Spiced Cranberry Sauce Food

SPICED ORANGE CRANBERRY SAUCE

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.

SWEET-AND-SPICY CRANBERRY SAUCE

Steps:

• In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.

SPICY CRANBERRY SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, honey, and salt and increase heat to medium-high. Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12-15 minutes. Remove from heat and stir in lime zest and juice; let cool.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.

CLEMENTINE & PORT SPICED CRANBERRY SAUCE

Steps:

• Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 mins until the cranberries have burst and the sauce has thickened. Transfer to a bowl and leave to cool, then remove the cinnamon and cardamom.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

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:

• Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
• If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.

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.

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, BRANDIED CRANBERRIES & CRANBERRY APPLESAUCE

Steps:

• Wash and drain cranberries and set aside.
• Combine all other ingredients in a large saucepan and bring to a boil.
• Add the cranberries, cooking 7-10 minutes or until the cranberries begin to pop.
• Reduce heat and simmer, uncovered for one hour, stirring occasionally.
• Remove from heat and let cool.
• Chill overnight and serve cool or at room temperature.
• Wash cranberries in cold water, removing any stems and leaves, if present. Drain.
• Peel the zest of the orange into 1/8" wide strips, a few inches long.
• Sprinkle cranberries with orange juice and sugar; stir in the orange peels
• Transfer mixture to a baking dish or casserole and spread evenly about 1 1/2" deep.
• Cover dish with aluminum foil and bake at 300F for about an hour.
• When done, gently stir in brandy and store in 1/2 pint canning jars or freeze.
• Slice apples.
• In a 3 quart saucepan, bring 1/3 cup cranberry juice to a boil; add apples, cranberries, cinnamon sticks and cloves. Stir and reduce heat to medium-low or until just a simmer.
• Continue to cook, uncovered for about 15 minutes or until the apples are just becoming tender.
• Add honey or sugar, stirring until sugar dissolves. Cook for another 4 or 5 minutes. Remove cinnamon sticks and refrigerate.
• When cold, taste and adjust sweetness as desired.

SPICY JALAPENO CRANBERRY SAUCE

Steps:

• In a large saucepan combine the jalapeno peppers, salt, sugars, orange juice, water and orange zest. Bring to a simmer over medium heat and add the cranberries.
• Simmer for 15 minutes, stirring periodically (cranberries will pop while cooking). Remove from heat and cool to room temperature. Transfer to a sealed container and fully chill. NOTE: the sauce will thicken as it cools.

SPICED CRANBERRY SAUCE

Steps:

• In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce 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.