Deliciousdoublecranberryorangesauce Food

CRANBERRY SAUCE WITH ORANGE AND CINNAMON

Steps:

• Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Let cool.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.

ORANGE CRANBERRY SAUCE

Steps:

• Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

DELICIOUS DOUBLE CRANBERRY-ORANGE SAUCE

Steps:

• In a heavy saucepan combine cranberry juice concentrate and sugar; bring to a boil over high heat, stirring until sugar dissolves.
• Add in the fresh and dried cranberries; cook until the dried berries begin to soften and the fresh berries begin to pop, stirring often (about 7 minutes).
• Remove from heat and stir in the orange marmalade, orange juice and allspice; cool completely, cover and refrigerate until cold (about 2 hours).

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 BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY ORANGE SAUCE

Steps:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.

CRANBERRY-ORANGE SAUCE

Steps:

• Squeeze juice from oranges.
• This should yield just about 1 cup, make up any difference with water.
• In a 2-qt saucepan, bring all ingredients to a boil.
• Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes.
• Mixture will thicken as it chills.
• Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.

CRANBERRY-ORANGE SNACKING CAKE

Steps:

• Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
• Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
• Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
• In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
• In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
• Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
• Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.