Bakes and Babble
  • Home
  • Bakes
  • Recipe Index
  • How To...
  • Abbr.
  • About

Orange Cranberries

1/14/2014

1 Comment

 
The first time I made cranberries from scratch changed my holidays forever. I used to love canned cranberries. Now I can't stand them. This recipe is super simple and a little sticky. 


Ingredients:
1 Package Cranberries (about 12-14oz)
1 c. Sugar
1 c. Orange Juice

Directions:
  • In a medium saucepan, combine orange juice and sugar. 
  • Heat (medium) and stir until the sugar dissolves.
  • Stir in cranberries.
  • The cranberries will start to pop. Once they start popping, let them pop for a while (5-10 minutes). 
  • I squish the cranberries to release some of the delicious insides. It also makes the sauce a little thicker. 
  • Remove from heat and cool.



Notes: 
Whenever you dissolve sugar in something, you are bound to get your hands sticky. I usually use a rubber spatula to stir, and the handle always gets sticky. Since we have pets, I have to rinse of the spatula numerous times to avoid pet hair. 


Review: 
I love this recipe and could eat it all the time if cranberries were readily available. I give it a 5. TC does not like the bitter aftertaste that comes with cranberries. I've tried some different things to change the recipe and make it less bitter. So far, nothing has worked, and I stand by this recipe as it is. 


Final Score:
5
1 Comment
Dan
2/18/2015 02:44:16 am

Here's the recipe I've used for years. It's a relish as opposed to a sauce, but it's a staple of Thanksgiving at my house. I tend to use a little less sugar than the recipe recommends, but I don't like things to be as sweet.

Cranberry-Apple Relish Recipe

Ingredients:
- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on

Preparation:
1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.

Reply



Leave a Reply.

    Author

    I like to cook, bake, and write. My creations are generally not pretty, and messes are a part of my life. Prepare yourself. 

    Categories

    All
    1.5
    2
    2.5
    3
    3.5
    4
    4.5
    5
    Afterthought
    Apple Pear Crisp
    Artichoke Spinach Lasagna
    Baked Bananas
    Baked Bananas Part 2
    Baked Grapefruit
    Banana Pancakes
    Bananas
    Beef
    Beef Stew
    Beets
    Berry Cobbler
    Borscht
    Broth
    Cake
    Candied Yams
    Carrots
    Casserole
    Cauliflower
    Cauliflower Pizza Crust
    Chicken
    Chili Glaze
    Chorizo And Egg Bake
    Cloob
    Coconut Curry Sauce
    Coconut Whipped Cream
    Cornbread
    Cornbread Part 2
    Cornbread Part 3
    Cornish Game Hens
    Cranberries
    Crepe Filling
    Crepes
    Crisp
    Curry
    Dessert
    Duck
    Eggs
    Fermentation
    French Onion Soup
    From Scratch
    Fruit Filling
    Garlic Dill Sweet Potato Wedges
    Garlic Soup
    Gluten Free
    Gluten-free
    Grapefruit
    Green Beans
    Green Smoothie
    Kale Chips
    Lasagna
    Leftovers
    Lemon Chicken Rice Soup
    Niki Cloob
    Norwegian Cloob
    Onion
    Onion Casserole
    Orange Cranberries
    Paleo
    Pasta
    Pickle
    Pineapple
    Pizza
    Popeye Muffin Tops
    Potato Dumplings
    Roasted Duck
    Sausage-and-sauerkraut
    Slow Cooker
    Smoothie
    Soup
    Spaghetti
    Spinach Muffin Tops
    Stew
    Stock
    Sweet Pickled Carrots
    Sweetpotatoes
    Sweet-potatoes
    Turkey
    Turkey-stock
    Update
    Ve
    Vegan
    Vegetarian
    Xanthan Gum
    Yellow Cake
    Zucchini
    Zucchini-patties

    RSS Feed

Proudly powered by Weebly