Cranberry Sauce With Raspberry Vinegar Recipes

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Steps:

• In a saucepan, bring all ingredients to a boil. Reduce heat and simmer for 5 minutes or until the cranberries burst. Cool. Strain through a fine sieve into sterilized bottles or jars. Seal tightly. Discard cranberries and cinnamon stick. Chill until ready to use in your vinegar-and-oil salad dressing.

Steps:

• Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.

Steps:

• Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
• Bring to boil, stirring until sugar dissolves.
• Mix in cranberries, cinnamon stick and orange peel.
• Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
• Remove from heat.
• Cool completely (sauce will thicken as it cools).
• Discard cinnamon stick.
• Can be prepared up to 1 week ahead; cover and chill.

Steps:

• Rinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.
• Heat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.

Steps:

• Combine all ingredients (except almond extract) in a medium saucepan.
• Bring to a boil& boil gently for 15 minutes or until fruit is softened.
• Remove from heat, puree in a food processor or blender until smooth.
• Stir in almond extract.
• Pour into sterilized jars& allow to cool.

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.