Please share your favorite cranberry sauce recipe
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Anonymous
| I usually do something pretty basic -- I just follow the recipe on the back of the bag by boiling the cranberries and adding sugar, and then I add some apple, cinnamon, and allspice or cloves. This year I'm looking for something different, anyone have a recipe they really like and want to share? |
Anonymous
| the can |
Anonymous
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Fresh cranberries, a whole navel orange, some sugar - combine in food processor - makes a zesty cranberry orange relish. It is DELICIOUS!
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Anonymous
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I use the Splenda recipe for:
Cranberry-Orange Sauce INGREDIENTS 1 teaspoon arrowroot or cornstarch 1 cup SPLENDA® ESSENTIALS™ No Calorie Sweetener, Granulated 1/2 cup water 3 cups fresh or frozen cranberries 1 medium orange, peeled, seeded and diced Combine the arrowroot (or cornstarch), splenda granulated sweetener and water in a medium saucepan, stirring until splenda and cornstarch dissolve. Stir in cranberries and diced orange. Bring mixture to a boil, stirring often, over medium-high heat; reduce heat, and simmer, stirring often, 5 minutes or until cranberry skins begin to pop and mixture begins to thicken. Set aside to cool. Cover and chill at least 3 hours. It's sooo easy and everyone compliments it! I even turned my MIL into a cranberry fan. I typically use about 5-6 cutie clementines in place of the orange. |
Anonymous
| I'm going to make real jelly this year, with pectin. Has anyone done that? The ball book has a recipe with wine that looks nice, but I've never tried it... |
Anonymous
| I use the recipe on the bag, but sub orange juice for water and use some orange zest. Cranberry sauce is one of the easiest things to make. |
Anonymous
I do this as well, although I usually halve the sugar that it calls for on the bag. Then I stir in crushed pineapple and frozen (or fresh) raspberries. Let it boil a few minutes and then cool overnight. Sometimes I will also stir in some crushed pecans. Delicious. |
Anonymous
I do something similar to this. Yum! |
Anonymous
Yes I did this last year, using this recipe - http://www.loveandoliveoil.com/2011/12/jellied-cranberry-sauce-with-grand-marnier.html It's delicious! You can adjust this to either can/freeze or make it fresh for Thanksgiving. The Grand Marnier adds a little something. |
Anonymous
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I use this recipe except I use half white and half brown sugar. It's nice to make it the night before as it sets up when it cools down. You can also add a splash of Grand Marnier or something to punch it up.
http://allrecipes.com/recipe/cranberry-sauce-i/detail.aspx |
Anonymous
Yup. My mom has tried endless fancy recipes, and my sisters and I purposely buy a can of cranberry jell (god knows what it's actually made of) and we place it in a fancy dish, complete with can ridges. I love the holidays! |
Anonymous
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This is my go-to recipe:
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Marmalade-and-Cinnamon-108794 |
Anonymous
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2 bags of cranberries (wash, drain, process about half to a chunky texture, throw all in a large pot)
Dump in with liquid: 1 large can mandarin oranges, 1 can pineapple chunks Add: 1 bag frozen strawberries, 1 bag frozen sweet black cherries Stir in: about 1/2-1 cup of amaretto (or any other citrusy or fruity liquor that you happen to have in your cabinet) Mix in sugar to taste Bring to a slow boil over medium heat. Taste periodically to make sure it is at the right sweetness and add more sugar if necessary. Simmer until it reaches the desired consistency. I prefer a more jellied consistency, but it is still good if you stop before it reaches that that point. Cool before serving. Can be made the night before and stored in the fridge. Leftovers can be used to make cranberry muffins. |
Anonymous
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This is what we do every year and it's wonderful!
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Crystallized-Ginger-2870 We don't like things overly sweet though so just do a heaping cup instead of 1 1/2 cups. |