Cabernet Cranberry Sauce Recipes

CABERNET CRANBERRY SAUCE

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.

CABERNET-CRANBERRY SAUCE WITH FIGS

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.

CABERNET CRANBERRIES

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.

TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE

Steps:

• In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.