Best 6 Berry Cranberry Sauce Recipes

WHOLE BERRY CRANBERRY SAUCE

Steps:

• Combine sugar and water in a medium saucepan. Stir to dissolve sugar. Bring to a boil. Add cranberries. Bring to a boil, reduce heat and boil gently 10 minutes, stirring occasionally.
• Remove from heat. Let cool before serving.

BERRY CRANBERRY SAUCE

Steps:

• Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.

SUGAR-FREE WHOLE BERRY, CRANBERRY SAUCE

Steps:

• 1. After zesting the entire orange, cut orange into pieces and remove the pits. Fine-chop or pulverize the orange in your food processor. Wash jelly jars and snap lids in hot soapy water (I put them all in the dishwasher). Rinse with boiling water, prior to filling.
• 2. Combine cranberries, orange zest, chopped orange, orange juice Place these ingredients in a 2 qt. saucepan. Cover saucepan and bring to a boil over medium heat.
• 3. When berries begin to pop, turn heat down to low and continue cooking until mixture thickens to your preferred consistency.. Stir well at regular intervals; do not allow mixture to stick to saucepan.
• 4. When you are happy with the consistency, remove from heat; add Splenda and stir until well-combined; your total yield should be at least 4-6 jars.
• 5. Pour cooked cranberry sauce into jelly jars to approx.. ½ inch from jar-lip. Clean any cranberry from jar lip. Seal with snap lids and metal rings.
• 6. Process jars in boiling bath for 15 - 20 minutes. To Process: place filled and capped jelly jars in boiling water. Ensure the jars are covered with water.
• 7. Remove from boiling bath, and set aside to cool completely. During the cooling period, lids will "POP". You will love to hear the POP sound; it is your assurance that the jars are vacuum-sealed and ready for storage in your secret place until time to serve. Cool completely on your counter-top... even overnight.
• 8. If you do not wish to use the water-bath processing and preserving method, cooked cranberry-orange sauce can be frozen in freezer-paks of your choosing. Allow to cool completely before freezing.
• 9. Jars of sealed cranberry sauce will keep for several years; but you won't have them that long. Serve with any poultry or wild meat at Thanksgiving, Christmas, Easter, your best friend's birthday etc. Any "ole" time is Cranberry time.

LOW SUGAR (TRUVIA) WHOLE BERRY CRANBERRY SAUCE

Steps:

• 1. PLEASE NOTE THAT THE YEILD AMOUNT IS NOT AS MUCH AS YOU WOULD GET IF YOU WERE USING REGULAR SUGAR. So plan accordingly if you want to serve a lot of people this lower calorie version.
• 2. These are the main ingredients in this recipe.
• 3. Add the Truvia and the water to a medium size sauce pan. Bring to a boil, then add the cranberries. Continue to cook for about 10 minutes until cranberries begin to burst. Stir to prevent from sticking.
• 4. Cook until mixture is thickened and most of the cranberries have burst. Remove from heat, add the orange and butter extracts, then stir to blend. Allow to sit till thickened. Serve and enjoy.

WHOLE BERRY CRANBERRY SAUCE WITH WALNUTS

Steps:

• Pick over and discard soft cranberries. Combine berries, water, maple syrup, sugar, orange juice and zest in large saucepan. Bring to boil and reduce to medium heat to cook berries about 10-12 minutes or until most have popped open. Remove from heat and skim off any foam that may have formed on top. Stir in the walnuts, then chill until set.

CRANBERRY-BERRY SAUCE

Steps:

• In a 6-qt. stockpot, combine cranberries, 3/4 cup raspberries, 3/4 cup blueberries, sugar, water and ginger. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low; cook, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in remaining raspberries and blueberries., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.