Citrus Cranberry Sauce Recipes

CITRUS CRANBERRY SAUCE

Steps:

• Using a medium saucepan, combine all the ingredients, & cook over medium heat for about 20 minutes, or until cranberries burst & sauce thickens, stirring frequently.
• Remove from heat, cover & chill.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.

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.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
• Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

LEMON CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.