Pasta Co Cranberry Sauce With Sour Cherries And Rum Food

JELLIED CRANBERRY-CHERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

DRIED CHERRY AND CRANBERRY SAUCE

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

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.

BRANDIED CHERRY CRANBERRY SAUCE

Steps:

• Stir together all ingredients in a heavy-bottomed pot (using 1/3 cup brandy). Bring to a boil, reduce heat, and simmer, stirring often, until cranberries burst and sauce has a slightly-thickened, jammy consistency, 10 minutes.
• Remove from heat. If you prefer a stronger brandy flavor, stir in an additional 1 tablespoon before transferring cranberry sauce to a bowl. Cover and refrigerate until well-chilled. Sauce will thicken as it cools.
• Store sauce, covered, in the refrigerator for up to 5 days or in the freezer for up to 2 months. When chilled, I like to return the sauce to room temperature before serving.

CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• 1. In a large saucepan, combine cranberries, sour cherries, sugar, currant 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.) 2. Remove the sauce from the heat. Stir in the rum. Refrigerate at least overnight to thicken the sauce. Return to room temperature to serve. Note: This sauce can be made ahead and refrigerated. This recipe can be doubled.

CHERRY-CRANBERRY SAUCE

Steps:

• Place all ingredients in a medium saucepan and cook over medium heat. Bring to a boil and stir occasionally.
• Once sauce thickens, about 10 minutes, remove ginger and add a pinch of salt. Remove from heat.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

CHERRY CRANBERRY SAUCE

Steps:

• Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
• Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
• Bon Appetit!

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.

ORANGE CHERRY CRANBERRY SAUCE

Steps:

• Combine orange juice and sugar in saucepot, stir until the sugar dissolves.
• Then add the dried cherries (if you want) and orange sections.
• Bring the mixture to a boil.
• Add cranberries, reduce heat, and cook until you hear them starting to pop.
• Then let cool in the fridge. Best to make these the night before so gel up nice for the meal, and ENJOY!

CRANBERRY SAUCE WITH DRIED CHERRIES

Steps:

• Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

FRESH CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sour cherries, sugar, and 1/2 cup water. Over medium-low heat, bring the mixture to a simmer and cook, stirring occasionally, about 5 to 7 minutes, or until the cranberries begin to pop. The cranberries should be tender but not mushy.
• Remove the sauce from the heat and stir in the rum. Cool the sauce to room temperature and refrigerate it overnight to thicken. (You can eat the cranberry sauce the same day, once it cools to room temperature.) Bring the sauce to room temperature before serving.
• Make Ahead
• The sauce will keep, covered, in the refrigerator for up to 3 months.