PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE
I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
- Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
- Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
- Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
- Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.
HOLIDAY FRUIT SAUCE FOR MEAT
This can be used to garnish holiday turkey, pork chops, or any other meat that would benefit from a colorful, tasty sauce. The sauce is intended to make plain-looking food more elegant and to boost the flavor to make the dish a special one. As you can see, it's simple and fast.
Provided by Bone Man
Categories Fruit
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, bring the water and bouillon to a boil over high heat and dissolve all the granules, stirring, (NOTE: you can use 1 bouillon cube if you don't have the bouillon granules/powder).
- Once the bouillon is dissolved and the water is boiling, stir in the chopped apricots, the raisins and the cranberries. Reduce the water by about half through the boiling process and then lower the heat down to the low setting.
- Add the maple syrup and the vinegar, stirring.
- Remove the pan from the heat and stir in the butter until it melts.
- Serve hot, over the cooked meat of your choice.
Nutrition Facts : Calories 406, Fat 8.4, SaturatedFat 5, Cholesterol 20.5, Sodium 318.7, Carbohydrate 87.6, Fiber 6.5, Sugar 69.2, Protein 3.5
HOT CURRIED FRUIT SAUCE
This mouthwatering zesty fruit sauce truly works magic on old-fashioned baked ham. In fact, it turns it into instant party food. Since the sauce relies on canned fruit, it's handy to use as a year-round condiment.-Jean Houston, Kelowna, British Columbia
Provided by Taste of Home
Time 50m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through.
Nutrition Facts :
SPICY DRIED FRUIT DESSERT SAUCE
One of Julia Child's holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to "spiffy up" store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This "recipe" is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.
Provided by Julia Moskin
Categories jams, jellies and preserves, dessert
Time P1D
Yield 2 cups
Number Of Ingredients 16
Steps:
- Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.
- When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture more spicy. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.
- Serve warm over ice cream, pumpkin pie or baked apples.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 16 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 17 milligrams, Sugar 56 grams, TransFat 0 grams
CURRIED FRUIT SAUCE FOR HOLIDAY MEATS
This is an easy sauce to compliment most holiday meats. From Ham to Turkey, it works with everything. I've changed it up from the original Butterball recipe, substituting grapes with craisins and chicken bouillon for the meat juices from cooking meat, except lamb. It's a wonderful addition to any left over turkey or ham sandwiches, too! Enjoy~
Provided by Chilly Butt @chillybb
Categories Fruit Sauces
Number Of Ingredients 7
Steps:
- Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
- In a sauce pan, on low heat, add cornstarch, brown sugar, meat juice/bouillon, curry powder and ginger, stir till ingredients are mixed.
- Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
- Add oranges and craisins, stirring on low heat till all is incorporated, not more than two minutes. The sauce will thicken as it cools. Enjoy~
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