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.
Time 2h10m Yield 6 Number Of Ingredients 4 Steps:
Stir cranberries, orange zest, sugar, and enough water to cover berries together in a saucepan. Bring mixture to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour. Cool to room temperature and refrigerate until a gel consistency is reached, at least 1 hour.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Combine cranberries, sugar, orange juice and rosemary in a large sauce pan. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat and add in the orange zest. Cover and cool. Return to room temperature 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. Cool and refrigerate. Remove the cinnamon stick before serving.
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 30m Yield 3 cups, 6-8 serving(s) Number Of Ingredients 5 Steps:
Grate 2 teaspoons zest from the oranges and set aside. Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.). In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. During the last few minutes, stir in the orange sections. Remove from the heat and stir in the Grand Marnier. Cool completely. The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
More about “cranberry sauce with orange and rosemary recipes”
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.
