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Cranberry Sauce Recipe

Updated on January 27, 2014

Vote for Cranberry Sauce

5 stars from 7 ratings of Cranberry Sauce

The Results!

Source

The Ingredients:

Recipe in Rebus:

place cranberries in cold pan
place cranberries in cold pan
pour in port, and move to a medium heat
pour in port, and move to a medium heat
zest 4-5 oranges
zest 4-5 oranges
juice 4-5 oranges
juice 4-5 oranges
add sugar to simmering cranberries
add sugar to simmering cranberries
add fresh-squeezed orange juice
add fresh-squeezed orange juice
remove needles from rosemary, and chop to a very fine dice, reserving a bit for garnish
remove needles from rosemary, and chop to a very fine dice, reserving a bit for garnish
add orange zest to simmering cranberries, reserving a bit for garnish
add orange zest to simmering cranberries, reserving a bit for garnish
add pulverized rosemary. Simmer to desired consistency--
add pulverized rosemary. Simmer to desired consistency--

Cook Time

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: Serves 6-8 a generous dollop

Ingredients

  • 12 ounce bag fresh cranberries
  • 4-5 oranges, juice AND zest
  • 2 sprigs rosemary
  • 1 cup port wine
  • 1 cup sugar

How to Do It:

  1. Put cranberries in saucepan away from heat.
  2. Add port wine, and put over a medium high flame. Let these cook while you prepare the add-ins.
  3. Using a zester, remove zest (peel) from your oranges, and set aside for now.
  4. Halve the oranges, and juice.
  5. Meantime, back at the stove. Add sugar, and stir.
  6. Add the fresh-squeezed orange juice.
  7. Remove needles from rosemary, and chop incredibly fine--to prevent a woody, mouth feel. Reserve a sprig or two to garnish.
  8. Add orange zest to simmering cranberries, reserving a few shreds for garnish.
  9. Add pulverized rosemary, and simmer a few minutes more--or less--depending on desired consistency. Remember, the cranberry will become gelatinous upon cooling.
  10. Just add a turkey dinner, and you are in like Flynn. :)

Just add a turkey dinner, and you are good to go!

Source

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    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      You are as talented with words as with utensils :-)

      I never thought of adding orange juice, orange zest and .... port wine! For Christmas, I will keep that one in mind for sure! It will be more flavourful that way!

      Thank you for sharing, CharronsChatter.... and have a great Thanksgiving! Knowing your talent in the kitchen, your family will be happy to be at your table!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hey-lo, Krafty Kid...I was just poppin' in to reset my lil picture reel--and wanted to wish you the best Thanksgiving ever!

      You will love this sauce--the zest brightens it up, picking up the tartness of the berries, and the port...well...the port. Never a bad thing. Adds dimension and keeps the cook happy...;)

      Thank you for your awesomely kind words, KK. :)

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      Wow! A poetic recipe, with interesting ingredients!

      You have done a wonderful job as always---Thanks for sharing another great work!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Chitrangada!

      I was going to do the dressing recipe, but I wanted to get something up here in a timely fashion--for the recent holiday--and this one was pretty easy! To HUB or to cook...:)

      I think of these pages like a lil cyber resume for my cheffing side job. They are perfect for that, and hence my attention to detail. Thank you for noticing. :)

      Have a great weekend!

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