Best 7 Homemade Cranberry Sauce Cranberry Fruit Conserve Recipes
Cranberries are a versatile fruit that can be enjoyed in both sweet and savory dishes. One of the most popular ways to prepare cranberries is to make them into a sauce or conserve. Cranberry sauce is a classic condiment for roasted turkey or chicken, while cranberry conserve can be enjoyed as a spread on toast or crackers, or used as a filling for pies and tarts. Whether you're looking for a traditional cranberry sauce recipe or something a little more unique, there's sure to be a recipe out there that you'll love.
Let's cook with our recipes!
CRANBERRY FRUIT CONSERVE
Try a new take on the traditional cranberry sauce and put this festive condiment on your Thanksgiving table.
Categories Thanksgiving fruit conserve cranberry sauce cranberries holiday recipe cranberry conserve condiment
Time 40m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, combine cranberries, sugar, and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally.
- Meanwhile, into small bowl, finely grate peels of orange and lemon, then squeeze juice. Stir into cranberry mixture, along with apple. Cook 15 minutes longer.
- Remove from heat and add raisins and nuts. Let cool, then refrigerate up to 1 week. Serve chilled.
Nutrition Facts : Calories 145 calories
CRANBERRY CONSERVE
I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 3 pints.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
HOMEMADE CRANBERRY SAUCE ("CRANBERRY FRUIT CONSERVE")
Ina Garten prepared this on her Thanksgiving special. The reviews on the food network website were outstanding, so I tried it and wholeheartedly agree! Preparation time includes chilling; prep and cook time is under 30 minutes.
Provided by Kim in Walnut Creek
Categories Chutneys
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the cranberries, sugar and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the apple, zests and juices and let cook for 15 more minutes.
- Remove from heat and add the raisins and nuts.
- Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
Steps:
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
CRANBERRY FRUIT CONSERVE
This is a holiday family favorite that is delicious. I have had this recipe for a long time and have adapted it so it is almost fool-proof. I usually double the recipe because it goes so fast at the table. It is also versitile: omit the rasins and nuts for a great cranberry sauce. Cook it a bit more for a thicker, traditional jelly for the holiday table. It is easy to make and keeps in the refrigerator in sealed containers. It's a great side for fowl and pork dishes.
Provided by Chef BobO
Categories Jellies
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.
Nutrition Facts : Calories 325.4, Fat 7.4, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 67.6, Fiber 4.6, Sugar 58, Protein 2.6
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRANBERRY-PORT CONSERVE
Categories Condiment/Spread Fruit Nut Thanksgiving Low Sodium Wheat/Gluten-Free Cranberry Currant Orange Walnut Port Fall Winter Bon Appétit
Yield 3 Cups
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar and Port in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and simmer until cranberries burst and mixture thickens slightly, about 15 minutes. Mix in dried currants. Cool cranberry conserve completely. Stir in chopped walnuts. (Cranberry conserve can be prepared 3 days ahead. Cover tightly and refrigerate.)
Tips:
- Choose the right cranberries: Fresh, plump, and deep-red cranberries are the best choice for making cranberry sauce or conserve. Avoid cranberries that are bruised or have soft spots.
- Prepare the cranberries properly: Rinse the cranberries thoroughly under cold water to remove any dirt or debris. If you are using frozen cranberries, thaw them completely before using.
- Use a variety of spices: Cranberry sauce and conserve are both delicious with a variety of spices. Common spices used in cranberry recipes include cinnamon, nutmeg, ginger, and cloves. You can also add citrus zest, such as orange or lemon, for a brighter flavor.
- Sweeten to taste: The amount of sugar you add to your cranberry sauce or conserve will depend on your personal preference. Start with a small amount of sugar and taste the sauce or conserve before adding more. You can also use other sweeteners, such as honey or maple syrup, to sweeten your cranberry sauce or conserve.
- Cook the sauce or conserve properly: Cranberry sauce and conserve should be cooked until the cranberries are softened and the sauce or conserve has thickened. This usually takes about 15-20 minutes. Be careful not to overcook the sauce or conserve, as this can make it too thick and gummy.
Conclusion:
Cranberry sauce and conserve are both delicious and versatile condiments that can be enjoyed in a variety of ways. They are perfect for serving with roasted turkey or chicken, grilled salmon, or even pancakes and waffles. You can also use cranberry sauce or conserve as a filling for pies, tarts, and muffins. With so many delicious ways to enjoy them, cranberry sauce and conserve are a must-have for any holiday or special occasion.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love