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Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes.
Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook ...
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes.
Warm mulling spices (like cinnamon, peppercorn, clove and orange zest) turn ordinary homemade cranberry sauce into a show-stopping Thanksgiving side masterpiece. get the recipe
Several days ahead, place the sugar, cranberries, 6 strips of orange zest, and 1 cup of water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes, until the cranberries ...
Valerie's Cranberry and Pomegranate Bars bring together the natural tartness of fruit with the buttery pecan flavor of scratch-made crust. Perfect Cranberry Sauce.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight. Remove from the refrigerator, overturn the mold and slide out the sauce.
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.
Lightly coat the inside of a Bundt pan or mold with the cooking spray. Combine the cranberries, juice, sugar, zest, rosemary and a pinch of salt in a saucepan over medium-high heat.
Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl.