Spiced Cranberry Apple Glogg Recipe 55

CRANBERRY GLOGG

Steps:

• In a large saucepan, combine the cranberry juice, wine, raisins and sugar. Place the cinnamon, cardamom and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan., Bring just to a simmer (do not boil). Reduce heat; simmer gently, uncovered, for 15 minutes or until flavors are blended. Discard spice bag. Serve warm in mugs with additional cinnamon if desired.

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.

SPICED CRANBERRY APPLE CIDER

Steps:

• Pour the apple cider and cranberry juice into a large saucepan.
• Add the sugar and spices.
• Bring to a low boil and simmer over medium-low heat for 10 minutes.
• Strain the spices, then discard them.
• Serve the apple cider warm.

BAKED APPLES WITH SPICED CRANBERRY RELISH

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, heat the orange and lemon juices with 1/2 cup of the port. Add the zest and cook until tender, about 10 minutes. Reserve.
• In a medium saucepan, combine the cranberries, onion, 2 cups port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon juice and zest mixture. Set aside.
• Cut off the top 1/4-inch of each apple. Using a melon baller, remove the core of the apple, being careful not to pierce the sides or bottom of the apples, to make apple "cups". Place the apple cups in a small baking dish. Spoon the cranberry relish into the apples. Spoon the excess relish around the apples. Cover with foil and bake until apples are tender, about 30 to 45 minutes.

HOT CRANBERRY GLOGG

Steps:

• In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it).
• Warm glögg in a pan over medium heat just until heated through- don't boil or the alcohol will boil off and then it's no fun.
• Float orange slice on top.
• To serve, keep warm over a candle or on an electric warming tray.
• Ladle into cups, adding raisins and almonds to individual servings.
• To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

SPICED CRANBERRY-APPLE GLOGG RECIPE - (5/5)

Steps:

• Combine first 5 ingredients in large pot. Cook just below simmering 1 hour. (Can be prepared 3 hours ahead. Cover and keep warm over very low heat.) Ladle into mugs. Garnish with orange peel.