Cristina Cooks her Favorite Cranberry Sauces
For me cranberries signal the start of the holiday season! I love the beautiful deep bright red color, it's so festive! I serve them continuously throughout the season with leftovers and as a side dish. I buy plenty of bags of fresh cranberries while they are available at the market and freeze them. They are seasonal and you can't get fresh cranberries in the spring or summer. That' when having bags of frozen cranberries comes in handy. They can stay in your freezer for up to 9 months! I use fresh cranberries all year long.I've included 3 different kinds of cranberry sauces. My personal favorite is the one with jalapeno's! What I particularly like about all of them is that you can use them as a dessert over ice cream, sorbets, frozen yogurt, and blended fruit drinks. Cranberry Sauce In Orange Mint Sauce With Jalapeño! 8 to 10 servings I thought I would try something different with my cranberries one year to spice things up a bit. To an all time favorite I added a few new ingredients to the mix. I decided to add shallots, cinnamon and jalapenos to see if we could wake up the flavors in this already delicious dish! WOW! Home run, The flavors are sweet and savory with a punch from the jalapeno that has the most pleasant aftertaste and for sure wakes up your taste buds!
• ½ cup chopped walnuts, toasted • 2 tablespoons canola oil • 2 tablespoons shallots chopped small • 1 medium jalapeno pepper , seeded and chopped small • 1 package (12 ounces) fresh cranberries • 1 cup granulated sugar • 1 cup fresh orange juice • 1 cinnamon stick • 1 tablespoon fresh mint finely chopped • 1 tablespoon orange zest
- Toast the walnuts first, starting with a cold dry pan. Turn the heat to medium and shake the pan back and forth like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five minutes. Set aside.
- Heat a medium sauce pan on medium high heat for 1 minute, add the canola oil and the shallots, saute for 1 minute, add the jalapenos and saute for 30 seconds. Add the cranberries, sugar, orange juice, cinnamon stick and bring to a boil over high heat. When the cranberries start to boil lower heat to medium, cook for 3 to 5 minutes, you will hear them pop.
- Remove from the heat source and let it rest until it comes to room temperature. Add the walnuts, orange zest, and mint. Mix and refrigerate overnight. The cranberries will thicken as they cool.
- You can add more chopped jalepenos if you like, I like!
- Serve cold or room temperature
- I make double the recipe because I love it on sandwich's or just plane.
- I make the cranberry sauce 2 days before. I like to give the chance for the all the flavors to bloom. The heat from the jalapeno has time to develop just enough of a kick. I also prefer to serve it cold. It just taste so refreshing!
8 to 10 servings
When I made this recipe for the first time I thought it would work well both with the Thanksgiving meal and double as a dessert! I tried it over peppermint ice cream and went crazy! So refreshing and different. It works also on Frozen Yogurt, orange and peach sorbet and vanilla ice cream with a stream of chocolate sauce! WOW!
• 1 bag (12 ounces) fresh cranberries • 1 cup fresh orange juice • 1 cup sugar • ½ cup port wine • 1 teaspoon cinnamon • ¼ cup raisins • 1 tablespoon orange zest • ¼ cup chopped walnuts, toasted • 6 sprigs fresh mint • 1 gallon peppermint ice cream
1. Toast the walnuts by placing them in a small cold frying pan. Turn the heat to medium and shake bake and forth for 5 minutes until they start to release their natural oil and turn golden. Set aside off the heat. 2. Place the first seven ingredients into a medium saucepot and bring to a boil. When the cranberries begin to pop boil for 3 to 5 minutes longer. 3. Turn off the heat and let cool to room temperature. Add the toasted walnuts and orange zest and chop one tablespoon of fresh mint and mix together, cover tightly and place in the refrigerator for 2 hours to chill.
1. The cranberries can be made 2 days ahead and kept cold in an air tight container in the refrigerator. 2. Will last for 5 to 6 days. Cranberry Applesauce
Serves 10 to 12
This applesauce is not only a treat with turkey or chicken, it's GREAT on ice cream and vanilla frozen yogurt topped with toasted walnuts and shredded coconuts!
• 2 cups apple cider • 2 gala apples, skinned and grated on the large holes of a box cheese grater • 1 ½ cup sugar • 1 teaspoon cinnamon • 2 bags (12 ounce) of fresh cranberries • 2 teaspoons apple cider vinegar • 1 tablepoons orange zest • ¾ cup roasted walnuts, chopped coarsely
- Boil the apple cider, apples, sugar and cinnamon over medium heat to dissolve the sugar.
- Add the cranberries and boil gently. As soon as they begin to make a popping sound stir and simmer for 10 to 15 minutes more.
- Stir in apple cider vinegar. Let cook in a bowl for 30 minutes, add the orange zest and nuts.
- Chill at least 2 hours or more before serving.
- Can be made three days before and kept chilled.