Best Ruby Cranberry Sauce Recipes

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STAR ANISE SPICED CRANBERRY SAUCE W/ RUBY PORT



Star Anise Spiced Cranberry Sauce W/ Ruby Port image

Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.

Provided by Simply Chris

Categories     Vegan

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 cup sugar
1/2 cup water
1/2 cup ruby port (optional)
2 star anise
1 cinnamon stick
3 cups fresh cranberries
1 teaspoon lemon zest
1 tablespoon lemon juice
1 pinch salt

Steps:

  • In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
  • Add the cranberries and simmer, uncovered about 8-10 minutes.
  • Stir occasionally until most of the cranberries have burst.
  • Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
  • Serve chilled or room temperature.
  • Remove the cinnamon stick and star anise just before serving.

Nutrition Facts : Calories 454.9, Fat 0.2, Sodium 81.7, Carbohydrate 118.2, Fiber 6.7, Sugar 105.9, Protein 0.6

ORANGE CRèME DESSERT WITH RUBY CRANBERRY SAUCE



Orange Crème Dessert with Ruby Cranberry Sauce image

Enjoy this orange Crème dessert that's made on a stovetop using gelatin, graham crackers, orange juice and Yoplait® Original orange crème yogurt - dress with ruby red cranberry sauce!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 10

12 chocolate-covered graham crackers, finely crushed (about 1 cup)
2 cups fresh or frozen cranberries
3/4 cup sugar
1 teaspoon cornstarch
3/4 cup water
1 envelope unflavored gelatin
1/4 cup orange juice
4 containers (6 oz each) Yoplait® Original yogurt orange crème
2 teaspoons grated orange peel
2 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
  • Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
  • In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
  • In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
  • To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

RUBY CRANBERRY VANILLA SAUCE



Ruby Cranberry Vanilla Sauce image

This is almost jam-like in consistency and has such a knock-out flavor from its simplicity. You can be versatile with flavorings (rum, brandy, vodka, lemon, lime, or orange peel) and this can be used to fill doughnuts, cupcakes, cookies, or heated and served over pound cakes or cheesecakes. ...It happens to marry well with French Toast and pancakes (gingerbread pancakes with warm maple syrup, a little whipped cream, a touch of orange zest, and mugs of hot cocoa creates a very beautiful sensation in our kitchen on cold Sunday mornings!)

Provided by JamesDeansGirl

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 4

3 cups fresh cranberries
1 cup sugar
1/2 cup water
1 -2 teaspoon vanilla extract

Steps:

  • Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
  • Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
  • Remove pan from heat; cool 30 minutes.
  • Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
  • Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.

Nutrition Facts : Calories 611.5, Fat 0.2, Sodium 5.6, Carbohydrate 156.8, Fiber 8.7, Sugar 141.2, Protein 0.7

RUBY CRANBERRY SAUCE



Ruby cranberry sauce image

It wouldn't be Christmas dinner without it! A simple, low fat, classic cranberry sauce to add some fruity flavour to your roast, it couldn't be easier

Provided by Cassie Best

Categories     Condiment

Time 10m

Number Of Ingredients 4

100g light soft brown sugar
1 large orange , zested and juiced
250g pack cranberries (fresh or frozen)
1 tbsp ruby port

Steps:

  • Tip all the ingredients into a saucepan. Bring to a simmer and cook for 5 mins (or a little longer if the berries are frozen ). Cool, then chill for up to four days or freeze for two months. Serve at room temperature.

Nutrition Facts : Calories 68 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber

TOASTED-COCONUT SOUFFLéS WITH RUBY-RED CRANBERRY SAUCE



Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce image

Provided by Abigail Johnson Dodge

Categories     Rum     Mixer     Egg     Dessert     Bake     Christmas     Low Cal     Cranberry     Coconut     Christmas Eve     Simmer     Boil     Ramekin     Bon Appétit

Number Of Ingredients 16

Sauce:
1 cup fresh or frozen cranberries (about 4 ounces)
3/4 cup cranberry juice cocktail
1/2 cup sugar
Soufflés:
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 1/4 cups canned unsweetened coconut milk* (from one 13-to 14-ounce can)
5 tablespoons sugar, divided, plus additional for sprinkling
1 1/2 teaspoons white rum
3/4 teaspoon coconut extract
Pinch of salt
5 large egg whites, room temperature
1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
Special Equipment
8 3/4-cup custard cups or ramekins

Steps:

  • For sauce:
  • Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
  • For soufflés:
  • Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
  • Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.
  • Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

RUBY CRANBERRY SAUCE



Ruby Cranberry Sauce image

An elegant, somewhat tart option to replace the canned cranberry sauce we are all familiar with. This dish is easy to prepare and looks beautiful on the table. You can make this a few days ahead and store it in the refrigerator.

Provided by covergirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 cup Burgundy wine
1 cup water
2 cups white sugar
1 ½ teaspoons grated orange zest
¼ teaspoon salt
1 quart fresh cranberries, stems removed

Steps:

  • Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 57.6 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.2 g, Sodium 76.2 mg, Sugar 52.4 g

ORANGE CRèME DESSERT WITH RUBY CRANBERRY SAUCE



Orange Crème Dessert with Ruby Cranberry Sauce image

Enjoy this delicious dessert that's made on a stovetop using Yoplait® Original 99% Fat Free orange crème yogurt - dress with ruby red cranberry sauce! Servings # 12

Provided by @MakeItYours

Number Of Ingredients 10

12 chocolate-covered graham crackers, finely crushed (about 1 cup)
2 cups fresh or frozen cranberries
3/4 cup sugar
1 teaspoon cornstarch
3/4 cup water
1 envelope unflavored gelatin
1/4 cup orange juice
4 containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt (2 cups)
2 teaspoons grated orange peel
2 cups frozen light whipped topping, thawed

Steps:

  • Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
  • Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
  • In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
  • In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
  • To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.

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