Best 4 Cranberry And Orange Marmalade Sauce Recipes
Feast your senses on a culinary delight that harmonizes the tangy zest of cranberries with the vibrant citrus notes of oranges, resulting in a captivating Cranberry and Orange Marmalade Sauce. This versatile sauce is not just a condiment; it's a versatile culinary companion that elevates any dish it touches. Whether you're glazing a roasted chicken, brushing it over grilled salmon, or stirring it into a tangy salad dressing, this sauce adds a burst of flavor that will tantalize your taste buds. It's also perfect for creating a sweet and savory sauce for your favorite meatballs or as a dip for crispy spring rolls. With its vibrant color and irresistible aroma, this Cranberry and Orange Marmalade Sauce is a culinary masterpiece that will transform your meals into unforgettable experiences. Dive into the recipes within this article and discover how to make this exceptional sauce, along with two additional variations that cater to different dietary preferences: a sugar-free version for those seeking a healthier option and a boozy version infused with the warmth of Grand Marnier for a touch of sophistication. Let your culinary journey begin!
Let's cook with our recipes!
CRANBERRY AND ORANGE MARMALADE SAUCE
Add a citrus twist to simple 30-minute cranberry sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Wash cranberries; remove blemished berries.
- In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
- Stir in marmalade. Serve sauce warm or chilled.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 0 mg, Sugar 12 g, TransFat 0 g
EASY CRANBERRY SAUCE WITH ORANGE MARMALADE
Provided by Coco and Ash
Number Of Ingredients 5
Steps:
- Add all the ingredients to a saucepan and heat on high while stirring occasionally for 15 minutes.
- After the cranberries start to pop, reduce the heat to medium and reduce, uncovered for another 15 minutes.
- Let cool and either freeze or refrigerate until ready to serve.
- (I serve mine at room temp)
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
CRANBERRY SAUCE WITH MARMALADE AND CINNAMON
Categories Sauce Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Jam or Jelly Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)
Tips:
- Select Fresh Cranberries: Choose plump, firm cranberries for the best flavor and texture.
- Zest and Juice the Oranges: To get the most flavor from the oranges, zest and juice them before adding them to the sauce.
- Use a Heavy-Bottomed Saucepan: This will help prevent the sauce from scorching and sticking to the bottom of the pan.
- Cook Over Medium-Low Heat: Be patient and cook the sauce over medium-low heat to allow the flavors to meld and thicken.
- Stir Frequently: To prevent the sauce from sticking, stir it frequently as it cooks.
- Add Sugar Gradually: Add the sugar gradually to the sauce, tasting it as you go, to ensure that it is sweet enough without becoming overpowering.
- Use Fresh Herbs: Fresh herbs like rosemary or thyme can add a nice touch of flavor to the sauce.
- Store Properly: Allow the sauce to cool completely before storing it in a clean glass jar or container. It will keep in the refrigerator for up to 2 weeks.
Conclusion:
This cranberry and orange marmalade sauce is a versatile condiment that can be enjoyed in many different ways. It is perfect for serving with roasted turkey, chicken, or pork, or as a glaze for ham. It can also be used as a topping for pancakes, waffles, or yogurt. With its bright and tangy flavor, this sauce is sure to be a hit at your next holiday gathering or special occasion dinner.
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