Spiced Cranberry Sauce With Zinfandel And Figs Food

CRANBERRY SAUCE WITH PINOT AND FIGS

Steps:

• Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
• Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
• Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

CRANBERRY SAUCE WITH PORT AND DRIED FIGS

Steps:

• Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)

SPICED CRANBERRY AND ZINFANDEL SAUCE

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.

STAR ANISE SPICED CRANBERRY SAUCE W/ RUBY PORT

Steps:

• In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
• Add the cranberries and simmer, uncovered about 8-10 minutes.
• Stir occasionally until most of the cranberries have burst.
• Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
• Serve chilled or room temperature.
• Remove the cinnamon stick and star anise just before serving.

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.

CRANBERRY SAUCE WITH ZINFANDEL, STAR ANISE AND BLACK PEPPER

Steps:

• In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods.
• If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar.
• The rest may be added later to taste.
• Use a tea ball or cheesecloth bag to hold the peppercons and cloves.
• Add to the pot.
• Bring the berries to boiling then reduce to medium-low.
• The cranberries will cook completely in 20-30 minutes, bursting and turning deep red.
• In the last few minutes of cooking, taste for sugar and stir in more as desired.
• Remove from heat and allow to cool slightly.
• Remove the spices sticks, pods and the peppercorns.
• Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar.
• Store in a clean jar and it will last indefinitely refrigerated.

CABERNET-CRANBERRY SAUCE WITH FIGS

Steps:

• Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
• Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

SPICED CRANBERRY SAUCE

Steps:

• I like to break up my cinnamon sticks and put the cinnamon pieces and the whole cloves in a tea ball or bouquet garni bag. Otherwise you have to fish out the cinnamon and cloves later.
• In a heavy-bottomed saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, fresh grated ginger, orange zest and orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until almost all of the cranberries have burst and the mixture is thickened. (If you prefer more whole berries in your sauce, leave more intact. If you prefer a more jellied consistency, use an immersion blender to leave fewer whole pieces.) Remove cinnamon sticks and cloves. Transfer the sauce to a bowl and let it cool before serving.
• The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. You may also serve the sauce with cream cheese to be spread on crackers for an appetizer.

STAR ANISE CRANBERRY SAUCE

Steps:

• in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
• return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
• cook for 8-10 minutes until cranberries pop and sauce thickens.
• remove star anise and stir in orange zest.
• cool.

SPICED CRANBERRY SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in medium saucepan. Bring to 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 large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)