Mulled Wine Cranberry Sauce Recipes

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MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 small cinnamon stick
1/4 teaspoon black peppercorns
3 wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping
3 cloves
1 pound cranberries (fresh or frozen)
1 1/2 cups sugar
1/2 cup dry red wine
Kosher salt

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.

MULLED-WINE CRANBERRY SAUCE



Mulled-Wine Cranberry Sauce image

Categories     Sauce     Wine     Berry     Christmas     Thanksgiving     Cranberry     Orange     Spice     Fall     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

2 large navel oranges
1 12-ounce bag fresh cranberries (3 cups)
1 1/2 cups dry red wine (preferably Cabernet-Shiraz blend)
1/2 cup (packed) golden brown sugar
1/4 cup finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

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.)

CRANBERRY MULLED WINE



Cranberry Mulled Wine image

Provided by Ming Tsai

Categories     beverage

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider

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 CRANBERRY & APPLE SAUCE



Mulled cranberry & apple sauce image

Make this spiced cranberry sauce up to four days ahead for a stress-free Christmas. It's delicious spooned over turkey or ham

Provided by Esther Clark

Categories     Condiment

Time 25m

Number Of Ingredients 9

200ml red wine
1 cinnamon stick
½ orange , rind peeled, then juiced
5 cloves
1 tsp ground ginger
2 star anise
1 small cooking apple , peeled, cored and cut into 1cm pieces
200g fresh or frozen cranberries
150g light brown soft sugar

Steps:

  • Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
  • Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.

Nutrition Facts : Calories 104 calories, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.02 milligram of sodium

MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Provided by Rick Rodgers

Categories     Sauce     Side     Thanksgiving     Vegetarian     Cranberry     Fall     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 2/3 cups

Number Of Ingredients 8

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)

MULLED WINE CRANBERRY SAUCE



Mulled Wine Cranberry Sauce image

"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

2 large navel oranges
12 ounces bag fresh cranberries or 12 ounces frozen cranberries
1 1/2 cups hearty red wine, preferably a cabernet-shiraz blend
1/2 cup packed light brown sugar
1/4 cup chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

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

MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Original recipe from 1999 Bon Appetit..this is a break away from the stuff in the can. I always double this so I have extra through the year. Also makes a great tart or cheesecake topping...sweet or savory. I've used it to cover goat cheese and gorgonzola tart bites.

Provided by greysangel

Categories     Berries

Time 20m

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 8

1 (12 ounce) bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups packed golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil over high heat, stirring until sugar dissolves.
  • Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes.
  • Transfer sauce to bowl; refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.).

Nutrition Facts : Calories 97.2, Fat 0.1, Sodium 6.2, Carbohydrate 19.5, Fiber 1.5, Sugar 16.1, Protein 0.2

RED WINE CRANBERRY SAUCE



Red Wine Cranberry Sauce image

We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Time 25m

Yield about 2-1/3 cups

Number Of Ingredients 4

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup dry red wine or grape juice

Steps:

  • In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein.

VIN CHAUD (SPICED WINE) CRANBERRY SAUCE



Vin Chaud (Spiced Wine) Cranberry Sauce image

A flavorful twist on cranberry sauce inspired by the hot spiced wine served in Alsace, France. Use a decent-quality red wine.

Provided by Karine Romano - Skobinsky

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package fresh cranberries
1 cup freshly squeezed orange juice
1 cup brown sugar
½ cup red wine
1 cinnamon stick
2 whole star anise pods
¼ teaspoon ground nutmeg
1 dash ground cloves

Steps:

  • Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 27.1 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.5 g, Sodium 7.2 mg, Sugar 22 g

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