Sentences with phrase «until cranberries pop»

Cook, stirring occasionally until the cranberries pop and soften.

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.

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

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.

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

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.

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

Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes.

Not exact matches

In a saucepan, cook the cranberries in 2 cups of water until they pop.

Bring the mixture to a boil, then reduce heat slightly and cook until the cranberries are popped, 15 to 20 minutes.

Reduce the heat to medium - low, and let the mixture simmer (you will hear the cranberries pop), stirring occasionally, until the berries are soft and begin to break down, and the liquid is thick (about 10 minutes).

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

Pour the cranberry, caramel, walnuts mixture into the pie shell and bake the crostata until the cranberries have popped and the mixture is bubbling, and crust is golden, about 30 minutes.

Boil until cranberries «pop» and become soft.

Bring to a low boil and cook until the cranberries have «popped» and create a beautiful sauce.

Stir and cover until mixture begins to simmer and cranberries begin to pop and foam.

Lower the flame and cook until all the cranberries pops up and turns mushy.

Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped.

In a medium sauce pan, boil the cranberries, orange juice, sugar, and cinnamon for 10 - 15 minutes, or until the cranberries have all popped open and the sauce becomes slightly thickened.

First wash and then plunge the cranberries into boiling water for 15 - 30 seconds, just until the skin «pops.»

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.)

LESSON LEARNED # 2: If you throw a bag of fresh cranberries in the pan to boil, along with a smaller amount of frozen cranberries, then you cook until they pop as directed, you are likely to think they've all popped when really the frozen ones didn't.

Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes.

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

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

Continue to cook Brussels sprouts and cranberries until Brussels sprouts are lightly browned and cranberries are popping about 15 mins.

Cranberry sauce takes fresh or frozen cranberries and cooks them slowly with water and sugar until they soften and start to pop.

Add the cranberries and continue to cook, stirring, until they are softened and begin to pop (about 5 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).

Add cranberries and cook on medium high, until you start to hear the cranberries pop.

Add the cranberries and cook just until they start to pop, about 2 minutes.

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

Boil rapidly until cranberry skins pop and apples are transparent, 5 — 8 minutes.

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

note: for a fun and edible garnish, when you pop the lid to stir the fruit, fish out a few cranberries, sprinkle with granulated sugar and set aside until you're ready to plate the sauce.

Add cranberries; reduce heat, and simmer 12 minutes or until berries pop.

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

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

You can even make your own cranberry juice by boiling cranberries until they «pop» and then straining the juice.

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

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