how do i make cranberry and orange sauce and how long will it keep?

Answer 1

You mean like a cranberry/orange relish? What are you putting it on? Here's Boston Market Cranberry Sauce and it's really good.
--------------------------------------------------------------------------------

1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup Walnuts, chopped fine (optional)

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about 6-8
minutes. Add the sliced cranberries, keeping sauce on low. Stir often.
Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10
days. Should freeze well to be used within 4 months.

Answer 2

I used this for Thanksgiving and it was awesome!!
Cranberry Orange Sauce
1/4 cup orange juice
2 teaspoons lemon juice
1 (12-ounce). package cranberries, rinsed and sorted
1 1/2 cups granulated sugar
2 teaspoons finely grated orange peel
1/2 cup chopped walnuts or pecans
1 orange, thinly sliced
Combine orange juice, lemon juice, cranberries, sugar and orange peel in a microwave-safe bowl. Cook on medium until cranberries burst, stirring frequently. Fold in nuts. Pour into a serving dish and garnish with orange slices.

To make it a clean sauce and not so chunky I would blend it, then strain it and leave out the walnuts.

Should keep for about a week refrigerated.

Answer 3

Ingredients
1 orange
175g/6oz caster sugar
5 tbsp port
359g/12oz cranberries, fresh or frozen
1 eating apple, finely chopped



Method
1. Finely grate the zest from the orange and squeeze the juice. Dissolve the sugar in a medium pan with 4 tbsp port and the orange juice.
2. Stir in the cranberries, apple and orange rind. Cook uncovered for 8-10 minutes (slightly longer if the cranberries are frozen) until the fruit is soft and the juices are slightly thickened.
3. Stir in the remaining 1 tbsp port. Serve warm or cold.

Answer 4

There's a great recipe on the ocean spray cranberry bag. I like it with an added apple. Oops, that's cranberry relish. To make "sauce" if that's what you really want, I'd use the same recipe but cook it til the ingredients are softened, then puree it in a blender or food processor.
It should keep for a couple weeks in the fridge. This should be something pretty easy to make up, just follow your instincts.

Answer 5

OK. This is my special secret recipe so dont tell anyone. Its wonderful, and if you want a more orange taste them I suggest you add more orange. I dont do measurements so forgive me!

Also, this is a very Xmassy, warming and spicy (not hot) sauce which I love on cheese sandwiches and am serving with goose this Xmas. I just made mine so its sitting in the fridge, and ive given away 2 jars.

sweat a finely sliced onion in olive oil.
add some ginger (fresh) a couple of star anise, 2 cinammon sticks broken in half, 2 bay leaves and a pinch of crushed coriander seed
Add Cranberries (the sort of size pack that supermarkets sell them in fresh at this time of year)
Stir them around til they all start to burst
Add 1/2 bottle good red wine
A slack handful of caster sugar (I like my sauce quite sour, if you want sweet add more)
add the Juice of one orange
2 large orange slices studded with about 4 cloves
1 slice of lemon
Let it all bubble til it starts to thicken
Add the zest of 1 orange and 1 lemon
Keep tasting (be careful - its hot)
Judge for more sugar if needed, maybe add pinch of chilli *I like this!*
When nearly done, add big glug of brandy and grate 1/2 a nutmeg over it.
Let bubble for a little longer
Put into steralised jars (I just use boiling water)
Once cool keep in fridge til Xmas day
Nice in yogurt, on cheese sandwiches and especially with goose!

Answer 6

Just make cranberry sauce, but add more orange peel gratings.

Answer 7

Fresh cranberries
Orange juice (freshly squeezed)
Red wine vinegar
Brown sugar to sweeten
Pinch chilli powder.

Just boil it all up together in a pan. It's really quick and incredibly easy and will last for a couple of weeks if you keep it in a screw top jar or airtight container!