Cranberry Orange Zinfandel Sauce Recipes

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

SPICED CRANBERRY AND ZINFANDEL SAUCE

Steps:

• Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
• Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
• Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
• Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
• Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
• Pour into a bowl and allow to cool.

SPICED CRANBERRY SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

Steps:

• Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
• Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

CRANBERRY ORANGE SAUCE

Steps:

• Mix cranberries, brown sugar, orange zest, orange juice, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
• Transfer sauce to a bowl and refrigerate until chilled, at least 1 hour. Remove cinnamon stick from sauce and serve at room temperature.

CRANBERRY ORANGE SAUCE

Steps:

• Combine sugar, zests, juices& next 5 ingredients in a heavy pot.
• Cook until sugar dissolves, stirring constantly.
• Bring to aboil& let boil for about 3 minutes.
• Fold in the fresh cranberries& liqueur.
• Simmer, stirring occasionally until most of the cranberries break open (about 15 minutes).
• Remove from heat& let the mixture cool.
• Spoon into sterilized jars, cover tightly& refrigerate.
• This will keep for up to one month.

CRANBERRY ORANGE SAUCE

Steps:

• Chop all ingredients in a food processor, or food grinder, and stir to mix. Refrigerate until ready to use. Be sure to let drain to remove excess liquid before mixing it with Jello for a mold.

CRANBERRY-ORANGE SAUCE

Steps:

• In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
• Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

CRANBERRY-ORANGE SAUCE

Steps:

• Squeeze juice from oranges.
• This should yield just about 1 cup, make up any difference with water.
• In a 2-qt saucepan, bring all ingredients to a boil.
• Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes.
• Mixture will thicken as it chills.
• Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.

CRANBERRY / ORANGE SAUCE

Steps:

• In a medium sauce pan dissolve sugar in water, then bring to boil.
• Pick over the cranberries, keeping only quality berries & add them to the boiling sugar water. Return to boil & reduce heat & boil berries gently for 10 minutes, then remove from heat.
• Meanwhile, zest the orange. Chop zest into small bits. Then remove the white pith from the orange before coarsly dicing the orange.
• When the cranberries have been removed from heat, add the chopped zest, diced orange, canned cranberry sauce and chunky applesauce & mix thoroughly.
• Cool to room temperature, then cover & refrigerate.

CRANBERRY ORANGE ZINFANDEL SAUCE

Steps:

• Combine first three ingredients in a medium saucepan.
• Bring mixture to a boil and then reduce heat to a very low simmer.
• Simmer mixture for 1-1 1/2 hours or until thick and cranberries soft.