Drunken Cranberry Sauce Food

DRUNKEN CRANBERRY SAUCE

Steps:

• In a saucepan, combine the cranberries with the orange juice and brown sugar.
• Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.
• Pour in the rum, and stir, cooking until it has evaporated.
• Serve warm or cold as a side dish at the holiday table.

DRUNKEN CRANBERRY SAUCE

Steps:

• Heat a saucepan over medium heat; cook and stir sugar, orange juice, half the cranberries, and tequila in the warmed saucepan until mixture is slightly reduced, about 20 minutes. Add the remaining cranberries and orange zest; cook and stir until cranberries begin to pop, 10 to 15 minutes.

DRUNKEN CRANBERRY SAUCE

Steps:

• Combine first 3 ingredients (in saucepan large enough to hold ingredients and more).
• Cook over low heat until most of berries have "popped".
• Add zest and cinnamon.
• Remove from heat.
• Cool and store in refrigerator or freeze until wanted.

DRUNKEN CRANBERRIES

Steps:

• In a large saucepan, combine simple syrup, cinnamon, and orange zest. Bring to a boil over medium-high heat; add cranberries. Cook until cranberries just begin to pop and skins begin to split, about 1 minute. Remove from heat and let cool slightly.
• Strain liquid into a large container. Discard cinnamon and orange zest; add cranberries to liquid, along with rum. If cranberries are not fully submerged in liquid, add equal parts simple syrup and rum until they are completely covered. Let cool completely.
• Cover, and transfer to refrigerator until chilled, at least 2 hours and up to 3 weeks.

DRUNKEN CRANBERRY SAUCE

Steps:

• Preheat oven to 350.
• Combine cranberries, sugar, cinnamon, and nutmeg in an 8" square pan.
• Bake 50 to 60 minutesor until the cranberries have softened and become juicy.
• Uncover and stir in the bourbon.
• The alcohol will evaporate leaving the liquor's smoky essence.
• Refrigerate covered until ready to serve.

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.