Best Holiday Cranberry Sauce Recipes

HOLIDAY CRANBERRY SAUCE

Steps:

• Place fresh cranberries and water in a medium saucepan over medium heat.
• Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
• Cook until cranberries begin to burst, about 10 minutes.
• Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
• Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

GLUTEN-FREE HOLIDAY CAKE WITH CRANBERRY SAUCE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.

HOLIDAY ESSENTIALS: DRUNKEN CRANBERRY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Place the ingredient; except the bourbon, into a saucepan over medium-high heat.
• 4. Boil until the cranberries begin to burst, about 3 - 4 minutes
• 5. Add the bourbon and reduce to a simmer.
• 6. Stir, and break up the cranberries with the back of your spoon.
• 7. Simmer for an additional 15 - 20 minutes.
• 8. PLATE/PRESENT
• 9. Allow to cool and serve. Enjoy
• 10. Keep the faith, and keep cooking.

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool. Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

HOLIDAY WHOLE CRANBERRY SAUCE W/ A TWIST

Steps:

• In a sauce pan, gently boil orange juice, sugar and cinnamon stick until sugar melts down and becomes a syrup-like texture.
• Reduce slightly and add cranberries.
• Keep a slow boil until cranberries 'pop'.
• Remove from heat and discard cinnamon stick.
• Slightly mash cranberries and chill for 1 hour.
• Garnish with walnuts if desired just before serving.

EASY HOLIDAY CRANBERRY SAUCE

Steps:

• 1. Place fresh cranberries and water in a medium saucepan over medium heat.
• 2. Wrap cinnamon sticks, allspice berries and cloves in a spice bag and place in the saucepan.
• 3. Cook until the cranberries begin to burst, about 10 minutes.
• 4. Stir in sugar and reduce heat to low. Continue cooking until sugar has dissolved.
• 5. Remove from heat and allow to cool. Discard spice bag. Chill for 8 hours or overnight before serving.

HOLIDAY CRANBERRY SAUCE

Steps:

• 1. In a heavy 3 qt. saucepan, bring the sugar and water to a boil.
• 2. While the sugar and water heat, zest the oranges over the pot, so the zest goes right into the pot.
• 3. Cut the oranges in half, crosswise, and squeeze the juice from the orange halves into the pot. Drop the orange halves into the pot.
• 4. Stir in the cranberries.
• 5. Return to a boil. Reduce heat and simmer, uncovered, 10-20 minutes, stirring occasionally, until sauce reaches desired thickness. Remove the orange halves from the sauce after a few minutes, then allow the mixture to finish cooking.
• 6. Remove from heat and cool to room temperature. Chill until ready to serve.
• 7. NOTES: Cook longer or shorter time, depending on how thick you like your cranberry sauce, taking into account that it will thicken as it cools. This recipe multiplies easily, just use a bigger pot and plan a longer cooking time. Stores well, tightly covered. I use the cooled orange halves for a project with my grandchildren: we smear the cut side with nut butter then sprinkle on sunflower seeds. We place the finished bird feeders in the fountain in the yard, which has been drained for winter :)

HOLIDAY CRANBERRY SAUCE

Steps:

• Boil cranberries (as per instructions on most bags of cranberries without adding sugars of any kind) instead add juice and meat of 1/4 orange, the cloves, nutmeg, cinnamon and maple syrup to taste. You may adjust the spices to suit your family's individual tastes.