Spiked Cranberry Sauce Food

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:

• 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 CHUTNEY

Steps:

• Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

WHISKEY SPIKED CRANBERRY RELISH

Steps:

• 1. Using food processor, coarsely chop cranberries and orange.
• 2. Add sugar; process again to combine.
• 3. Place in covered container and chill for 24 hours.
• 4. Stir in whiskey just before serving.

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:

• 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.

WHISKEY SPIKED CRANBERRY RELISH

Steps:

• Using food processor, coarsely chop cranberries and orange.
• Add sugar; process again to combine.
• Place in covered container and chill for 24 hours.
• Stir in whiskey just before serving.

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

SPIKED CRANBERRY SAUCE

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

CASSIS-SPIKED CRANBERRY SAUCE

Steps:

• Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.

PEGGY SUE'S CANDIED SPIKED CRANBERRY SAUCE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Rinse cranberries and discard any soft berries or stems, leaves, etc.
• 3. Lightly grease 2 jellyroll (15 x 10 x 1)pans.
• 4. Arrange cranberries in a single layer amongst the two pans.
• 5. Sprinkle sugar evenly over cranberries in each pan.
• 6. Cover tightly with aluminum foil.
• 7. Bake for 1 hour, switch oven racks after 30 minutes to ensure even baking.
• 8. Spoon cranberries into large serving bowl.
• 9. Add Grand Marnier (it will sizzle slightly). Let cool.
• 10. Serve at room temperature or chill. Keeps refrigerated up to one week.