Spicedcranberryapplejuice Recipes

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

Steps:

• In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

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:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

Steps:

• 1. In large saucepan, combine sugar, cranberry-apple drink, apple cider, cinnamon and cloves. Bring to a full rolling boil, stirring to dissolve sugar. Boil 1 minute, stirring constantly. Remove from heat stir in pectin. Skim foam from top.2. Ladle mixture into 4 clean, hot 8-oz. jars or moisture-vaporproof freezer containers, leaving 1/2-inch headspace. Cool slightly cover with tight-fitting lids. Cool at least 3 hours or until room temperature and set. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 50 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 0 g 0% * Sugars: 12 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fruit or 1 Carbohydrate

Steps:

• In a small saucepan, combine the first seven ingredients; bring to a boil, stirring constantly. Reduce heat. Cover and simmer for 5 minutes, stirring occasionally. Serve warm with sausage and/or fruit.

Steps:

• Add vinegar and water to cranberries and cook until soft.
• Put cooked cranberries through a course strainer or Food Mill.
• Add all the spices and the sugar into the cooked cranberries.
• Follow cooking directions on the certo for jellies Put into sterilized small jars and cover with wax or seal with vacumn lids.

Steps:

• Combine all ingredients in a heavy saucepan and bring to a boil. Reduce the heat to low and simmer, covered, ten minutes until berries have burst and are soft.
• Strain through a fine sieve or food mill, pushing the soft solids through. Stir the pulp to combine thin and thick portions together. Discard solids left in sieve.
• Pour into serving bowl, cover, and refrigerate several hours until firm. Can be made several days ahead.

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:

• Put the apples in a pan with 100ml water and cook gently until almost softened. Turn up the heat. Add the cranberries, mixed spice and 3 tbsp of the caster or granulated sugar and bubble until saucy. You can make this a day before serving.
• Tip the oats, milk, vanilla and remaining sugar into a big saucepan. Bring to the boil, stirring constantly, and simmer for 4-5 mins until creamy. Divide between 6 bowls and top with the warm or cold fruit mixture.

Steps:

• In a saucepan, combine 2 cups cranberry apple juice, cinnamon sticks, lemon peel, and allspice berries.
• Bring to a boil and cook about 8 minutes; let cool.
• Meanwhile, combine 6 cups chilled cranberry apple juice and brandy in large pitcher.
• Stir in spiced juice mixture; pour over ice and garnish with apple slices.