Spiced Cranberry Zinfandel Sauce Food

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.

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.)

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.

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.

RASPBERRY RED WINE CRANBERRY SAUCE

Steps:

• Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
• Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

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.

CRANBERRY ORANGE ZINFANDEL SAUCE

Steps:

• Combine first three ingredients in a medium saucepan.
• Bring mixture to a boil and then reduce heat to a very low simmer.
• Simmer mixture for 1-1 1/2 hours or until thick and cranberries soft.

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.