The BEST Cranberry Sauce Garnish & Glaze

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Add roast and smoke on stove top for 15 minutes before transferring to a 400 degree oven. If roasting, place roast in a large roasting pan in a 400 degree oven. Both ways, roast for 40-45 minutes or until roast registers 135 degrees. Meanwhile, place orange juice through cranberries in a large sauce pan. Heat and stir over medium-high heat.

The BEST Cranberry Sauce Garnish & Glaze

Make the glaze. Place the jellied cranberry sauce in a small saucepan on low heat. Whisk in the orange juice and brown sugar until the brown sugar is dissolved. Add the strips of orange zest. Heat until bubbly and whisk until smooth. Then remove from heat, take out the orange strips, and stir in the mustard.

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Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring.

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Preheat oven to 375F. To make the cranberry glaze, combine cranberries, honey (or maple syrup) and apple cider vinegar in a small saucepan. Bring to a boil over high heat, then turn the heat down to medium and simmer for about 5 minutes, until the cranberries pop and become very soft, and the liquids start to thicken.

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Seal roasting pan tightly with aluminum foil, and bake for about 1 to 1 ½ hours (about 10 minutes per pound), until the center registers 110 degrees F. Make the glaze: in a saucepan, combine all ingredients and stir until it boils. Simmer for 10 minutes, until thickened. If too thick, add more orange juice.

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Cover ham and dish with foil and bake for 1 ½ hours. After 1 hour of baking, make your cranberry sauce. In a pot add cranberry sauce, brown sugar and broth. Bring to a boil and stir regularly. Once the mixture comes to a boil, turn heat down to simmer and cook for an additional 10 minutes. Remove from heat.

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Set aside. In a small bowl, combine the salt, pepper, nutmeg, cloves and cinnamon. Rub the spice mixture onto evenly all over the tenderloin roast. Heat a large cast iron skillet over medium-high heat. Add the vegetable oil and then sear the beef tenderloin on all sides until uniformly brown. Approximately 6-7 minutes.

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Step 2. Using a large fork or a potato masher, coarsely mash the fruit. Strain the mixture through a fine-mesh sieve placed over a medium bowl, pressing to release as much of the juice as possible.

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Cook for about 15 minutes, until the cranberries have burst and the sauce has started to thicken. Pulse the sauce in a small food processor until smooth. Remove the pork from the oven and spread 1/2 of the cranberry glaze over the top. Bake for another 20 minutes, or until an instant read thermometer inserted into the center reads 145F.

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directions. Combine all ingredients in a sauce pan. Heat slowly, until smooth, beating with a wire whisk or rotary beater. Spoon over ham at last 1/2 hour of baking. Garnish with whole cranberries.

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How to make Cranberry Sauce: Mix all ingredients together in a pot and bring to a boil. Reduce to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool. Store in an airtight container and refrigerate for up to 4 days.

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Add the orange marmalade, brown sugar, Worcestershire sauce, mustard, apple cider vinegar, garlic, onion, pepper, salt and cinnamon. Whisk the mixture together and cook over medium heat. Stir occasionally and bring the mixture to a low boil. Lower to simmer and cook 5 minutes.

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Combine ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Liberally brush on poultry or ham during cooking. Makes about 1 cup. Per Serving (2 tablespoons): Cal. 72 (3%DV), Fat 0grams, Protein <1gram, Carb. 19grams (6%DV), Chol. 0mg, Dietary Fiber <1gram, Sugar 15grams, Vit.

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Directions. Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.

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Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes. Transfer cranberry mixture to a food processor, and puree until smooth. Pass puree through a fine sieve into a.

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Make the cranberry glaze: Mix all of the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes. Strain the mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula.