Tequila And Orange Cranberry Sauce Food

TEQUILA AND ORANGE CRANBERRY SAUCE

Steps:

• Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

ORANGE CRANBERRY SAUCE

Steps:

• mix marmalade, juice and cinnamon stick in a saucepan, bring to boil.
• add cranberries, return to boil.
• lower to simmer and cook until cranberries pop and thicken, about 8-10 minutes.
• add grated nutmeg, if desired, remove from heat, cool.

CRANBERRY-TEQUILA CREAM CHEESE TART WITH CORNMEAL CRUST

Steps:

• For crust:
• Mix first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add cream cheese and pulse 3 times to combine. Blend in enough ice water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface. Roll out dough to 15-inch round. Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom. Fold in excess dough to form double-thick sides. Transfer tart pan to freezer and chill crust for 1 hour.
• Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans and bake until crust is firm, about 20 minutes. Transfer tart pan to rack; let crust cool completely in pan.
• For filling:
• Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in powdered sugar, then remaining ingredients.
• Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.
• For glaze:
• Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil. Boil 1 minute. Transfer glaze to bowl and cool completely.
• Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Garnish tart with orange peel.

TEQUILA LIME CRANBERRY SAUCE

Steps:

• Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Transfer zest and juice to a small saucepan. Stir in remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop, 12-15 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; refrigerate, covered, until cold.

JALAPENO CRANBERRY SAUCE

Steps:

• Add enough water to the orange juice to make one cup of liquid.
• Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot.
• Bring to a slow boil, stirring occasionally.
• When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently.
• If the sauce seems a little thick, add a bit more water.
• Remove from heat, transfer to a bowl and chill.

ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.