Chunky Fresh Cranberry Sauce W Walnuts Raisins Ap Recipes

CHUNKY CRANBERRY APPLESAUCE

Steps:

• In a large saucepan, combine the apples, cranberries and water. Cook over medium heat until the berries pop, about 15 minutes. Reduce heat; simmer, uncovered, for 15 minutes or until apples are tender., Stir in raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5-10 minutes or until candies are dissolved. Serve warm or refrigerate until serving.

FRESH, CHUNKY CRANBERRY SAUCE

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine cranberries, orange juice, sugar, and orange zest in a saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Stir in walnuts. Refrigerate 8 hours to overnight before serving.

PERFECT CRANBERRY SAUCE

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.

CHUNKY & FRESH CRANBERRY SAUCE W/ WALNUTS, RAISINS, & AP

Steps:

• Mix sugar and water and bring to a boil.
• Add the cranberries and return to a boil. Reduce heat until the mixture comes to a simmer.
• Add the remaining ingredients and let cook for 10-15 minutes.
• Let cool and serve as desired. Makes 8 half cup servings.

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

FRESH ORANGE-CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.

CRANBERRY AND WALNUT RELISH

Steps:

• Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
• Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.