SLOW COOKER CRANBERRY SAUCE
Only two ingredients (and brown sugar) to the best whole cranberry sauce! Great for the holiday table.
Provided by Sarah Olson
Categories Side Dish
Time 4h5m
Number Of Ingredients 3
Steps:
- NOTE - This is best served cold, make the day before or early in the day and refrigerate for a few hours.
- Add the cranberries and orange marmalade to the slow cooker, stir to combine.
- Cover and cook on HIGH for 4 hours. After the cooking time is up, stir and pop any un-popped cranberries with the back of a spoon. Add the sugar and stir.
Nutrition Facts : Calories 87 kcal, Carbohydrate 23 g, Sodium 12 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
SLOW COOKER CRANBERRY SAUCE WITH PORT AND ORANGE
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Provided by Sarah DiGregorio
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Stir the sugar, port and half the orange zest into the slow cooker. Season with a generous pinch of salt. Cover and cook on high for 1 hour and 30 minutes.
- Stir the cranberry sauce well and set the lid back on the slow cooker so there is a 1- to 2-inch gap, to allow for evaporation. Cook on high for another 1 1/2 to 2 hours, stirring at least twice, taking care around the edges, until many of the berries have popped and the sauce has thickened and is syrupy. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon the cranberry sauce into a serving bowl, cover, and chill in the refrigerator until ready to serve.
- Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
SLOW COOKER CRANBERRY SAUCE
Perfect homemade cranberry sauce for the Holidays! Tastes and smells wonderful!
Provided by JazzyRSchrinas
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
- Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 3.5 mg, Sugar 19.2 g
PUMPKIN CRANBERRY BREAD PUDDING
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! -Judith Bucciarelli, Johnson, New York
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 16
Steps:
- Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts : Calories 479 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 237mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.
NANNY'S STEAMED CRANBERRY PUDDING
A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.
Provided by PISADL
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
- Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
- For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
- Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g
STEAMED CRANBERRY PUDDING
One Christmas, my husband-a Navy chaplain for 20 years-had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home. Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient. Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them-but they make it difficult to establish a compost pile!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding ingredients. Pour into a well-greased 4-cup pudding mold. Place in a stockpot on a rack. Fill stockpot with boiling water to 1-in. depth; cover and boil gently. Replace water as needed. Steam for 1 hour or until a toothpick comes out clean. Let stand for 5 minutes before removing from mold., Meanwhile, combine the sugar, cornstarch and salt in a saucepan. Add cream and butter. Cook and stir over medium heat until mixture begins to boil. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding.
Nutrition Facts : Calories 454 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 616mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.
SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
CRANBERRY STEAMED PUDDING AND HARD SAUCE OR LEMON SAUCE
This is my mothers Christmas Pudding Recipe from several generations ago.The English often call these delicate cake recipes cooked in the "Bain Marie", a "Pudding" Mom use to make this for us and serve it with the rich hard sauce over the top. I loved it for Breakfast the day after if any was left and heat the sauce and have it...
Provided by Donna Thiemann
Categories Other Sauces
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Mix the pudding ingredients above and then transfer the batter to molds or greased coffee can(cover with foil) on the stove in a pan such as a Dutch oven. To prevent stove burns use a vegetable steamer to "raise up the pudding molds. Fill dutch oven with water to half way up the can or mold, cook the batter on low to medium for one or two hours with a lid on the dutch oven. This method is called a "Bain Marie" or cooked in a water bath! Seal the pudding mold with foil to prevent the batter from getting wet! Be sure to check the dutch oven to make sure you don't boil away the water. If you need to add water be sure the water is very hot or boiling when adding more to the pan. Check the pudding with a cake tester or a wooden stick, making sure the batter is no longer gooey. Remove the dutch oven from the hot burner and cool the pudding slightly(15 minutes) so you can invert it onto a serving plate. Slice and serve warm with the hard sauce or lemon sauce! Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
- 2. For the Hard Sauce: Mix the sauce ingredients and Scald in a sauce pan on the stove. Remove promptly so the sauce does not scorch. Serve over the cranberry pudding. Lemon Sauce: *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste. *I have made this hundreds of times & could never get the sugar to dissolve completely without going funky, so don't worry. Just cook a few minutes until mixed thoroughly & put in processor. Takes care of it. This Lemon Sauce is from our friend Peggi(cookiequeen) and goes along with her bread pudding which is to die for. https://www.justapinch.com/recipe/cookiequeen/peggis-bread-pudding-with-lemon-sauce/pudding?page=5#comment205548
- 3. Crock Pot Directions: Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crock pot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crock pot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm
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- First make the cranberry compote. Place all of the ingredients for the compote into a medium sized pan and heat gently. Simmer for around ten to fifteen minutes until the cranberries have softened and the compote has thickened. Leave aside to cool. Remove the star anise before using.
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