Spiced Cranberries Jubilee Recipes

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

Steps:

• 1. Mix sugar and water in pan. Stir to dissolve sugar. Bring to boiling. Boil 5 minutes. Add cranberries and bring to boiling again. Cook 5minutes. Turn into heat proof bowl or blazer pan of chafing dish. heat brandy and pour over cranberry mixture. Blend into sauce and serve at once over ice cream. Makes 2 1/2 cups sauce

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Steps:

• Combine sugar and water in saucepan, stirring to dissolve sugar.
• Bring to boiling; boil 5 minutes.
• Add cranberries and bring to boiling again; cook 5 minutes.
• Turn into heat-proof bowl or blazer pan of chafing dish.
• Heat brandy.
• Ignite brandy and pour over cranberry mixture. Blend into sauce and serve immediately over ice cream.

Steps:

• In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature.

Steps:

• Up to 2 hours before serving:In a 2-quart saucepan over medium heat, stir cranberries, marmalade, sugar and cinnamon. Bring to a boil, reduce heat to low and simmer for 8 minutes or until berries are broken and mixture is syrupy. If making ahead, cover and set aside.Just before serving:Reheat cranberry mixture if necessary. Transfer to a warm chafing dish. In a small saucepan, warm liqueur. Immediately pour over cranberries and ignite. Stir to blend until flame dies.Serve hot sauce over ice cream.