Traditional recipes

Cranberry and Dried-Cherry Sauce

Cranberry and Dried-Cherry Sauce


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Ingredients

  • 1 12-ounce container frozen cranberry juice cocktail, thawed
  • 1 cup (packed) golden brown sugar
  • 1 cinnamon stick, broken in half
  • 1/4 teaspoon ground allspice
  • 1 6-ounce package dried tart cherries*
  • 1 12-ounce bag cranberries

Recipe Preparation

  • Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. DO AHEAD Can be made 1 week ahead. Keep chilled. Discard cinnamon. Serve cold or at room temperature.

Reviews Section

    • 21/2 cups cherry cider or black cherry cider or cranberry juice cocktail
    • 1 8-ounce package dried tart cherries (about 2 cups)
    • 1 cup sugar
    • 1 12-ounce package cranberries
    • 1/4 teaspoon (generous) ground cloves
    1. Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

    Dried Cherry-Cranberry Sauce

    I’m a big fan of cranberry sauce. Freshly made cranberry sauce, none of that canned business. Even though my friend Lauren tried to persuade me of the merits of canned cranberry sauce, I just don’t get it. Fresh is where it’s at. I don’t really have a go to recipe for cranberry sauce, I like to try something different every year. This one piqued my interest when I first saw it in Cooking Light and it turned out to be delicious, tart and not too sweet, which is perfect in my book.

    Dried Cherry-Cranberry Sauce (from Cooking Light, Nov. 2011, p149 or here)

    • 1 tablespoon canola oil
    • 1/2 cup chopped onion
    • 1 1/4 cups sugar
    • 1/2 cup water
    • 1/4 cup port wine
    • 1/4 teaspoon ground ginger
    • 1 (12-ounce) package fresh cranberries
    • 2 teaspoons grated orange rind
    • 1 cup dried cherries
    • 1 cup cherry juice
    1. Heat oil in a medium saucepan over medium-high heat. Add onion, and sauté for 4 minutes. Add sugar and the next 4 ingredients (through cranberries) bring to a boil. Reduce heat, and simmer for 8 minutes or until cranberries pop. Remove from heat, and stir in orange rind.
    2. Combine dried cherries and cherry juice in a small saucepan over medium-high heat bring to a boil. Remove from heat let stand 10 minutes. Drain. Add drained cherries to cranberry sauce. Serve chilled or at room temperature.

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    • 2 teaspoons canola oil
    • 1 onion, coarsely chopped
    • 1 carrot, peeled and coarsely chopped
    • 1 cup white or cremini mushrooms, trimmed and quartered
    • 2 ounces Canadian-style bacon, diced (1/3 cup)
    • ¾ cup plus 2 tablespoons port
    • 1 tablespoon balsamic vinegar
    • 1 14-ounce can reduced-sodium chicken broth
    • 1 tablespoon tomato paste
    • 2 cloves garlic, crushed and peeled
    • 2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
    • ½ teaspoon black peppercorns, crushed
    • 1 ½ teaspoons cornstarch
    • ⅓ cup dried sour cherries

    Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.

    Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.

    Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.

    Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.

    Make Ahead Tip: Prepare through Step 3 cover and chill for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.

    To obtain a beautiful mahogany-colored sauce, make sure that the vegetables are well browned before adding the liquid.


    Best Simple Cranberry Sauce Recipes

    Here are 10 easy holiday cranberry sauce recipes. Enjoy!

    1. Blueberry-Cranberry Sauce

    Wash and choose cranberries. Boil them in water and sugar in a saucepan. Then, simmer at lower temperature for 10 min. to let cranberries burst. Then, mash them up and add in nutmeg, allspice, and cinnamon. Take off heat and add in blueberries. Let the sauce thicken. Let cool. Refrigerate wrapped prior to serving.

    2. Triple Cranberry Sauce

    Boil a mixture of sugar and cranberry juice concentrate on medium/high heat in a saucepan. Let sugar dissolve. Add in dried and fresh cranberries. Reduce heat and cook for 7-10 min. to let the fresh ones pop. Take off heat. Make a mixture of allspice, orange juice, orange peel, and orange marmalade and add it in. Let cranberry sauce cool covered for 2 hours in the refrigerator prior to serving.

    3. Cranberry Sauce

    Mix orange juice with sugar and cook on medium in a saucepan. Add in cranberries and cook until they pop (10 min.). Take off heat and put in a bowl to cool and thicken.

    4. Festive Cranberry Sauce

    Heat up cranberries in water in a saucepan on medium. Make a spice bag of cloves, cinnamon sticks, and allspice berries. Add to the water. Cook for 10 min. until they start to burns. Add in sugar and reduce the heat (low). Cook for 5 min. more. Take off heat and let cool. Remove the spice bag. Refrigerate for eight hrs. before serving.

    5. Orange Cranberry Sauce

    Cook orange zest, cranberries, cinnamon, brown sugar, and orange juice in a saucepan. Add water and boil on high. Then, reduce heat and simmer for 1 hour. Adjust sugar as needed for sweetness. Make thick and let cool. Refrigerate, covered.

    6. Dried Cherry and Cranberry Sauce

    Broil a mixture of allspice, cranberry juice cocktail, brown sugar, and a cinnamon stick in a pan. Add in cherries. Then, cook for additional 2 min. Add in cranberries. Continue cooking for 10 min. until cranberries pop. Take off heat and let refrigerate for 8 hours. Take out cinnamon stick prior to serving.

    7. Popular Washed Cranberry Sauce

    Boil cranberries, white sugar, water, and brown sugar in a saucepan. Cook for 5 min. on high uncovered. Remove foam. Serve either cold or hot.

    8. Baked Cranberry Sauce

    Preheat the oven to 300 F (150 C). Mix up sugar and cranberries in a baking dish. Bake for 1 hour. Add in brandy prior to serving.

    9. Cranberry Pomegranate Sauce

    Take peels and cores of apples and add to pan with ½ c. juice, pomegranate seeds, and ½ c. sugar. Boil and reduce heat. Simmer for 30 min. The peeled apples should be chopped and added to a separate larger saucepan. Add zest of ½ orange and add to the apples. Then, peel some oranges and chop up. Add them to the juice, cranberries and sugar. Boil and reduce heat and cook for 30 min. Take off small pan from heat and put the juice in the large pan. Sieve the two solids to remove peels and seeds. Add the pulp to the larger pan. Add in nuts. Cook for 10 min. Serve at any temperature.

    10. Brandied Orange Cranberry Sauce

    Mix water and orange zest in a pan and boil on medium heat. Then, reduce heat and cook for 15 min. Drain but keep the zest and 1/3 of a c. of the liquid. Add lemon juice, sugar, and orange juice to the reserved liquid. Boil and reduce heat. Let simmer uncovered for 3 min. Stir often. Add in the cranberries. Increase heat and boil for 10 min. until all pop. Remove from heat. Add in the brandy. Store in jars for up to 2 weeks in the refrigerator.


    30 Best Homemade Cranberry Sauce Recipes for a Twist on Tradition

    What's deliciously sweet, eye-catching, and the ultimate Thanksgiving dinner condiment? Cranberry sauce, of course! Here, we've rounded up the best homemade cranberry sauce recipes in the hopes that you'll skip the store-bought stuff this year and delight your guests with a fresh batch instead. The truth is, whether it's your Thanksgiving feast, Christmas dinner, or just a chilly-weather dinner party, no turkey dinner is complete without this goes-with-anything sauce. It provides a brightness and sweetness that we just can't imagine going without. Maybe you're hosting this year and looking for ways to one-up last year's meal. or maybe you've just been tasked with bringing this one holiday staple to a bigger potluck dinner. Either way, we promise you'll steal the show with a cranberry sauce recipe from this list. And we've made it easy to pick and choose a cranberry concoction that fits the theme, mood, and style of your particular celebration. Opt for a more traditional, classic sauce with one of these five-ingredient recipes, or throw in a splash of bolder, more adventurous flavor (think: orange-infused sauces, splashes of bourbon and Grand Marnier, pineapple and apple additions, and more). Whichever you choose, your friends and family are bound to be happy you went with homemade. Happy Thanksgiving!


    Dried Cherry Cranberry Sauce

    How much do I love cranberries? So much that I stock up in the fall to last all year! Cranberries shouldn’t be only for the Thanksgiving table. Cranberries freeze very well and are jam packed with Vitamin C, an essential immune boosting vitamin and anti-oxidant. Add cranberries to breads, muffins, smoothies, oatmeal, etc. Cranberries are super foods but are often hidden in sugar. Try to reduce your sugar in take, and over time things with a lot of sugar will taste too sweet to you. It’s a habit thing. Break your addiction by gradually reducing sugar in recipes. We promise, it’ll work in time.

    The typical recipe uses 12 oz of cranberries to 1 cup of sugar and some call for even more. We changed up your standard recipe by reducing the sugar by almost half, plus a few other changes to make a table standout. Freeze any left overs of this, or double the batch to have on hand. This freezes very well, and thaws quickly.

    We picked the cherries in this recipe this summer and dried them. It’s great to remember back to warm days when we picked these cherries! Next season, pick extras or buy them in bulk already pitted. It will make your life easy! Cherries are great to dry at home, because store bought varieties are often coated in sugar.

    Makes 3 cups (can easily be doubled)

    Ingredients:

    • 3/4 cup water
    • 1 cup apple cider (could use orange juice instead for bigger orange flavor)
    • 1 cup dried tart cherries, unsweetened (I used tart unsweetened cherries, organic preferred) or dried cranberries, juice sweetened
    • 4 cups of cranberries (1-12oz bag plus 1 cup)
    • 1 1/2 tsp cinnamon
    • 2/3 cup honey *****if not using tart cherries, reduce this to 1/3, and taste for sweetness before adding more (I use buckwheat honey, it’s my favorite!)
    • 1 tbsp orange zest
      Additional ideas for sauce: add in a little freshly grated ginger, or swap out dried cherries for crushed pineapple (decrease amount to 1/2 cup)

    Instructions:

    1. Combine water, juice, dried cherries, & cinnamon in a pot and bring to a simmer.
    2. Add in cranberries and honey, bring to a boil. Cook until cranberries pop and lose shape. It’s ok for some to keep their shape.
    3. Stir in zest. Sauce will thicken more once cooled
    4. Chill. Sauce can be frozen (freezes well) or made ahead up to a week ahead of time

    Interested in a menu idea that uses this sauce? Try our Indian Spiced Sweet Potato Latkes.


    Dried Cherry Cranberry Sauce

    How much do I love cranberries? So much that I stock up in the fall to last all year! Cranberries shouldn’t be only for the Thanksgiving table. Cranberries freeze very well and are jam packed with Vitamin C, an essential immune boosting vitamin and anti-oxidant. Add cranberries to breads, muffins, smoothies, oatmeal, etc. Cranberries are super foods but are often hidden in sugar. Try to reduce your sugar in take, and over time things with a lot of sugar will taste too sweet to you. It’s a habit thing. Break your addiction by gradually reducing sugar in recipes. We promise, it’ll work in time.

    The typical recipe uses 12 oz of cranberries to 1 cup of sugar and some call for even more. We changed up your standard recipe by reducing the sugar by almost half, plus a few other changes to make a table standout. Freeze any left overs of this, or double the batch to have on hand. This freezes very well, and thaws quickly.

    We picked the cherries in this recipe this summer and dried them. It’s great to remember back to warm days when we picked these cherries! Next season, pick extras or buy them in bulk already pitted. It will make your life easy! Cherries are great to dry at home, because store bought varieties are often coated in sugar.

    Makes 3 cups (can easily be doubled)

    Ingredients:

    • 3/4 cup water
    • 1 cup apple cider (could use orange juice instead for bigger orange flavor)
    • 1 cup dried tart cherries, unsweetened (I used tart unsweetened cherries, organic preferred) or dried cranberries, juice sweetened
    • 4 cups of cranberries (1-12oz bag plus 1 cup)
    • 1 1/2 tsp cinnamon
    • 2/3 cup honey *****if not using tart cherries, reduce this to 1/3, and taste for sweetness before adding more (I use buckwheat honey, it’s my favorite!)
    • 1 tbsp orange zest
      Additional ideas for sauce: add in a little freshly grated ginger, or swap out dried cherries for crushed pineapple (decrease amount to 1/2 cup)

    Instructions:

    1. Combine water, juice, dried cherries, & cinnamon in a pot and bring to a simmer.
    2. Add in cranberries and honey, bring to a boil. Cook until cranberries pop and lose shape. It’s ok for some to keep their shape.
    3. Stir in zest. Sauce will thicken more once cooled
    4. Chill. Sauce can be frozen (freezes well) or made ahead up to a week ahead of time

    Interested in a menu idea that uses this sauce? Try our Indian Spiced Sweet Potato Latkes.


    Nutritional Information

    Makes: 8 servings, 3 ounces meat & 1/3 cup sauce each

    • Calories 251
    • Fat 10 g
    • Saturated fat 4 g
    • Mono Fat 3 g
    • Cholesterol 79 mg
    • Carbohydrates 11 g
    • Dietary fiber 1 g
    • Protein 22 g
    • Sodium 264 mg
    • Sugars 6 g
    • Potassium 328 mg

    Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and practically impossible to dry out—it stays moist and reheats well. Almost all the fat is under the skin and drips off during cooking. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds.


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Comments:

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