Do you know a great cranberry sauce recipe?

Question

I'm looking to spice up my Thanksgiving dinner with a homemade cranberry sauce, but I haven't a recipe to look to! Does your family have a great recipe?

Answer 1

1 bag (1 pound) fresh cranberries ,rinsed and checked for bad berries
One cup water
1 cup granulated sugar ( for a sweeter sauce add 1 1/2 cups sugar)

Directions
In a large saucepan combine sugar and water. Bring to a boil and cook about 5 minutes. Add cranberries to the boiling syrup and cook until all the berries have popped, about 8-10 minutes. The sauce may appear thin but will thicken as it cools.

For Jellied Cranberry sauce: Pour mixture into a cheese cloth lined metal sieve. With the back of a spoon press the mixture to extract as much juice as possible.
Return the juice to a clean sauce pan and bring to a boil.Boil 10-15 minutes until slightly thickened. Pour into a pretty serving bowl and chill until set.

Variations:
Add a cinnamon stick to the berries as they cook.
Add orange zest or chopped orange or both to the berries as they cook.

Answer 2

Cranberry Sauce Recipe

Once you've tasted homemade cranberry sauce, there's no going back to the canned stuff. And why not? Cranberry sauce is both fun and simple to make, and with this recipe you can cut down on the non-nutritive sugar, while keeping all the taste. For those of you who think of cranberry sauce as simply delicious, know that it is naturally cholesterol-free, packed with Vitamin C, and also gives you a fair amount of dietary fiber and manganese.

This recipe makes just a modest amount of cranberry sauce, perfect for small get togethers and for people who don't know how to or don't want to can. If that doesn' describe you, just multiply all the quantities by 2-4 to make all the cranberry sauce you'd like.

(Makes 3 cups)

Ingredients
# 2 cups fresh cranberries
# 1/2 cup apple or orange juice
# 1/2 cup honey
# 1/2 grated orange rind
# 1/2 cup of.... (see "Ideas" below)

Directions
# Mix cranberries, juice, and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat
# Stir in orange rind and 1/2 cup of whatever you like (see below).
# Let cool at room temperature, then refrigerate or can.

Ideas
# People often add 1/2 cup of chopped pecans or walnuts to the cranberry sauce, but you can also used mixed dried fruit or not-so dried fruit such as chopped up apricots, pineapples, or pears. Add whatever seems right for your taste and dietary needs.

Answer 3

Cranberry Sauce Recipe 2 cups cranberries Juice and chopped zest of 1 orange 1/4 cup Port 1/2 cup sugar, or more if needed 1 teaspoon cinnamon 1 tablespoon cornstarch In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

Answer 4

I have two. Both use canned cranberries.

The first is Paula Dean's recipe that I adjusted (for her recipe go to her website at the food network):

Can of jellied cranberry sauce, sliced.

Package of Cream cheese, creamed with finely chopped dried fruit (I use craisons and apricots, I am allergic to nuts-Paula uses nuts- which look great on the dish), add a small (3 oz) jar of hard sauce. Mash together and roll into a tube the same size as the canned jelly. Freeze it for just a bit, an hour or less-check on it for firmness or readiness to slice, and then slice it and shuffle the slices of jelly and cream cheese like cards on the plate.

I garnish with whole cranberries from thawed out package of frozen cranberries and mint leaves.

The second is my own, but everyone has a variation of it:

Combine a bag of frozen cranberries with the following ingredients and simmer on med low for about a half hour:

a small can of smashed mandarin oranges;
a cup of sugar, or dark brown sugar if you want to be decadent,
a teaspoon of cinnamon oil or 3 full cinnamon sticks;
a splash of any orange liquer or triple sec (off the flame of course)
a quarter cup of finely diced dried (and rehydrated in rum) cranberries.
a palmful of orange zest.

I (sometimes add a can of whole berry jelly to this, if the texture doesn't suit me, and when I do I simmer for another half hour to completely incorporate the canned jelly, and eradicate any sign of this dish not being completely homemade).

Pour this sauce into a bowl, remove the cinnamon sticks if you used them, and chill for as long as you want, this is one dish you can make days ahead of time. Just cover tightly until seving.

Answer 5

The recipe is on the package. I spice it up a little by adding a little Orange Juice.

Answer 6

take a bowl put canberry in it add a cup of sugar and beat it with mixer, put into freezer and when amost iced over , beat it with mixer again put into serving dishes for like a sherbert treat

Answer 7

www.foodnetwork.com has tons of great recipes

Answer 8

http://allrecipes.com/recipes/holiday-cooking/thanksgiving/cranberries/main.aspx

http://www.cs.cmu.edu/~mjw/recipes/sauces/killer-cran-sauce.html