Cherry Cranberry Sauce For Beginners Recipes

JELLIED CRANBERRY-CHERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

CHERRY CRANBERRY SAUCE

Steps:

• Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
• Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
• Bon Appetit!

CRANBERRY CHERRY SAUCE

Steps:

• Mix the water and sugar in a medium sauce pan.
• Bring to a boil.
• Add cranberries.
• Cook for 5 minutes.
• Add cherries, Grand Marnier, and orange zest.
• Cook an additional 5 minutes.
• Pour into dish.
• Cool until it can safely be put in the refrigerator. This will thicken upon standing.
• Stir before serving.

DRIED CHERRY AND CRANBERRY SAUCE

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

DRIED CHERRY CRANBERRY SAUCE

Steps:

• Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water. , In a large saucepan, combine the sugar, water, cranberries and cherries. Cook and stir over medium heat until the berries pop, about 15 minutes. Remove from the heat and skim foam from top of mixture. Cool to room temperature. Cover and store in the refrigerator.

CHERRY-CRANBERRY SAUCE

Steps:

• Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.

CHERRY-CRANBERRY SAUCE (FOR BEGINNERS)

Steps:

• Put the cranberry sauce into a medium sized bowl. Stir it with a fork until it is broken up very well.
• Pour in the cherry pie filling. Remember, you only need 1/2 of the can of pie filling. Stir the pie filling into the cranberry sauce until it is combined very well.
• Pour it into your favorite serving dish and place in the refrigerator for @ 4 hours or until set.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.