Sweet Red Cabernet Cranberry Sauce Recipes

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SWEET RED CABERNET CRANBERRY SAUCE



Sweet Red Cabernet Cranberry Sauce image

The perfect accompaniment for your Thanksgiving turkey.

Provided by leanna balaban

Categories     Other Sauces

Time 20m

Number Of Ingredients 5

3/4 c sugar
3/4 c woodbridge cabernet
1 tsp orange zest
1 stick cinnamon
12 oz cranberries, fresh, rinsed

Steps:

  • 1. In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to aslight boil.
  • 2. Reduce the heat to medium and simmer just until all of the sugar dissolves.
  • 3. Add the fresh cranberries and simmer for approximately 15-20 min. You will hear popping noises from the cranberries, don't fret, they're just trying to sing to you.
  • 4. When the sauce has thickened slightly, remove from heat. Cool to room temperature.
  • 5. After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.

SWEET-AND-SPICY CRANBERRY SAUCE



Sweet-and-Spicy Cranberry Sauce image

A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopper requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

3/4 pound fresh or frozen cranberries
1/2 cup packed light-brown sugar
2 whole cloves
1/4 teaspoon cayenne pepper
3/4 teaspoon grated lime zest plus 1 tablespoon juice
Salt

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.

Nutrition Facts : Calories 65 g, Fiber 2 g

RED WINE CRANBERRY SAUCE



Red Wine Cranberry Sauce image

We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Time 25m

Yield about 2-1/3 cups

Number Of Ingredients 4

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup dry red wine or grape juice

Steps:

  • In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein.

CABERNET CRANBERRY SAUCE



Cabernet Cranberry Sauce image

Making fresh cranberry sauce is not only easy, but it's fun! The sound of those fresh berries "popping" under the simmering liquid is quite mesmerizing. It sure beats the sound of a can opener. The salt and cayenne may seem like odd ingredients, but just a dash of each will really brighten the flavors of this great fresh cranberry sauce. Found on about.com website and written by John Mitzewich

Provided by m2wagner

Categories     Low Protein

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 9

1 cup sugar
1/2 cup cabernet sauvignon wine (almost any red wine will work)
1/2 cup orange juice
2 tablespoons orange zest
1 cinnamon stick
12 ounces bag fresh cranberries
1 pinch salt
1 pinch cayenne
1/4 cup cold water

Steps:

  • Add the sugar to a sauce pan. Pour in the orange juice, wine, zest, cinnamon stick and spices. Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Bring back up to a simmer, and the berries will start to "pop." Simmer for about 10-12 minutes. The sauce will start to thicken and the berries will have all popped and collapsed.
  • Add a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop, as they will break down as the sauce is cooled and stirred. Take out the cinnamon stick. As the sauce cools it will get very thick. Cool to room temperature, stir, and refrigerate until needed. This will keep for several weeks.

Nutrition Facts : Calories 446.3, Fat 0.3, Sodium 67.3, Carbohydrate 106.4, Fiber 7.7, Sugar 90.2, Protein 1.1

SWEET RED CABERNET CRANBERRY SAUCE



Sweet Red Cabernet Cranberry Sauce image

Make and share this Sweet Red Cabernet Cranberry Sauce recipe from Food.com.

Provided by Robert Mondavi

Categories     Low Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

3/4 cup sugar
3/4 cup woodbridge cabernet sauvignon wine
1 teaspoon orange zest
1 cinnamon stick
1 (12 ounce) bag fresh cranberries, rinsed

Steps:

  • In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to a slight boil.
  • Reduce the heat to medium and simmer just until all of the sugar dissolves.
  • Add the fresh cranberries and simmer for approximately 15-20 minute You will hear popping noises from the cranberries, don't fret, they're.
  • just trying to sing to you.
  • When the sauce has thickened slightly, remove from heat.
  • Cool to room temperature.
  • After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.

Nutrition Facts : Calories 150.6, Fat 0.1, Sodium 1.5, Carbohydrate 33.6, Fiber 3, Sugar 27.5, Protein 0.3

FRESH SWEET CRANBERRY SAUCE WITH A TWIST



Fresh Sweet Cranberry Sauce with a Twist image

I've been making these cranberries for nearly 30 years. It's the first thing I prepare for Thanksgiving and Christmas. I make them the weekend before so they have lots of time to sit and have even better flavor! I hollow out fresh oranges for serving cups. Makes a beautiful presentation and I use the orange segments in my turkey brine. Cut the oranges in a zig-zag pattern around the center to make it even more holiday special! Make ahead several days before serving for best flavor. I suppose they could be served warm as well, but I find the coolness of the berries is a nice contrast with the other hot foods in the meal. You can use 2 to 3 cinnamon sticks in place of ground cinnamon, which will yield a lighter color.

Provided by aunt tilly

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h15m

Yield 6

Number Of Ingredients 4

1 ½ cups white sugar
⅔ cup water
1 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries, rinsed

Steps:

  • Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
  • Refrigerate, stirring occasionally, until completely chilled.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 57.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 52.2 g

CABERNET-CRANBERRY SAUCE WITH FIGS



Cabernet-Cranberry Sauce with Figs image

Provided by Gina Marie Miraglia Eriquez

Categories     Sauce     Wine     Side     Thanksgiving     Vegetarian     Cranberry     Fig     Fall     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings, with leftovers

Number Of Ingredients 5

1 cup Cabernet Sauvignon
6 ounces dried calimyrna figs, stems trimmed and figs coarsely chopped (1 cup)
1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
3 (3- by 1/2-inch) strips orange zest

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.

TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE



Turkey Puffs with Cranberry Cabernet Sauce image

Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce balances the rich pastry and cream cheese. This is quick and easy way to end a day of Black Friday shopping!-Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 16

1 cup chicken broth
1 cup dried wild mushrooms
1 medium onion, thinly sliced
2 tablespoons butter
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 ounces thinly sliced cooked turkey
1/2 cup spreadable chive and onion cream cheese
1 large egg, beaten
SAUCE:
1 cup chicken broth
1 cup dry red wine or additional chicken broth
1/2 cup balsamic vinegar
3/4 cup jellied cranberry sauce

Steps:

  • In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.

Nutrition Facts : Calories 1037 calories, Fat 53g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 1295mg sodium, Carbohydrate 103g carbohydrate (22g sugars, Fiber 12g fiber), Protein 31g protein.

SWEET RED CABERNET CRANBERRY SAUCE



SWEET RED CABERNET CRANBERRY SAUCE image

Categories     Sauce     Fruit     Quick & Easy     Dinner

Number Of Ingredients 5

-¾ cup sugar
-¾ cup Woodbridge Cabernet
-1 teaspoon orange zest
-1 cinnamon stick
-1 (12 oz) bag of fresh cranberries, rinsed

Steps:

  • In a medium saucepan combine sugar, Woodbridge Cabernet, orange zest, and cinnamon stick and bring to a slight boil. Reduce the heat to medium and simmer just until all of the sugar dissolves. Add the fresh cranberries and simmer for approximately 15-20 min. You will hear popping noises from the cranberries, don't fret, they're just trying to sing to you. When the sauce has thickened slightly, remove from heat. Cool to room temperature. After the sauce has thickened and cooled, serve immediately or place into the refrigerator and chill overnight.

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