Cinnamon Vanilla Cranberry Sauce Food

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, orange juice and vanilla bean. Cook over medium heat until the berries pop, about 15 minutes. , Remove from the heat; remove bean halves. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Cover and refrigerate at least 1 hour or until chilled.

VANILLA CRANBERRY SAUCE

Steps:

• Put all ingredients in a medium saucepan & bring to a boil.
• Simmer about 10 minutes, stirring occasionally. Pull out the vanilla bean, slice open & scrape the seeds into the sauce. Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
• Cool & serve or refrigerate. Remove bean just before serving.

CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE

Steps:

• Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
• If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Steps:

• Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
• Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

APPLE ENCHILADAS WITH CINNAMON VANILLA SAUCE

Steps:

• Toss apple slices with lemon juice. In a large skillet, melt 1/4 cup butter over medium heat; add sliced apples.
• Sprinkle with the brown sugar and the 1/2 teaspoon cinnamon.
• Cook, stirring, until apples are tender.
• Mix cornstarch with a few teaspoons of cold water then mix into apples.
• Continue cooking for a minute or two.
• Spray with nonstick butter flavored cooking spray or butter a 11x7-inch baking dish. On a large plate, lay out egg roll wrapper.
• Spoon a little of the apple mixture down the center.
• Brush ends lightly with butter then fold ends over each other, forming a roll.
• Lift and quickly move to the baking dish, placing each roll seam-side down. repeat with remaining 7 egg roll wrappers.
• Remaining apple mixture will be baked around the egg rolls, so there is no need to over-fill them.
• Brush tops of the filled wrappers with melted butter.
• Spoon remaining apples all around the edge of the rolls.
• Sprinkle with the sugar and cinnamon mixture.
• Bake in a 350 degree oven for 20 to 25 minutes.
• Meanwhile, prepare sauce.
• In saucepan, mix together the sugar, flour, cinnamon, and nutmeg; blend in cold water.
• Bring to a simmer and simmer until clear and thickened, about 8 minutes.
• Blend in butter and vanilla.
• Spoon the spiced vanilla sauce over the filled apple rolls in the pan and serve remaining sauce at the table.
• Serve "enchiladas" warm, with ice cream, if desired.

CINNAMON VANILLA SAUCE FOR FRESH FRUIT

Steps:

• Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
• Gradually stir in evaporated milk.
• Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
• Remove from heat and remove cinnamon sticks; stir in vanilla.
• Refrigerate for 2 hours until well chilled.
• Arrange fruit in serving dishes.
• Top with sauce and sprinkle with cinnamon if desired.
• Refrigerate leftover sauce up to 4 days.

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!