Spiced Cranberry Orange Zingers Food

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FAOLANS SPICED CRANBERRY ORANGE MEAD



Faolans Spiced Cranberry Orange Mead image

This is the sweeter version of my original Cranberry Orange mead that I have been making for several years now. This is actually derived from a late 15th century text on wine making noting that "Meade is a wine from the sweetest necture of the lowly bee...". Redacted recipe. Does not include fermenting time.

Provided by Blackwuelfe

Categories     Beverages

Time 40m

Yield 1 gallon, 16 serving(s)

Number Of Ingredients 10

4 lbs honey
1 quart water
2 cups cranberry juice
2 cups orange juice
5 cinnamon sticks
1 tablespoon clove (whole)
1/4 cup ginger (chopped)
1 tablespoon allspice (whole)
1 tablespoon nutmeg (crushed)
1 teaspoon champagne yeast (dry, 1 package)

Steps:

  • Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
  • Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
  • In fermentation container (carbouy) place spices.
  • Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
  • Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.

Nutrition Facts : Calories 385.4, Fat 0.5, SaturatedFat 0.2, Sodium 8.5, Carbohydrate 102.7, Fiber 0.8, Sugar 99.7, Protein 0.8

SPICED CRANBERRY AND ZINFANDEL SAUCE



Spiced Cranberry and Zinfandel Sauce image

Make and share this Spiced Cranberry and Zinfandel Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Sauces

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups zinfandel
3/4 cup sugar
5 (2 inch) orange rind, strips
1/2 cup orange juice
6 whole cloves
4 slices peeled ginger
2 (3 inch) cinnamon sticks
1 (12 ounce) bag fresh cranberries

Steps:

  • Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
  • Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
  • Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
  • Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
  • Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
  • Pour into a bowl and allow to cool.

Nutrition Facts : Calories 120.1, Fat 0.1, Sodium 3.2, Carbohydrate 22, Fiber 1.7, Sugar 17.9, Protein 0.3

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL



Spiced Cranberry-Orange Sauce With Zinfandel image

Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.

Provided by BecR2400

Categories     Sauces

Time 36m

Yield 3 cups

Number Of Ingredients 8

1 3/4 cups red Zinfandel wine
1 cup granulated sugar
1 cup packed golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 strip orange rind (strip is 3 by 1 inch in size)
1 (12 ounce) bag fresh cranberries

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.

Nutrition Facts : Calories 634.9, Fat 1, SaturatedFat 0.2, Sodium 27, Carbohydrate 136.2, Fiber 7.3, Sugar 118.7, Protein 0.9

SPICY & ORANGE CRANBERRY SAUCE



Spicy & Orange Cranberry Sauce image

This recipe is from my Uncle George, the best dentist in Warwick! I don't know the origin before that. You may use fresh or frozen cranberries. This is delicious!

Provided by dogsandwoods

Categories     Fruit

Time 45m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 11

12 ounces cranberries
3/4 cup sugar
1/4 cup dark brown sugar, packed
1/2 cup triple sec
1/2 cup water
4 tablespoons orange marmalade
1 orange, zest of
1 (4 inch) cinnamon sticks
1 pinch ground cloves
1/8 teaspoon ground allspice
1 tablespoon fresh lemon juice

Steps:

  • Bring all ingredients to a boil.
  • Lower heat and simmer until berries burst (about 12-15 minutes).
  • Cool, then refrigerate.

Nutrition Facts : Calories 192.6, Fat 0.1, Sodium 12.2, Carbohydrate 50.3, Fiber 2.9, Sugar 44.3, Protein 0.3

SPICED ORANGE AND CRANBERRY SNACKING CAKE



Spiced Orange and Cranberry Snacking Cake image

Make and share this Spiced Orange and Cranberry Snacking Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 13

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated orange zest
1 cup dried sweetened cranberries

Steps:

  • Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
  • Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
  • Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
  • Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
  • With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
  • Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
  • After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
  • Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
  • Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
  • Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.

SPICED ORANGE CRANBERRY SAUCE



Spiced Orange Cranberry Sauce image

This recipe was graciously shared with me by a Jamaican friend, many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not "gel" but you do want to cook it long enough to make a good, thick consistency. You can use 1 tablespoon of excellent quality ground cinnamon instead of the cinnamon stick, if you prefer. Originally submitted to ThanksgivingRecipe.com.

Provided by Barbara Yoder

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 64

Number Of Ingredients 6

2 pounds cranberries
2 tablespoons orange zest
3 cinnamon sticks
1 pint orange juice
2 cups packed brown sugar
2 cups water

Steps:

  • Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 9.4 g, Fiber 0.8 g, Protein 0.1 g, Sodium 2.5 mg, Sugar 7.9 g

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