CRANBERRY AND ORANGE MARMALADE SAUCE
Add a citrus twist to simple 30-minute cranberry sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Wash cranberries; remove blemished berries.
- In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
- Stir in marmalade. Serve sauce warm or chilled.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 0 mg, Sugar 12 g, TransFat 0 g
EASY CRANBERRY SAUCE WITH ORANGE MARMALADE
Provided by Coco and Ash
Number Of Ingredients 5
Steps:
- Add all the ingredients to a saucepan and heat on high while stirring occasionally for 15 minutes.
- After the cranberries start to pop, reduce the heat to medium and reduce, uncovered for another 15 minutes.
- Let cool and either freeze or refrigerate until ready to serve.
- (I serve mine at room temp)
CRANBERRY MARMALADE
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 3
Steps:
- Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to a bowl. Stir before serving.
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
QUICK CRANBERRY SAUCE
My family loves this cranberry sauce. The orange marmalade and spices make it stand out from typical cranberry sauces. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 10m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, mix all ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 0 protein.
ORANGE-CRANBERRY MARMALADE
This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
- Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
- Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
- Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g
CRANBERRY MARMALADE
Make and share this Cranberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 1h
Yield 8 half pint jars
Number Of Ingredients 7
Steps:
- Cut oranges and lemon into quarters, and remove seeds.
- Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
- Add water and soda.
- Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
- Add cranberries and simmer, covered, for 10 minutes.
- Measure 5 cups fruit into very large saucepan.
- Add sugar and mix well.
- Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and at once stir in pectin.
- Skim off foam with metal spoon.
- Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
- Ladle into hot sterlized jars, and seal.
- Makes about eight 1/2- pint jars.
Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6
CRANBERRY SAUCE WITH MARMALADE AND CINNAMON
Categories Sauce Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Jam or Jelly Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)
LEMON MARMALADE CRANBERRY SAUCE
I thought this cranberry sauce sounded like a different way to make a holiday favorite. Recipe source Saveur (November 2004)
Provided by ellie_
Categories Thanksgiving
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine first 5 ingredients (cranberries - water) and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
- Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
- Set aside to cool, stirring occasionally.
- Transfer to glass bowl (or serving dish) and refrigerate until chilled.
- ***Will keep refrigerated for up to 2 weeks.
Nutrition Facts : Calories 300.2, Fat 0.2, Sodium 4.7, Carbohydrate 77.6, Fiber 6.4, Sugar 65.5, Protein 0.8
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