Spicedcranberryciderjarmix Recipes

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Steps:

• Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
• Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
• Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

MULLED CRANBERRY CIDER

Steps:

• Pour juices into a large saucepan; stir in sugar. Tie spices in a cheesecloth bag; add to juice mixture (Or place loose spices in saucepan and strain before serving.) Cover and simmer for 1 hour; remove spice bag.

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.

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 CRANBERRY CIDER JAR MIX

Steps:

• In a small bowl, stir the cranberries and spices together.
• Store in an airtight container.
• Attach this to the Jar.
• Spiced Cranberry Cider Mix.
• Serves 12 to 14.
• 2 quarts apple cider.
• 1 quart water.
• 1 package Spiced Cranberry Cider Mix.
• 2 oranges, sliced.
• In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix.
• Heat through but do not boil.
• Add most of the orange slices.
• Serve warm, garnished with the remaining orange slices.

HOT SPICED CRANBERRY CIDER

Steps:

• Combine ingredients in large pot, heat on medium heat until warm -- .

SPICY CRANBERRY JAM

Steps:

• Rinse and drain cranberries. Bring 1 1/2 cups water to a boil in a medium saucepan. Add cranberries, sugar, and jalapeno; simmer until skins pop and mixture thickens, about 15 minutes. Transfer to metal bowl to cool. Refrigerate in an airtight container for up to 2 weeks.