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Cranberry sauce recipes

Our top 3 of 8 Cranberry sauce recipes

 Cranberry Sauce Recipe at MyDish

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Cranberry Sauce

by JWMCCABE

by JWMCCABEViewed 1000 times


    Description

    Thanksgiving staple

    Method

    1. Add cranberries , sugar and clementine juice to a medium pot. Cook on a low heat in 2 inches of water. for about 15 mintues

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    Ingredients

    • 6oz Whole cranberries
    • 1 small clementine
    • 1/3 cup sugar
    Cranberry Sauce Recipe at MyDish

    4
    based on 2 reviews

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    Cranberry Sauce

    by Team MyDish

    by Team MyDishViewed 1422 times


      Description

      Very easy and quick to make, just buy the fresh cranberries

      Method

      1. 1. Add the juice, zest and sugar to a pan over a medium to high heat. Cook until the sugar dissolves.

      2. 2. Add the cranberries and cook for 10-20 minutes until the berries have reduced down (boiling rapidly to thicken and concentrate the sauce).

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      Ingredients

      • 800g Fresh cranberries
      • 400g Granulated sugar
      • 2 Juice and zest of oranges
      Luxury Cranberry Sauce Recipe at MyDish

      4
      based on 2 reviews

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      Luxury Cranberry Sauce

      by aidan

      by aidanViewed 6656 times


        Description

        A must for Christmas Day - with the main meal or in sandwiches later.

        Method

        1. 1. Rinse cranberries and place in a saucepan.
        2. 2. Add juice of 1 orange and zest.
        3. 3. Add sugar.
        4. 4. Bring the lot to boiling point, mush the cranberries and then simmer for 5-10 mins.
        5. 5. Stir in Port.
        6. 6. Pour into bowl and serve hot or cold.


        7. Can add cinnamon stick/cloves if preferred.

        1 Comments

        • by weefiona

          weefiona  Wed Dec 28 2011   • Reply

          Made this a couple of days before Christmas - it was delicious, however I added a lot more sugar than was in the recipe and less port as one of my guests was tee total!

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        Ingredients

        • 1lb (450g) Fresh Cranberries
        • 3oz (75g) Sugar
        • 4-6 tbsp Port
        • Juice,1 Orange Zest &
        Cranberry Relish / Sauce Recipe at MyDish

        5
        based on 1 reviews

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        Cranberry Relish / Sauce

        by Love Baking

        by Love BakingViewed 197 times


          Description

          Really easy, really tasty relish. Great with all sorts of warm and cold dishes. I like it with Brie and goat's cheese. You can also use warm as cranberry sauce with turkey etc.

          Method

          1. Unless serving in a dish straight away, you will need to sterilise a couple of jars. This makes approx. 400-500 ml total volume. To sterilise the jar(s), put both the jar(s) and lid(s) in a large pan, cover with boiling water and boil for 5 minutes. You can do this at the same time as making the relish as it doesn't matter if jars are warm when filled.

          2. Weigh out the sugar and finely grate the orange zest on top.
          3. Squeeze the orange(s) (you want approx. 75ml-100 ml juice) and put the juice in a saucepan with the cranberries and the spices. Place the pan over a medium heat, cover with a lid and cook for about 8 minutes, removing the lid to stir now and then, until most of the cranberries have burst. Turn off the heat, then stir in the sugar and orange zest.
          4. Pour into a serving dish or fill and seal the sterilised jars.
          5. Serve cold as a relish (great in sandwiches) or warm as a chunky sauce. It can be made in advance and reheated gently in a pan if needed.

          Tips

          You can also use frozen cranberries straight from the freezer. This is quite tart, which I like. Some people have a sweeter tooth though, so taste, and stir in another tbsp or so of sugar if you think it needs it. If you like port in your cranberry sauce, add a splash or two at the end, or when reheating, just before serving warm.

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          Ingredients

          • 300 g  Fresh cranberries
          • 1-2 (depending on size) Orange(s) - juice and zest
          • ¼ tsp Ground cinnamon
          • ¼ tsp  Ground ginger
          • 150 g Light brown sugar (normal or muscovado)