Sentences with phrase «until cranberries»

Cook the mixture, stirring occasionally, until the cranberries start to pop and the sauce thickens, about 20 to 25 minutes.

Cook, stirring occasionally until the cranberries pop and soften.

Add the fresh cranberries and pulse / blend until the cranberries are the size pieces you want.

Microwave for about 2 minutes until the cranberries begin to pop.

Reduce heat and cook 6 minutes, until cranberries start to break down.

Once the cranberries are in, just pulse a few times until the cranberries are broken up a little but are still visible in pieces.

Heat up slowly to cook on medium - high heat, stirring frequently, for about 10 minutes or until the cranberries are slightly broken but not mushy.

Add fresh cranberries to cooked apples and keep cooking until cranberries have popped for about 5 - 7 minutes.

Reduce heat and simmer for 20 minutes, until the cranberries have «popped.»

Reduce to medium heat and stir constantly until the cranberries start to explode (about 10 - 15 minutes).

Add cranberries; return mixture to a simmer until cranberries burst (about 3 minutes).

Bring to a boil, turn heat to low and simmer for 20 minutes, until cranberries pop and mixture thickens.

Reduce heat to medium - low; simmer 10 — 12 minutes or until cranberries pop and mixture thickens.

Transfer to your preferred blender or food processor and puree until cranberries acquire the texture appropriate for your infant.

Cook, stirring often, until the cranberries begin to pop open, for 10 - 12 minutes.

Reduce heat to medium - low and cook until cranberries are tender but haven't burst, 10 minutes.

Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12 — 15 minutes.

Allow this to heat, stirring with a wooden spoon occasionally until cranberries soften and you're able to crush them a bit — be careful not to spray yourself with hot cranberry juice!

Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12 — 18 minutes.

Cook until the cranberries burst.

Cover, and simmer 7 to 10 minutes, or until cranberries pop.

Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.

Simmer about 10 minutes until cranberries have popped and most of water is absorbed.

Bring to a boil, then reduce heat, and cook, stirring occasionally for about 10 minutes, until the cranberries begin to break down and thicken into a compote (press the cranberries against the edge of the pot with the back of your wooden spoon to help them break down).

Transfer to your preferred blender or food processor and puree until cranberries acquire the texture appropriate for your infant.

Reduce the heat to medium and simmer for 12 - 15 minutes, or until the cranberries pop, stirring frequently.

The classic cranberry sauce is made with cranberries, sugar and water, and cooked until cranberries pop out and the sauce is slightly thickened.

Simmer for about 15 minutes until cranberries pop, fruit is softened, and mixture is thick.

Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until cranberries are softened and sauce starts to thicken, about 3 - 4 minutes.

Bring to a boil, then reduce heat and simmer for about 10 minutes or so, until cranberries have popped and the mixture has reduced and thickened (it will look like cranberry sauce).

Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.

Stir often and cook another 10 - 15 minutes until the cranberries begin to burst and the sauce thickens.

Add the cranberries and cook until the cranberries begin to pop (this part is fun!

Continue to gently boil until the cranberries soften and the juices becomes thick and syrupy, about 5 minutes.

Bring to a boil and let gently boil until all cranberries have popped and softened, about 15 minutes.

Reduce the heat to low, place a lid on the pot and simmer for about 5 minutes until the cranberries turn soft.

Toward the very end, stir in the cranberries and cook for another minute or so - just until the cranberries soften up a bit and a few of them begin to split open.

Simmer on medium high just until the cranberries... Read More»

It starts with cooking fresh cranberries with sugar until the cranberries have broken down and you end up with a thick and syrupy sauce that won't seep too much into the cake batter during baking.

She simply follows the recipe on the bag of cranberries (one bag of rinsed and picked cranberries, 1 cup of water and 1 cup of natural sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she substitutes clementine juice for the water and adds a generous portion of walnut pieces.

Reduce heat to low and simmer about 15 minutes or until cranberries burst.

Pop the tray back in the oven and broil it on HIGH for 2 - 3 minutes (just until the cranberries begin to soften and burst open.)

Simmer over medium heat, stirring constantly, until cranberries pop and can be mashed easily.

Combine the first four ingredients in a small saucepan and cook over medium heat for 3 minutes or until cranberries burst and sauce thickens slightly.

Bring the mixture to a boil then reduce to a simmer and cook until the cranberries are soft, about 15 - 20 minutes.

Cook, stirring often, until the cranberries begin to burst and the sauce thickens, 10 to 15 minutes.

Reduce heat to a simmer and cook for 10 minutes, until cranberries burst.

Add the cranberries and cook for about 3 - 4 minutes or until the cranberries are heated through and tender.

Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally.

In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts.