Homemade cranberry sauce ? Anyone have a favorite recipe to share ?

posted 3 years ago in Cooking
Post # 3
Member
3635 posts
Sugar bee
  • Wedding: May 2012

@MrsOrange:  I made this last year and it was suuuper yummy. We ate it on everything for a week.  It was especially good on pumkin ice cream.

Ingredients

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

Directions

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cranberry-sauce-recipe/index.html?oc=linkback

Post # 4
Member
1081 posts
Bumble bee
  • Wedding: March 2014

I would also love to know some.

Post # 5
Member
4760 posts
Honey bee
  • Wedding: November 1999

Maple Cranberry sauce

Ingredients:

12 ounces fresh cranberries (1 bag), well washed
1 cup maple syrup
1 cup cranberry-raspberry juice
Grated zest of 1 orange
1 cup walnut halves

1. Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium and cook for about 10 minutes, or until cranberries pop open.
2. Carefully skim off any foam that forms on the surface. Stir in the walnuts. Cool. Refrigerate until use. This recipe may be doubled.
Serves 10-12

Post # 6
Member
144 posts
Blushing bee
  • Wedding: August 2015

@MrsOrange: This is an old Southern Living Recipe that everyone at my house raves about

Double Cranberry Applesauce

  • large Granny Smith apples, peeled and diced

 

  • (12-ounce) package fresh cranberries

 

  • small lemon, sliced and seeded

 

  • 1 cup granulated sugar

 

  • 1/2 cup water

 

  • 3/4 cup sweetened dried cranberries

 

  • Add Cinnamon to taste

    1. Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.

      1. Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.

        1. Note: Mixture can be stored in the refrigerator for up to 2 weeks.

         

        Post # 7
        Member
        134 posts
        Blushing bee
        • Wedding: June 2014

        I love cranberry sauce & use all kinds of recipes and even make up my own. However, this is my absolute favourite! (Even my non-drinking family members love it.) It’s from Epicurious.

         

        Ginger, curry powder and Chinese five-spice powder turn up in this northwestern version of a classic holiday relish.
         

        ingredients

        • 1 tablespoon vegetable oil
        • 2 cups cranberries (about 8 ounces)
        • 1 tablespoon minced fresh ginger
        • 2 cups Pinot Noir or other dry red wine
        • 1 1/2 cups sugar
        • 3 tablespoons chopped crystallized ginger
        • 1 teaspoon curry powder
        • Large pinch of Chinese five-spice powder

        preparation

        Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.


        Post # 10
        Member
        360 posts
        Helper bee
        • Wedding: September 2012

        Mind is I guess technically a relish or something but I grew up knowing it as “sauce”.  It tastes like home and growing up.  Smile

        1 bag cranberries

        2 oranges, ends sliced off and seeds removed (though don’t get crazy worrying about removing them)

        3/4 cups toasted (or not) walnuts (or pecans)

        Sugar to taste

        Throw everything minus the sugar in a food processor and pulse until it’s the texture you like (in my opinion, aim for chunky rather than pasty).  Add about 1/2 cup sugar and stir.  Taste and up the sugar until it’s what you like (depends on your tastes and how sweet the berries are).  You may want to set it aside for awhile because it does sweeten as the sugar mixes with the juice and gets syrupy.  I usually do that first 1/2 cup and then throw it in the fridge for a couple hours, stir, taste, and then add more if needed.

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