Cinnamon And Clove Cranberry Sauce Recipes

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, water, orange peel and kosher salt in a heavy medium saucepan.
• Add cinnamon, allspice, cloves, and nutmeg.
• Bring to boil, stirring often.
• Reduce heat to medium low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
• Transfer sauce to medium bowl.
• Cool to room temperature.
• Stir in ginger. Cover and store in refrigerator until ready to serve.
• Can be prepared 1 week ahead; keep refrigerated.

CINNAMON AND CLOVE CRANBERRY SAUCE

Steps:

• Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add cinnamon, allspice, cloves, and nutmeg. Cook as directed for basic cranberry sauce . Cool to room temperature. Stir in ginger. Cover and store mixture as directed for basic cranberry sauce.

CINNAMON VANILLA CRANBERRY SAUCE

Steps:

• Bring the juice, Splenda, and cinnamon stick to a boil in a medium saucepan.
• Add the cranberries and orange zest and return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally until all of the berries have popped.
• Remove from the heat and stir in the vanilla.
• Refrigerate until serving time.

CRANBERRY SAUCE

Steps:

• Combine the sugar, orange juice, orange zest, cloves, allspice and cinnamon sticks in a 4-quart saucepan. Bring to a boil and cook, stirring, until the syrup is clear, about 3 minutes.
• Add the cranberries and cook, stirring occasionally, just until they begin to pop, about 5 minutes.
• Remove from the heat and let cool. Refrigerate in an airtight container for at least 1 day and up to 3 days. Remove and discard the cloves, allspice and cinnamon sticks before serving.

SPICED CRANBERRY SAUCE

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.

HOLIDAY CRANBERRY SAUCE

Steps:

• Place fresh cranberries and water in a medium saucepan over medium heat.
• Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
• Cook until cranberries begin to burst, about 10 minutes.
• Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

CRANBERRY SAUCE WITH GINGER AND CLOVE

Steps:

• In a medium saucepan, bring cranberries, sugar, water, ginger, and cloves to a boil over high. Reduce heat and simmer, stirring occasionally, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature.