Spiced Cranapple Crush Recipes

SPICED CRANBERRY APPLE CHUTNEY

Steps:

• Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

HOT SPICED CRANBERRY CIDER

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.

SPICED CRAN-APPLE AND GRAPE CONSERVE

Steps:

• Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., In a stockpot, combine next six ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag., Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

WARM SPICED CRANAPPLE CIDER

Steps:

• Heat apple cider with a spice bag (cheesecloth bag tied with lemon, cloves, cinnamon, and vanilla.) When the mixture starts to steam, pour 4 ounces into wine glasses. Add 2 ounces cranberry juice cocktail and serve warm.;

CRAB-APPLE JELLY

Steps:

• Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
• Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

SPICED CRAN-APPLE CIDER

Steps:

• Mix all ingredients together in a large pan.
• Heat over medium-high heat until mixture comes to a boil; reduce heat and simmer 10 minutes.
• Remove from heat and serve warm.

SPICED CRAN-APPLE BRISKET

Steps:

• Cut brisket in half; place in a 5-quart slow cooker., In a large bowl, combine the apple butter, wine, vinegar, pepper and salt. Stir in the tart apple, celery, onion, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

HOT SPICED CRANAPPLE PUNCH

Steps:

• Up to 1 week before using:In a folded kitchen towel, coarsely crush cinnamon sticks with a rolling pin or mallet.In a small bowl, mix crushed cinnamon sticks, allspice and cloves. Cut an 8-inch square of double-thickness cheesecloth. Place the spice mixture on the square. Bring corners together and tie securely with string to make a loose bag. Store tightly covered.Thirty to 40 minutes before serving:Pour juice into a large saucepan. Add spice bag. Bring to a boil over high heat reduce heat to low, cover and simmer for 20 minutes. Remove and discard spice bag. Cover and keep warm.Serve hot in mugs.