Bonnies Cranberry Orange Sauce Recipes

CRANBERRY ORANGE SAUCE

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.

BONNIE'S CRANBERRY ORANGE SAUCE

Steps:

• 1. Rinse the cranberries. Take the zest from the orange, and set it aside. Peel the orange with a sharp knife so no white part of the peeling shows. Dice the orange into small pieces, removing seeds and white pulpy part so only the good orange part remains.
• 2. In a medium saucepan, heat 1/2 cup water with the orange zest, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Add diced orange, Cointreau and the cloves. Sweeten with more Splenda or sugar, if desired. Let the sauce cool to room temperature before serving. Or chill if you prefer. Enjoy!
• 3. Optional: Toast pecans in oven at 350°F until color turns slightly brown. Remove from oven, allow to cool and then roughly chop. Add pecans when you add the diced orange.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

CRANBERRY ORANGE RELISH

Steps:

• Combine cranberries, sugar, orange juice, Triple Sec, allspice, cloves & ginger in a medium nonreactive saucepan & bring to a boil, then reduce heat to medium-low & simmer, stirring frequently, for about 10 minutes, or until berries begin to pop & the mixture thickens slightly.
• Remove from heat & let the mixture cool slightly, then stir in the orange zest & walnuts, before letting the sauce cool to room temperature.
• Pour into a container with a tight lid & refrigerate until serving time.
• Cold, in the refrigerator, the sauce will keep for at least 3 weeks.

TANGY CRANBERRY RELISH

Steps:

• Bring orange juice to a boil.
• Add washed cranberries and sugar.
• Cover, reduce heat, and simmer for 10-15 minutes .
• Remove from heat.
• Mash berries with a potato masher.
• Stir in remaining ingredients.
• Chill for several hours and serve.