Cranberry Sauce

Cranberry sauce

  • 1 12 oz, bag fresh cranberries, rinsed
  • 1 cup sugar
  • 1 cup orange juice

Place a medium sized saucepan over medium heat and add the sugar and orange juice to the saucepan. Stir and bring to a boil. Add the fresh cranberries to the sugar and orange juice in the saucepan, reduce heat, and cook until the cranberries start to pop (about 10 minutes). Remove the cranberry sauce from the stove and place in a bowl with a cover. Refrigerate until cool.

Cranberry Pomegranate Sauce

  • 2 12 oz. bags fresh cranberries, rinsed
  • 2 pomegranates, peeled and seeds separated
  • 2 large tart apples
  • 2 large oranges
  • 1 16 oz. bottle pomegranate juice
  • 2 cups sugar
  • 1 cup chopped pecans, optional

Peel and core the apples. Place the apple peelings and pomegranate seeds in a small saucepan with ½ cup of the pomegranate juice and ½ cup sugar. Bring this mixture to a boil, reduce heat and simmer for 30 minutes. Chop the peeled apples and place the apples in a large saucepan. Remove zest from ½ an orange, chop the zest very fine and add to the apples in the saucepan. Peel the oranges and chop them coarsely. Add the chopped oranges to the apples in the pan and then add the cranberries, remaining juice and sugar.

Stir this mixture, bring it to a boil. Reduce heat and simmer this mixture for 30 minutes, stirring occasionally. Remove the small saucepan containing the peelings and seeds from the stove and strain the juice into the larger saucepan. Discard solids from the small saucepan. Stir the nuts into the cranberry mixture and cook on low heat for an additional 10 minutes. Serve sauce either warm or chilled.

Apple Cranberry Sauce

  • 1 12 oz. bag fresh cranberries, rinsed
  • 2 large Granny Smith apples
  • 1 cup water
  • 1 cup sugar
  • ½ teas. ground cinnamon

Peel, core and dice the apples. Place the cranberries, apples, water, sugar and cinnamon in a medium saucepan over medium-high heat and stir. Bring mixture to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes. Allow mixture to cool. Place in a covered bowl and refrigerate until serving time.

Orange Cranberry Sauce

  • 2 12 oz. packages cranberries, rinsed
  • ¾ cup brown sugar
  • zest and juice from 1 orange
  • 1 cinnamon stick, broken into 2 pieces

In a medium saucepan over medium heat mix the cranberries, brown sugar, orange juice, orange zest and cinnamon sticks together. Bring mixture to a boil. Reduce heat and simmer mixture until cranberries pop and sauce has thickened, about 15 minutes. Transfer sauce to a bowl with a cover and refrigerate until chilled. Remove cinnamon sticks before serving.