Quick And Easy Cranberry Sauce Recipes

REALLY SIMPLE CRANBERRY SAUCE

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

DELICIOUS CRANBERRY SAUCE

Steps:

• Place the sugars, orange juice, water, and cinnamon in a heavy saucepan, and stir to dissolve the sugar. Add the cranberries and bring the mixture to a boil. Cook over medium heat until the berries pop, about 10 minutes. Mash the mixture with a spoon to pop any unpopped berries and help thicken the sauce, if desired, and reduce heat to low and simmer until the sauce is the desired thickness, up to 10 more minutes.
• Remove from the heat, pour the sauce into a bowl, and chill until serving time. Sauce will thicken as it cools.

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

BOOZY CRANBERRY SAUCE

Steps:

• Put everything except the cranberries in a pan, bring to a simmer then cook until reduced by about ⅔. Add the cranberries and cook until they start getting jammy. Serve warm or cold.

QUICK AND EASY CRANBERRY RELISH

Steps:

• Rinse cranberries and pick out any soft ones and discard. Drain and place into a food processor.
• Cut the orange into 8 sections, leaving the peel on. Cut the peeled and cored apple into 8 sections as well. Transfer to food processor.
• Pulse fruits in the food processor until everything is minced into small pieces. Be careful not to over pulse.
• Stir in sugar. Transfer to a serving bowl and let sit 30 minutes before serving.

EASY CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan over medium heat.
• Bring to a boil, reduce heat and simmer 10-12 minutes uncovered. Remove the cinnamon stick and discard.
• Cool to room temperature and then refrigerate until chilled.

CANNED CRANBERRY SAUCE RECIPE

Steps:

• Open cranberry sauce and add contents to a glass dish.
• Zest one orange and squeeze out all the juice. Do not allow the seeds into the sauce.
• Add juice and spices to sauce, and stir.
• Mix thoroughly and place the contents into the fridge and allow flavors to meld for at least one hour.

EASY CRANBERRY SAUCE

Steps:

• Rinse and drain the cranberries.
• In a medium sauce pan, over medium heat, combine the cranberries, orange juice, sugar, and brown sugar. Bring to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the mixture has thickened - about 10 minutes. Add a pinch of salt and stir to combine.
• Allow to cool. Sauce will thicken more as it cools. Store in the refrigerator in an airtight container for up to 10 days or freeze for up to 6 months.

EASY HOMEMADE CRANBERRY SAUCE

Steps:

• Combine cranberries, orange juice and sugar (amount based on your sweetness preference- see notes) in a sauce pan over medium-high heat and cook until the mixture comes to a rolling boil.
• Once the mixture boils, reduce the heat to a simmer and continue to cook for 5-15 additional minutes, or until it starts to thicken. The longer you cook the more smooth it will be.
• Remove from heat and allow to cool to room temperature, then chill in fridge until serving. Cranberry sauce will continue to thicken as it cools.
• Optional: If you prefer smooth cranberry sauce, you can use a hand blender to blend until smooth.

QUICK AND EASY CRANBERRY SAUCE

Steps:

• Place all of the ingredients in a pot and mix together.
• Turn on the heat to medium/low and let it simmer for about 15 minutes stirring frequently.
• After 15 minutes the cranberries should have cooked through and combined into a mixture with the other ingredients.
• Transfer into a refrigerator safe container and let it cool to room temperature. SIDE NOTE: You can enjoy the dish at room temperature or cooled.
• Refrigerate until ready to serve.