Sweet Red Cabernet Cranberry Sauce Recipes

Steps:

• Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
• The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

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.

Steps:

• Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat.
• Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl.
• Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.

Steps:

• Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
• Refrigerate, stirring occasionally, until completely chilled.

Steps:

• In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

Steps:

• In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to a slight boil.
• Reduce the heat to medium and simmer just until all of the sugar dissolves.
• Add the fresh cranberries and simmer for approximately 15-20 minute You will hear popping noises from the cranberries, don't fret, they're.
• just trying to sing to you.
• When the sauce has thickened slightly, remove from heat.
• Cool to room temperature.
• After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.

Steps:

• In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to a slight boil. Reduce the heat to medium and simmer just until all of the sugar dissolves. Add the fresh cranberries and simmer for approximately 15-20 min. You will hear popping noises from the cranberries, don't fret, they're just trying to sing to you. When the sauce has thickened slightly, remove from heat. Cool to room temperature. After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.

Steps:

• Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
• Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

Steps:

• Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
• Add remaining ingredients, and return to a boil, stirring constantly.
• Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop.
• Remove and discard cinnamon stick.
• Cool slightly; serve warm, or chill 2 hours, if desired.