Rum Candied Cranberries Recipes

RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS

Steps:

• In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
• In a large bowl, whisk together the egg yolks and sugar.
• In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
• Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

CANDIED CRANBERRIES

Steps:

• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRANBERRY RUM PUNCH

Steps:

• In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.

DRUNKEN CRANBERRIES

Steps:

• In a large saucepan, combine simple syrup, cinnamon, and orange zest. Bring to a boil over medium-high heat; add cranberries. Cook until cranberries just begin to pop and skins begin to split, about 1 minute. Remove from heat and let cool slightly.
• Strain liquid into a large container. Discard cinnamon and orange zest; add cranberries to liquid, along with rum. If cranberries are not fully submerged in liquid, add equal parts simple syrup and rum until they are completely covered. Let cool completely.
• Cover, and transfer to refrigerator until chilled, at least 2 hours and up to 3 weeks.

RUM VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

EASY CANDIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees F.
• Pick over cranberries to remove any stems.
• Toss with sugar and spread on a foil lined (or silpat lined) sheet pan.
• Roast for 15 minutes, stirring every five minutes.
• Cool and enjoy.

CRANBERRY RUM MIMOSA

Steps:

• Fill a cocktail shaker with ice. Add rum and cranberry juice and shake well.
• Strain mixture into a champagne glass, filling the glass halfway.
• Top off the glass with champagne.