Boozy Cranberry Sauce Recipes

Steps:

• To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
• To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
• Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.

Steps:

• Thinly slice the candied ginger.
• Grate (zest) the peel of 1/2 of a large orange.
• Pour half of the bottle of wine into a saucepan, add all other ingredients.
• Simmer over very low heat, stirring occasionally and adding more wine as liquid level gets low.
• When the bottle of wine is empty and the liquid has mostly evaporated, remove from heat and serve warm or cold.

Steps:

• Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
• Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

Steps:

• In a large heavy saucepan, combine sugar and water and bring to a boil, then continue boiling for 3 minutes.
• Toss in cloves, cinnamon, cranberries and finely chopped orange.
• Cook over low heat until berries start popping.
• Stir occasionally, then remove from heat.
• Stir in bourbon and pour into bowl.
• Cover and chill overnight.

Steps:

• In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.
• Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.