Cranberry Sauce With Raspberry Vinegar Recipes
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L
Categories Cranberry Sauce
Yield 40
Number Of Ingredients 6
Steps:
- Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.8 g, Fiber 0.4 g, Sodium 0.9 mg, Sugar 7 g
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead.
Provided by Allrecipes Member
Yield 20
Number Of Ingredients 6
Steps:
- Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 15.6 g, Fiber 0.9 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 14 g
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead.
Provided by Allrecipes Member
Yield 20
Number Of Ingredients 6
Steps:
- Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 15.6 g, Fiber 0.9 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 14 g
CRANBERRY SAUCE WITH RASPBERRY VINEGAR
This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Cranberry Sauce
Yield 40
Number Of Ingredients 6
Steps:
- Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.n
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.8 g, Fiber 0.4 g, Sodium 0.9 mg, Sugar 7 g
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CRANBERRY SAUCE WITH RASPBERRY VINEGAR | WHAT'S …
From whatscookingamerica.net
Cuisine AmericanCategory SauceServings 2.33Total Time 30 mins
- In a large saucepan over medium heat, combine sugar, raspberry vinegar, and water; bring to a boil, stirring just until all sugar dissolves.
- Add the cranberries, cinnamon stick, and orange peel (zest). Reduce heat to low, cover partially with a lid, and let simmer approximately 10 minutes or until ALL the cranberries burst. Be careful when boilinng, because the sauce can foam up and can spill, so you have to watch it.
- NOTE: Cranberries have a lot of natural pectin, the ingredient that makes cooked fruit gel. To release that pectin, you need to cook the berries until they burst and can form a bond with the sugar. Boil the mixture until it is thickened and then do not refrigerate the mixture until it is cooled to room temperature.
- Remove from heat and let the sauce cool completely (sauce will thicken as it cools) before refrigerating. Discard cinnamon stick.
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