Cranberry Tangerine Sauce With Apples Almonds Recipes

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TANGERINE-CRANBERRY SAUCE



Tangerine-Cranberry Sauce image

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Provided by Eleanor Price

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup confectioners' sugar, or more to taste
1 tangerine, juiced
1 tangerine, zested and juiced
½ teaspoon ground cinnamon

Steps:

  • Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g

CRANBERRY SAUCE WITH PORT ATND TANGERINE



Cranberry Sauce with Port Atnd Tangerine image

Provided by Melissa Roberts

Categories     Sauce     Fruit Juice     Citrus     Side     Thanksgiving     Vegetarian     Dinner     Cranberry     Port     Fall     Winter     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Steps:

  • Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY SAUCE WITH APPLES



Cranberry Sauce with Apples image

Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.

Provided by Baking Nana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 5

1 (12 ounce) package fresh cranberries
2 large Granny Smith apples - peeled, cored, and diced
1 cup water
1 cup white sugar
½ teaspoon ground cinnamon

Steps:

  • Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
  • Let cool completely before refrigerating.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS



Cranberry-Tangerine Sauce With Apples & Almonds image

This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.

Provided by Roxygirl in Colorado

Categories     Low Protein

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 tangerines, unpeeled and chopped (remove seeds)
2 cups water
1 (12 ounce) bag cranberries, rinsed
2 medium tart green apples, peeled,cored,chopped
1 1/2 cups sugar
1 cup slivered almonds

Steps:

  • Combine tangerines and water in a saucepan.
  • Cook rapidly until peel is tender, about 20 minute.
  • Add cranberries, apples, sugar.
  • Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
  • Increase heat and boil gently for about 20 minutes.
  • As mixture thickens, stir frequently to prevent sticking.
  • Add almonds during last 5 minutes of cooking.
  • Cool and refrigerate or freeze.

Nutrition Facts : Calories 271.8, Fat 7, SaturatedFat 0.6, Sodium 2.9, Carbohydrate 52.9, Fiber 4.8, Sugar 45.6, Protein 3.3

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