Spiced Cranberries In Cabernet Recipes

SPICED CABERNET

Steps:

• In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
• Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.

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.

CABERNET-CRANBERRY SAUCE WITH FIGS

Steps:

• Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl.
• Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.

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.

CABERNET CRANBERRIES

Steps:

• Bring sugar and wine to a boil in a medium saucepan over medium-high heat.
• Add remaining ingredients, and return to a boil, stirring constantly.
• Reduce heat, and simmer, partially covered, 10 to 15 minutes or until cranberry skins pop.
• Remove and discard cinnamon stick.
• Cool slightly; serve warm, or chill 2 hours, if desired.

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.

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.

SPICED CRANBERRIES IN CABERNET

Steps:

• Combine sugar and win in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Cut orange in half and stud each half with a clove. Squeeze juice from orange into the saucepan; then add the orange halves. Stir in cranberries and cinnamon stick and bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently until cranberries just begin to burst, 5 to 10 minutes.
• Remove pan from heat and let cool to room temperature. Discard orange halves, cloves, cinnamon stick (and any orange seeds). Transfer to an airtight container and refrigerate until cold. Keeps indefinitely.