Best Cranberry Caramel Sauce Recipes

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
• In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
• Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
• Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
• Make custard:
• In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
• In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
• Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
• To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
• Serve pudding at room temperature or warm with caramel sauce.

CRANBERRY CARAMEL SAUCE

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.

CRANBERRY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• 1. Preheat oven to 325 degrees F. In a small saucepan combine cranberries orange marmalade and 2 tablespoons water. Bring to boiling, reduce heat. Simmer uncovered 8-10 min. or until cranberries pop, stirring constantly.
• 2. Meanwhile, cut bread into 1" pieces. Place in ungreased 8x8x2" baking pan.
• 3. In medium mixing bowl stir together eggs, milk, sugar and vanilla. Stir in cranberry mixture. Pour over bread in pan.
• 4. Bake 50-55 minutes or until a knife inserted near center comes out clean. Cool slightly. Serve warm with warm caramel sauce or ice cream topping. Serves 6
• 5. If you would rather make your own Carmel Sauce: CARAMEL SAUCE 1/2 c brown sugar 1/2 c sugar 1 Tbsp flour 1/2 c cream or half & half 1/2 c butter 1 tsp vanilla Caramel Sauce: Mix sugars and flour together in a saucepan. Add cream, butter and vanilla. Bring to a low Boil, and boil 2 minutes. Serve warm over Cranberry Bread pudding. The sauce keeps well..you can refrigerate, and warm sauce as needed.

WARM BAKED APPLES WITH CRANBERRY-CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Using small end of melon baller, scoop out stem end and core of each apple, leaving bottom intact. Using vegetable peeler, remove peel from top third of each. Stand apples in 11 x 7-inch glass baking dish, trimming apple bottoms if necessary to create flat surface.
• Bring 3/4 cup cream, cranberry juice concentrate, sugar, and butter to boil in heavy medium saucepan, stirring until sugar dissolves. Pour syrup over apples, adding some to hollow centers. Bake apples until tender, basting once, about 1 hour.
• Meanwhile, beat remaining 1/2 cup cream in medium bowl until peaks form. Chill whipped cream in bowl.
• Transfer each apple to shallow bowl, emptying any juices from center into baking dish. Pour syrup from dish into medium saucepan. Boil syrup until thick enough to coat spoon, 2 to 3 minutes. Spoon over warm apples. Top each baked apple with whipped cream.

FRESH CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
• In a separate bowl, combine the flour, salt and baking powder and whisk well.
• Add the dry mix to the butter mixture, alternating with the milk.
• Fold in the cranberries.
• Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
• SAUCE:.
• In a small saucepan, melt the butter then stir in the sugar and cream.
• Bring this to a boil, stirring constantly until mixture thickens.
• Remove from heat and serve over the warm cake.

CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.) Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show. Caramel-Walnut Sauce 2 cups heavy whipping cream 1 cup packed dark brown sugar 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/2 cup chopped walnuts, toasted 3/4 teaspoon fine sea salt, optional For the Caramel-Walnut Topping Sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving. Yield: 2 cups Prep Time: 10 minutes Cook Time: 25 to 30 minutes

OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Spread cranberries in a 9 inch square baking pan, sprinkle with sugar.
• Cover and bake, stirring occasionally, for 20-25 minutes or until tender.

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
• Let stand a few minutes until they are plumped out and then drain.
• In a large bowl blend the bread, cranberrys, raisins and nuts.
• In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
• Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
• Bake in a hot 350 degrees oven for 40-45 minutes.
• COOL before cutting into serving size portions.
• THE CARMAMEL SAUCE.
• It is so simple - You make the choice in how much you want to make up at a time.
• Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
• Blend well and pour over the bread pudding servings.

CRANBERRY CARAMEL SAUCE

Steps:

• Mix all ingredients in a medium mixing bowl.
• If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.

MINI CARROT CAKES WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm., Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing., Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.