Cranberrry Sauce Recipe | Fun and Food Cafe

Cranberry Sauce – Served in 5 Different Ways

As Thanksgiving preparations take on a toll, its always prudent to plan and cook some dishes a few days ahead and just focus on the mains on the D-day. Sides and desserts can definitely be prepared in advance. Some things are pretty staple on a Thanksgiving menu, Cranberry Sauce being one such favorite. but that does not mean you have to stick to the plain old recipe that you’ve been serving since last decade! Whether you are looking for a spicy stuffing sauce, a sweet dessert relish, or a chunky chutney sauce to serve on the side, here are 5 interesting Cranberry Sauce recipes that promise to add more pizazz to your table. Image courtesy of Dhivya at Chef in You.

Combine cranberries with other seasonal fruits like Apricots and Plums and add spices to create unique flavors. Add in new condiments like Rosewater, or Candied ginger for a twist, use Port Wine, Apple Cider or Cointreau instead of water or juice, or add a bit of texture with chopped Pecan and Walnuts. No matter what you have in mind, I’m sure you’ll enjoy these recipes as they make your Turkey taste fantastic, or add that glamorous look to your dessert.

Gingered Cranberry & Apricot Sauce

3 cups fresh cranberries
2 cups apple cider or juice
1/2 cup chopped dried apricots
2 cups brown sugar
1⁄4 cup finely chopped crystallized ginger
1⁄4 tsp ground cloves
2 tsp cider vinegar

In a saucepan, combine cranberries, apricots, apple cider and brown sugar; bring to a boil. Reduce heat and simmer until most of the cranberries have burst, about 15 minutes.

Remove from heat and stir in ginger, cloves and vinegar. Serve warm, at room temperature or chilled. Or you can refrigerate it for 1 week, or freeze it for about a month.

Orange Maple & Walnut Cranberry Sauce

1-1/2 cups cranberries, well rinsed
1 cup fresh raspberry, cleaned
1 cup pure maple syrup
1/4 cup orange juice
1 tsp of Orange zest
1 cup chopped walnuts

Combine all the ingredients in a saucepan except walnuts and bring to a boil. The cranberries will start popping open, lower the heat to medium and cook for about 10 more min.

Skim off the foam that forms on the surface of the mixture. Now add walnuts and stir for another 2 mins. Switch off the heat and allow the mixture to cool. Use it for your Turkey preparation or refrigerate to use as a side sauce for a dessert.

Sweet & Spicy Cranberry Sauce

3 cups fresh cranberries
1 cup pomegranate juice
3/4 cup maple syrup
2 tsp grated citrus rind (lemon or orange)
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground nutmeg

Combine cranberries and juice in a heavy, nonreactive saucepan. Cook over medium-high heat until cranberries start to pop and juice is boiling. Reduce heat to low and simmer, stirring occasionally, until the berries are soft and juices thicken, about 25 minutes. The sauce will continue to thicken as it cools. Stir in the lemon or orange zest and the remaining spices.

Pour the sauce into a clean and sterilized glass jar. You can use it immediately, or allow to cool and store in the refrigerator up to 1 month.

Sweet Cranberry Plum Sauce with Rosewater

8 large Fresh plums – de-seeded and cut into 1/2″ pieces
2 orange rinds
2 tbsp orange juice
2 tbsp fresh cranberries – de-seeded and washed
1 cup brown sugar (adjust according to taste and tartness of fruits)
1/4 – 1/2 cup water
2 tbsp rose water
pinch of nutmeg
1/4 tsp paprika (optional, if you are looking to make a spicy chutney)

Take a thick-bottom pan and add the chopped plums, orange rinds, brown sugar, orange juice, cranberries, paprika (optional) and nutmeg to it. Let this cook for at least 45-60 mins, on low-heat, stirring and coating once in a while, till the fruits becomes mushy and soft.

Now add about 1/4th cup of water and let it simmer, partially covered, for another 10-15 minutes. Keep stirring often so the fruit doesn’t stick at the bottom of the pan. Add more water ONLY if needed; Do not overcook else you would break the fruit. Remove from stove once its cooked and and allow to cool to room slightly.

Add the rose water or rose essence, mix well, and allow to cool to room temperature. Store it in clean sterilized jars until ready to use.

Cranberry Sauce with Rosemary and Port Wine

12 oz. fresh cranberries, picked through and rinsed
1 cup granulated sugar
1/2 cup fresh orange juice
2 tsp. minced fresh rosemary
1/2 tsp. finely grated orange zest

Bring the cranberries, sugar, orange juice, and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.) Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 min.

Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving. You can store this sauce in the refrigerator for 1 week.