Best Ruby Cranberry Vanilla Sauce Recipes

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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

VANILLA CRANBERRY SAUCE



Vanilla Cranberry Sauce image

Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar.

Provided by Elmotoo

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb fresh cranberries
1 cup water
1 cup vanilla sugar
1 vanilla bean, old, dried out ones work well here

Steps:

  • Put all ingredients in a medium saucepan & bring to a boil.
  • Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
  • Cool & serve or refrigerate. Remove bean just before serving.

RUM VANILLA CRANBERRY SAUCE



Rum Vanilla Cranberry Sauce image

Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh cranberries, rinsed
1 cup sugar
1 cup water
1 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup rum
1-1/2 teaspoons vanilla extract

Steps:

  • In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

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