Best Cranberry Marmalade Sauce Recipes
CRANBERRY AND ORANGE MARMALADE SAUCE
Add a citrus twist to simple 30-minute cranberry sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Wash cranberries; remove blemished berries.
- In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
- Stir in marmalade. Serve sauce warm or chilled.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 0 mg, Sugar 12 g, TransFat 0 g
KITTENCAL'S PARTY MEATBALLS WITH CRANBERRY-MARMALADE SAUCE
I find this is the best recipe for appetizer meatballs everyone seems to like this one when I serve it at my get togethers, but you most certainly can use your own favorite meatball recipe for this, or see my Parmesan meatball recipe#69173 you can reduce the garlic amount to taste if desired. Don't omit the dry onion soup, it what makes these meatballs Yield is only estimated and all amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 40 meatballs (approx)
Number Of Ingredients 17
Steps:
- In a bowl combine all the meatball ingredients together.
- Shape into 1-inch balls.
- In a skillet brown the meatballs in hot oil over medium heat for about 5-6 minutes (meatballs will not be completely cooked through) remove and drain on paper towels.
- For the sauce; in a large saucepan mix together the cranberry sauce with all remaining ingredients; cook over medium heat stirring constantly until smooth.
- Season with black pepper if desired.
- Add in the browned meatballs; reduce heat to low and cook about 20-25 minutes or until the centers are no longer pink.
- Delicious!
Nutrition Facts : Calories 102.6, Fat 3.5, SaturatedFat 1.4, Cholesterol 26.9, Sodium 251.4, Carbohydrate 11.3, Fiber 0.6, Sugar 8.4, Protein 6.7
CRANBERRY & MARMALADE SAUCE
A homemade cranberry sauce with little flecks of peel from the marmalade for lovely bursts of citrus - easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Condiment
Time 15m
Number Of Ingredients 4
Steps:
- Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.
Nutrition Facts : Calories 69 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber
CRANBERRY SAUCE WITH MARMALADE AND CINNAMON
Categories Sauce Side Christmas Thanksgiving Quick & Easy Cranberry Orange Fall Cinnamon Jam or Jelly Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)
LEMON MARMALADE CRANBERRY SAUCE
I thought this cranberry sauce sounded like a different way to make a holiday favorite. Recipe source Saveur (November 2004)
Provided by ellie_
Categories Thanksgiving
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine first 5 ingredients (cranberries - water) and simmer over medium heat for 10-15 minutes until berries pop, stirring often.
- Reduce heat to medium low, stir in marmalade and cook for 5 more minutes.
- Set aside to cool, stirring occasionally.
- Transfer to glass bowl (or serving dish) and refrigerate until chilled.
- ***Will keep refrigerated for up to 2 weeks.
Nutrition Facts : Calories 300.2, Fat 0.2, Sodium 4.7, Carbohydrate 77.6, Fiber 6.4, Sugar 65.5, Protein 0.8
LEMON MARMALADE CRANBERRY SAUCE
How to make Lemon Marmalade Cranberry Sauce
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Put cranberries, sugar, orange juice, lemon zest, and 1⁄2 cup water into a medium sauce pan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
- Transfer cranberry sauce to a glass or ceramic bowl, cover, and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks.
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