Cranberry Rum Sauce Food

QUICK RUM SAUCE

Steps:

• Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
• To serve over bananas:.
• Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
• Place in a dish and pour over sauce.

CRANBERRY RUM SAUCE

Steps:

• Place cranberry sauce in a medium mixing bowl; break up sauce with a fork.
• Stir in apple jelly.
• Heat in microwave on high for 45 seconds.
• Stir in remaining ingredients.
• Chill to thicken.
• Best if served at room temperature.

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
• Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
• (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
• Stir in rum.
• Refrigerate at least overnight to thicken sauce.
• Return to room temperature to serve.
• Serving Notes: Refrigerated, the sauce keeps for at least three months.
• And since it easily doubles, you can make it once in early November and be stocked through the holidays.

RUM VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

CRANBERRY RUM SAUCE

Steps:

• Tie the cinnamon, cloves and mace into a spice bag.
• Give it a few good hits with a rolling pin.
• In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
• Add the cranberries and spice bag, simmering 5 minutes more.
• Add the Captain Morgans Rum and simmer for 10 minutes more.
• Remove from heat.
• At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
• Freeze for up to 1 month.
• Or Can.
• Ladle hot product into clean, sterile, hot jars.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher elevations.