Sweet Spicy Cranberry Sauce Recipes

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.

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.

SWEET & SPICY CRANBERRY SAUCE

Steps:

• Mix ginger, orange peel, and allspice into cranberry sauce and serve.

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.

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.

SPICY CRANBERRY SAUCE

Steps:

• In 2-quart saucepan, stir together water, cranberries, apple, sugar, orange peel and orange juice. Heat to boiling over medium heat; reduce heat.
• Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Stir in pepper jelly. Cool completely. Store covered in refrigerator.

SWEET AND SPICY ROASTED CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Wash cranberries and drain,removing any bad berries.Wash orange thoroughly-you will be using the rind.
• Peel the orange into very thin strips(small enough to eat) about 1 1/2 " long and as thin as you can.Juice the orange and set the juice aside.
• Combine cranberries,orange zest,and all other ingredients other than the juice and Port wine.Toss thoroughly to mix.
• Place on a parchment lined baking sheet and bake for 15 minutes,or until the cranberries begin to burst and release their juices.
• Place in a bowl add 1 tablespoon of the reserved orange juice and the Port wine.Mix thoroughly.Let set at least 1 hour-overnight is best-for the flavor to develop.Remove the whole spices before serving,but not the zest.
• The sauce is best if brought to room temperature before serving so all the spices can be tasted,but it can be served cold or warm if you prefer.The sauce will keep at least a week if covered and refrigerated.