Tag Archives: Cranberry Sauce

Red Wine Cranberry Pear Sauce

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce

Homemade cranberry sauce is so easy to make and tastes fabulous.  This Red Wine Cranberry Pear Sauce has a wonderful blend of flavors that complement each other nicely.

Pears and cranberries pair well together with the sweetness of the pears balancing the tartness of the cranberries.  The addition of red wine adds a layer to the flavor profile of the sauce and, let’s just say, amps it up a bit!  However, even though red wine is a key ingredient in this sauce, more wine is not necessarily more in this case.  One-third cup of wine is adequate as adding too much wine can quickly overtake the cranberry flavor and become too strong and overpowering.

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce

Essentially, this sauce begins with boiling water and sugar together, much in the same way as making a simple syrup.  Some red wine (any kind you would drink will do) is then added along with the cranberries, pear, citrus marmalade, and some pure maple syrup for an extra dash of sweetness.  Stirring the sauce as it cooks helps it to thicken so it is not watery.

During the last half of the cooking process, a pinch of cardamom, a piece of cinnamon stick, and a star anise pod are added for a boost of flavor.  The cinnamon stick and star anise are then discarded once the sauce comes off the stove as their function of infusing flavor into the sauce is complete.  Continue to stir the sauce as it cools because this will really help it thicken.

This sauce keeps in the refrigerator for up to five days.  It freezes very well so is great to have on hand in the freezer.

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce

Cranberry Sauce complements any poultry dish.

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce

With its stunning rich ruby-red color, this delectable sauce is a fine condiment to any holiday dinner.

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce

Complete your next roast chicken or roast turkey dinner with this sauce as a condiment.

Red Wine Cranberry Pear Sauce
Red Wine Cranberry Pear Sauce with Roast Chicken

Make some extra and share this sauce as gifts with others.  A jar of this tasty sauce makes a fine host/hostess gift, too.

Red Wine Cranberry Pear Sauce
Cranberry Pear Sauce Is Great for Gift-giving

[Printable recipe follows at end of post]

Red Wine Cranberry Pear Sauce

Ingredients:

¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2/3 cup water
1/3 cup red wine
2 cups cranberries, fresh or frozen
1 Bosc pear, peeled and cut into small pieces
2 tbsp citrus marmalade
2 tbsp maple syrup
Pinch cardamom
1½” chunk cinnamon stick
1 star anise

Method:

In medium-sized heavy-bottomed saucepan, bring sugars and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally.

Add red wine, cranberries, chopped pear, marmalade, and maple syrup. Increase heat to medium-high to return mixture to boil then reduce heat to medium-low. Stir mixture frequently throughout the cooking process, for about 8 minutes. Then, add the cardamom, cinnamon stick, and star anise. Continue to cook mixture, uncovered, stirring frequently while cooking it for another 7-10 minutes, or until sauce thickens (it will thicken somewhat more as it is stirred during the cooling process).

Remove saucepan from heat and discard the chunk of cinnamon stick and the star anise. Stir sauce several times as it cools as this will help it to thicken.

Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature alongside roasted poultry.

Yield:  Apx. 2 cups

For other cranberry sauce recipes from My Island Bistro Kitchen, click on the links below:

Zesty Cranberry-Orange Sauce
Cranberry Rhubarb Sauce
Cranberry Blueberry Sauce

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Cranberry Sauce

Cranberry Rhubarb Sauce

Small white bowl filled with Cranberry Rhubarb Sauce. Rolled stuffed turkey breast and stalks of rhubarb in background
Cranberry Rhubarb Sauce

It’s hard for me to imagine a roast turkey or chicken dinner without homemade cranberry sauce. Sometimes, I will make the sauce with just cranberries while other times, I will blend flavours as in the case of this Cranberry Rhubarb Sauce which combines the tart cranberries with the equally tart rhubarb. Lovely tang and extraordinarily rich color to this tasty sauce.

This Cranberry Rhubarb Sauce may be made with either fresh or frozen cranberries and rhubarb so it’s possible to make it year-round. This is a good thing because cranberries and rhubarb are not in-season locally together at the same time.

This condiment complements a roast poultry dinner very well. Try mixing it with some mayonnaise for a lovely spread on a cold chicken or turkey sandwich.

Slices of rolled stuffed turkey breast with small glass bowl of Cranberry Rhubarb Sauce
Rolled Stuffed Turkey Breast Served with Cranberry Rhubarb Sauce

I like my cranberry sauces to be very thick and not runny.  The secret to making a thick cranberry sauce is to, first, make a simple syrup of water and sugar before adding the cranberries and rhubarb. The trick to getting a thickened sauce is to stir it both while it is cooking and cooling.  Stir it plenty during the cooling process – it will appear somewhat watery when it comes off the stove but, by stirring it frequently as it cools, it will thicken well.

Bowl of Cranberry Rhubarb Sauce in foreground with Rolled Stuffed Turkey Breast and Two Stalks of Rhubarb in Background
Cranberry Rhubarb Sauce

This sauce, like my other cranberry sauces, freezes well.  I often make up a batch or two at a time and freeze it in airtight serving-size dishes of desired size. To thaw, simply remove the sauce from the freezer and thaw at room temperature for an hour or so (depending on the size of container, of course).

[Printable recipe follows at end of posting]

Cranberry Rhubarb Sauce

Ingredients:

2/3 cup granulated sugar
1/3 cup light brown sugar
1 cup water minus 1 tablespoon

1½ cups cranberries, fresh or frozen (approximately 6 oz)
¾ cup rhubarb, fresh or frozen, chopped into ¼“ chunks (approximately 3 oz)
2 tbsp peeled apple, finely chopped
1/4 cup orange juice
1 tsp lime juice (optional)

¼ tsp cinnamon
1/8 tsp nutmeg
1/16 tsp ginger
1 star anise pod (optional)

2 tsp finely grated orange rind

Method:

In medium-sized saucepan, over medium heat, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.

Add cranberries, rhubarb, apple, and orange and lime juices. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process, for about 8 minutes. Add the spices and star anise pod. Increase heat to return mixture to the boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens.

Remove saucepan from heat and discard the star anise pod.  Add orange rind. Stir frequently as the sauce cools to help it to thicken.

Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Yield: Apx. 1 2/3 cups

For other Cranberry Sauce recipes, click on the links below:

Zesty Cranberry-Orange Sauce
Cranberry Blueberry Sauce

Cranberry Rhubarb Sauce

This cranberry rhubarb sauce pairs two wonderful flavours. Perfect with a roast turkey or chicken dinner.
Course Side Dish
Cuisine Canadian
Keyword cranberry rhubarb sauce, cranberry,, rhubarb
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 cup water minus 1 tablespoon
  • cups cranberries, fresh or frozen (approximately 6 oz)
  • ¾ cup rhubarb, fresh or frozen, chopped into ¼“ chunks (approximately 3 oz)
  • 2 tbsp peeled apple, finely chopped
  • 1/4 cup orange juice
  • 1 tsp lime juice (optional)
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/16 tsp ginger
  • 1 star anise pod (optional)
  • 2 tsp finely grated orange rind

Instructions

  1. In medium-sized saucepan, over medium heat, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
  2. Add cranberries, rhubarb, apple, and orange and lime juices. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process, for about 8 minutes. Add the spices and star anise pod. Increase heat to return mixture to the boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens.
  3. Remove saucepan from heat and discard the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.
  4. Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Recipe Notes

Yield:  Apx. 1 2/3 cups

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Bowl of Cranberry Rhubarb Sauce with Stuffed Rolled Turkey Breast in background

White bowl filled with Cranberry Rhubarb Sauce

Cranberry Blueberry Sauce

Combining the sweet and tart flavors of blueberries and cranberries makes for a delectable cranberry blueberry sauce.  Their flavors play well off of each other. Most will be familiar with the traditional cranberry sauce that, for many, has to be part of a roasted turkey or chicken dinner.  Click here for my recipe for classic cranberry sauce.

Cranberries
Cranberries

As a variation to that sauce, I have created a recipe using a blend of cranberries and high bush blueberries.

Blueberries
High Bush Blueberries

This sauce, in a gorgeous deep burgundy-purple color, pairs well with poultry and even with beef and pork dishes.  The blueberries add a layer of natural sweetness to the sauce and pair well with the more tart cranberries, toning them down just a bit but still letting the cranberry flavor come through.

Cranberry Blueberry Sauce
Cranberry Blueberry Sauce

The key to making a nice consistency sauce with blueberries and cranberries is to, first, make a simple syrup of water and sugar then add the cranberries that take longer to cook than the blueberries which are added to the late stage cooking.  The secret to getting a thickened sauce is to stir it both while it is cooking and cooling.  Stir it lots during the cooling process – it will appear quite watery when it comes off the stove but, by stirring it as it cools, you’ll be amazed how it thickens well.

If I am plating a meal, I like to put the sauce in a small condiment dish on each plate.  This contains the sauce which, regardless how thick it is, tends to run into other foods on the plate.

Cranberry Blueberry Sauce
Cranberry Blueberry Sauce

This sauce, like my traditional cranberry sauce, freezes well.  I make up a batch or two at a time and freeze it in airtight serving-size dishes – some are single serving, some are double, and some are larger size.  To thaw, simply remove the sauce from the freezer and thaw at room temperature for an hour or so (depending on the size of container, of course).

[Printable recipe follows at end of post]

Cranberry Blueberry Sauce

Ingredients:
2/3 cup granulated sugar
1/3 cup light brown sugar
1 cup water

1½ cups cranberries, fresh or frozen
½ cup apple, finely chopped
1/4 cup orange juice

2/3 cup high-bush blueberries, fresh or frozen
¼ tsp cinnamon
1/8 tsp nutmeg
Pinch allspice
1 star anise pod (optional)

1 tsp finely grated orange rind
Method:
In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.

Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the blueberries and spices. Increase heat to return mixture to boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens and blueberries have softened.

Remove saucepan from heat and remove the star anise pod.  Add orange rind. Stir frequently as the sauce cools to help it to thicken.

Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Yield: Apx. 2 cups

Cranberry Blueberry Sauce

This cranberry blueberry sauce is the perfect blend of tart and sweet flavours. A great addition to any holiday dinner.
Course Side Dish
Cuisine American
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 cup water
  • cups cranberries fresh or frozen
  • ½ cup apple finely chopped
  • 1/4 cup orange juice
  • 2/3 cup high-bush blueberries fresh or frozen
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch allspice
  • 1 star anise pod optional
  • 1 tsp finely grated orange rind

Instructions

  1. In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
  2. Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the blueberries and spices. Increase heat to return mixture to boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens and blueberries have softened.
  3. Remove saucepan from heat and remove the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.
  4. Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Recipe Notes

Yield: Apx. 2 cups

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Cranberry Blueberry Sauce
Cranberry Blueberry Sauce

For Other Cranberry Sauce Recipes from My Island Bistro Kitchen, click on the links below:

Zesty Cranberry Orange Sauce
Cranberry Rhubarb Sauce

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Chunky Cranberry Salsa

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

By now, if you are a regular follower of this food blog, you have probably detected that I am a big fan of cranberries!  I am always developing recipes using these tasty morsels.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Today, I am sharing my newly-developed recipe for Chunky Cranberry Salsa. As its base, it uses my homemade cranberry sauce for which you can find the recipe here.  You need a good thick cranberry sauce for this, not a runny, watery version as many of the canned, commercial versions are. If a watery cranberry sauce is used, it will make the salsa too runny and messy. The photo below shows what the consistency of this salsa should be – it should “hold its own” and stay in place when used on nachos or crackers.

Chunky Cranberry Salsa
Chunky Cranberry Salsa

Any flavour of dry salsa seasoning available can be used in this recipe. I use the Epicure Brand, “Pico”, Salsa Mix which is a mild flavoring. If you are using another brand, or one that is quite spicy, just be aware that the amount this recipe calls for may not apply and you may need to adjust the amount you use.  Also, I use 1 1/2 – 2 tablespoons of the Epicure “Pico” seasoning but that can be altered according to taste.  However, I suggest making the salsa first with 1 1/2 tablespoons of the seasoning and then adding more according to your personal taste.  As the old saying goes, you can add more seasoning but you can’t remove it if you put in too much!

Almost any flavour of balsamic vinegar can be used, even a traditional white balsamic. I have used a honey ginger balsamic vinegar from our local Liquid Gold and All Things Olive store here in Charlottetown as this vinegar flavour pairs particularly well with the other ingredients in this salsa.

Chunky Cranberry Salsa on Nachos
Chunky Cranberry Salsa on Nachos

I use this salsa on nachos but it is also exceptionally good served on gourmet crackers. Simply top each cracker with a small slice of Brie or Gouda cheese and some shaved turkey.  Add a small spoonful of the cranberry salsa and, voilà, an instant hors d’oeuvre. Once you have the salsa made, it makes a quick, easy, and tasty hors d’oeuvre.

Chunky Cranberry Salsa Hors d'oeuvre
Chunky Cranberry Salsa Hors d’oeuvre

With the jewel-toned color of this salsa, this hors d’oeuvre also looks very attractive on a serving tray.

Chunky Cranberry Salsa Hors d'oeuvres
Chunky Cranberry Salsa Hors d’oeuvres

This salsa often finds its way on to my charcuterie boards, too.

It can also be used to top baked chicken breasts or grilled pork chops. It’s very versatile, especially if you already have cranberry sauce made and in the freezer.  Simply let the cranberry sauce thaw at room temperature and then mix up the salsa. It’s best if the salsa can be made and refrigerated for a couple of hours before serving to allow the flavours to blend and mellow.

Chunky Cranberry Salsa

Ingredients:

1 cup cranberry sauce
¼ cup red onion, finely chopped
½ cup Granny Smith apple, finely chopped
1½  tsp sugar
1¾ tsp lime juice
1½ – 2 tbsp Epicure “Pico” Salsa Mix, or to taste
2 tsp Honey Ginger White Balsamic Vinegar
1 tsp. finely grated orange zest
½ orange, finely chopped

Method:

In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.

Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.

Store in sealed container for up to two to three days in refrigerator.

Yield: Apx. 1 2/3 cups

Chunky Cranberry Salsa
Chunky Cranberry Salsa

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Chunky Cranberry Salsa

Yield: Apx 1 2/3 cups

Jewel-toned cranberries transform into a versatile and tasty chunky cranberry salsa

Ingredients

  • 1 cup cranberry sauce
  • ¼ cup red onion, finely chopped
  • ½ cup Granny Smith apple, finely chopped
  • 1½ tsp sugar
  • 1¾ tsp lime juice
  • 1½ - 2 tbsp Epicure “Pico” Salsa Mix, or to taste
  • 2 tsp Honey Ginger White Balsamic Vinegar
  • 1 tsp. finely grated orange zest
  • ½ orange, finely chopped

Instructions

  1. In medium-sized bowl, mix all ingredients together. Cover and refrigerate for 2 hours before serving to allow flavour to develop.
  2. Serve with nacho chips. May also be served as an hors d’oeuvre: Place slice of Gouda or Brie on favorite cracker. Add shaved turkey topped with a small dollop of chunky cranberry salsa. Can also be used as a topping on chicken or pork.
  3. Store in sealed container for up to two to three days in refrigerator.
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Chunky Cranberry Salsa
Chunky Cranberry Salsa

 

 

 

 

Chunky Cranberry Salsa
Chunky Cranberry Salsa
Salsa
Cranberry Salsa

Zesty Cranberry-Orange Sauce

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

While cranberry sauce is traditionally associated with Thanksgiving and Christmas, I eat it year-round. In fact, I batch cook it and freeze it for use throughout the year.

Each fall, I eagerly await the cranberry harvest on PEI. The photo below was taken on a day that Mikita Farms in Farmington, PEI was wet harvesting their cranberry crop. Produce just does not get any fresher than this!

Freshly-harvested Cranberries from Mikita Farms in Farmington, PEI

In the fall, I buy a huge bag of cranberries for the freezer as I use them in several recipes, including cranberry-orange sauce.

These gems turn into a rich jeweled-toned cranberry sauce.

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

Any time I am cooking a chicken dinner, chicken pieces, or have a craving for cranberry sauce, I head to the freezer for a small container of the sauce as it just seems to make the meal.

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

I hope you enjoy my recipe for cranberry-orange sauce.  This is not a sickeningly sweet sauce although you can add a bit more sugar if you have a really sweet tooth!  Adding some apple and orange juice to the sauce gives it an extra flavour boost and both fruits complement the cranberry flavour well.  While the sauce is lovely without the Cointreau, it does add to the flavour of the sauce.

The method I use for the sauce is to make a simple syrup by boiling the sugar and water and then adding the cranberries, apple, and orange juice. I don’t care for runny cranberry sauce so I have learned this tip from my mother: Occasionally stir the sauce as it is cooking but make sure you stir it several times as it cools as this will help to thicken the sauce.

Don’t save this zesty cranberry-orange sauce for the holidays; enjoy it year-round!

Zesty Cranberry-Orange Sauce
Zesty Cranberry-Orange Sauce

Zesty Cranberry-Orange Sauce

Ingredients:

1 cup granulated sugar
1 cup water
2 cups cranberries, fresh or frozen
½ cup apple, finely chopped
1/3 cup orange juice
1 tsp finely grated orange rind
1½ tbsp Cointreau (optional)

Method:

In medium-sized saucepan, bring sugar and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.

Add cranberries, apple, and orange juice. Bring to a boil. Cook over medium-low heat, stirring periodically throughout the cooking process for about 15 minutes or until mixture thickens.

Remove saucepan from heat and add orange rind and Cointreau. Stir several times as the sauce cools to help it to thicken.

Store, covered, in refrigerator for up to 5 days or freeze for longer storage.

Yield: Apx. 2 cups.

—————————————————————————-

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Zesty Cranberry Orange Sauce

Yield: Apx 2 cups

A mildly tart and flavorful sauce that pairs well with roast turkey and any poultry dishes

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups cranberries, fresh or frozen
  • ½ cup apple, finely chopped
  • 1/3 cup orange juice
  • 1 tsp finely grated orange rind
  • 1½ tbsp Cointreau (optional)

Instructions

  1. In medium-sized saucepan, bring sugar and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
  2. Add cranberries, apple, and orange juice. Bring to a boil. Cook over medium-low heat, stirring periodically throughout the cooking process for about 15 minutes or until mixture thickens.
  3. Remove saucepan from heat and add orange rind and Cointreau. Stir several times as the sauce cools to help it to thicken.
  4. Store, covered, in refrigerator for up to 5 days or freeze for longer storage.
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For other great cranberry condiment sauce recipes from My Island Bistro Kitchen, click on the links below:

Red Wine Cranberry Pear Sauce
Cranberry Rhubarb Sauce
Cranberry Blueberry Sauce

Pin Me To Pinterest!

Cranberry Sauce
Cranberry Sauce
Zesty Cranberry-Orange Sauce