Spice Islands Spiced Cranberries Recipes

SPICY PECANS N CRANBERRIES

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.

HOT SPICED CRANBERRY DRINK

Steps:

• In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low for until heated through, 2-3 hours. Before serving, discard spice bag and stir punch.

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.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

SPICE CUPCAKES WITH SUGARED CRANBERRIES

Steps:

• Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours.
• Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put 1/4 cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235 degrees F on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick.
• Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries.

SPICED CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.
• Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.

SPICE ISLANDS® SPICED CRANBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Wash and sort cranberries.
• Combine sugar, vinegar, port, orange marmalade, raisins, pumpkin pie spice, curry powder, and salt in a large bowl. Add cranberries and mix well.
• Spray a 2-quart baking dish with non-stick cooking spray. Pour in cranberries and cover with foil. Bake for 50 to 60 minutes until cranberries are soft. Let sit for 10 to 15 minutes before serving to thicken slightly.

SPICE ISLANDS® SPICED CRANBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Wash and sort cranberries.
• Combine sugar, vinegar, port, orange marmalade, raisins, pumpkin pie spice, curry powder, and salt in a large bowl. Add cranberries and mix well.
• Spray a 2-quart baking dish with non-stick cooking spray. Pour in cranberries and cover with foil. Bake for 50 to 60 minutes until cranberries are soft. Let sit for 10 to 15 minutes before serving to thicken slightly.

SUGAR 'N' SPICE CRANBERRIES

Steps:

• In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until the cranberries pop and mixture is thickened. Cover and refrigerate until chilled.

SPICE ISLANDS® SPICED CRANBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Wash and sort cranberries.
• Combine sugar, vinegar, port, orange marmalade, raisins, pumpkin pie spice, curry powder, and salt in a large bowl. Add cranberries and mix well.
• Spray a 2-quart baking dish with non-stick cooking spray. Pour in cranberries and cover with foil. Bake for 50 to 60 minutes until cranberries are soft. Let sit for 10 to 15 minutes before serving to thicken slightly.