Best Fresh Cranberry Sauce Recipes

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

FRESH ORANGE-CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.

BAKED FRESH HAM WITH APPLE-CRANBERRY SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.
• In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

ROASTED VENISON WITH FRESH CRANBERRY SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
• Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
• Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
• Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

FRESH CRANBERRY-ORANGE SAUCE

Steps:

• Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
• Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
• Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

CRANBERRY SAUCE WITH PEARS AND FRESH GINGER

Steps:

• Bring water, sugar, ginger, cinnamon, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

BOOZY FRESH CRANBERRY-ORANGE SAUCE

Steps:

• Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
• Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

FRESH SWEET CRANBERRY SAUCE WITH A TWIST

Steps:

• Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
• Refrigerate, stirring occasionally, until completely chilled.

FRESH CRANBERRY SAUCE

Steps:

• Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
• This recipe is made available as a courtesy by Ocean Spray Cranberries, Inc.

FRESH CRANBERRY SAUCE WITH MANDARIN ORANGES

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to boil; add cranberries, return to boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally.
• Add can of Mandarin oranges.
• Cover and cool completely at room temperature.
• Refrigerate until serving time.
• Makes 2 1/4 cups.

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.

FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE

Steps:

• Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
• Chop the fresh cranberries finely and mix with the sugar.
• Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
• Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
• Beat egg whites to soft peaks and fold into batter gently.
• To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
• Garnish waffles with nuts if desired. Serve warm.

FRESH CRANBERRY SAUCE (RELISH)

Steps:

• Place 1 cup (or about 1.5 handfuls) of cranberries, 1/4 apple, 1 orange wedge, 1 tablespoon of sugar and 1/4 cup orange juice into a blender.
• Using the pulse method, begin to chop up ingredients. You may have to use a spoon or knife halfway through to get any stuck cranberries below the blades. Continue until contents are consistency of relish (smooth but not puree).
• Remove contents into a bowl and repeat until all ingredients are used up.
• For best taste, chill at least 4 hours prior.

FRESH CRANBERRY RELISH (SUBSTITUTE FOR CRANBERRY SAUCE)

Steps:

• Cut the orange into 8 sections, then place in a food processor, grind to small chunks.
• Add cranberries, and continue grinding to small pieces.
• Add grapes and grind all to very fine bits.
• Remove mixture from processor, and reserve in large bowl, stirring in sugar to blend.
• In a separate bowl, dissolve cherry gelatine in boiling water.
• Add to ground cranberry mixture.
• Add pineapple (including juice) and stir well to combine.
• Pour into serving bowl (or jars, if giving away as gifts) and cover and store in refrigerator overnight to set (can also be frozen).
• Keeps in fridge for up to two weeks.

FRESH CRANBERRY SAUCE

Steps:

• Bring water and sugar to a boil in a 2 quart saucepan.
• Rinse berries and add to gently boiling water.
• Bring back to a boil and simmer gently about 10 minutes until most of the berries have popped.
• Cool slightly in pan and then pour into an attractive bowl for serving.
• Refrigerate several hours before serving.

FRESH CRANBERRY ORANGE SAUCE

Steps:

• With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Chop zest fine and transfer to a large bowl.
• Cut away peel and pith from oranges with a sharp knife and discard. Quarter oranges. In a food processor pulse oranges and cranberries until chopped coarse and add to zest. Stir in honey. Chill sauce, covered, at least 1 day and up to 3.

FRESH CRANBERRY SAUCE WITH GRAND MARNIER

Steps:

• Rinse cranberries and discard any bruised or berries that are not fully ripe. Add water and sugar to a saucepan, mix. Add berries and mix with water/sugar. Bring temperature to medium heat, allow berries to come to a boil. Reduce heat to medium low and cook for 12-15 minutes or until the berries begin to "pop". Remove from heat, add Grand Marnier, mix. Allow to cool, then refrigerate. This recipe keeps well in the refrigerator for 3-4 days. Enjoy!

KIMI'S ONE OF A KIND FRESH CRANBERRY SAUCE

Steps:

• 1. In a large stock pot combine all ingredients. Cook on high till cranberries burst; about 15 minutes. Simmer till thickens. When cooled put in fridge to gel. Put a spoonful of whipped topping or add walnuts...tastes like a dessert.
• 2. *****the picture is before gelled.

FRESH, CHUNKY CRANBERRY SAUCE

Steps:

• Combine the sugar and water in a large saucepan and bring to a boil.
• Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers.
• Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
• Remove the pan from the heat and let the sauce cool.

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.