Best 3 Cranberry Sauce Iii Recipes
Cranberry sauce is a versatile condiment that can be enjoyed with a variety of dishes, from roasted turkey and mashed potatoes to pancakes and waffles. It's also a great way to use up leftover cranberries after the holiday season. This article provides three delicious recipes for cranberry sauce, each with its own unique flavor profile. The first recipe is a classic cranberry sauce made with fresh cranberries, sugar, and water. The second recipe adds a touch of orange zest and maple syrup for a sweeter, more complex flavor. The third recipe is a savory cranberry sauce made with cranberries, red wine, and spices. Whether you're looking for a traditional cranberry sauce or something a little different, you're sure to find a recipe in this article that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
CRANBERRY SAUCE
Cranberry sauce should be sweet but not cloying, and tart without causing pucker and anguish. It should have a jelly-like quality, but should owe more to the appearance of jam. The key element to making cranberry sauce is to understand that cranberries are high in pectin, a carbohydrate that exists in many fruits and which is released by the berries when they are heated and the cells of the fruit break down. In the presence of sugar, the pectin molecules bond to one another, forming a kind of gel. The longer you cook a cranberry sauce, the more pectin is released and liquid is evaporated, and the stiffer the result will be. Science! Sometimes it's helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.
Provided by Sam Sifton
Categories condiments, sauces and gravies, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine.
- Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.
- Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 48 grams
PATTI'S TRIPLE CRANBERRY SAUCE
This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.
Provided by Alisa Hellman Lansdale
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h25m
Yield 10
Number Of Ingredients 8
Steps:
- Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
- Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 35 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 5.3 mg, Sugar 28.1 g
Tips:
- Use fresh cranberries. Fresh cranberries have a brighter flavor than frozen or canned cranberries and will yield a tastier sauce.
- Don't overcook the sauce. Cranberry sauce should be cooked until the cranberries have burst and the sauce has thickened, but it should not be cooked for so long that the cranberries become mushy.
- Add some sweetness. Cranberry sauce can be tart, so it's often helpful to add some sweetness to balance out the flavor. Honey, maple syrup, or sugar can all be used to sweeten the sauce.
- Add some spices. Spices can help to enhance the flavor of cranberry sauce. Common spices used in cranberry sauce include cinnamon, nutmeg, and cloves.
- Let the sauce cool before serving. Cranberry sauce can be served warm or cold. If you're serving the sauce warm, let it cool for a few minutes before serving so that it doesn't scald your guests.
Conclusion:
Cranberry sauce is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as a condiment with roasted turkey or chicken, or it can be used as a filling for pies and tarts. It can also be enjoyed on its own as a snack or dessert. No matter how you choose to enjoy it, cranberry sauce is a surefire hit.
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