Rosy Cranberry Cider Recipes

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SLOW COOKER ROSEMARY-CRANBERRY MULLED CIDER



Slow Cooker Rosemary-Cranberry Mulled Cider image

This Crock Pot spiced apple cider recipe gets its rosy glow - and an irresistible pop of flavor - from fresh cranberries. Rosemary adds an unexpected (and festive) vibe.

Provided by Kare for Kitchen Treaty

Time 4h10m

Number Of Ingredients 8

8 cups apple cider*
1/4 cup honey
1 orange
2 tablespoons whole cloves
1 cup cranberries
2 5- inch cinnamon sticks
3 5- inch rosemary sprigs
Additional rosemary and fresh cranberries for garnish (if desired)

Steps:

  • Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Stir in honey. It may remain clumpy; that's okay. It will dissolve when the mixture heats up.
  • With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it's submerged.
  • Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! I like to do this to get as much flavor out of the cranberries as possible without overcooking the cider.
  • Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the Crock Pot. I like to add the cinnamon sticks and orange back as well, just for a festive touch. Discard the remaining solids. Serve immediately or keep the Crock Pot on the warm setting to keep the cider hot. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.

HOT SPICED CRANBERRY CIDER



Hot Spiced Cranberry Cider image

Make some memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider. If desired, float a fresh lemon slice in each cup.

Provided by Michele O'Sullivan

Categories     Drinks Recipes     Cider Recipes

Time 40m

Yield 25

Number Of Ingredients 6

2 quarts apple cider
6 cups cranberry juice
¼ cup packed brown sugar
4 cinnamon sticks
1 ½ teaspoons whole cloves
1 lemon, thinly sliced

Steps:

  • In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.1 g, Sodium 4.6 mg, Sugar 17.5 g

SLOW COOKER MULLED CRANBERRY CIDER



Slow Cooker Mulled Cranberry Cider image

Cranberry and apple juices are simmered with fruit and sweet wine to create a hot beverage that will warm you up from the inside out!

Provided by Kare for Kitchen Treaty

Time 1h35m

Number Of Ingredients 7

2 quarts Cranberry-Apple Juice (I get the bottle from Trader Joe's OR 1 quart each cranberry juice and apple cider)
1 orange (cut into wedges)
1/2 lemon (cut into wedges)
5 cinnamon sticks
1 to 2 tablespoons honey (to taste)
1/2 - 1 cup red wine
Rum (optional)

Steps:

  • Add all ingredients (except rum, if using) to the Crock Pot, and cook on high for about an hour and a half, or low for about three hours. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink! You can also warm this in the stovetop. Let simmer very gently, covered, for about 30 minutes.
  • Ladle the cider into mugs (leaving the fruit in the Crock Pot). I like to throw another cinnamon stick in there for good measure. Those nice long cinnamon sticks that double as a stirrer would work even better.
  • Oh right, the rum! Add a shot of rum to your glass before you ladle in the cider, if you are rum-inclined.

ROSY CRANBERRY CIDER



Rosy Cranberry Cider image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

Steps:

  • With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

MULLED CRAN-CIDER



Mulled Cran-Cider image

Provided by Rachael Ray : Food Network

Categories     beverage

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 cups all-natural cranberry juice
1 cup whole cranberries, fresh or frozen
1 (1-inch) ginger root, peeled
A long curl orange peel
2 whole cloves
2 cinnamon sticks
1 quart cloudy organic apple cider

Steps:

  • Combine the juice, cranberries, ginger, orange peel studded with cloves, cinnamon, and cider in a medium saucepan over low heat. Bring to a low simmer and steep the mixture for about 15 minutes. Discard the orange peel and cloves and pour into mugs to serve.

ROSY COCKTAIL



Rosy Cocktail image

Provided by Food Network

Yield 2 cocktails

Number Of Ingredients 5

2 ounces Gold Tequila
3 ounces cranberry juice
1 ounce freshly squeezed lime juice
2 ounces Grand Marnier
2 slices lime

Steps:

  • Pour the tequila, cranberry juice, and lime juice over ice and shake well. Pour, with a strainer over the shaker, into a chilled 7 ounce stemmed wine glass. Splash with Grand Marnier and place the lime slice on top.

ROSY SWIRL CRANBERRY BREAD



Rosy Swirl Cranberry Bread image

This yeast-risen, homey-looking bread is grainy with a delectable jam-like swirl in the middle, featuring fresh cranberries. Source: Relish Mag

Provided by Ceezie

Categories     Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 15

1 cup 2% low-fat milk
1/2 cup butter, divided
1 cup old fashioned oats
2 (1/4 ounce) packages dry yeast
1 cup warm water
2 eggs
2 teaspoons vanilla extract
3 tablespoons sugar
1 tablespoon salt
3 cups whole wheat flour
3 cups all-purpose flour, divided
1 tablespoon cinnamon, mixed
3 tablespoons sugar
1 2/3 cups fresh cranberries
1/2 cup sugar

Steps:

  • Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
  • Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
  • Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
  • Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
  • To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
  • Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
  • Melt remaining 1/4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. Spread with half the cranberry filling, stopping 3/4 inch from edges.
  • Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
  • Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
  • Preheat oven to 375°F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.

Nutrition Facts : Calories 2407.9, Fat 61.7, SaturatedFat 33.6, Cholesterol 343.3, Sodium 3958.3, Carbohydrate 410.4, Fiber 38, Sugar 100, Protein 64.5

HOT CRANBERRY CITRUS DRINK



Hot Cranberry Citrus Drink image

This lovely rosy drink, with its appealing fresh fruit flavor, is not too sweet or too tart. I sometimes serve this hot beverage at Christmas or at brunch gatherings as an alternative to coffee, tea or cold juice. -Shari Donaldson, Cummings, Kansas

Provided by Taste of Home

Time 45m

Yield 3 quarts.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
10 cups water
2 cups orange juice
1 cup sugar
1 cup pineapple juice
2 tablespoons lemon juice
3 cinnamon sticks (3 inches)

Steps:

  • In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm.

Nutrition Facts : Calories 109 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

SPICY CRANBERRY DRINK



Spicy Cranberry Drink image

Red-hot candies add a little spice to this rosy beverage that's perfect for holiday buffets or winter potlucks. Serve it hot or cold. At 28 cents a serving, it's inexpensive, too. -Ruth Hastings, Louisville, Illinois

Provided by Taste of Home

Time 1h

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 8

4 quarts water, divided
5 cups fresh or frozen cranberries
2-1/2 cups sugar
1/2 cup red-hot candies
3 tablespoons lemon juice
12 whole cloves
3 cinnamon sticks
Lemon slices and additional cinnamon sticks

Steps:

  • In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water., Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks.

Nutrition Facts :

SLOW COOKER CRANBERRY-PEAR CIDER



Slow Cooker Cranberry-Pear Cider image

A festive, warm fall and winter beverage, perfect for Thanksgiving or Christmas.

Provided by chpmnk42

Categories     Cider

Time 5h15m

Yield 8

Number Of Ingredients 13

16 whole cloves
1 medium orange
10 medium pears
2 cups cranberries
4 (3 inch) cinnamon sticks
1 whole nutmeg
⅓ cup pure maple syrup
8 cups water
Garnish:
1 medium orange, sliced
1 medium pear, sliced
¼ cup fresh cranberries
2 (3 inch) cinnamon sticks

Steps:

  • Push cloves into the orange rind. Cut orange into quarters and place in a large slow cooker.
  • Cut pears into quarters, leaving peels and cores. Place in the slow cooker, along with cranberries, cinnamon sticks, and whole nutmeg. Pour in water, cover, and cook on Low for 4 hours.
  • Mash all ingredients with a whisk or potato masher. Continue to cook for 1 more hour.
  • Strain all solids with a fine mesh sieve. Rinse out the slow cooker.
  • Return the strained cider to the slow cooker. Pour in maple syrup and stir to combine. Add orange and pear slices, cranberries, and cinnamon sticks for garnish.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 56.3 g, Fat 0.5 g, Fiber 11.7 g, Protein 1.6 g, Sodium 16.8 mg, Sugar 35.4 g

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