SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
SPICED CRANBERRY SAUCE
Super easy and a huge hit! I make this spiced cranberry sauce every Thanksgiving and Christmas. Tart and spicy! The spices just add to the overall holiday feel of the dish.
Provided by Shelby Crosa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 33 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 28.7 g
CABERNET-CRANBERRY SAUCE WITH FIGS
Provided by Gina Marie Miraglia Eriquez
Categories Sauce Wine Side Thanksgiving Vegetarian Cranberry Fig Fall Vegan Simmer Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings, with leftovers
Number Of Ingredients 5
Steps:
- Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
- Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.
SPICED CRANBERRY SAUCE WITH ZINFANDEL
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Spice Red Wine Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)
CRANBERRY SAUCE WITH PINOT AND FIGS
Steps:
- Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.
- Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.
- Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.
SPICED CRANBERRY SAUCE
Make and share this Spiced Cranberry Sauce recipe from Food.com.
Provided by GaylaJ
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
- Transfer the sauce to a bowl and let cool.
- The sauce may be made 2 days in advance and kept covered and chilled.
- Serve at room temperature.
SPICED CRANBERRY SAUCE WITH ZINFANDEL AND FIGS
Steps:
- Simmer and steep diced figs in 1 cup of red wine; set aside. Combine all other ingredients EXCEPT cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar sidles. Reduce heat and simmer until reduced to 1 ¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries and figs (with red wine) to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated).
SPICED CRANBERRY AND ZINFANDEL SAUCE
Make and share this Spiced Cranberry and Zinfandel Sauce recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
- Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
- Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
- Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
- Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
- Pour into a bowl and allow to cool.
Nutrition Facts : Calories 120.1, Fat 0.1, Sodium 3.2, Carbohydrate 22, Fiber 1.7, Sugar 17.9, Protein 0.3
SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL
Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.
Provided by BecR2400
Categories Sauces
Time 36m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
- Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.
Nutrition Facts : Calories 634.9, Fat 1, SaturatedFat 0.2, Sodium 27, Carbohydrate 136.2, Fiber 7.3, Sugar 118.7, Protein 0.9
CRANBERRY SAUCE WITH DRIED FIGS
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 3/4 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
- Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
CRANBERRY SAUCE WITH PORT AND DRIED FIGS
Categories Condiment/Spread Sauce Christmas Thanksgiving Cranberry Fig Port Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
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