Easy Cranberry Sauce Four Different Ways

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Cranberries

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

Yield: 8 to 10 servings

This is everyone's favorite and kid friendly. It has just the right amount of sweet to please their palates!

Ingredients

  • ½ cup chopped walnuts
  • 1 cup granualated sugar
  • 1 cup fresh orange juice
  • 1 package fresh cranberries
  • 1 tablespoons chopped mint

Instructions

  1. Toast the walnuts first.
  2. 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!
  3. 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.
  4. 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.
  5. Serve cold or at room temperature.
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Cranberry Apple Sauce

Yield: 10 to 12 servings

This apple sauce is not only a treat with turkey or chicken,it’s GREAT on ice cream and vanilla frozen yogurt topped with toasted walnuts and shredded coconuts!

Ingredients

  • 2 cups apple cider
  • 2 gala apples, skinned and grated on the large holes of a box cheese grater
  • 1-1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 bags (12 ounce) of fresh cranberries
  • 2 teaspoons apple cider vinegar
  • 1 tablepoons orange zest
  • ¾ cup roasted walnuts, chopped coarsely

Instructions

  1. Boil the apple cider, apples, sugar and cinnamon over medium heat to dissolve the sugar.
  2. Add the cranberries and boil bently.
  3. As soon as they begin to make a popping sound stir and simmer for 10 to 15 minutes more.
  4. Stir in apple cider vinegar.
  5. Let cook in a bowl for 30 minutes, add the orange zest and nuts.
  6. Chill at least 2 hours or more before serving.

Notes

Can be made three days before and kept chilled. Will keep in the refrigerator for a week.

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Cranberry Sauce in Orange Mint Sauce with Jalepano!

Yield: 8-10 servings

I thought I would try something different with my cranberries one year to spice things up a bit. To an all time favorite I added a few new ingredients to the mix. I decided to add shallots, cinnamon and jalapeno’s to see if we could wake up the flavors in this already delicious dish! WOW! Home run, The flavors are sweet and savory with a punch from the jalapeno that has the most pleasant after taste and for sure wakes up your taste buds!

Ingredients

  • ½ cup chopped walnuts, toasted
  • 2 tablespoons canola oil
  • 2 tablespoons shallots, chopped small
  • 1 medium jalapeno pepper , seeded and chopped small
  • 1 package (12 ounces) fresh cranberries
  • 1 cup granulated sugar
  • 1 cup fresh orange juice
  • 1 cinnamon stick
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon orange zest

Instructions

  1. Toast the walnuts first starting with a cold dry pan. Turn the heat to medium and shake the pan back and forth 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. Set aside.
  2. Heat a medium sauce pan on medium high heat for 1 minute, add the canola oil and the shallots, saute for 1 minute, add the jalapenos and saute for 30 seconds.
  3. Add the cranberries, sugar, orange juice, cinnamon stick and bring to a boil over high heat. When the cranberries start to boil lower heat to medium cook for 3 to 5 minutes, you will hear them pop.
  4. Remove from the heat source and let it rest until it comes to room temperature.
  5. Add the walnuts, orange zest, and mint. Mix and refrigerate overnight. The cranberries will thicken as they cool.
  6. Serve cold or room temperature.

Notes

You can add more chopped jalepenos if you like, I like!

I make double the recipe because I love it on sandwiches or just plain.

I make the cranberry sauce 2 days before. I like to give the chance for the all the flavors to bloom. The heat from the jalapeno has time to develop just enough of a kick. I also prefer to serve it cold. It just taste so refreshing!

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Spiced Cranberries

Yield: 8-10 servings

When I made this recipe for the first time I thought it would work well both with the Thanksgiving meal and double as a dessert! I tried it over peppermint ice cream and went crazy! So refreshing and different. It works also on Frozen Yogurt, orange and peach sorbet and vanilla ice cream with a stream of chocolate sauce! WOW!

Ingredients

  • 1 bag (12 ounces) fresh cranberries
  • 1 cup fresh orange juice
  • 1 cup sugar
  • ½ cup port wine
  • 1 teaspoon cinnamon
  • ¼ cup raisins
  • 1 tablespoon orange zest
  • ¼ cup chopped walnuts, toasted
  • 6 sprigs fresh mint
  • 1 gallon peppermint ice cream

Instructions

  1. Toast the walnuts by placing them in a small cold frying pan. Turn the heat to medium and shake bake and forth for 5 minutes until they start to release their natural oil and turn golden. Set aside off the heat.
  2. Place the first seven ingredients into a medium sauce pot and bring to a boil. When the cranberries begin to pop boil for 3 to 5 minutes longer.
  3. Turn off the heat and let cool to room temperature.
  4. Add the toasted walnuts and orange zest and chop one tablespoon of fresh mint and mix together, cover tightly and place in the refrigerator for 2 hours to chill.

Notes

The cranberries can be made 2 days ahead and kept cold in an air tight container in the refrigerator. Will last for 5 to 6 days.

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  • http://ecofriendlyhomemaking.com/ Alicia

    The first one is my pick! It looks delicious and I think we still have some fresh mint growing in our herb garden.

  • dholcomb1

    yummy options

  • Nancy Holland

    just what I was looking for, I love cranberries all year