Pnw Cranberry Sauce Recipes

PERFECT CRANBERRY SAUCE

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.

THE BEST CRANBERRY SAUCE

Steps:

• Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, 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. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.

CRANBERRY SAUCE

Steps:

• Wash cranberries and set aside.
• Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

PNW CRANBERRY SAUCE

Steps:

• 1. In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
• 2. If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar. The rest may be added later to taste.
• 3. Use a tea ball or cheesecloth bag to hold the peppercons and cloves. Add to the pot.
• 4. Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
• 5. In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly.
• 6. Remove the spices sticks, pods and the peppercorns.
• 7. Add more wine for a more pronounced Zinfandel flavor. Adjust the sugar, to taste.
• 8. Store in a clean jar and it will last indefinitely refrigerated. But I'll bet it doesn't get uneaten that long. ;)

CRANBERRY SAUCE

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.