Mulled Cranberry Sauce Recipes

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil over high heat, stirring until sugar dissolves.
• Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
• Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).

Steps:

• Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)

Steps:

• In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

Steps:

• Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
• Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.

Steps:

• Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
• Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).

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.)