Cranberry Sauce With Gin Rosemary Recipes

CRANBERRY SAUCE WITH GIN & ROSEMARY

Steps:

• Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
• Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.

CRANBERRY GIN AND TONIC WITH ROSEMARY

Steps:

• Fill a tall glass about ¾ of the way with ice; add 2 lime slices and half of the cranberries.
• Pour in gin and cranberry juice, and slowly top with tonic water.
• Garnish with an additional lime slice, cranberries, place rosemary sprig on rim of glass, and serve with a straw, if desired.

GIN AND CRANBERRY SAUCED

Steps:

• Grab some leftover cranberry sauce and--avoiding the whole berries--add 2 tablespoons to a shaker with the gin, lime juice and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aroma/holiday aggression and float delicately atop the cocktail. Toast to well-purposed leftovers.

HOME

Steps:

• Method 1. Tip the cranberries into a small pan. Pour in the gin, and add the Demerara sugar, rosemary and 1 tbsp marmalade. Bring to a gentle boil, stirring often, then turn the heat down a little and simmer for 15-20 mins till the cranberries have burst and formed a thick sauce. 2. Lift out the rosemary sprig. Taste and add a pinch more sugar or a pinch of salt if you think the sauce needs it. Serve warm or cold with roast turkey, chicken, venison, lamb or ham. 3. This sauce makes a great glaze for roast ham. Boil your gammon as you normally would, then place in a roasting tin and slice off the skin. Score the fat and spoon over the cranberry sauce to lightly coat then bake, spooning over a little more cranberry sauce halfway through the cooking time.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
• Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY

Steps:

• Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

HONEY-LEMON CRANBERRY SAUCE WITH ROSEMARY

Steps:

• Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
• Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
• Remove rosemary.
• Chill at least 2 hours before serving.

CRANBERRY SAUCE WITH ORANGE AND ROSEMARY

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.