Cranberry Concord Syrup Recipes

Steps:

• For the citrus salad: Cut off the top and bottom of the oranges, then stand them on the cutting board. Use a sharp knife to remove all of the rind and pith, trying not to cut into the fruit itself. You should be able to see the segments and the pith separating them. Working over a bowl to collect the juice, use the knife to cut the segments away from the membrane; reserve the segments. Squeeze the leftover membrane into the bowl to collect any juice from the remaining fruit still attached. Reserve the juice for the drizzle.
• For the cranberry concord drizzle: Whisk 3 tablespoons of the collected orange juice in a separate bowl with the olive oil, Cranberry Concord Syrup, 1/4 teaspoon salt and a few grinds of black pepper (reserve any remaining orange juice for another use).
• Put the lettuce in a large, wide bowl and put the orange segments on top. Drizzle with the cranberry concord drizzle and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

Steps:

• Pour 1 to 2 tablespoons of the Cranberry Concord Syrup into champagne flutes and top with sparkling wine. Stir gently and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

Steps:

• For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
• For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
• Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
• Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
• Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

Steps:

• Add some ice to 4 glasses. Pour 2 to 3 tablespoons of the Cranberry Concord Syrup into the glasses and top with sparkling water. Stir gently and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

Steps:

• Dissolve sugar in water in a saucepan over medium heat. Add cranberries and simmer on low until cranberries have softened but before they begin to pop, about 15 minutes. Cool, strain, and refrigerate.

Steps:

• In medium saucepan, mix all ingredients, stirring until sugar is dissolved.
• Over medium-high heat, bring to rolling boil, then reduce heat to medium & boil 30-40 minutes or until reduced to about 2 1/2 cups.
• IF YOU DO NOT WANT THE BERRIES IN THE SYRUP (I prefer leaving them in!), pour syrup through mesh strainer & discard cranberries!
• Store syrup covered in glass container in refrigerator no longer than 7 days!