Best Citrus Cranberry Sauce Recipes

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

PEAR AND CRANBERRY COBBLER WITH CITRUS-INFUSED CUSTARD SAUCE

Steps:

• Make filling:
• Preheat oven to 425°F with rack in lower third. Butter baking dish.
• Stir together pears, cranberries, sugar, orange zest, brandy and allspice in a large bowl. Transfer filling to baking dish and dot with butter.
• Cover dish tightly with foil and bake 20 minutes.
• Remove foil and continue to bake until cranberries burst and pears are just tender, 15 to 20 minutes more.
• While filling is cooking, make biscuits:
• Stir together flour, baking powder, and salt in a bowl, then add 3/4 cup plus 3 tablespoons cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface (dough will feel dense and heavy; don't worry.)
• Gently knead dough 6 times, then pat out into an 8-inch round (about 1/3-inch thick).
• Cut out as many rounds as possible with lightly floured cutter, transferring to a sheet of wax paper. Gather scraps and pat out once more, then cut out more rounds. (You will have about 16).
• Carefully but quickly, top hot fruit with biscuits, arranging in 1 layer. Brush biscuits with remaining tablespoon cream and sprinkle with sugar.
• Continue to bake cobbler until biscuits are puffed and golden, 15 to 20 minutes. Cool 15 minutes before serving and top with Citrus-Infused Custard Sauce.

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.

CITRUS-CRANBERRY RED WINE SAUCE

Steps:

• Place wine, sugars and cinnamon in a medium pot and stir to combine. Bring to a gentle simmer and cook for about 5 minutes. Add cranberries, lemon and orange zest, pomegranate juice and salt. Stir and cook slowly over low heat for 30 to 40 minutes, stirring frequently, until all cranberries have burst and sauce becomes a thick syrupy consistency. Take from heat and let cool. Serve warm, cold or at room temperature. Nutrition Per serving (About ¼ cup/105g-wt.): 180 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 40g total carbohydrate (1g dietary fiber, 36g sugar), 0mg cholesterol, 55mg sodium

CITRUS-SHERRY CRANBERRY SAUCE

Steps:

• 1. Place all ingredients except for the ginger in a saucepan over medium heat. Bring to a simmer and cook for about 15 min, until cranberries are tender. Raise heat tot high for 5 min to boil off the alcohol, then remove from heat and discard the cinnamon stick. (If you prefer a thicker, more jam-like cranberry sauce, gently simmer until it's a little bit looser than you like-it will thicken somewhat as it cools.) 2. Fold in the candied ginger and allow to cool to room temperature before placing in the refrigerator until needed.

FRESH CRANBERRY CITRUS SAUCE

Steps:

• 1. Finely grind orange in processor. (Or chop orange finely.) 2. Combine orange juice, sugar, and lemon juice in large saucepan. 3. Bring to boil, stirring until sugar dissolves. 4. Reduce heat and simmer 5 minutes. 5. Add ground orange and cranberries and cook until berries begin to pop, stirring occasionally, about 8 minutes. 6. Remove from heat and cool completely. 7. Refrigerate. Serve cold. Can be prepared up to 4 days ahead.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
• Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

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.

CITRUS CRANBERRY SAUCE

Steps:

• 1. Mix sugar and water in a medium saucepan; stir to dissolve sugar. Bring to a broil; add cranberries, return to broil. Reduce heat; boil gently 10 minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate. Make about 2 ¼ cups.
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