LEMON CRANBERRY SAUCE
Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! -Robyn Badtke, Green Lake, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
CRANBERRY MARMALADE
Make and share this Cranberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Fruit
Time 1h
Yield 8 half pint jars
Number Of Ingredients 7
Steps:
- Cut oranges and lemon into quarters, and remove seeds.
- Grind the fruit, chop fine, or cut crosswise into wafer-thin slices.
- Add water and soda.
- Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
- Add cranberries and simmer, covered, for 10 minutes.
- Measure 5 cups fruit into very large saucepan.
- Add sugar and mix well.
- Put over high heat, bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and at once stir in pectin.
- Skim off foam with metal spoon.
- Then stir and skim for 7 minutes to cool slightly and to prevent floating fruit.
- Ladle into hot sterlized jars, and seal.
- Makes about eight 1/2- pint jars.
Nutrition Facts : Calories 673.9, Fat 0.1, Sodium 24, Carbohydrate 174.3, Fiber 3.7, Sugar 167.8, Protein 0.6
BAKED CRANBERRY RELISH
"Orange marmalade and walnuts make this chilled cranberry sauce a delightful change from the ordinary," assures Anita Curtis of Camarillo, California. With just five ingredients, it's a simple dish that adds festive color to the table.
Provided by Taste of Home
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.
Nutrition Facts : Calories 366 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 73g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.
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