Spiked Cranberry Sauce 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.

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.

SPIKED CRANBERRY RELISH

Steps:

• Wash and pick over cranberries for foreign pieces. In heavy saucepan combine berries with sugar, 1/2 cup water and the orange juice. Bring to boil; reduce heat and cook at gentle boil until cranberries have popped. Do not wait until all pop, as the cranberries will become too soft.
• Remove from heat; stir in Grand Marnier; cover well and chill.
• A couple of hours before serving, stir in pecans.

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.

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

SPICED CRANBERRY SAUCE

Steps:

• In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Transfer the sauce to a bowl and let it cool. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature.

SPIKED CRANBERRY RELISH

Steps:

• Wash and pick over cranberries for foreign pieces. Combine in heavy saucepan with sugar, water and orange juice. Bring to a boil; reduce heat, and cook at a gentle boil until most cranberries have popped. (Don't wait until all of them pop; otherwise, the cranberries will become too soft.) Remove from heat.
• Stir in Grand Marnier, and chill.
• A couple of hours before serving, stir in the pecans.

SPICED CRANBERRY SAUCE

Steps:

• Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
• If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.

SPICED CRANBERRY SAUCE

Steps:

• I like to break up my cinnamon sticks and put the cinnamon pieces and the whole cloves in a tea ball or bouquet garni bag. Otherwise you have to fish out the cinnamon and cloves later.
• In a heavy-bottomed saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, fresh grated ginger, orange zest and orange juice. Simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until almost all of the cranberries have burst and the mixture is thickened. (If you prefer more whole berries in your sauce, leave more intact. If you prefer a more jellied consistency, use an immersion blender to leave fewer whole pieces.) Remove cinnamon sticks and cloves. Transfer the sauce to a bowl and let it cool before serving.
• The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature. You may also serve the sauce with cream cheese to be spread on crackers for an appetizer.

CASSIS-SPIKED CRANBERRY SAUCE

Steps:

• Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.

SPICY CRANBERRY SAUCE

Steps:

• Combine pineapple tidbits, cranberry sauce, brown sugar, ginger, and salt in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until berries pop, about 5 minutes.
• Remove from heat and mix in green onions and jalapeno peppers. Garnish with rosemary.

SWEET-AND-SPICY CRANBERRY SAUCE

Steps:

• In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.