Best Ruby Cranberry Vanilla Sauce Recipes
WORLD'S BEST CRANBERRY SAUCE
Your Thanksgiving table is not complete without this Cranberry Sauce made from scratch in just 20 minutes. Fresh or frozen cranberries, a hint of nutmeg, lots of orange juice and zest and a bit of vanilla complete this incredible cranberry sauce.
Provided by Joanna Cismaru
Time 20m
Number Of Ingredients 6
Steps:
- Assemble the sauce: Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
- Finish the sauce: Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
- Cool and serve: Let cool completely at room temperature before serving.
Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Sodium 1 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
RUBY CRANBERRY SAUCE
It wouldn't be Christmas dinner without it! A simple, low fat, classic cranberry sauce to add some fruity flavour to your roast, it couldn't be easier
Provided by Cassie Best
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- Tip all the ingredients into a saucepan. Bring to a simmer and cook for 5 mins (or a little longer if the berries are frozen ). Cool, then chill for up to four days or freeze for two months. Serve at room temperature.
Nutrition Facts : Calories 68 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber
VERY BERRY CRANBERRY SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 2h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.
RUBY CRANBERRY VANILLA SAUCE
This is almost jam-like in consistency and has such a knock-out flavor from its simplicity. You can be versatile with flavorings (rum, brandy, vodka, lemon, lime, or orange peel) and this can be used to fill doughnuts, cupcakes, cookies, or heated and served over pound cakes or cheesecakes. ...It happens to marry well with French Toast and pancakes (gingerbread pancakes with warm maple syrup, a little whipped cream, a touch of orange zest, and mugs of hot cocoa creates a very beautiful sensation in our kitchen on cold Sunday mornings!)
Provided by JamesDeansGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
- Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
- Remove pan from heat; cool 30 minutes.
- Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
- Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.
Nutrition Facts : Calories 611.5, Fat 0.2, Sodium 5.6, Carbohydrate 156.8, Fiber 8.7, Sugar 141.2, Protein 0.7
CLASSIC CRANBERRY SAUCE
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Provided by Julia Moskin
Categories condiments, sauces and gravies, side dish
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
- Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 23 grams
VANILLA CRANBERRY SAUCE
Now THIS is worth writing home about, so here I am! I wanted to do something different with my cranberry sauce this year. Enough of the citrus, no shallots for making compote...vanilla! I have a few dried out beans that I've been hoarding! Now that we have a supply of fresh beans, time to use the old - why not drop one in the cranberry sauce? How bad could it be? OMG.....it was divine!!! Vanilla sugar adds extra vanilla flavr but you can certainly use regular sugar.
Provided by Elmotoo
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients in a medium saucepan & bring to a boil.
- Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
- Cool & serve or refrigerate. Remove bean just before serving.
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