CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g 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 ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
Steps:
- Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
- *Follow the directions on your canning jars for sterilization.
CRANBERRY-ORANGE PRESERVES
Categories Condiment/Spread Fruit Breakfast Brunch Vegetarian Cranberry Orange Fall Vegan Simmer Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add remaining ingredients; bring to boil. Reduce heat to medium; simmer until mixture is reduced to 3 cups, stirring occasionally, 15 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)
CRANBERRY-ORANGE PRESERVES
A delicious-sounding tart jam to spread on almost anything. Try it with scones or a turkey or ham sandwich. The holidays are fast approaching -- so be sure to grab up plenty of bags of cranberries and freeze them so you will have them all year long. Love, love, love cranberries! Recipe is from Bon Appetit.
Provided by DailyInspiration
Categories < 60 Mins
Time 35m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add all remaining ingredients and bring to a boil. Reduce heat to medium, simmer until mixture is reduced to 3 cups, stirring occasionally about 15 minutes. Cool. Cover and chill.
Nutrition Facts : Calories 726.7, Fat 0.3, Sodium 122.8, Carbohydrate 193.1, Fiber 6.2, Sugar 170.2, Protein 1.5
ORANGE CRANBERRY PRESERVES/SPREAD
This is an easy recipe that takes only a very short time to make, perfect on just about anything and no preserving for this just prepare and store in the fridge for up to one week.
Provided by Kittencalrecipezazz
Categories Oranges
Time 25m
Yield 3 cups (approx)
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium-high heat, stir orange juice and sugar until sugar is dissolved.
- Add in remaining ingredients; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until mixture is reduced to about 3 cups (this should take around 15-17 minutes).
- Cool to room temperature.
- Place into a glass jar or bowl and refrigerate up to one week.
- Delicious!
Nutrition Facts : Calories 724.6, Fat 0.3, Sodium 122.4, Carbohydrate 192.6, Fiber 6, Sugar 170.1, Protein 1.5
HOLIDAY CRANBERRY JAM
This cranberry jam is one I make at Christmas for family and friends. I especially like serving it for brunch, along with muffins or toast and fruit. -Sandee Berg, Fort Saskatchewan, Alberta
Provided by Taste of Home
Time 30m
Yield 5 half-pints.
Number Of Ingredients 5
Steps:
- In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle 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 :
CRANBERRY ORANGE MARMALADE
I just found this one the web and thought it'd be interesting to try. Cranberry, orange, and clove compliment each other so well- this ought to be good.
Provided by BothFex
Categories Fruit
Time 1h15m
Yield 4 8oz. jars
Number Of Ingredients 8
Steps:
- Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves.
- Increase heat and bring to boil.
- Add cranberries.
- Simmer until cranberries are soft but still retain shape, stirring occasionally, about 4 minutes.
- Cool slightly.
- Bring marmalade, Grand Marnier, orange peel and brandy to boil in heavy medium saucepan.
- Boil until mixture registers 220F.
- (jelly stage) on candy thermometer, stirring occasionally, about 20 minutes.
- Cool slightly.
- Using slotted spoon, transfer cranberries from cooking liquid to marmalade (discard liquid).
- Mix gently.
- Spoon into four 1-cup jelly jars.
- Seal tightly.
- Cool completely.
- (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.
Nutrition Facts : Calories 799.4, Fat 0.1, Sodium 135.8, Carbohydrate 213.2, Fiber 3.3, Sugar 194.9, Protein 0.9
CRANBERRY ORANGE MARMALADE
This sweet-sour marmalade is nice on toast or biscuits, or with crackers and strong-flavored cheeses. From Cooking Light.
Provided by Chef PotPie
Categories Breakfast
Time 2h15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips.
- Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
- Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
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