Cranberry Sauce

[Milton Fox]

Anyone got a great recipe? :waiting:

was thinking standard cranberry sauce with crushed pineapple and toasted walnuts. :confused5:

[LilRedCorvette]

Anyone got a great recipe? :waiting:

was thinking standard cranberry sauce with crushed pineapple and toasted walnuts. :confused5:

You had me at crushed pineapple. :drool: :yesnod: :seasix:

I prefer toasted pecans...and have had it with mandarin orange accents. No real recipe or measuring for it, though...

[Milton Fox]

Did the mandarin orange a few years ago...it was good!

[NEED-A-VETTE]

Blue Cranberry Sauce


1 (12 ounce) package fresh cranberries
3/4 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
1 tsp fresh orange zest (orange part only...white part is bitter)
Juice from on orange (about 1/4 cup)


Directions


Wash and pick over cranberries.
Place in a medium saucepan with water, orange juice, orange zest and sugar.
Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
*Slightly* mash the cranberries with the back of a wooden spoon to insure all skins are broken.
Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl. Let cool until it's no longer steaming.
Place plastic wrap directly on top of sauce to cover. (As in, touching/making direct contact over the top of the whole surface of the sauce.)
Refrigerate until chilled.


This can be made the night before.

[Milton Fox]

Everyone loved the Cranberry Pineapple Walnut recipe and asked for a repeat at Christmas. The blue berry sounds interesting - is it still red in the end or does it turn blue in color as well?

[NEED-A-VETTE]

Everyone loved the Cranberry Pineapple Walnut recipe and asked for a repeat at Christmas. The blue berry sounds interesting - is it still red in the end or does it turn blue in color as well?

I guess it depends on whether you cook the sauce with the blueberries in it. A longer cook time, after the blueberries are added, will cause them to burst/release their juice.

I grabbed some pics from the Internet. It looks like some people cooked them longer than others:

http://i30.photobucket.com/albums/c343/sandyeas/photo2-70.jpg

http://i30.photobucket.com/albums/c343/sandyeas/photo1-70.jpg

http://i30.photobucket.com/albums/c343/sandyeas/photo3-51.jpg

http://i30.photobucket.com/albums/c343/sandyeas/photo2-69.jpg

http://i30.photobucket.com/albums/c343/sandyeas/photo1-69.jpg

I tend to like the blueberries softened a bit, so I leave it cooking for a about 2 minutes after adding them. I don't stir it too much, so they keep their shape. Mine ends up being a darker red.

[kingpin]

I like it out of the can. :drool:

[Bucwheat]

Gonna copy Sandy's recipe for my wife she loves to cook and blue cranberry sauce sounds wonderful.