Vin Chaud Spiced Wine Cranberry Sauce Food

VIN CHAUD (SPICED WINE) CRANBERRY SAUCE

Steps:

• Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

VIN CHAUD (FRENCH MULLED WINE)

Steps:

• Gather the ingredients.
• Cut or peel a strip of skin from the orange with a sharp paring knife or a vegetable peeler, approximately 1 x 5 inches in size. Save orange for another use.
• Carefully remove as much of the white pith from the piece of zest as possible, since it will add bitterness to the wine.
• Combine wine, sugar, cloves, cinnamon sticks, cardamom, and peeled orange zest in a large saucepan over very low heat.
• Heat mixture until it nearly reaches a simmer, stirring to dissolve sugar. Do not allow wine to come to a boil, or alcohol will evaporate and the flavor of the vin chaud will be affected.
• The wine will be at its optimal temperature when the sugar has dissolved and steam rises when mixing spoon is lifted from wine.
• Maintain this temperature to keep wine warm and let wine steep with spices to develop flavor. The longer it steeps, the stronger the flavor.
• Strain wine through a fine-mesh sieve or a cheesecloth-lined colander into a clean saucepan. Discard spices.
• Cover pan and let vin chaud stand for 5 to 10 minutes before serving.
• Add 1 to 2 teaspoons of cognac to 4 individual warmed mugs or heatproof glasses before ladling in the mulled wine.

VIN CHAUD

Steps:

• In a large saucepan, combine wine and sugar. Heat over medium until sugar is dissolved, stirring as needed.
• Add the remaining ingredients and reduce heat to lowest setting and simmer for at least 30 minutes.

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

MULLED-WINE CRANBERRY SAUCE

Steps:

• Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
• Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. 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.