PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM
Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.
Provided by Susan Dillard
Categories Sauces
Time 20m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
- Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
- (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
- Stir in rum.
- Refrigerate at least overnight to thicken sauce.
- Return to room temperature to serve.
- Serving Notes: Refrigerated, the sauce keeps for at least three months.
- And since it easily doubles, you can make it once in early November and be stocked through the holidays.
Nutrition Facts : Calories 142.8, Fat 0.1, Sodium 9.8, Carbohydrate 33.2, Fiber 2.2, Sugar 24.5, Protein 0.2
CHERRY-CRANBERRY SAUCE
Provided by Jennifer Iserloh
Categories Sauce Thanksgiving Quick & Easy Cranberry Cherry Amaretto Healthy Self
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.
CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY
Provided by Jeanne Thiel Kelley
Categories Sauce Berry Side Christmas Thanksgiving Cranberry Cherry Marsala Fall Winter Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES
Categories Condiment/Spread Sauce Side Christmas Thanksgiving Vegetarian Cranberry Cherry Fall Clove Bon Appétit
Number Of Ingredients 5
Steps:
- Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)
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