Time 3h25m Yield 16 Number Of Ingredients 3 Steps:
Rinse cranberries with cool water, and remove any stems or blemished berries. Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.
Time 37m Number Of Ingredients 0 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.
Time 20m Number Of Ingredients 4 Steps:
Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
Time 15m Number Of Ingredients 3 Steps:
Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil. Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Bring water and sugar to a boil. Add remaining ingredients, return to boil. Reduce heat and simmer, stirring often, until berries burst. Remove from heat and allow to cool to room temperature. Remove ginger root, refrigerate until cold (preferably over night to allow ample time to gel). Even after cooling, this is a bit runny for some people’s taste. You can solve this by either reducing the amount of liquid added, or by boiling some of it off.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Simmer orange peel, orange juice, sugar and ginger in a saucepan over medium heat until sugar dissolves. Add the cranberries and cook for 5 to 7 minutes until they “pop”. If desired, lightly toast nuts in a small frying pan over low to medium heat while cranberries are cooking. Add nuts, remove from heat and cool.
More about “simple cranberry sauce recipes”
Number Of Ingredients 4 Steps:
In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.
