Tangy Cranberry Gravy Recipes

TANGY CRANBERRY SAUCE

Steps:

• Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
• Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
• Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.

SPICY CRANBERRY SAUCE

Steps:

• Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
• Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

CRANBERRY POT ROAST

Steps:

• Combine flour, salt and pepper; rub over roast. In a Dutch oven, brown roast in oil. Cut onion in half and stick the cloves into it. Add onion, water, carrot and cinnamon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours, adding water if needed., Skim fat. Combine cranberry sauce and vinegar; pour over the roast. Cover and simmer 30-45 minutes longer or until meat is tender. Discard onion, cloves and cinnamon.

TANGY CRANBERRY MEATBALLS

Steps:

• DirectionsPlace frozen meatballs into the slow cooker and set aside. Make the brown gravy according to package instructions; stir in the cranberry sauce, mustard, and heavy cream to the gravy. Once well combined; pour the sauce over the meatballs and stir to coat evenly. Cover and cook on low setting for 4 to 5 hours, or on the high setting for 2 to 3 hours. To serve meatballs, use a slotted spoon to remove meatballs to a serving platter. Garnish with the dried cranberries and minced parsley if desired.

TANGY CRANBERRY GRAVY

Steps:

• In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.

EASY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook the cranberries, sugar and 1 cup of water over low heat until the skins begin to pop open, approximately 5 minutes. Stir in the apples, zest, and juices and continue to cook for another 15 minutes. Remove from the heat and let cool.
• Transfer to an airtight container and store in the refrigerator.