Waynes Cranberry Sauce Recipe By Paula Deen

WAYNE'S CRANBERRY SAUCE (PAULA DEEN)

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.
• Serve in a side bowl with turkey or any preferred holiday dish.

CITRUS CRANBERRY SAUCE

Steps:

• Using a medium saucepan, combine all the ingredients, & cook over medium heat for about 20 minutes, or until cranberries burst & sauce thickens, stirring frequently.
• Remove from heat, cover & chill.

PAULA DEEN'S CANNED CRANBERRIES PLUS

Steps:

• In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
• Serve chilled.
• When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!

CHUNKY & FRESH CRANBERRY SAUCE W/ WALNUTS, RAISINS, & AP

Steps:

• Mix sugar and water and bring to a boil.
• Add the cranberries and return to a boil. Reduce heat until the mixture comes to a simmer.
• Add the remaining ingredients and let cook for 10-15 minutes.
• Let cool and serve as desired. Makes 8 half cup servings.