Cranberry Sauce recipe Video

How to Make Cranberry Sauce

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Cranberry Sauce recipe -

Don't settle for cranberry concentrate out of a can! Learn how to prepare your own cranberry sauce from...

Cranberry Sauce recipe -

Don't settle for cranberry concentrate out of a can! Learn how to prepare your own cranberry sauce from scratch!

Added: 11/13/07

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Cranberry Sauce Recipe cranberry dressing holiday meal sauce sauces thanksgiving turkey

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By: Guest More than a year ago

I am amazed. Simple cranberry sauce...you have turned it into brain surgery. Give me a break.

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How to Make Cranberry Sauce

Richard Maggs: This is my recipe for a spiced Cranberry Compote with Port and in a pan on the simmering plates, I have eight full ounces about 200 milliliters of orange juice freshly squeezed or good kind of variety, and then five ounces that is 125 grams of sugar. Just dissolve that slowly. This is excellent obviously to serve with cold meat, and it pairs perfectly with that’s traditional English favorite spiced beef which is a welcome change in a buffet table to turkey and ham. Because it is slightly thicker in the end of the recipe, it’s also excellent as a partner to go with fresh sand melon, while weaving this a bit with a mixture blueberries as well as an alternative Christmas cheese cake topping. That is now dissolved and I have added one rounded teaspoon of ground old spice which is a spice -- and a cinnamon stick. On the boiling plate now, there is my compote matching cranberries. I just want to bring that to the boil, there are not so much that they all rupture. That is fine. Cover and now transfer to the simmering oven for 15 minutes. Remove from the simmering oven and place just on the edge of the simmering plates. The lid will be hot so use gloves and you see the fruit has cooked so perfectly in that gentle heat. And now I need to thicken the sauce. So one rounded teaspoon of arrowroot which I have sliced in the little cold water, and again really off the heat now, stir it entirely, and it’s already starting to thicken and now on the heat and then off for a few seconds. I am just wanting to cook the arrowroot out and you see it has now gone to a very consistency. And when I have allowed that to cool I will remove the two pieces of cinnamon stick and stir in a couple of tablespoons of Port before storing in a cover container in the refrigerator, where we will keep it for several days.

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Richard Maggs: This is my recipe for a spiced Cranberry Compote with Port and in a pan on the simmering plates, I have eight full ounces about 200 milliliters of orange juice freshly squeezed or good kind of variety, and then five ounces that is 125 grams of sugar. Just dissolve that slowly. This is excellent obviously to serve with cold meat, and it pairs perfectly with that’s traditional English favorite spiced beef which is a welcome change in a buffet table to turkey and ham. Because it is slightly thicker in the end of the recipe, it’s also excellent as a partner to go with fresh sand melon, while weaving this a bit with a mixture blueberries as well as an alternative Christmas cheese cake topping. That is now dissolved and I have added one rounded teaspoon of ground old spice which is a spice -- and a cinnamon stick.

On the boiling plate now, there is my compote matching cranberries. I just want to bring that to the boil, there are not so much that they all rupture. That is fine. Cover and now transfer to the simmering oven for 15 minutes. Remove from the simmering oven and place just on the edge of the simmering plates. The lid will be hot so use gloves and you see the fruit has cooked so perfectly in that gentle heat. And now I need to thicken the sauce. So one rounded teaspoon of arrowroot which I have sliced in the little cold water, and again really off the heat now, stir it entirely, and it’s already starting to thicken and now on the heat and then off for a few seconds. I am just wanting to cook the arrowroot out and you see it has now gone to a very consistency. And when I have allowed that to cool I will remove the two pieces of cinnamon stick and stir in a couple of tablespoons of Port before storing in a cover container in the refrigerator, where we will keep it for several days.

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