CRANBERRY SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g
JELLIED CRANBERRY SAUCE WITH FUJI APPLE
This is from the November 2009 issue of Food & Wine. It tastes like a combination of cranberry sauce and apple sauce. The pectin in the apple eliminates the need for gelatin. This cooks quickly but allow 3 hours to chill.
Provided by Barbaras cooking ag
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8 - by - 4 inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- In a medium saucepan, combine all the ingredients. Bring to a boil over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
- Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours.
- Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs if desired.
- Slice with serrated knife before serving.
Nutrition Facts : Calories 73.7, Sodium 0.5, Carbohydrate 19.1, Fiber 0.4, Sugar 18.5, Protein 0.1
JELLIED APPLE CRANBERRY SAUCE
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, the apples, chopped coarse (not peeled or cored), the wine, and the sugar, bring the mixture to a boil, stirring, and simmer it, covered, stirring occasionally, for 15 minutes. Simmer the mixture, uncovered, stirring occasionally, for 20 to 25 minutes more, or until it is very thick and is reduced to about 3 cups. Force the mixture through a food mill fitted with the fine disk into a bowl, spoon it into an oiled 3-to-4 cup decorative mold, and chill it, covered, overnight. Run a thin knife around the edge of the mold and dip the mold into warm water for 10 seconds. Invert the mold onto a serving plate and garnish the cranberry sauce with the mint sprigs.
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