Basic 3 Ingredient Cranberry Sauce (Plus Variations!)
Learn how to make basic homemade cranberry sauce with just 3 ingredients as well as 8 different flavor variations. There's sure to be one you love!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 12 ounces fresh cranberries
• ½ cup water
• 1 cup sugar
✅Instructions
1️⃣ Rinse cranberries and discard any that are soft.
2️⃣ In a medium saucepan combine cranberries, water, and sugar. Stir to combine. Cover and cook over medium heat until mixture boils and cranberries start to pop.
3️⃣ Transfer mixture to a blender or food processor and blend until smooth, or pulse to leave chunks.
4️⃣ Allow mixture to cool down before serving.
????????????????????????????????????
⭐️⭐️⭐️ VARIATIONS ⭐️⭐️⭐️
???? Cran-Orange Cranberry Sauce ????
Replace water with orange juice. Replace half of the sugar with brown sugar.
????️ Spicy Jalapeno Cranberry Sauce ????️
Replace water with orange juice. Once cranberries start to pop, add in 1 to 2 sliced jalapenos and let cook two minutes before proceeding with blending the sauce.
???? Cran-Apple Cranberry Sauce ????
Replace water with apple juice.
???? Pineapple Cranberry Sauce ????
Replace water with one 16-ounce can of pineapple chunks, undrained.
???? Red Wine Cranberry Sauce ????
Replace water with 1/2 cup red wine + 1/8 teaspoon ground cinnamon.
???? Spiced Cranberry Sauce ????
Replace the sugar with brown sugar and add in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. For even more flavor, replace water with orange juice.
???? Orange Ginger Cranberry Sauce ????
Replace water with orange juice and add 1/2 teaspoon ground ginger in with sugar.
???? Chipotle Cranberry Sauce ????
Once cranberries start to pop, add in 1/2 to 1 chipotle in adobo sauce (not 1 whole can). Let cook 2 minutes before transferring to a blender.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Easy, Cheesy Croque Monsieur Recipe | Jacques Pépin Cooking at Home | KQED
Next time you've got a need for cheese, try Jacques Pépin's recipe for croque monsieur. This French bistro version of a sandwich classic is even simpler than an American grilled cheese. Instead of standing at the stove and flipping, this sandwich slides into the oven after assembly, baking at 350 degrees for about 10 minutes. A homey lunchtime favorite.
What you'll need:
4 slices of bread, 4 slices of Swiss cheese, 4 slices of ham, 4 tsp butter
Jacques Pépin Cooking At Home: Croque Monsier
Subscribe to watch a new Jacques Pépin video every week:
#jacquespepin #croquemonsieur #grilledcheese #recipes
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Fruit Tart Bourdaloue
This video demonstrates one of the famous ways to make this tart. Tart Bourdaloue which means to completely or partially par bake the pastry shell before filling it or in some popular cases, baking it a second time after filling it. In this case I use pastry cream in the bottom of the baked shell, then topped with fruit and then finished with fruit glaze. Your creative input to this preparation certainly includes the flavor of the pastry cream, the type of fruit used, the flavor of the glaze and of course the final presentation and accompaniments that you might serve with this delicious dessert.
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Website for all the recipes and more! -
Check out my Facebook Page -
Follow me on Instagram -
Join my Tiktok family -
Fail-Safe Stuffing with Pork & Sage | Jamie Oliver
Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn these humble ingredients into the most incredible stuffing you’ll ever taste. This fail-safe recipe is so simple and the perfect accompaniment to roast turkey. Save yourself added stress in the kitchen by making it ahead of time then just throw it in the oven and you’re good to go.
Check out Jamie’s fail-safe recipes for roast turkey.
Roast Turkey |
Gravy |
Roast Potatoes |
That’ll make you a pro in the kitchen this Christmas.
And for some more inspirational Christmas recipes check out |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Classic Sage and Sausage Stuffing
Read more:
While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com