For me Cranberry’s signal the start of the holiday season! I love the beautiful deep bright red color, it’s so festive! I serve them continuously through out the season with left overs and as a side dish.I buy plenty of bags of fresh Cranberry’s while they are available at the market and freeze them. They are seasonal and you can’t get fresh Cranberry’s in the spring or summer. That’ when having bags of frozen Cranberries comes in handy. They can stay in your freezer for up to 9 months! I use fresh Cranberry’s all year long.
I’ve included four different kinds of Cranberry Sauces. My personal favorite is the one with Jalapeno’s! What I particularly like about all of them is that you can use them as a dessert over ice cream, sorbets, frozen yogurt, and blended fruit drinks.
Cranberries in Orange Mint Sauce with Toasted Walnuts
This is everyone's favorite and kid friendly. It has just the right amount of sweet to please their palates!
- ½ cup chopped walnuts
- 1 cup granualated sugar
- 1 cup fresh orange juice
- 1 package fresh cranberries
- 1 tablespoons chopped mint
- Toast the walnuts first.
- Place the walnuts in a small dry frying pan and turn the heat to medium high. Shake the pan like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five minutes. Be careful and don’t burn them as they will taste bitter and you would have to start all over again!
- Place the sugar, orange juice and cranberry’s in a stock pot and bring to a boil until you start to hear the cranberries pop then boil for 5 minutes more.
- Remove from the heat and cool to room temperature before you store in the refrigerator in an air tight container. Just before serving add the toasted walnuts and fresh mint.
- Serve cold or at room temperature.
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