SWEET-AND-SPICY CRANBERRY SAUCE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.
Nutrition Facts : Calories 65 g, Fiber 2 g
SPICED CRANBERRY SAUCE
Super easy and a huge hit! I make this spiced cranberry sauce every Thanksgiving and Christmas. Tart and spicy! The spices just add to the overall holiday feel of the dish.
Provided by Shelby Crosa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
- Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 33 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 28.7 g
SWEET & SPICY CRANBERRY SAUCE
Provided by Sara Kate Gillingham-Ryan
Number Of Ingredients 4
Steps:
- Mix ginger, orange peel, and allspice into cranberry sauce and serve.
SWEET AND SPICY ROASTED CRANBERRY SAUCE
This delicious cranberry sauce goes beyond the sweet and tart flavors of the original with the addition of warm,complex spices and the heat of chiles.Roasting instead of simmering concentrates the flavors .This is an intense sauce with layers of flavor that goes well with turkey(of course),duck,chicken,pork or game.The original recipe calls for Port,which I didn't have,but I'm sure it would be a great addition.Recipe is from Saveur issue no.115.
Provided by strangelittlebeast
Categories Sauces
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Wash cranberries and drain,removing any bad berries.Wash orange thoroughly-you will be using the rind.
- Peel the orange into very thin strips(small enough to eat) about 1 1/2 " long and as thin as you can.Juice the orange and set the juice aside.
- Combine cranberries,orange zest,and all other ingredients other than the juice and Port wine.Toss thoroughly to mix.
- Place on a parchment lined baking sheet and bake for 15 minutes,or until the cranberries begin to burst and release their juices.
- Place in a bowl add 1 tablespoon of the reserved orange juice and the Port wine.Mix thoroughly.Let set at least 1 hour-overnight is best-for the flavor to develop.Remove the whole spices before serving,but not the zest.
- The sauce is best if brought to room temperature before serving so all the spices can be tasted,but it can be served cold or warm if you prefer.The sauce will keep at least a week if covered and refrigerated.
Nutrition Facts : Calories 162.1, Fat 3.5, SaturatedFat 0.5, Sodium 292.3, Carbohydrate 34.3, Fiber 3.2, Sugar 28.9, Protein 0.4
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