipe combines fresh cranberries, orange zest, and Cointreau for a tangy cranberry sauce you'll want to dollop on everything from roast turkey to canapés and baked ham to Boxing Day sandwiches. It's ready in just 30 minutes, but if you want to prepare ahead of time, then...
the more pure juices for drinking and whole cranberry sauce for eating. At one time Ocean Spray had a cranberry museum near Plymouth, Massachusetts, which I visited in May of 1991. It wasn’t until then that I really understood why only certain cranberries could be labeled as “fresh”. ...
Simply boil fresh (or frozen) cranberries with sugar, water, orange juice and zest, and in just 15 minutes, you’ll have a sauce bursting with bright, sweet flavors. The best part? You can make the sauce ahead of time and relax knowing it’ll stay perfectly fresh in the fridge for up...
Fresh or frozen cranberries can be used to make the sauce. Add a few minutes to the cooking time for frozen—there is no need to defrost the berries before use. Sweetener: This is a must! Cranberries pack a mean sour punch and must be balanced with a sweetener. Liquid sweeteners like ...
The sauce can be refrigerated for up to one week. Serve chilled from the fridge or let it come to room temperature before serving. Cook Mode(Keep screen awake) Ingredients 1poundfresh or thawed frozencranberries(4cups) 1 1/2cupsdriedsour cherries(9ounces) ...
In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise. Bring to a boil and reduce to a simmer. Simmer for 20 minutes. Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened...