Whiskey Spiked Cranberry Relish Recipes

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SPIKED CRANBERRY SAUCE



Spiked Cranberry Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 10 to 12 servings

Number Of Ingredients 5

One 14-ounce can cranberry sauce, chilled
1 tablespoon maple syrup
1 tablespoon port
1 teaspoon chopped fresh thyme, plus 1 sprig, for garnish
Zest of 1/2 orange plus juice of 1 orange

Steps:

  • Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

SPIKED CRANBERRY RELISH



Spiked Cranberry Relish image

Provided by Marian Burros

Categories     quick, condiments

Time 20m

Yield 4 cups

Number Of Ingredients 5

1 pound fresh cranberries
1/2 to 3/4 cup sugar
1/4 cup orange juice
6 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

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.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 25 grams

CRANBERRY SAUCE WITH BOURBON



Cranberry Sauce with Bourbon image

This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Provided by CULINARYJEN

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

Time 1h5m

Yield 12

Number Of Ingredients 3

12 ounces cranberries
4 cups white sugar
½ cup bourbon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir the cranberries, white sugar, and bourbon together in a baking dish.
  • Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 70.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 67.7 g

WHISKEY SPIKED CRANBERRY RELISH



Whiskey Spiked Cranberry Relish image

An old holiday favorite with a little added ZING! Good with pork or turkey. (This is NOT for the kiddies :) ) Cook time is chill time.

Provided by Outta Here

Categories     Sauces

Time P1DT15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 4

1 lb fresh cranberries, about 4 cups (or frozen, thawed slightly)
1 large orange, quartered and seeds removed (unpeeled)
2 cups granulated sugar
1/4 cup whiskey (Jack Daniels works well)

Steps:

  • Using food processor, coarsely chop cranberries and orange.
  • Add sugar; process again to combine.
  • Place in covered container and chill for 24 hours.
  • Stir in whiskey just before serving.

Nutrition Facts : Calories 247.8, Fat 0.1, Sodium 1.1, Carbohydrate 59.6, Fiber 3.2, Sugar 54.4, Protein 0.4

SPIKED JELLIED CRANBERRY SAUCE



Spiked Jellied Cranberry Sauce image

Add a shot of cheer to your jellied cranberry sauce--your holiday guests will thank you! This version, spiked with vodka, is super easy to make ahead and looks just like its nonalcoholic cousin, so be sure to keep it away from the kids' table!

Provided by Food Network Kitchen

Categories     condiment

Time 4h30m

Yield 6 to 7 servings

Number Of Ingredients 5

1 tablespoon unflavored gelatin
1/3 cup vodka
2 tablespoons orange-flavored liqueur, such as Cointreau
One 14-ounce can jellied cranberry sauce
Cooking spray

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.

SPIKED CRANBERRY RELISH



Spiked Cranberry Relish image

Provided by Marian Burros

Categories     quick, condiments

Time 10m

Yield about 16 1/4-cup servings

Number Of Ingredients 6

1 pound fresh cranberries
3/4 cup sugar
1/2 cup water
1/4 cup orange juice
6 tablespoons Grand Marnier
2/3 cup coarsely chopped pecans

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.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 11 grams

SPIKED CRANBERRY RELISH



Spiked Cranberry Relish image

Made this up today, Thanksgiving 2005, based on a recipe for a mixed drink I saw yesterday in the NY Times. The drink was developed by Audrey Saunders, owner of the Pegu Club in SoHo, NYC. As for the cranberry relish, it was the best I have ever tasted; BF had several helpings before dinner. Keep a copy for next Thanksgiving or Christmas or anytime. Applejack is an inexpensive liquor that most liquor stores have sitting somewhere on their shelves. This is something I might make before any other dishes, and leave sitting in fridge until ready to serve. Therefore, chilling time is not included.

Provided by Kumquat the Cats fr

Categories     Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) package cranberries, rinsed and picked over
1 orange, cut into eighths (unpeeled but deseeded if necessary)
1/4 cup walnuts
1/4 cup brown sugar
1/4 cup Splenda granular (sugar substitute or regular white sugar)
1/4 cup Applejack
1/4 cup pomegranate juice
1 tablespoon sweet vermouth
1 teaspoon gingerroot, freshly grated (optional)
1/4 teaspoon salt
1/4 teaspoon Angostura bitters

Steps:

  • Place cranberries, orange and walnuts into large food processer. Pulse for a few seconds, mix, and pulse again for a few more seconds or until larger chunks are gone.
  • Put cranberry mixture in bowl and add rest of ingredients. Mix well, seal and put in refrigerator to chill.

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