Cranberry Sauce With Cognac Recipes

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CRANBERRY SAUCE WITH COGNAC

This is a spicy variation on traditional cranberry sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 9



Cranberry Sauce with Cognac image

Steps:

  • In a medium saucepan, combine cranberries, Cognac, sugar, and orange juice. Place allspice, cloves, peppercorns, red-pepper flakes, and cinnamon stick in a double layer of cheesecloth; bundle it up, tie with kitchen string, and add to saucepan.
  • Bring mixture to a boil. Reduce heat to a simmer, and cook, stirring often, until syrupy, 15 to 20 minutes. Discard bundle, and transfer mixture to a bowl, let cool, and refrigerate until needed.

2 cups fresh or defrosted frozen cranberries
3 tablespoons Cognac
1 cup packed light-brown sugar
1/4 cup fresh orange juice
3 whole allspice berries
2 whole cloves
4 whole black peppercorns
1/2 teaspoon crushed red-pepper flakes
Cinnamon stick (1/2-inch piece)

MAKE-AHEAD CRANBERRY SAUCE

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 5



Make-Ahead Cranberry Sauce image

Steps:

  • Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

One 12-ounce bag fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon

DRUNKEN CRANBERRY SAUCE

A delicious holiday (or not) whole berry sauce that is so simple (if you don't sneak a sip of the liquid while you are acquiring the ingredients) that you'll be amazed.

Provided by R. Richard Daggett

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5



Drunken Cranberry Sauce image

Steps:

  • Combine first 3 ingredients (in saucepan large enough to hold ingredients and more).
  • Cook over low heat until most of berries have "popped".
  • Add zest and cinnamon.
  • Remove from heat.
  • Cool and store in refrigerator or freeze until wanted.

1 lb cranberries
1 cup granulated sugar
1 cup cognac or 1 cup brandy
1 tablespoon orange zest
1/4 teaspoon cinnamon

BRANDIED CRANBERRY-ORANGE SAUCE

This is a beautiful Cranberry Sauce with a dash of brandy for a little kick! Serve it with poultry or other meats, or even as a dessert topping.

Provided by CaliforniaJan

Categories     Chutneys

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8



Brandied Cranberry-Orange Sauce image

Steps:

  • Preheat oven to 300 degrees.
  • Place cranberries and chopped orange in a 13 x 9" baking dish; sprinkle evenly with sugar and spices.
  • Bake one hour, stirring after 30 minutes.
  • Add brandy, stir until well blended. Pour into jars or serving dishes. Serve chilled.

Nutrition Facts : Calories 197.6, Fat 0.1, Sodium 1.2, Carbohydrate 45.4, Fiber 1.8, Sugar 42.4, Protein 0.3

3 cups cranberries
1 orange, chopped fine
2 cups sugar
1 teaspoon ground ginger
1 dash cinnamon
1 dash clove
1/2 teaspoon cardamom powder
1/3 cup brandy

BRANDIED ORANGE AND CRANBERRY SAUCE

This is the best cranberry sauce you will ever eat!

Provided by Claudia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 7



Brandied Orange and Cranberry Sauce image

Steps:

  • In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
  • To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
  • Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
  • Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g

⅔ cup orange zest
2 cups water
2 cups white sugar
⅔ cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy

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