Title: New England Cranberry Sauce
4 c Cranberries
1 c Water
2 c Sugar
Mix the cranberries, water, and sugar together in a saucepan. Heat to boiling, stirring until sugar has dissolved.Cook about 10 minutes, or until berries have all burst and liquid is a bit reduced.
Sauce will thicken more as it cools.
Title: Whole Berry Cranberry Sauce
12 oz fresh or frozen cranberries
1 c Sugar
1 1/4 c Water
Juice and grated rind of 1 orange**or 1 lemon.
In a 2-quart saucepan combine sugar, water, orange juice and rind. Cook, stirring over medium heat, until sugar dissolves.Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute.
Remove cranberries from the heat and pour into a bowl to cool.
Title: Gourmet Grand Marnier Cranberry Sauce
3 c Cranberries*
1 Orange, quartered
1 c Berry sugar
1/4 c Grand Marnier*Fresh or frozen.
Chop cranberries and orange in a blender or food processors. Add sugar and Grand Marnier.Store in sterilized jars.
Makes excellent gifts for Christmas.
Title: Candied Christmas Cranberries
1 c Sugar, divided
2 tb Water
1/2 c CranberriesCook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water.
Let cranberry mixture stand at room temperature overnight.
Place remaining 1/2 cup sugar on a plate.
Drain cranberries well; place them on the plate of sugar and coat the cranberries. Let dry at least 30 minutes.
Can be prepared 3 days ahead. Cover and refrigerate.
Makes about 1/2 cup
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