CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
CRANBERRY RELISH FROM TYLER FLORENCE
Easy and tasty cranberry relish- a must have on Thanksgiving. So simple to make, no need to buy it in a can! Very simple, easy, quick and most importantly- TASTY!!
Provided by Dantana
Categories Berries
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put cranberries in food processor (or blender).
- Top with suger, orange zest, orange juice and a shot of Grand Marnier.
- Pulse in short bursts until desired consistency.
Nutrition Facts : Calories 182.6, Fat 0.2, Sodium 2.5, Carbohydrate 47.2, Fiber 4.9, Sugar 36.5, Protein 0.7
FRESH CRANBERRY RELISH
Steps:
- Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.
FRESH CRANBERRY RELISH
Steps:
- Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
CRANBERRY SAUCE
Provided by Tyler Florence
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the cranberries, orange zest and juice, sugar and cinnamon stick in a saucepot and bring to a simmer, then simmer until the cranberries burst, about 15 minutes. Allow to cool slightly, then serve.
CRANBERRY CHUTNEY - TYLER FLORENCE
Make and share this Cranberry Chutney - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Chutneys
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine berries, wine and sugar in a small saucepan. Cook over medium-high heat 12-15 minutes until berries pop and sauce thickens.
Nutrition Facts : Calories 112.8, Fat 0.1, Sodium 2.9, Carbohydrate 23.7, Fiber 3.9, Sugar 16.1, Protein 0.3
CRANBERRY CHUTNEY
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY CHUTNEY
This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.
Provided by Florence Fabricant
Categories condiments, sauces and gravies, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
- Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams
CRANBERRY CHUTNEY
Provided by Florence Fabricant
Categories dinner, condiments, sauces and gravies
Time 1h30m
Yield About 6 cups
Number Of Ingredients 16
Steps:
- Put raisins in a bowl, add the Calvados and set aside at least 1 hour.
- Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast 10 to 15 minutes in oven. Let cool and chop coarsely.
- In a heavy saucepan, combine the sugar and orange juice. Bring to a boil, add the cranberries and cook over medium heat about 5 minutes, until cranberrries start to soften and pop. Add the remaining ingredients, including the raisins in Calvados and the pecans.
- Return to a boil, reduce to medium heat and cook, stirring occasionally, until the ingredients are combined and the mixture has thickened, about 15 minutes. Transfer to a bowl or container, let cool and refrigerate at least 24 hours before serving.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 37 grams
CRANBERRY CHUTNEY I
Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
- Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g
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