Cran Raspberry Cordial Recipes

RASPBERRY CORDIAL

Steps:

• Combine raspberries and sugar in a saucepan.
• Cook on medium-high heat until all the sugar has dissolved, about 20 minutes. Mash any remaining berry pieces.
• Pour the mixture through a fine mesh strainer. Strain twice if you want to ensure no pulp gets through. Add the lemon juice from two of the lemons.
• Boil the water, and then add it to the raspberry syrup in a large pitcher. Let the mixture cool, and then chill it all the way in the fridge.
• When you are ready to serve, slice the remaining lemon. Pour cordial into glasses and top with a lemon slice.

CRANBERRY CORDIAL

Steps:

• In a large saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar dissolves.
• Place cranberries in a food processor and pulse until they are broken up. Add cranberries, vodka and citrus zest (if using) to the sugar syrup in the pot. Stir well, then transfer to a large jar or two, cover and shake well. Shake the mixture every day for 2 weeks. At this point, you can either strain the mixture into smaller bottles for gift giving, or continue to infuse the spirit in the large jar. It will keep for up to 2 months.

CRAN-RASPBERRY PHYLLO PASTRIES

Steps:

• In a saucepan, combine orange juice, lime juice, brown sugar, dried cranberries, and raspberry liqueur (or brandy). Reduce liquid until thick and syrupy. Place in refrigerator to let cool and jell up.
• Preheat oven to 350 degrees F.
• If phyllo was frozen, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) Spoon a small amount of mascarpone cheese and a spoonful of the cranberry mix in the center of each square. Bring up corners to form into a small square packet and brush more butter on top. Bake in until golden brown.

CRAN-RASPBERRY CORDIAL

Steps:

• Coarsely chop the cranberries with half the sugar in a food processor and transfer to a large airtight jar.
• Coarsely chop the raspberries with the rest of the sugar and add to the jar; pour in the vodka, seal & shake.
• Refrigerate for 2 weeks, shaking often.
• Strain through a double thickness of dampened cheesecloth into a large measuring cup, squeezing & twisting to extract the juice.
• Pour into decorative bottles & seal.
• Store in a cool, dark place for up to a year - if it lasts that long!

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

CRANBERRY CORDIAL

Steps:

• Combine ingredients and store in a covered jar in a cool place for at least 22 days. Strain and serve as an after-dinner drink.

TIPSY RASPBERRY CORDIAL

Steps:

• Pour alcohol over berries in a crock. Cover.
• Stir every week for 2-4 weeks.
• Strain.
• To 3 cups of the liquer add 1 1/4 cups sugar.
• Age for 3 months in a glass container.
• Use the strained fruit in desserts, or as ice cream topping.

RASPBERRY CORDIAL

Steps:

• Put the raspberries in a pan with the sugar and vinegar. Mash over a low heat for 10 mins until smooth and syrupy. Rub through a sieve into a clean pan.
• Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 min. Pour into small sterilised bottles and seal. The cordial will keep unopened for a few months. Once opened, store in the fridge.

CRAN-RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.