Faucets

Recipes for cranberry sauce for meat. Cranberry sauce Cranberry sauce for fish recipe

Each housewife has her own best recipe for cranberry sauce for meat. Some people like concentrated sweet and sour, while others prefer citrus, rosemary or nutmeg tones in the sauce.

However, the categorical truth is that a well-prepared gravy emphasizes and reveals the taste of fried veal, pork or poultry baked in the oven. Cranberry sauce is a great alternative to everyday ketchup. A dish prepared at home will definitely arouse the interest of gourmets; they will have to share their experience and culinary secrets.

In fact, there are countless variations of this sauce. If you consider that the lists below show average ingredients, and chefs advise changing the amount of products and experimenting with spices, then you can safely use your imagination in the kitchen and get a new original result every time.

Non-alcoholic recipes

Traditional cranberry sauce

Ingredients:

frozen berries - 150 g
sugar - 80 g
water - 75 ml
1.5 teaspoons starch.

Cranberry ice balls are washed well and placed in a saucepan. Add sugar. Place the saucepan on medium heat. The ice melts, the berries begin to burst and release juice.

At this time, corn starch is diluted in cold water (replacement with a potato analogue is allowed). When the cranberries boil, pour in the starch, mix the ingredients thoroughly and reduce the heat to low. The brew simmers for 2-3 minutes.

All that remains is to cool the cranberry sauce, pass through a sieve, removing the seeds and skin, and you can serve it with roast or baked poultry.

On a note! Adding starch to boiling water will lead to the formation of lumps, which can deteriorate the quality of the sauce.

Cranberry + orange + spices

cranberry (550 gr)
granulated sugar (200 g)
water (50 ml)
orange (1 unit)
nutmeg and allspice (a quarter teaspoon each)

Remove the zest from a clean orange using a grater. Squeeze out the juice.

The saucepan is filled with the following ingredients: berries, sugar, zest, spices and water. Place on medium heat to boil.

Cover the saucepan with a lid, reduce the flame to a minimum and simmer the sauce for 8-9 minutes. Some of the berries will burst and soften.

At the end of cooking, add orange juice. After secondary boiling, the fire is immediately turned off. All that remains is to beat the ingredients until smooth and pass through a sieve. The clear, rich ruby sauce is ready.

Cranberries + onions + spices

Ingredients:

450 g cranberries
150 ml apple cider vinegar
large onion
250 - 300 g sugar
½ tbsp each salt, crushed allspice and garlic, cinnamon, celery seeds
200 ml water.

Cut the onion into cubes, combine with clean cranberries and place in a saucepan. Pour in 200 g of water. Cook for 10 minutes on low heat, covered.

Continue cooking the mixture for up to 30 minutes. The piquant cranberry sauce is ready. It goes especially well with barbecue.

Cranberries + honey + spices

Components:

300 g frozen cranberries
4 cloves of garlic
2 tbsp. olive oil
3 tbsp. honey
1 tbsp. Sahara
¼ tsp. salt
1 tsp each herbs and spices: fresh rosemary, basil, cinnamon and thyme.

The cranberries are thawed and lightly crushed in a saucepan using a mortar. Pour in water and vegetable oil. Bring the ingredients to a boil and evaporate the water for about 10 minutes over low-low heat.

Peel and finely chop the garlic. Add it to cranberry sauce along with spices, salt, sugar and honey. Cook for another 3-4 minutes without a lid. Cool to room temperature.

If desired (to obtain transparency), the product is filtered using a strainer. However, this step is not at all necessary. The taste of the sauce will not change.

Cranberries + apples

This recipe for cranberry sauce for meat is radically different from others, since it is more reminiscent of chutney - a traditional Indian gravy that enhances the taste of main dishes. The peculiarity of the sauce is that it does not have the usual uniform consistency, but is distinguished by an abundance of pieces of vegetables or fruits. However, it is a great addition to grilled meats.

225 g cranberries
80 g raisins
140 g sugar (preferably brown)
1 tsp cinnamon
½ tsp. ginger root shavings
ground cloves on the tip of a knife
120 ml water
¼ cup each of chopped onions, green apples, celery.

Pour clean cranberries, raisins, sugar, spices and water into a bowl. Boil the boiled ingredients for 5 minutes. Next, add onion, apple and celery pieces to the sauce. Simmer over low heat without covering the saucepan with a lid.

After 8-10 minutes, the sauce is removed from the stove and allowed to brew for about 6-8 hours.

Cranberry sauce with wine

Cranberry + orange + cinnamon

Ingredients:

100 g cranberries
100 g brown sugar
zest and juice of ½ large orange
100 ml semi-dry wine (preferably red)
1 small bay leaf
3-4 umbrellas of carnations
cinnamon stick.

Product preparation:

Brown sugar (or the usual analogue) is poured into a bowl.

Peel the orange zest, being careful not to touch its inner layer - the white peel. There is no need to grind the zest. It will need to be removed at the end of cooking or before serving the sauce. The orange is cut in half.

Fresh cranberries must be washed in advance and dried well on a napkin, getting rid of the slightest drops of water.

Preparation:

The sugar is set to melt over low (or medium) heat. There is no need to add water, and stirring is also not recommended. When the sugar begins to melt and gurgle, add wine. At the same time, some of the sugar still remains in the crystals, not having time to turn into caramel.

Everyone is stirred. Fire is kept to a minimum. The alcohol is evaporated from the wine for 2-3 minutes, after which orange juice and zest are added.

Continue to simmer the saucepan over low heat for 2-4 minutes, then add cranberries. Stir. Cook for 5 minutes without a lid. The alcohol continues to evaporate.

All that remains is to add spices - cinnamon, cloves, bay leaf. After 15 minutes, the cranberry sauce for the meat is ready.

Whole and crushed cranberries are combined together. Stir. The zest is discarded just before serving.

On a note! It is not necessary to use cloves, but then the end result will be significantly different from the original. Without a cinnamon stick, the sauce won't work at all. Orange can be replaced with lemon, but the taste will also be different.

Cranberry + garlic

Components:

150 g cranberries
150 g water
50 ml dry wine
a pinch of salt
2 tsp Sahara
3 garlic cloves.

Beat the berries with a mixer until smooth. Pour in water, which is immediately evaporated over low heat for about 5 minutes.

Peel the garlic, chop it, add it to the cranberry puree in a saucepan along with salt, sugar and wine. Simmer for about 15 minutes.

The cooled sauce is ground through a sieve and served.

Cranberry + pear + walnut

Ingredients:

brandy (1 tsp)
cinnamon (1 stick)
black pepper (4 peas)
cranberries (200 g)
brown sugar (one third cup)
pear (1 medium fruit)
chopped walnuts (a third of a glass).

Cinnamon sticks are crushed, placed in a tea bag, and peppercorns are added to them. The bag is sealed. Peel the pears and grate them on a coarse grater.

Cranberries, sugar, pear shavings, a bag of cinnamon and pepper are placed in a bowl. Pour brandy diluted with water (about 1/3 cup).

The mixture is brought to a boil, then the flame is reduced and the sauce is simmered for 10-12 minutes.

The walnuts are lightly fried in a frying pan and chopped.

Remove the cinnamon packet from the cooled cranberry sauce and add the nuts. Mix everything thoroughly. Some of the berries can be passed through a blender. Bon appetit.

Cranberry + citrus + ginger

glass of cranberries
1 orange
1/3 cup red wine (12%)
half a glass of water
3 tbsp. spoons of sugar
half a teaspoon of rosemary
1/3 tsp each black pepper, nutmeg and ginger
¼ tsp each salt, allspice and cloves.

Pour washed cranberries and sugar into a saucepan. Pour in water, freshly squeezed juice of 1 orange and wine.

Grind ginger and orange zest into shavings. The remaining spices are ground into powder. Fresh rosemary is cut with a knife.

Pour everything into a saucepan, mix, and place on medium heat. Boil the cranberries along with the rest of the ingredients for 10 minutes. Then turn off the stove and let the sauce cool completely.

Beat the remaining ½ of the resulting mass in a blender until smooth, if desired, pass through a sieve and combine with whole berries.

Cranberry + lemon + chili pepper

Ingredients:

350 g cranberries
60 ml lemon juice
10 ml cognac
2 pcs. hot pepper
200 ml water
200 g sugar
salt to taste
2 star anise
1 tsp starch.

Wash the cranberries, add water, add anise. Cook for 5 minutes. The stars are thrown away, the berries are rubbed through a sieve.

Chop the pepper as finely as possible. The seeds are removed. Add pepper to the berry puree along with lemon juice, sugar and salt.

The mixed components are boiled for 15 minutes, after which cognac is poured.

The starch is diluted with cold water and added to the sauce, mixing the mixture thoroughly. After 1-2 minutes, remove the saucepan from the stove.

Hot sauce is best served cold.

Two words about the benefits of berries

Cranberry is a legendary natural antioxidant and antibiotic. It can improve appetite, normalize digestive function, strengthen the immunity of an adult or child, and protect the genitourinary organs from infections. Without exaggeration, this is only a small fraction of the beneficial properties of cranberries for the human body.

You should not expect that daily consumption of cranberry sauces will instantly provide a healing effect. However, if you diversify your daily diet with cranberry juices, fruit drinks, jams and other culinary masterpieces, the healing effect will not be long in coming! Bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Step 1: Prepare the ingredients.

Let's start with the main thing - what kind of cranberries do you use? If frozen, you need to defrost it before cooking, and then thoroughly rinse the berries with warm running water, removing the crushed ones. The same applies to fresh cranberries.

The orange also needs to be washed, then peeled and set aside, we will also need it. Squeeze the juice out of the pulp using a juicer or strong hands. And from the peel we make zest using a fine grater. We don't need all the zest, so the rest can be used for other dishes.

We wash the onion, peel it and finely chop it. If you are afraid that it will taste bitter, take red onion, it will work perfectly. The ingredients are ready, now let's proceed to the main process.

Step 2: Prepare cranberry sauce.

Take a saucepan; if you don’t have one, take a deep frying pan or saucepan. Heat the oil in a saucepan and fry the chopped onion in it. 5 minutes is enough for it to be ready. And then add cranberries, honey and zest and juice to the saucepan. Add zest to your taste, about 2-3 tablespoons.

Stir the sauce with a spatula, reduce the heat, and cover the saucepan. Cook the sauce for 20 minutes, then turn off the burner and cool the sauce before serving by putting it in the refrigerator for a couple of hours.

Step 3: Serve cranberry sauce.

This sauce will perfectly highlight the taste of chicken and other meat dishes. By the way, turkey with cranberry sauce is a symbol of Thanksgiving in America.

Serve cranberry sauce in a gravy boat along with the main dish. You can decorate it with a sprig of greenery.

Bon appetit!

You can add spices to the sauce - ground black pepper, nutmeg, garlic.

In the given recipe, the sauce will turn out to be heterogeneous - some berries will remain intact, but most will be boiled. If you want a smooth, liquid sauce, grind the cranberries in a blender before cooking.

If you don't like honey, you can replace it with granulated sugar.

Cranberry sauce goes well as a kind of jam on white bread or croutons.

You can grind the orange in a blender - then you get a mixture of juice and zest, which we will add to the sauce.

If the liquid from the saucepan boils away quickly, you can add juice or water.

Cranberry sauce goes well with meat, fish, poultry or salad. The beneficial properties of the product allow it to be used for preventive purposes. A large amount of minerals, vitamins and other trace elements makes this sauce a healing product, a powerful antioxidant and a fighter against colds.

However, the main advantage of this product is its taste. Depending on the ingredients, the finished mass can be combined with meat products, side dishes, salads and culinary recipes. Below we will look at several recipes, following which you will surprise your family and your guests.

Principles of making sauce

To ensure that ready-made cranberry sauce for fish or other product delights you with an exquisite taste and bright color, follow a few simple recommendations:

To create a quality product, it is advisable to take fresh berries. However, if the seasoning for a dish is being created out of season, use frozen cranberries;
Before using fruits for culinary purposes, carefully sort them. It is recommended to throw away crumpled or spoiled berries or use them to create a fruit drink (if there are no signs of spoilage);
rinse the berries, place them on a flat surface and leave to dry completely at room temperature;
cook the berries along with other products (needed for seasoning) until the film on them bursts.

The finished cranberries, which have already yielded juice, need to be mashed and processed in a meat grinder or blender until smooth. This is the only way you will get high-quality cranberry sauce for duck, without lumps and with a delicate consistency.

Classic version

granulated sugar – 100 g;
cranberries – 150 g;
orange – 120 g;
lingonberries – 50 g;
lemon (juicy) – 30 g;
red wine (dry) – 50 ml.

The product is prepared as follows:

Pour the sugar into a dry pan. Turn the heat (or setting) to low, melt the sugar and continue cooking until golden orange.
Rinse cranberries, lingonberries, oranges and lemons. Remove the zest from the last two ingredients and squeeze out the juice.
Pour the berries into a saucepan with sugar. Pour wine and fruit juices there. Add orange zest.
Boil the mixture, then cook for another 20 minutes. As soon as the mixture becomes thick, remove the pan from the stove, cool and place in the refrigerator for 2 hours.
Blend the ingredients in a blender until completely smooth.

Traditional cranberry turkey gravy is ready! It can be served hot or cold.

American style seasoning

Cranberry sauce for meat, prepared according to an American recipe, is ideal for baked turkey, duck or other poultry meat. To prepare it you will need:

cranberries – 150 g;
sugar – 30 g;
orange – 100 g;
lemon – 30 g;
cinnamon – 3 g;
nutmeg – 100 g;
cloves – 3 buds;
starch – 3 g.

Prepare the berry-fruit composition according to the recipe below:

Prepare an enamel pan with a thick bottom. Place sugar and fresh (or frozen) berries there. Cook both ingredients until the sugar turns golden and the berries burst.
Wash the lemon and orange. Carefully remove the peel, grate the zest and squeeze out the juice.
Add the zest of both fruits to the main mixture. Pour the juice in there, add cloves and cinnamon.
Crush the nutmeg into crumbs or flour. Pour into pan with remaining ingredients. Cook for 5-10 minutes. To make the consistency thick, add starch.
Cool and place the finished mixture in the refrigerator for 2-3 hours.

The addition to the main dish is ready. Serve and enjoy the taste of the product.

Cranberry relish for poultry

To make this recipe for cranberry sauce for poultry, you will need:

cranberries – 500 g;
onion – 100 g;
apple cider vinegar (6%) – 150 ml;
granulated sugar – 250-300 g;
cinnamon – 3 g;
allspice powder – 3 g;
celery (seeds) – 3 g;
boiling water – 250 ml.

The sauce is prepared in several steps:

Sort through the cranberries. Select quality berries without dents or painful areas. Get rid of twigs and leaves. Rinse thoroughly under running water.
Peel the onion and cut into small cubes.
Pour cranberries and onions into a saucepan and pour boiling water over them. Turn on low heat (or mode) and simmer the cranberries and onions for 10-15 minutes.
Cool the mixture and place it in a blender. Grind the mixture into a homogeneous paste.
Place the sauce back on the stove. Add sugar, celery, cinnamon, pepper, salt and garlic powder. Mix and continue simmering until medium thick.
Add vinegar and cook the mixture for another 20 minutes.
Remove the mixture from the stove, cool and place in jars.

Serve the seasoning with poultry, pork, veal and other meats. The sauce will complement boiled, baked or fried food equally well.

Cranberry sauce for pastries

This sauce is slightly different from the previous ones. It will not contain pepper, hot seasonings, salt or spices. The composition is intended to complement cakes, pastries, ice cream and other desserts. This cranberry sauce would also go well with fruit salad. To create it you will need:

cranberries – 150 g;
sugar – 250 g;
tangerines – 60 g;
cinnamon – 3 g;
starch – 8 g;
boiling water – 50 ml.

To prepare the sweet mass, follow the instructions below step by step:

Prepare ripe fruits - remove debris, branches and leaves, and wash.
Peel the tangerines and cut into small pieces.
Place the berries and sliced tangerines in a saucepan (it is advisable to use non-stick cookware). Fill with water and set the stove to low/low heat. Simmer for 10 minutes, then add cinnamon and stir all ingredients.
Dissolve the starch in a tablespoon of cold (pre-boiled) water and pour the mixture into the main mass in a gentle stream, remembering to stir the future sauce.
As soon as the mixture thickens, remove it from the stove and let cool.

Sweet cranberry sauce is ready to serve.

Universal sauce

This cranberry sauce recipe will help you make a versatile product that goes well with poultry, salads, meats, cheese and pastries. In addition, it can be used instead of jam and added to tea. To prepare it you will need the following products:

cranberry fruits – 150 g;
boiled water – 100 ml;
honey – 50 g;
ginger root – 30 g;
granulated sugar – 100 g;
lemon – 60 g-100 g.

The step-by-step recipe for preparing cranberry mass is as follows:

Sort through the cranberries: choose only fresh and healthy berries, without dents or “sores.” Remove branches, leaves and debris. Rinse.
Take a frying pan with high sides (saucepan) and place the fruits on it. Fill them with granulated sugar and fill them with clean boiled water. Stir.
Turn on high heat or setting. Wait until the mixture boils and the film on the cranberries bursts.
Prepare the ginger. Peel the root, rinse, grate on a fine grater.
Wash the lemon, carefully remove the zest and squeeze out the juice.
Pour lemon juice into cranberries and sugar, add ginger, zest and cinnamon. Cook for about 10 minutes, stirring the mixture occasionally.
Remove the mixture from the stove and let it cool slightly, then add honey. It is not recommended to add the product to hot sauce, since at high temperatures the beneficial properties of honey are lost.
Place the finished mixture in jars or sauce boats.

Store cranberry sauce in the refrigerator or other cool place.

Cranberry sauce for meat, vegetables, poultry, fish, and desserts is a traditional element of the festive table of European cuisine. But there is no need to wait for a special occasion to prepare such an addition to the main dish. Most of the recipes are simple, preparation does not exceed 30 minutes, taking into account the preparation of the necessary products.

Recipe for cranberry sauce for chicken step by step with photos

The recipe for cranberry sauce for chicken is suitable for creating gravies for other dishes. To prepare it, you need:

450 g cranberries;
2 tbsp. l. any vegetable oil;
3 tbsp. l. honey;
1 onion;
1 orange;
1 hot pepper fruit.

Step-by-step preparation involves the following procedure:

Cool before serving.

By excluding pepper, a milder taste is achieved. You can add other spices, but you should first find out what shade they will add to the taste, so as not to spoil the dish with excessive sweetness or spiciness due to spices.

How to make simple cranberry sauce for meat

There is nothing in the recipe except 3 components:

0.5 liters of unboiled water;
0.25 kg bleached sugar;
0.25 kg cranberries.

If desired, you can add spices, starch, wine, apples. Prepare the dish like this:

Sugar and water in a container are heated until syrup is obtained.
Add cranberries to the syrup and cook for 13 minutes, stirring.
Cool, then grind the berries with a blender. It is advisable to beat it.

Important! For all recipes, one general rule is relevant - the berries should be as ripe as possible.

Cranberry-lingonberry sauce recipe

In addition to lingonberries and cranberries, the recipe calls for ginger, so the sauce will be a little hot, although not spicy. You will need to take:

500 g cranberries;
500 g of fresh, ripe lingonberries;
300 g white sugar;
ginger root, medium size.

Step-by-step recipe for this type of cranberry sauce:

If the berries are frozen, defrost them slightly and divide them into pieces. Grind most of them in a blender.
The puree is poured into a container - a saucepan, ladle, cauldron, stewpan. Heat over low heat.
Mix with sugar and whole berries. It is recommended to leave 300 g of lingonberries unmashed.
While stirring, heat the dish to 60 °C for 15 minutes. Add finely grated ginger in advance and cook for another 2 minutes.
Cool before serving. The product can be stored for up to a month in the refrigerator.

The sauce is good with meat, vegetables, fish. Doesn't go well with other dishes.

How to make cranberry sauce for duck

A simple sweetish lingonberry-cranberry sauce is made for the duck. To do it, you will need:

0.25 kg cranberries;
0.25 kg lingonberries;
100 ml fresh orange juice;
100 ml dry or semi-dry red wine;
200 ml water;
1 tbsp. l. cinnamon powder;
3 tbsp. l. liquid honey.

The dressing is prepared as follows:

The berries are crushed and mixed with ingredients other than honey.
Boil the mixture for 15–30 minutes until the substance thickens.
When the product has cooled to 50 °C, add honey.

For other birds, dressing according to this recipe is not suitable.

How to make cranberry sauce for fish

A recipe for sour cranberry sauce for stewed or boiled fish results in a dressing similar to berry puree, which will not go well with other dishes. You should take:

1.5 tbsp. l. non-liquid honey;
150 g ripe cranberries;
0.5 lime;
0.5 juicy lemon;
optional pepper and salt.

Having collected the ingredients, start cooking:

Pour water into a container (ladle, cauldron, saucepan, stewpan) and add honey. Cook until boiling.
Add the berries and cook until softened.
Pour in fruit juice, grate the zest, and add to the sauce. Add salt and pepper to taste.
13 min. cook the dish, mashing the cranberries.
Cool, squeeze through cheesecloth or rub through a sieve.

After cooling, serve. In addition to fish, it is permissible to complement stewed vegetables with a dressing according to this recipe.

Important! Similar dressings without salt, hot, fiery spices are prepared for ice cream, mousses, and cakes. Then you will need more honey (sugar), but the cranberry flavor will still remain.

Cranberry sauce for turkey

Traditional turkey dressing works for any bird. To make the sauce you need:

150 g ripe cranberries;
2 tbsp. l. white (less often brown) sugar;
1 ripe orange, preferably orange, not red;
1 lemon;
spices to taste (traditionally – cloves, cinnamon, nutmeg).

Step by step, the recipe cooking process looks like this:

Cranberries and sugar are heated in a thick-bottomed bowl until the berries crack.
Peel the zest from the fruit and grate it.
Squeeze the liquid out of half an orange and add 1-2 drops of lemon juice.
Spices and zest are poured into a container with the sauce and boiled for 5 minutes.
After adding juice, cook the same amount.

Then the dish is removed from the stove, cooled, and served with turkey or casseroles. Cranberry sauce, after adjusting the recipe, is prepared for duck, then a more liquid substance is required.

Cranberry sauce for cheese

According to the recipe, the list of ingredients needed to create it consists of:

1 tbsp. cranberries;
0.5 tbsp. any type of sugar;
0.5 tbsp. grape juice.

Prepared in the following way:

The berries are mixed with sugar and juice. Heat over low heat until boiling.
When it boils, cook for another 10–12 minutes.
The slightly boiled-off liquid is replenished with a small amount of juice.

How to Make Hot Cranberry Sauce

For the spicy dressing you will need:

150 g of unfrozen, ripe cranberries;
50 ml cold water;
1.5 tsp. spicy mustard;
1 tsp. sugar (optional);
1–2 pcs. bay leaf;
1 clove of garlic;
spices, salt to taste.

The sauce is made according to the following scheme:

The berries are washed and dried.
Grind into puree using a blender.
Add a little water.
Place in a saucepan, ladle or stewpan and bring to a boil.
Add salt and spices to taste and cook for 4 minutes. stirring.
Cool slightly, rub through a fine colander or fine sieve.
Add mustard. The spicier the sauce is needed, the spicier it should be.
Add sugar and mix.
Lastly, add bay leaf and whole garlic. Set to cook for 5 minutes.

Afterwards, remove the leaf and garlic and cool. The finished product can be served.

Important! Spicy cranberry gravy should be used with caution for certain types of heartburn.

How to Make Sweet and Sour Cranberry Sauce

This recipe will require the following products:

250 g of fresh berries;
50 g butter;
2 tbsp. l. thick honey;
1 red orange;
1 PC. red or white onion;
0.25 tsp crushed red pepper;
salt to taste.

Step-by-step actions involve the following steps:

Peel the onion and finely chop it.
Wash the orange thoroughly and remove the zest with a fine grater.
Melt butter in a frying pan and fry onions.
Add berries, orange juice, zest, honey and mix.
15 minutes. simmer under the lid.
Remove the lid, stirring, and simmer for 6 minutes.
Strain the sauce through a colander or sieve. Add pepper and salt.

How to make cranberry and orange sauce

The recipe calls for oranges and lemon, but it tastes better if you use only oranges, just increase the quantity. Cranberries are quite sour without it. To make the sauce you need:

1–2 oranges;
1 lemon, can be replaced with another orange;
100 g sugar;
125 ml water;
0.3 kg of berries;
spices to taste: nutmeg, cardamom, cinnamon, vanilla, cloves, Jamaican pepper (not to be confused with ordinary black pepper).

The step-by-step recipe looks like this:

The washed cranberries are poured with water, sugar is added, and heated until it boils. 5 minutes. cook, the berries should begin to burst.
Remove the zest from the fruit using a fine grater. Then squeeze out the juice, you should get 120 ml of orange juice or 100 ml of orange and 20 ml of lemon.
Spices and zest are added to the berries. Cook for 3 minutes.
Pour the juice into the pan and cook the mixture for 5 minutes.
Grind the mixture with a blender, return it to the stove and cook until the desired consistency is achieved.

Can be served with poultry, meat, fish, but other dishes do not go well with it. For desserts and vegetables, other recipes are suitable.

Apple cranberry sauce

Cranberries go well with apples, and this is especially noticeable in the dressing. The recipe does not require starch, and it is permissible to use a baked apple instead of a fresh one. Then, if you add more sugar than according to the recipe, the dressing is suitable for desserts. To prepare you need:

170 g berries;
4–5 tbsp. l. regular sugar;
1 apple;
100 ml water.

Cranberry sauce according to this recipe is made in 5 simple steps, the result of which is a sweet, sour or sweet product.

The berries are washed, the apple too, peeled, the middle with seeds.
The apple is cut into small pieces, mixed with sugar, water, cranberries, and boiled for 9 minutes. over low heat.
When the berries and apple become soft, remove from heat. Beat with a blender.
Bring to a boil, then rub through a sieve.

This dressing takes no longer than 20 minutes to prepare, including preparing the ingredients and whisking.

Honey cranberry sauce with mustard

In 4 simple steps, an original sauce is prepared from a minimum of ingredients, which is served with fish, meat, and vegetables. Sugar-free cranberry dressing with honey has a specific flavor, but it gives it a special piquancy. You will need the following products:

10 ml of any refined vegetable oil;
10 g table mustard;
30 ml cucumber pickle;
20 g honey;
salt to taste;
30–50 g berries.

The step-by-step cooking recipe looks like this:

Cucumber pickle, berries, honey are placed in a bowl.
Beat with a blender into a homogeneous mass.
Add olive oil and stir thoroughly.
Add salt and mustard and mix thoroughly.

This recipe for cranberry sauce, which is not very liquid, does not require heating, the cooking time takes no more than 12 minutes, a simple product can be made shortly before guests arrive.

Important! You can adjust the taste of the gravy using mustard. Take a hotter, sweeter, spicy one - the taste of the dressing will change along with the mustard.

Cranberry sauce with onions

To make cranberry-onion sauce you will need the following ingredients:

500 g cranberries;
280 g of white onion, you can use red onion instead; ordinary yellow onion has too strong a taste;
1 tbsp. Sahara;
95 g white raisins.

You can take any raisins, the main requirement is without seeds or branches. It must be remembered that black raisins are sweet, with an intense taste. Sauce preparation steps:

Boil the onion in boiling water for 3 minutes. Then dried and cut thinly. Exactly in this sequence.
Sugar is turned into caramel in a frying pan.
Then remove from heat, add 1 tbsp. boiling water Cook until the caramel has dissolved.
Add the remaining ingredients, including onion, and cook for 10 minutes. The cranberries should soften.
Cool before serving.

This cranberry sauce goes well with meat and poultry; some people add it to stewed vegetables, pumpkin, and zucchini.

Cranberry sauce with wine

Dressing for dishes with alcohol does not cause intoxication, but wine in sauces gives a specific taste and aroma. In this regard, there are 5 varieties of cranberry sauces with wine, each suitable for its own occasion.

Cranberry wine sauce with cinnamon

To prepare you will need:

cranberries – 100 g;
unbleached sugar – 100 g;
orange of any kind - zest, juice of 0.5 fruits;
dry or semi-dry wine – 100 ml (red is better);
bay leaf – 1 pc.;
1 cinnamon stick;
cloves – 3–4 pcs.

The process of preparing the sauce follows this scheme:

Sugar is poured into a saucepan and melted over medium heat. Stirring or adding water is not recommended.
When the sugar begins to melt, but has not melted all, add wine.
Stir and simmer over low heat for 3 minutes.
Add orange juice and zest.
The mixture is simmered for another 3 minutes. Then add cranberries.
5 minutes. cook without a lid, thoroughly mixing the future sauce.
Add spices - bay leaf, cloves, cinnamon.
After 15 min. take out the spices.
The sauce is divided into 2 parts.
Grind one using a blender; there should be no orange zest in it.
Mix the sauce with whole and crushed cranberries.

The zest is removed before pouring the product into a gravy boat and placing it on the table.

Important! Alcohol is added to hot dishes (in particular, heat-treated sauces) for aroma and taste.

For those who fundamentally refuse intoxicants, you can safely use the recipes, even if eating a pan of such sauce will only cause a problem overeating, but not alcohol.

Cranberry sauce with wine and garlic

This type of sauce is suitable for serving with meat. The spiciness makes it unsuitable for other dishes. You will need:

150 g juicy cranberries;
150 ml water;
50 ml of wine, dry, preferably red (semi-dry is acceptable);
2 tsp. Sahara;
3 cloves of garlic;
salt to taste.

The sauce is prepared as follows:

Beat the cranberries with a mixer, you should get a homogeneous berry puree.
Add water, 5 minutes. evaporate it over low heat.
The garlic is peeled, crushed as much as possible (pressed, grated, chopped).
Add chopped garlic to the cranberries, along with the remaining ingredients.
15 minutes. cook over low heat.
The sauce is cooled, rubbed through a sieve, colander, and cheesecloth.

The finished dressing is served, without heating, in a gravy boat, separately from the meat.

Cranberry wine sauce with pear and walnuts

Typically, this sauce is made with brandy, but replacing it with dry wine in any cranberry sauce recipe is appropriate. To prepare you need:

0.33 tbsp. chopped walnuts;
200 g cranberries;
1 cinnamon stick;
4 black peppercorns;
0.33 tbsp. unbleached sugar;
1 pear;
1 tsp. brandy or 1 tbsp. l. dry wine.

Step-by-step diagram for preparing cranberry sauce:

The spices are placed in an infusion bag or cheesecloth, the cinnamon is pre-crushed.
Peel the pears and grate them.
All ingredients, except nuts, are placed in a saucepan. Brandy and wine are diluted with water to a volume of 0.33 tbsp.
When the mixture boils, turn the heat to minimum. Continue cooking the sauce for 10 minutes.
While cooking the sauce, walnuts are fried in a frying pan.
Cool the sauce, remove the bag with spices.
Add crushed nuts and mix the dish thoroughly.

It is not necessary to grind the berries with a blender, but after cooling some of them can be turned into puree and mixed with the main mass.

Cranberry-orange sauce with wine and ginger

You can add lemon or other citrus fruit to the ginger sauce recipe. But the perfect balance of taste is only possible with orange. For preparation you will need the following ingredients:

1 tbsp. cranberries;
1 orange;
0.33 tbsp. dry red wine;
0.5 tbsp. water;
3 tbsp. l. Sahara;
0.5 tsp. chopped rosemary;
0.33 tsp. ginger, the same amount of black pepper and nutmeg;
0.25 tsp salt;
0.25 tsp Jamaican pepper, cloves.

Prepare in the following order:

The washed berries are poured with water, sugar and wine are added, and freshly squeezed orange juice is added.
The orange zest is crushed, the rest of the spices, if they are not already ground, too.
Boil all ingredients of cranberry sauce for 10 minutes, stirring thoroughly.
After cooling, 0.5 of the mass is whipped in a blender, passed through a sieve, and mixed with the uncrushed part.

This recipe makes cranberry dressing faster if the spices are chopped in advance.

Important! For some types of heartburn, ginger should be excluded from the diet. In such a situation, recipes are adjusted.

Cranberry sauce with wine and chili pepper

Fans of spicy additions to dishes will love the recipe with hot peppers, hotter garlic-cranberry sauce. You will need:

350 g berries;
60 ml lemon juice;
10 ml cognac or 20 ml dry wine;
200 ml water;
200 g sugar;
1 tsp. starch;
2 pcs. Chile;
2 star anise fruits;
salt to taste.

Cooking diagram:

Cranberries with water and anise, boil for 5 minutes. After the spice is taken out, the berries are crushed with a blender.
The chili is crushed, removing the seeds.
Salt, sugar, pepper are poured into the crushed berries, and lemon juice is poured.
15 minutes. Boil the mixture, then add cognac or wine.
Starch is diluted with cool water, poured into the sauce, stirring thoroughly.
Cook for 1–2 minutes, then remove from heat.

Frozen Cranberry Sauce Recipe

The quality requirements for raw materials for cranberry sauce cannot be called high. It is enough that the berry is ripe and there are no rotten or dry fruits. Therefore, cooking from frozen raw materials, although not encouraged, has a right to exist. The difference between a recipe made from frozen raw materials and an ordinary simple cranberry sauce for meat is only in the need for the berries to thaw beforehand. Accordingly, less water will be needed. The recipe might look like this:

Sugar is dissolved in boiling water. You will need 0.25 g of it, the same amount of water.
After dissolving, add thawed cranberries, with or without water, the juice it gives will be sufficient for the sauce.
Cook for 10–15 minutes. stirring. In 2 min. Add spices to taste until done.
Remove from heat, beat with a blender. The cooled dish is served to the table.

After defrosting, you can drain all the liquid, take 500 ml of water instead of 250 ml, add a little starch for thickness.

Important! Whether or not to drain the defrosting liquid depends on where the cranberries were frozen. Store-bought raw materials definitely need to be separated from the water, but homemade ones don’t necessarily need to be separated.

Conclusion

Cranberry sauce for meat, fish, and other dishes is prepared according to different recipes. The taste will be different as a result, all that is common between the sauces is the berry, which is the main component. Any recipe is suitable even for an ordinary dinner. Don't wait for a special occasion to try cranberry sauce.

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Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Various dressings always help to reveal the taste of a dish and add new notes to it. Cranberry sauce is considered very popular and goes well with meat, poultry, fish, and vegetables. It is not at all difficult to make, it takes little time. Remember a few recipes for this delicious gravy.

How to make cranberry sauce

The dressing is made from fresh or frozen berries with the addition of additional ingredients. It can radically change the taste of any dish for the better. Making cranberry sauce is very easy, anyone can do it. The berries are usually sorted, washed, chopped and stewed for some time. The density of the finished mass is adjusted by adding starch or flour. The remaining components serve to give the gravy certain shades of taste.

Cranberry sauce recipe

The list of components that will be included in the gravy is determined by the dish it is intended for. There is a recipe for cranberry sauce for poultry, pork, beef, veal, and fish. Often other berries and fruits are added to it: strawberries, lingonberries, oranges. Whatever dish you decide to make, you will definitely be able to find a successful dressing recipe for it.

Simple cranberry sauce

Cooking time: 10-15 min.
Number of servings: 2 persons.
Calorie content of the dish: 139 kcal.
Purpose: for meat dishes.
Cuisine: European.

If you're just starting to experiment with dressings, then this simple cranberry sauce recipe is perfect for you. It comes out thick, with a pronounced taste. Meat with cranberry sauce prepared according to the following recipe with photo turns out simply excellent. This gravy will also be good in combination with fish and poultry. You will get a small bowl, which is enough for two servings of any main dish.

Ingredients:

fresh cranberries – 170 g;
water – 125 ml;
sugar – 185 g.

Cooking method:

Rinse the berries thoroughly and dry on a paper towel. Set aside spoiled ones.
Pour sugar into a saucepan and pour water. Place over medium heat and cook, stirring continuously, until all the grains are dissolved.
Remove the pan from the stove and add the berries. Place on low heat and stir.
Cook for 7-10 minutes until the berries burst.
Before serving, refrigerate the gravy for a couple of hours to thicken it.

Recipe for cranberry sauce for meat

Cooking time: 20 min.
Number of servings: 4 persons.
Calorie content of the dish: 456 kcal.
Purpose: cranberry sauce for meat.
Kitchen: homemade.
Difficulty of preparation: easy.

The next cranberry sauce goes just as well with meat as the previous one, and is prepared according to an equally simple recipe. It consists of ordinary onions and a little apple cider vinegar. The sugar and cinnamon in the filling give it extra sweetness. The cranberry dressing turns out to be very thick, the consistency is reminiscent of jam or marmalade prepared at home.

Ingredients:

cranberries – 0.3 kg;
salt – 1 tsp;
onions – 2 pcs.;
cinnamon – 2 tsp;
apple cider vinegar – 4 tbsp. l.;
sugar – 6 tbsp. l.

Cooking method:

Place washed and dried berries and chopped onions into the pan.
Pour a glass of water into it and simmer for 10 minutes.
Puree the mixture with a blender. Pour in vinegar and salt. Add cinnamon and sugar.
Simmer on low heat for another 10 minutes. Cool before serving.

Cranberry-lingonberry sauce

Cooking time: 20 min.
Number of servings: 6 persons.
Calorie content of the dish: 594 kcal.
Purpose: cranberry sauce for meat dishes.
Cuisine: Finnish.
Difficulty of preparation: easy.

Traditionally in Finland, meat is served with cranberry and lingonberry sauce. It has a very sweet taste and goes perfectly with lamb, beef, and pork. Making this cranberry sauce with lingonberries is incredibly easy, it won’t take more than half an hour. It can be stored for a very long time; if you put it in the refrigerator in a closed glass jar, it will not spoil for a whole month. Be sure to remember how to prepare lingonberry dressing.

Ingredients:

lingonberries – 250 g;
fresh grated ginger – 0.5 tsp;
cranberries – 250 g;
sugar – 160 g.

Cooking method:

Wash the berries and place in a colander to dry thoroughly. Grind with a blender, but not completely.
Pour the puree into an enamel saucepan and place on low heat.
Add sugar while stirring the mixture.
Simmer the cranberry sauce for a quarter of an hour. Add ginger, stir and turn off after a couple of minutes. It is advisable to cool the dish before serving.

Cranberry sauce for duck

Cooking time: 20 min.
Number of servings: 10 persons.
Calorie content of the dish: 346 kcal.
Purpose: cranberry dressing for duck meat.
Kitchen: homemade.

Cranberry sauce for duck will help reveal the taste of this meat, which many consider specific and do not particularly like. The secret to the success of this gravy lies not only in the berries, but also in additional ingredients, including honey, salt and sugar, garlic, and a bouquet of spices. It turns out moderately sweet with subtle notes of spiciness. Duck meat with cranberry sauce prepared in the following recipe will be simply magnificent.

Ingredients:

frozen cranberries – 0.45 kg;
rosemary – 1.5 tsp;
water – 350 ml;
basil – 1.5 tsp;
vegetable oil – 3 tbsp. l.;
thyme – 1.5 tsp;
salt – a couple of pinches;
cinnamon – 1.5 tsp;
sugar – 4.5 tbsp. l.;
garlic – 6 cloves;
honey – 4.5 tbsp. l.

Cooking method:

Thaw the berries. Wash them, dry them on paper napkins and puree them. It is best to do it not with a blender, but in a mortar, so that whole fragments are included in the finished dish.
Place the puree in an enamel container, pour in water and vegetable oil, stir. Place on the fire and simmer for 10 minutes without a lid to allow the liquid to evaporate.
Add crushed garlic, spices, sugar and honey, salt, mix thoroughly. It is advisable to mix the dried herbs and grind them a little in a mortar.
Turn up the heat and simmer the cranberry dressing for another 5 minutes. Cool it and you can serve.

Cranberry sauce for chicken

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 532 kcal.
Purpose: cranberry sauce for chicken meat.
Kitchen: homemade.
Difficulty of preparation: easy.

Chicken meat is in the diet of many people; it is healthy and nutritious. However, sometimes you want to diversify its taste with something, to make it more unusual. If you have such a desire, try making and serving cranberry sauce with chicken. Thanks to him, meat will open up to you in a completely different way. The sourness of cranberry sauce is provided not only by the berry, but also by the citrus fruit.

Ingredients:

cranberries – 0.4 kg;
sugar – 1.5 tbsp. l.;
lemon – 2 pcs.;
salt - a pinch;
dry red wine – 150 ml;
ground black pepper - a pinch;
potato starch – 1 tsp;
fresh ginger root - a small piece.

Cooking method:

Wash the berries. Place them in a saucepan, add wine and a little water. Wait until half of the liquid has evaporated.
Peel the ginger root and grate very finely. Strain the juice and add to the container with the berries.
Add sugar, salt and pepper.
Turn the heat to the lowest setting and cook the dish for a quarter of an hour.
Dissolve the starch in a small amount of water and pour into the cranberry dressing. Let it boil and turn it off after a couple of minutes. You can strain the gravy before serving or leave it as is.

Cranberry sauce for fish

Cooking time: 25 min.
Number of servings: 5 persons.
Calorie content of the dish: 438 kcal.
Purpose: dressing for fish dishes.
Kitchen: homemade.
Difficulty of preparation: easy.

Some people think that fried or baked fish is too common. They'll change their minds if they try topping it with cranberry sauce. It is suitable for both river fish and sea fish. The dressing turns out very beautiful, bright red, moderately thick. Remember how to prepare cranberry sauce for fish with onions, honey and butter.

Ingredients:

fresh cranberries – 0.3 kg;
ground hot red pepper – 0.5 tsp;
butter – 75 g;
salt - a pinch;
orange – 1 large;
honey - 3 tbsp. l.;
onion – 1 pc.

Cooking method:

Melt the butter in a frying pan and fry the onion, cut into small cubes, in it.
Using a fine grater, remove the zest from the orange and then squeeze the juice out of the pulp.
Place berries and onions in a saucepan. Add orange juice and zest, honey. Cook over low heat, covered, for a quarter of an hour.
Open the pan. Simmer cranberry dressing, stirring, for 8 minutes.
Grind the dish. Season with salt and pepper, let cool and serve.

Cranberry sauce for turkey

Cooking time: 40 min.
Number of servings: 12 persons.
Calorie content of the dish: 675 kcal.
Purpose: dressing for turkey.
Cuisine: American.
Difficulty of preparation: medium.

Every American family in which it is customary to bake turkey always knows how to prepare cranberry gravy for it. Without dressing, such a dish will not be considered complete. Turkey with cranberry sauce reveals itself in a completely different way and acquires an extraordinary taste. In addition, under the bright ruby color, the meat looks very elegant and festive.

Ingredients:

cranberries – 0.6 kg;
brandy – 4 tbsp. l.;
sugar – 0.3 kg;
oranges – 2 pcs.

Cooking method:

Rinse the berries and place them in a bowl where the cranberry dressing will be cooked. Sprinkle with sugar.
Remove the zest from two oranges, squeeze the juice from one and immediately add both components to the pan with the sauce. Stir the ingredients and place over medium heat.
As soon as the dish begins to boil, reduce the heat and simmer for 10 minutes.
Add liquor. Wait for it to boil again and turn it off immediately.

Sweet and sour cranberry sauce

Cooking time: 20 min.
Number of servings: 8 persons.
Calorie content of the dish: 396 kcal.
Kitchen: homemade.
Difficulty of preparation: easy.

A very pleasant sweet and sour sauce with cranberries is universal; it goes well with fish, meat, and pasta. It is prepared according to a very simple recipe. In addition to berries, apples and sugar are added. The entire process from preparing food to serving takes no more than twenty minutes, so it won’t cause you any unnecessary trouble. Be sure to try making this dressing for your favorite dish, you will like it.

Ingredients:

cranberries – 340 g;
water – 0.2 l;
sugar – 8 tbsp. l.;
apple – 2 pcs.

Cooking method:

Peel the apple from skin and seeds. Cut finely. Place in an enamel container.
Add berries, sugar and water. Place on low heat.
Cook the dressing for 10 minutes after boiling, stirring constantly.
Puree the resulting mass with a blender and then strain through a sieve.

Cranberry sauce with orange

Cooking time: 10 min.
Number of servings: 5 persons.
Calorie content of the dish: 385 kcal.
Purpose: dressing for main dishes.
Cuisine: English.
Difficulty of preparation: easy.

If you want to make the perfect cranberry and orange sauce, these are the products you need. The dressing with these ingredients turns out sweet, slightly tart. It goes best with meat, but can also be combined with fish, depending on how you cook the latter. If you like to experiment, you can slightly modify the recipe and add any products to it at your discretion.

Ingredients:

orange – 1 large;
cranberries – 350 g;
ground ginger – 0.5 tsp;
cloves - a couple of stars;
sugar – 100 g;
cinnamon - half a stick.

Cooking method:

Grind the berries using a blender or meat grinder.
Using a fine grater, remove the zest from the orange and squeeze the juice out of the pulp.
Mix cranberries and sugar in a suitable bowl. Add orange juice, zest, cloves, cinnamon.
Place on the stove and wait until it boils.
Turn the heat to low and simmer the dressing under the lid for five minutes. Cool it and serve.

Spicy Cranberry Sauce

Cooking time: 25 min.
Number of servings: 18 persons.
Calorie content of the dish: 836 kcal.
Purpose: dressing for main dishes.
Cuisine: European.
Difficulty of preparation: easy.

If you want to add some spice to any dish, prepare a spicy cranberry sauce for it. It goes especially well with duck, but also goes well with other types of meat. Thanks to lemon juice and zest, chili pepper, and cognac, its taste is simply indescribable. The dressing is prepared quickly and there are a lot of servings from the presented amount of ingredients.

Ingredients:

fresh cranberries – 0.7 kg;
star anise – 4-6 pcs.;
sugar – 0.4 kg;
cognac – 4 tsp;
water – 375 ml;
salt – 1 tsp;
lemon juice – 6 tbsp. l.;
chili pepper – 4 pcs.;
lemon zest – 1 tsp.

Cooking method:

Wash the berries thoroughly and dry them. Chop the chili pepper very finely, do not remove the seeds.
Squeeze the lemon and measure out the required amount of juice. Remove the zest.
Pour berries, sugar, pepper into a small saucepan. Add juice, zest, cognac, star anise.
Pour in water and mix thoroughly.
Place the container on the stove. Bring the dressing to a boil.
Set the fire to the lowest setting. Cook covered for a quarter of an hour. During this time, the sauce will thicken and become viscous. Cool it and serve.

How to make cranberry sauce - cooking secrets

Cranberry sauce is especially good with fatty meats.
Cook only in enamel dishes. If the dressing reacts with metal at high temperatures, the berries will begin to release substances hazardous to the human body, so aluminum containers are not suitable.
Cranberries go best with onions, oranges, honey, fresh blueberries, raisins, and dried apricots. As for spices, it is preferable to use cinnamon, allspice and hot peppers, nutmeg, cloves, and ginger. Citrus juices work well in the sauce.
Try to choose only ripe, dark red berries without damage. Cranberries that are too light are most likely not ripe and will taste bitter.
Before cooking, be sure to sort out the berries, rinse them thoroughly, and dry them.
You can store the dressing in the refrigerator for a while in a closed glass container.
If you have frozen berries, be sure to defrost them by keeping them at room temperature for a while. Do not use microwave or warm water.
Lingonberry sauce with cranberries goes well with pork.
Whatever dressing recipe you choose, you can add a little dry wine to it if you have it on hand. It will never spoil the taste.
If possible, use shallots rather than onions. It has a milder taste.
Be sure to taste the cranberry sauce while cooking. You can add certain components in time to improve the taste.
Cranberries go amazing with mango. Try adding ripe fruits to the sauce. They will not only improve the taste, but also add amazing color to the dish.

Video: Cranberry sauce for meat

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