Citrus Cranberry Red Wine Sauce Recipes

CITRUS-CRANBERRY SAUCE

Steps:

• Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
• In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.

CRAN-CITRUS CHUTNEY

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

CITRUS-CRANBERRY RED WINE SAUCE

Steps:

• Place wine, sugars and cinnamon in a medium pot and stir to combine. Bring to a gentle simmer and cook for about 5 minutes. Add cranberries, lemon and orange zest, pomegranate juice and salt. Stir and cook slowly over low heat for 30 to 40 minutes, stirring frequently, until all cranberries have burst and sauce becomes a thick syrupy consistency. Take from heat and let cool. Serve warm, cold or at room temperature. Nutrition Per serving (About ¼ cup/105g-wt.): 180 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 40g total carbohydrate (1g dietary fiber, 36g sugar), 0mg cholesterol, 55mg sodium

RED WINE CRANBERRY SAUCE WITH HONEY

Steps:

• In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

RED WINE CRANBERRY SAUCE

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).

CITRUS-CRANBERRY SAUCE

Steps:

• Remove peel and pith from oranges and cut into large pieces.
• In a saucepan over medium heat, combine oranges, cranberries, sugar, water and ground ginger.
• Cook, stirring frequently for 15 minutes.
• Remove from heat and stir in lemon and lime juices.
• Cover and chill thoroughly before serving.
• Ideally made the day before you plan to serve.

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

LEMON CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.

CRANBERRY SAUCE WITH RED WINE

Steps:

• Place all ingredients except cranberries in saucepan and bring to a boil.
• Reduce heat and simmer 3 min or until sugar is dissolved.
• Add cranberries and simmer 10-12 minute.
• Remove from heat and cool to room temperature, than place in fridge.
• NOTE: sauce will be thin -- it thickens as it cools.

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

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.