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Cranberry Sauce Recipes
Cranberry Sauce Recipes
Cranberry Sauce 1
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Cranberry Sauce 2
In a medium saucepan over medium heat, dissolve 1 cup sugar in 1 cup orange juice. Stir in 12 oz cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
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Roasted Carrots with Sage
Roasted Carrots with Sage
Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat. Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender. Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently. Sprinkle with sage and serve.
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Ina Garten’s Easy Cranberry and Apple Cake
Ina Gartens Easy Cranberry and Apple Cake
Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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