Fancy Cranberry Sauce Recipes
CRANBERRY SAUCE
This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!
Provided by Elise Bauer
Categories Side Dish Condiment Quick and Easy Sauce Cranberry Sauce Thanksgiving
Time 20m
Number Of Ingredients 4
Steps:
- Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
- Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 24 g, Fat 0 g, ServingSize Cranberry sauce base makes 2 1/4 cups, UnsaturatedFat 0 g
FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
SIMPLE "FANCY" CRANBERRY SAUCE
Cranberry sauce recipes range from the very simple (cranberries, water, and sugar) to the relatively complex. This is my personal compromise. It's only slightly more complicated to make than the most basic recipe, but it has enough extra in it to make it a bit more interesting.
Provided by Cookin Cop
Categories Jellies
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and sugar to a boil.
- Add remaining ingredients, return to boil.
- Reduce heat and simmer, stirring often, until berries burst.
- Remove from heat and allow to cool to room temperature.
- Remove ginger root, refrigerate until cold (preferably over night to allow ample time to gel).
- Even after cooling, this is a bit runny for some people's taste. You can solve this by either reducing the amount of liquid added, or by boiling some of it off.
Nutrition Facts : Calories 265.7, Fat 0.3, Sodium 3.6, Carbohydrate 68.5, Fiber 4.9, Sugar 59.1, Protein 0.8
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- Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
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- Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
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