Cherry And Cranberry Juice Recipes
DRIED CHERRY AND CRANBERRY SAUCE
This is a wonderful cranberry sauce that I make every Thanksgiving.
Provided by Atriel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 16
Number Of Ingredients 7
Steps:
- Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g
CHERRY CRANBERRY SAUCE
My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
Provided by Taste of Home
Time 30m
Yield 3-1/2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
Nutrition Facts :
CHERRY CRANBERRY PIE
Tart, tangy and sweet--a unique combo and a nice change from regular cherry pie. Came from an old Crisco cookbook.
Provided by Iron Bloomers
Categories Pie
Time 1h10m
Yield 1 9, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 400°.
- Line pie pan with bottom crust.
- Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice and pie filling; let stand for 15 minutes.
- Pour into pie plate, dot with butter, cover with top crust, seal edges, crimp and make slits in top crust to allow steam to escape.
- Brush crust with milk.
- Cover crust edges with foil to prevent burning.
- Bake at 400° for 40-50 minutes, removing foil during last 15 minutes.
- Cool on rack.
- Serve warm or cold.
JELLIED CRANBERRY-CHERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
CHERRY CRANBERRY SAUCE
I made this sauce for our Thanksgiving dinner today. It is sweet and really tasty with the cherries in it.
Provided by Chef Joey Z.
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
- Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
- Bon Appetit!
Nutrition Facts : Calories 279, Fat 0.2, Sodium 1.9, Carbohydrate 71.2, Fiber 3, Sugar 65.5, Protein 1.1
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- Bring the first five ingredients to a simmer in a heavy medium sized saucepan over medium-high heat, stirring until sugar dissolves.
- Add the cranberries and turn the temperature down to medium. Cover and cook three to five more minutes, stirring occasionally, until some of the berries pop.
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- Wash the cranberries, apple and orange. Peel and finely dice the apple. Zest the orange with microplane zester/standing grater zester. Cut orange in half to juice.
- Place the cranberries, frozen cherries, diced apple, orange zest, cinnamon sticks and honey in saucepan. Squeeze/juice the orange halves over the fruit, any pulp that falls into the saucepan is fine.
- Cover the saucepan and bring to a boil. Once it's boiling, remove the lid and reduce the heat to a simmer and simmer for about 30-35 minutes or until the sauce has thickened. [Note: Sauce will thicken more when cooled/refrigerated.]
- If you prefer a chunkier cranberry sauce, remove the cinnamon sticks and leave as is. If you prefer a smoother sauce, remove the cinnamon sticks and add contents to a food processor - pulse to combine until smooth {or use an immersion blender}.
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