Cinnamon Kissed Cranberry Sauce Food

CINNAMON AND GINGER CRANBERRY SAUCE

Steps:

• Bring the raisins, cherries, cranberries, orange juice and water to the boil.
• Simmer for about ten minutes or until some of the cranberries start to burst open. Some will burst open and some will not. This gives a great texture.
• Now add in the agave nectar, ginger juice, orange zest and cinnamon and simmer for a few more minutes just to allow the flavors to infuse.
• Remove from the heat and allow to cool completely.
• Once cooled, you can place a stick blender into the pan and blend a little if you want a smoother consistency.
• Chill in the fridge for at least a few hours to allow the sauce to thicken and the flavors to infuse. This tastes even better the next day.

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
• Add cinnamon, allspice, cloves, and nutmeg.
• Bring to boil, stirring often.
• Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
• Transfer sauce to medium bowl.
• Cool to room temperature.
• Stir in ginger. Cover and store in refrigerator until ready to serve.
• Can be prepared 1 week ahead; keep refrigerated.

CRANBERRY SAUCE

Steps:

• In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

CRANBERRY SAUCE WITH MARMALADE AND CINNAMON

Steps:

• Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

CINNAMON KISSED CRANBERRY SAUCE

Steps:

• Bring all the ingredients to a boil in a heavy medium-sized saucepan, stirring often. Reduce heat to medium-low and simmer until many of the cranberries have burst, stirring occasionally, about 15 minutes.
• Let the cranberry sauce cool in the pan, then transfer it to another container, cover and refrigerate until ready to serve. The sauce may appear soupy at first but should thicken upon refrigeration.

ORANGE CINNAMON CRANBERRY SAUCE

Steps:

• Combine water, sugar, orange juice in a saucepan.
• Bring the liquid to a boil.
• Add the cranberries to the saucepan.
• Bring the cranberries to a boil.
• Add orange liqueur (either Cointreau or Grand Marnier), cinnamon and the zest of one orange.
• Reduce heat and boil GENTLY for 10 minutes, stirring occasionally.
• Serve warm!

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.

CINNAMON SAUCE

Steps:

• Combine all ingredients in a 2-qt, microwave-safe bowl.
• Microwave for 2 minutes at High.
• Stir.
• Microwave for 1-2 minutes at High, or until boiling.
• Serve warm.

CINNAMON VANILLA CRANBERRY SAUCE

Steps:

• Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.
• Add the cranberries and orange zest and return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.
• Remove from the heat and stir in the vanilla.
• Refrigerate until serving time.