Time 25m Yield 2 cups. Number Of Ingredients 6 Steps:
In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.
Time 1h30m Yield 8 Number Of Ingredients 6 Steps:
In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved. Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.
Time 1h25m Yield 12 Number Of Ingredients 4 Steps:
Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes. Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.
Time 25m Yield 8 to 10 servings Number Of Ingredients 4 Steps:
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.
Time 25m Yield 8 to 10 servings Number Of Ingredients 4 Steps:
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
Yield Makes about 3 cups Number Of Ingredients 4 Steps:
Stir together cranberries, sugar, and ginger in a medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved and cranberries begin to pop, about 7 minutes. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.
Yield Makes about 2 1/2 cups Number Of Ingredients 7 Steps:
Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Let cool. Do Ahead Sauce can be made 1 week ahead. Cover and chill.
Yield 64 Number Of Ingredients 6 Steps:
Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.
Time 20m Yield 20 serving(s) Number Of Ingredients 6 Steps:
In a medium sauce pan dissolve sugar in water, then bring to boil. Pick over the cranberries, keeping only quality berries & add them to the boiling sugar water. Return to boil & reduce heat & boil berries gently for 10 minutes, then remove from heat. Meanwhile, zest the orange. Chop zest into small bits. Then remove the white pith from the orange before coarsly dicing the orange. When the cranberries have been removed from heat, add the chopped zest, diced orange, canned cranberry sauce and chunky applesauce & mix thoroughly. Cool to room temperature, then cover & refrigerate.
Time 5m Yield 6-8 serving(s) Number Of Ingredients 3 Steps:
Chop all ingredients in a food processor, or food grinder, and stir to mix. Refrigerate until ready to use. Be sure to let drain to remove excess liquid before mixing it with Jello for a mold.
