Moms Cranberry Sauce Recipes

MOM'S CRANBERRY SAUCE

Mom's Cranberry Sauce image

This recicpe is so good-I swear it taste like a piece of cheesecake. My mom makes this on Thanksgiving as well as throughout the year. She got it off of another website but doesn't remember which one. It's also very easy to make. You could easily use frozen cranberries but she always uses fresh. It's one of my favorite dishes that she makes. It's so sweet you could eat it as a desert...enjoy!

Provided by msjill111

Categories Berries

Time 30m

Yield 4 1/2 cups, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

24 ounces fresh cranberries, washed and picked over
2 cups sugar
2 cups water
2 whole cinnamon sticks

Steps:

Mix sugar and water in sauce pan, stir to dissolve sugar.
Add cinnamon sticks and bring to boil.
Add cranberries and return to a boil.
Reduce heat, boil gently stirring occasionally for 10 minutes or until berries began to pop.
Remove from heat, cool completely at room temperature.
Refrigerate untill chilled.
Prep and cook time does not include cooling time.

Nutrition Facts : Calories 316.9, Fat 0.2, Sodium 5.6, Carbohydrate 82.3, Fiber 5.9, Sugar 71.7, Protein 0.5

MOM'S SAUSAGE AND CRANBERRY STUFFING

Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 2h10m

Yield 20

Number Of Ingredients 19

Ingredients

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

Preheat the oven to 275 degrees F (135 degrees C).
Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

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