Citrus Cranberry Red Wine Sauce Food

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.

RED WINE CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine the first 5 ingredients and one cup water in a medium saucepan.
• Bring to a boil, and cook 1 1/2 minutes.
• Add cranberries and walnuts and reduce heat to medium-low.
• Simmer, stirring frequently, until berries burst and the mixture is reduced to 4 cups, about 15 minutes.
• Place in an airtight container and let cool completely.
• Remove the cinnamon stick, zest and peppercorns.
• Refrigerate until ready to serve.
• Especially tasty with ham and turkey, but also delicious chicken and beef!
• Enjoy!

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

CRANBERRY SAUCE WITH RED WINE

Steps:

• Place all ingredients except cranberries in saucepan and bring to a boil.
• Reduce heat and simmer 3 min or until sugar is dissolved.
• Add cranberries and simmer 10-12 minute.
• Remove from heat and cool to room temperature, than place in fridge.
• NOTE: sauce will be thin -- it thickens as it cools.

CITRUS CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
• Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
• Remove from heat and let it cool completely before transferring to the refrigerator.

CABERNET CRANBERRY SAUCE

Steps:

• Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
• Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.