Peggy Sues Candied Spiked Cranberry Sauce Recipes

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

SPIKED CRANBERRY SAUCE

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

CREAMY, RICH, AND DECADENT CRANBERRY SAUCE

Steps:

• In a 4-quart saucepan, combine the cranberries, water and sugar.
• Bring to a boil over high heat, and continue boiling until thickened, about 30-35 minutes, stirring occasionally.
• Toward the end of the cooking time, use a potato masher to mash all of the berries.
• Reduce the heat to low and add the butter and salt; simmer until butter melts, stirring occasionally.
• Remove from heat and stir in the vanilla.
• Cool to room temperature.
• Just before serving, fold in the sour cream and mix well.

SWEET-AND-SPICY CRANBERRY SAUCE

Steps:

• In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

MRS. HOGGLE'S STUFFED CRANBERRY SAUCE

Steps:

• Leave cream cheese out a room temperature for about an hour to soften it.
• Mix cream cheese and mayonnaise until creamy and spreadable.
• Add pecans and mix well.
• Slice cranberry sauce into an even number of 1/4-inch rounds.
• You should be able to get about 10 rounds.
• Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
• Cut each round in half like a sandwich and place in shallow container, covered.
• Store in refrigerator until time to serve.