MULLED CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
- Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
- Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.
SLOW COOKER CRANBERRY-ORANGE MULLED WINE
Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.
Provided by Kare for Kitchen Treaty
Time 3h15m
Number Of Ingredients 9
Steps:
- Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
- Wash orange thoroughly and stud the orange with the cloves - just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
- Add the clove-studded orange and the cinnamon sticks to the wine.
- Cook on low for 2 - 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn't boil.
- Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
- Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
- Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
- Keep your Crock Pot on the "warm" setting to keep the wine nice and hot. If your Crock Pot doesn't have a warm setting, try alternating between "low" and off.
Nutrition Facts : ServingSize 8 ounces (1 cup), Calories 211 kcal, Sugar 14 g, Sodium 7 mg, Carbohydrate 19 g, Fiber 1 g, Protein 1 g
CRANBERRY MULLED WINE
Steps:
- In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.
MULLED-WINE CRANBERRY SAUCE
Categories Sauce Wine Berry Christmas Thanksgiving Cranberry Orange Spice Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
- Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)
MULLED WINE CRANBERRY SAUCE
"Thanksgiving 101" by Rick Rodgers: Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."
Provided by gailanng
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
- Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).
Nutrition Facts : Calories 259.3, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 50.1, Fiber 6.2, Sugar 37.1, Protein 1.1
CRANBERRY & ORANGE MULLED WINE RECIPE BY TASTY
Here's what you need: red wine, brandy, cranberry juice, honey, cinnamon sticks, cranberries, whole cloves, oranges
Provided by Matthew Cullum
Categories Drinks
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add all ingredients to the pot and bring to boil.
- Bring down to a simmer for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 57 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, Sugar 45 grams
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- Add wine, cranberry juice, brandy, orange slices, cloves, cinnamon, star anise, ginger and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.
- Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
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