Cranberry Sauce Karpalokastike Recipes

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.

MAKE-AHEAD CRANBERRY SAUCE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

CRANBERRY SAUCE - KARPALOKASTIKE

Steps:

• 1. Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick.
• 2. Serve hot or cold.

CRANBERRY SAUCE

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

FINNISH CARROT PANCAKE WITH CRANBERRY SAUCE

Steps:

• TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.
• Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly.
• Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together.
• Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp.
• Slice and serve immediately with Cranberry Sauce.
• TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.

CRANBERRY SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

CRANBERRY SAUCE - KARPALOKASTIKE

Steps:

• Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick.