Cranberry Cumberland Sauce Recipes
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
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.
CRANBERRY CUMBERLAND SAUCE
Categories Berry Citrus Ginger Thanksgiving Kid-Friendly Dinner Cranberry Sauce Simmer
Yield 1/12 Cups
Number Of Ingredients 12
Steps:
- Combine berries and port in heavy saucepamm over meduim heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt stire 1 minute. combine orange juice, corn starch,dry mustard, lemon juice ans spices in small bowl. wisk to combine. Stir into beery mixture. Add rasins orange peel, lemon peel. simmer until thickened stiring occasionally, about 5 minutes. Season with more sugar if desired.
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- Thinly pare off the orange zest using a peeler. Cut the zest into very small strips, as thin as possible. Boil the strips in a small saucepan of water for 2 minutes to remove the bitterness. Drain well and refresh the strips under cold water and put aside.
- Put the juice of the orange and the lemon juice into a small pan with grated fresh ginger and Port and reduce over a medium heat for 4-5 minutes until syrupy. Strain into a clean, small pan.
- Add redcurrant jelly and cranberries to the pan and warm slowly over a low heat. Add the blanched orange zest and cook for 2 minutes and stir well. Set aside and leave to go cold.
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- Remove the zest from the lemon and orange using a peeler then cut into fine strips. Squeeze the orange and put the juice to one side. Bring a medium saucepan of water to the boil, drop in the strips of zest and simmer for 5 minutes. Drain in a sieve and put to one side.
- Return the rinsed out pan to the hob and add the port, orange juice and shallot. Whisk in the ginger and mustard, then tip in the cranberries and bring to the boil. Turn down the heat and simmer for 15-20 minutes, until the cranberries have started to collapse and the liquid has reduced and thickened somewhat. Add the redcurrant jelly to the saucepan and simmer for 4-5 minutes more, until syrupy.
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