Cranberry Garlic Sauce Recipes

CRANBERRY GARLIC SAUCE

Cranberry Garlic Sauce image

I love cranberries! I came across a handwritten cookbook featuring nothing but cranberry recipes and this one is my favorite. I use it as a topping for baked brie, a side to any pork dish and of course the standard, turkey.

Provided by thistleridge

Categories Sauces

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

3 garlic cloves
1 tablespoon ginger (fresh or dry)
6 tablespoons soy sauce
2 tablespoons red wine vinegar
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons honey
1 teaspoon sesame oil

Steps:

Mince garlic and ginger.
Saute garlic & ginger in olive oil till soft.
Add soy and vinegar and bring to a boil.
Simmer 3 minutes.
Stir in cranberry sauce, honey and sesame oil.
Bring to a boil again then back to a simmer.

Nutrition Facts : Calories 636.9, Fat 3.8, SaturatedFat 0.6, Sodium 4113.7, Carbohydrate 150.2, Fiber 4.3, Sugar 139.9, Protein 9

CITRUS GARLIC CRANBERRY CHICKEN

Citrus Garlic Cranberry Chicken image

Here's a new twist on a tasty easy dish with a quick prep time. It's perfect for after work or when you want a home cooked meal but don't have the time or energy for a big production. Serve with a green vegetable and the potato of your choice, and there you go, a quick YUMMY dish. Good for pot luck dinners too. Holds well in a slow-cooker set on lowest setting. And remember, it's not chemistry -- it's fun!

Provided by WildChef

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
1 ½ cups Catalina salad dressing
½ teaspoon grated orange zest
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
½ cup sun-dried tomatoes packed in oil, drained and cut into thin matchsticks
1 tablespoon minced garlic
freshly ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 baking dish with cooking spray. Place the chicken breasts in a single layer into the baking dish. Mix the Catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely. Sprinkle the packet of onion soup mix evenly over the chicken.
Open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency. Spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. Cover the dish with foil; cut a small vent in top of foil for steam.
Bake in the preheated oven for 15 minutes; remove foil, and bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing. When done, chicken meat will no longer be pink inside and the juices will run clear. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 730.4 calories, Carbohydrate 76.1 g, Cholesterol 60.8 mg, Fat 37.7 g, Fiber 2.5 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 1697.8 mg, Sugar 63.8 g

SAVORY CRANBERRY SAUCE

Savory Cranberry Sauce image

Provided by Rick Archbold

Categories Sauce Thanksgiving Quick & Easy Cranberry Port

Yield Makes 1 cup

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup port
2 tablespoon balsamic vinegar
1 1/2 cups cranberries, fresh or frozen (thawed)
1/2 cup granulated sugar
1/4 teaspoon each salt and pepper

Steps:

In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.

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