Ingredients for Cranberried Steak Sauce Paula Deen
- 1 (16 ounce) can jellied cranberry sauce
- 1 (10 ounce) bottle steak sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon prepared mustard
- 1 (12-ounce) bag fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
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How to Make Cranberried Steak Sauce Paula Deen
- In a medium saucepan, combine 1 (12-ounce) bag fresh or frozen cranberries, 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup orange juice, 1 tablespoon Dijon mustard, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low, and simmer for 8-10 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir frequently to prevent sticking.
- Remove from heat and let cool slightly before serving. For a smoother sauce, use an immersion blender or carefully transfer to a regular blender and blend until smooth.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
370g
Fat
4g
Carbs
31g
