Time 25m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly. Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature.
Time 25m Yield 6 pints Number Of Ingredients 6 Steps:
Combine juices, sugar and allspice in pot over medium heat till sugar is dissolved. Add lemon zest and cranberries. Simmer till cranberries pop. (sometimes the harder berries don’t want to pop so I’ll give them a helping hand with side of wooden spoon just before I’m ready to take off stove.). Stir frequently so sugars don’t scald and burn in bottom of pot. When all the berries are popped and sauce is nice and thick remove from heat and cool. Refrigerate in nonreactive sealed container when cool. Can be served hot or cold. If you are canning them you need to keep them hot during the canning process. Refer to any canning cookbook for proper canning techniques.
Time 17m Yield about 2 1/2 cups Number Of Ingredients 7 Steps:
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
Time 10m Yield About 2 cups Number Of Ingredients 4 Steps:
Place cranberries in a small saucepan over medium-high heat and pour over these the sugar and orange juice. Stir to combine. Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool. Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.
Time 15m Yield 2-1/2 cups. Number Of Ingredients 4 Steps:
In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.
Time 40m Yield 1/2 cup, 6-8 serving(s) Number Of Ingredients 4 Steps:
In a large saucepan, mix sugar and water; heat to boiling. Add cranberries and cook until skins begin to pop. Remove from heat. While that is cooling, peel & section the grapefruit, cut into bite-size pieces; add to cooled berries; stir to mix. Serve warm or room temp in a glass compote dish for best color display! NOTE: If you prefer sweeter berries, add more sugar. LEFTOVERS: Exquisite!
