SPICED CRANBERRY JAM
I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!
Provided by LauraF
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g
VIN CHAUD (SPICED WINE) CRANBERRY SAUCE
A flavorful twist on cranberry sauce inspired by the hot spiced wine served in Alsace, France. Use a decent-quality red wine.
Provided by Karine Romano - Skobinsky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 27.1 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.5 g, Sodium 7.2 mg, Sugar 22 g
CRANBERRY ROSEMARY WINE JELLY
Categories Sauce Wine Berry Herb Thanksgiving Cranberry White Wine Fall Gourmet
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring cranberries, sugar, wine, rosemary, and 2 2/3 cups water to a boil in a 6- to 8-quart pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 8 to 10 minutes. Pour into a large colander lined with dampened paper towels and set in a deep bowl, then let stand until all juices have drained through, 10 to 15 minutes, and discard solids. If you have more than 4 cups cranberry liquid, boil in a small saucepan until reduced; if less, add water to bring total to 4 cups.
- Stir together gelatin and remaining cup water in a clean small saucepan and let stand 1 minute to soften. Heat over moderate heat, stirring, until gelatin is dissolved. Stir gelatin mixture into cranberry liquid until combined. Pour cranberry mixture into lightly oiled mold (see cooks' note, below), skimming off any foam. Cool to room temperature, then cover with plastic wrap and chill until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of mold and jelly. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry jelly. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
SPICED CRANBERRY SAUCE
While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
HOLIDAY CRANBERRY WINE PUNCH
Make and share this Holiday Cranberry Wine Punch recipe from Food.com.
Provided by Miss Erin C.
Categories Punch Beverage
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat ingredients over very low heat for 5-7 minutes.
Nutrition Facts : Calories 194.1, Fat 0.2, Sodium 8, Carbohydrate 37.3, Fiber 0.1, Sugar 32.9, Protein 0.5
SPICED CRANBERRY-CHUTNEY GELATIN SALAD
I combined my mother-in-law's famous cranberry chutney with my raspberry gelatin recipe to come up with this nicely spiced side. It's wonderful served alongside turkey, chicken or beef. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries; cook over medium heat until the berries pop, about 15 minutes., Stir in the raisins, vinegar, molasses, Worcestershire sauce, ginger, curry, salt and nutmeg. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Transfer to a large bowl; cool to room temperature. Stir in almonds., Meanwhile, for gelatin, in a large bowl, dissolve gelatin in boiling water. Stir in cold water. Add cranberry mixture. Transfer to an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., Serve on lettuce leaves. Top with sour cream and almonds.
Nutrition Facts : Calories 215 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
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