Cassis Spiked Cranberry Sauce Food

SPIKED CRANBERRY SAUCE

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

CASSIS-SPIKED CRANBERRY SAUCE

Steps:

• Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

CREPES WITH RASPBERRY-CASSIS SAUCE

Steps:

• To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
• While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
• Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
• To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
• If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.

FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

SPICY CRANBERRY SAUCE

Steps:

• Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
• Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

HOMEMADE CASSIS (MARTHA STEWART)

Steps:

• Place the currants in a medium saucepan and mash with a potato masher.
• Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
• Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
• Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
• To allow the flavors to develop, store at least 1 week in the refrigerator before using.

SPIKED STRAWBERRY SAUCE

Steps:

• Combine sugar& water in a large saucepan; bring to a boil over moderately high heat.
• Continue boiling until the syrup is a very light golden colour& falls off the end of a spoon in a slow stream.
• Hull stawberries& slice thickily.
• Add to syrup& cook over moderate heat, stirring occasionally, until the berries are soft- about 3 minutes.
• Remove from the heat& stir in rum.
• Serve warm, at room temperature or chilled over ice cream, pound cake, pancakes or waffles.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.