Citrus Cranberry Sauce Recipes

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

CRANBERRY-ORANGE SAUCE

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.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil. Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
• Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

CITRUS CRANBERRY SAUCE

Steps:

• Using a medium saucepan, combine all the ingredients, & cook over medium heat for about 20 minutes, or until cranberries burst & sauce thickens, stirring frequently.
• Remove from heat, cover & chill.

CRANBERRY CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

LEMON CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.