DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
DRIED APRICOT, CHERRY AND CRANBERRY INFUSION
Whenever I soak dried fruit in hot water, to plump it for another recipe, I am always reluctant to throw out the soaking water because it tastes so good. I decided to simmer dried fruit with sweet spices and orange to obtain a delicious infusion that I would decidedly not throw out. A great beverage for a snowy day.
Provided by Martha Rose Shulman
Categories breakfast, brunch, non-alcoholic drinks
Time 1h
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine all of the ingredients except the honey in a medium saucepan and bring to a boil. Cover, reduce the heat and simmer 30 minutes.
- Turn off the heat, stir in the honey, cover and let the dried fruit continue to steep for 30 minutes. Strain and press the dried fruit against the strainer to extract the last of the tasty liquid. Serve hot or warm.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 38 grams, TransFat 0 grams
CRANBERRY APRICOT DRESSING
This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.
Provided by Food Network
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
- Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
- Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM
Categories Condiment/Spread Sauce Berry Fruit Christmas Thanksgiving Cranberry Apricot Fall Chill Boil Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
- Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
DRIED-CRANBERRY-AND-APRICOT COMPOTE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.
Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g
DRIED CHERRY CRANBERRY SAUCE
This recipe is a great change of pace from the more common orange-cranberry sauce combinations. We especially like it around the holidays served alongside a roast turkey. It's so much better than canned cranberry sauce. -Janet Briggs
Provided by Taste of Home
Time 20m
Yield 4 cups.
Number Of Ingredients 4
Steps:
- Place cherries in a bowl and cover with warm water. Let stand for 10 minutes or until plumped. Drain cherries, discarding water. , In a large saucepan, combine the sugar, water, cranberries and cherries. Cook and stir over medium heat until the berries pop, about 15 minutes. Remove from the heat and skim foam from top of mixture. Cool to room temperature. Cover and store in the refrigerator.
Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY SAUCE WITH DRIED CHERRIES
Tart cranberry sauce is sweetened with dried cherries and grated ginger. You can substitute dried cranberries or raisins for the dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
BRANDIED DRIED CRANBERRIES AND CHERRIES
Categories Dessert Christmas Thanksgiving Quick & Easy Low Sodium Cranberry Dried Fruit Cherry Brandy Fall Winter Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan simmer all ingredients except brandy, stirring,
- 5 minutes, and remove pan from heat. Stir in brandy and cool. Brandied fruits may be made 2 days ahead and chilled, covered. Bring brandied fruits to room temperature before serving.
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