CRANBERRY SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
SPICED CRANBERRY JAM
I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
- Blend cranberry jam into desired consistency using an immersion blender.
- Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g
CRANBERRY APPLE JAM
Make and share this Cranberry Apple Jam recipe from Food.com.
Provided by Nadia Melkowits
Categories Apple
Time 20m
Yield 3 cups, 60 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and the rest of the ingredients cook until the cranberries start to pop (about 15 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
ROAST GOOSE WITH FORCEMEAT AND SPICED CRANBERRY AND APPLE STUFFI
I just ordered my goose (a 14lb one) for Christmas, so I'm looking for a recipe now. I found this elsewhere, but it looks like "the one". Obvously, prep times are a guess.
Provided by JustJanS
Categories Goose
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Forcemeat stuffing: Place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
- Add the pork mince, the goose liver (if using) and some salt and pepper.
- Cranberry and Apple stuffing: Mix all ingredients together in a large bowl.
- The goose: Preheat your oven to 375f.
- Place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
- Tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
- secure the flap with a couple of cocktail sticks.
- Place the cranberry and apple stuffing in the goose's cavity.
- Season the goose with salt and pepper and place on a rack in a roasting tin.
- No need to add fat, the goose has enough of its own!
- Place the goose in the centre of your oven and cook for 30 minutes.
- Reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
- Remove excess fat from the tray every 30 minutes or so.
- You should keep this as it make the best roasted veggies ever!
- *note,while the goose is cooking, you can make your giblet stock, but I won't get any giblets with my goose, so I'm planning to make my gravy with canned chicken broth.
- When your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
- Allow the goose to rest for 20-30 minutes.
- While its resting, make the gravy.
- Drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
- Scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
- Season well with salt and pepper.
- Serve the goose with its two stuffings and the gravy passed around seperately.
Nutrition Facts : Calories 1579.5, Fat 91.9, SaturatedFat 29.1, Cholesterol 369.4, Sodium 435.2, Carbohydrate 63.7, Fiber 8.3, Sugar 36.8, Protein 104.9
HOLIDAY CRANBERRY JELLY
Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-APPLE SPICED JELLY
Number Of Ingredients 6
Steps:
- 1. In large saucepan, combine sugar, cranberry-apple drink, apple cider, cinnamon and cloves. Bring to a full rolling boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly. Remove from heat stir in pectin. Skim foam from top.2. Ladle mixture into 4 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace. Cool slightly cover with tight-fitting lids. Cool at least 3 hours or until room temperature and set. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 50 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 0 g 0% * Sugars: 12 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fruit or 1 Carbohydrate
Nutrition Facts : Nutritional Facts Serves
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MULLED CRANBERRY AND APPLE JELLY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 3 mins
- Chop the apples. Do not peel or core them, but cut away any bruised parts. Put into a large, deep pan with the cranberries, 1.75 litres water, the wine, cloves, cinnamon sticks, 4 star anise, orange zest and juice. Bring to the boil, then reduce to a simmer for 25 minutes, stirring now and then. Do not crush the cranberries as this will make the jelly cloudy.
- Scald a jelly bag or a large square of muslin in a large pan of boiling water to sterilise. Drain or squeeze out the excess water. Carefully pour the mixture into the jelly bag or a muslin suspended over a very large bowl, and leave to drip through until it stops. Don’t be tempted to squeeze the bag or muslin as this again will make the jelly cloudy.
- Return the pulp to the pan, add another 1.2 litres of water and simmer for a further 20 minutes. Drain through the jelly bag or muslin, as before, into a separate bowl. The juices will not be clear at this point in time, but don’t worry. It will clarify once you add the sugar.
- Combine the 2 juices and measure the volume. Weigh out the sugar, allowing 450g sugar to every 600ml juice, and set aside. Wash and rinse 12 x 175ml jars with lids and sterilise them in the oven at 150°C/fan130°C/gas 2 for at least 15 minutes. Place a saucer in the freezer to chill.
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