Traditional Cranberry Sauce Recipes

TRADITIONAL CRANBERRY SAUCE

Steps:

• Use a peeler to remove the zest from the orange in wide strips, leaving the bitter white pith behind. Cut the orange in half and squeeze the juice into a small bowl.
• In a saucepan, add sugar, water, cranberries, orange zest, cinnamon stick, and orange juice; stir to combine. Over medium heat, bring to a simmer; then turn the heat to low. Continue cooking at a low simmer, stirring occasionally, until the cranberries have split and the sauce thickens, 15-25 minutes.
• Remove the cinnamon stick and orange zest and discard (optional). Transfer the cranberry sauce to a serving bowl. Serve warm or at room temperature. (Note: If making ahead of time, let the cranberry sauce cool before transferring it to an airtight container. Refrigerate for up to 3 days, then serve cold.)

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.

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.

TRADITIONAL CRANBERRY SAUCE

Steps:

• Place all ingredients into a saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes. Cool and serve.

CRANBERRY SAUCE

Steps:

• Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

TRADITIONAL CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine sugar and water. Bring to boil before adding cranberries, return to boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

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.

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.

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.

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.

25 DELICIOUS WAYS TO USE LEFTOVER CRANBERRY SAUCE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

EASY CRANBERRY SAUCE

Steps:

• In a medium pan, heat water, sugar, orange juice and orange zest over medium heat. Stir until sugar is dissolved. Add cranberries, stir.
• Bring to a boil, reduce heat to low and let simmer for 15 minutes, stirring occasionally.
• Cranberries will burst as they cook.
• After 15 minutes, remove from heat and let cool.