Cranberry Burgundy Sauce Recipes

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CRANBERRY BURGUNDY GLAZE



Cranberry Burgundy Glaze image

I have used this recipe for ham and turkey. When I am glazing a turkey I use a cranberry liqueur instead of the red wine.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 24

Number Of Ingredients 6

¼ cup whole cloves
1 ½ cups cranberry sauce
1 tablespoon grated orange zest
½ cup packed brown sugar
⅓ cup red wine
1 teaspoon prepared mustard

Steps:

  • If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
  • To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.1 g, Sodium 9.1 mg, Sugar 11 g

CRANBERRY SAUCE



Cranberry Sauce image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

One 12-ounce bag fresh cranberries
1 cup cranberry juice
1 cup pure maple syrup
3 tablespoons orange juice
1 tablespoon grated orange rind

Steps:

  • Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

CRANBERRY BURGUNDY SAUCE



Cranberry Burgundy Sauce image

Make and share this Cranberry Burgundy Sauce recipe from Food.com.

Provided by Ed Paulhus

Categories     < 15 Mins

Yield 1 serving(s)

Number Of Ingredients 4

1 can large cranberry sauce
1 cup brown sugar
1/2 cup Burgundy wine (dry red wine)
2 teaspoons prepared mustard

Steps:

  • Mix ingredients in sauce pan and heat to boiling.
  • Stir until sugar has dissolved.
  • Spoon over ham or chicken while they cook.
  • Use remaining sauce to accompany dinner.

RUBY CRANBERRY SAUCE



Ruby Cranberry Sauce image

An elegant, somewhat tart option to replace the canned cranberry sauce we are all familiar with. This dish is easy to prepare and looks beautiful on the table. You can make this a few days ahead and store it in the refrigerator.

Provided by covergirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 cup Burgundy wine
1 cup water
2 cups white sugar
1 ½ teaspoons grated orange zest
¼ teaspoon salt
1 quart fresh cranberries, stems removed

Steps:

  • Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 57.6 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.2 g, Sodium 76.2 mg, Sugar 52.4 g

DUCK WITH BURGUNDY CRANBERRY SAUCE



Duck With Burgundy Cranberry Sauce image

I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.

Provided by firefly68

Categories     Duck

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

2 muscovy duck breast halves, skin intact
4 garlic cloves, minced
1 tablespoon cracked black pepper
salt
2 tablespoons olive oil
2 cups Burgundy wine
2 tablespoons Worcestershire sauce
4 fresh rosemary sprigs
1/2 medium onion, diced
2 garlic cloves, minced
black pepper
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
2 tablespoons honey
1/4 cup chilled butter, cut into four pieces
salt and pepper

Steps:

  • In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
  • Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
  • Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
  • Sauce Preparation:.
  • Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

Nutrition Facts : Calories 895.6, Fat 49.8, SaturatedFat 20, Cholesterol 224.2, Sodium 475.2, Carbohydrate 41.7, Fiber 3.3, Sugar 21.8, Protein 31.2

PORK TENDERLOIN WITH CRANBERRY SAUCE



Pork Tenderloin with Cranberry Sauce image

Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
Salt and pepper to taste
2 teaspoons butter
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup cranberry juice
1/3 cup heavy whipping cream
1/4 cup burgundy wine or additional cranberry juice
1-1/2 teaspoons cornstarch
1/4 cup unsweetened apple juice

Steps:

  • Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm. , In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork.

Nutrition Facts :

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