Post # 1
I would love to make my own cranberry sauce this year but with so many to choose from online it’s hard to know what’s actually good. If you have a tried and trusted recipe I would really love to see it!
Post # 3
@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.
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
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
I would also love to know some.
Post # 5
Maple Cranberry sauce
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.
Post # 6
@MrsOrange: This is an old Southern Living Recipe that everyone at my house raves about
Double Cranberry Applesauce
- 6 large Granny Smith apples, peeled and diced
- 1 (12-ounce) package fresh cranberries
- 1 small lemon, sliced and seeded
- 3/4 cup sweetened dried cranberries
- Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
- 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.
- Note: Mixture can be stored in the refrigerator for up to 2 weeks.
Post # 7
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.
- 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
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 # 8
Thank you all for the amazing recipes ! They all sound super good and I can’t wait to try making my first hmemade cranberries!
Post # 9
Post # 10
Mind is I guess technically a relish or something but I grew up knowing it as “sauce”. It tastes like home and growing up.
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.