Cranberry Caramel Sauce Recipes

CRANBERRY-CARAMEL CAKE

Steps:

• Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

MINI CARROT CAKES WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a small saucepan, bring the first five ingredients to a boil over medium-low heat. Simmer until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Keep warm., Whisk flour, pie spice, baking powder, baking soda and salt. In another bowl, mix egg, sugar, oil, vanilla and orange zest until blended; add carrots. Stir flour mixture in to carrot mixture just until moistened. Fill ten greased muffin cups about half full. Bake until edges are golden brown and a toothpick inserted in center of cakes comes out clean, about 12 minutes. Run a small knife around sides; cool on wire rack 5 minutes before removing., Serve warm with cranberry caramel sauce. If desired, serve with whipped cream or ice cream.

CRANBERRY CARAMELS

Steps:

• Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

CRANBERRY OR PINEAPPLE CARAMELS

Steps:

• Butter a 9x5-inch loaf pan.
• Combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. Heat to 245 degrees F (118 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
• Gradually stir cream and butter into cranberry mixture, keeping the boil steady. Cook until 245 degrees F (118 degrees C) is reached again, 5 to 10 minutes. Pour mixture into the prepared loaf pan. Cool caramel in pan on a wire rack, about 1 hour. Remove caramel from pan, cut, and wrap individually or serve from pan.

CARAMEL CRANBERRY BARS

Steps:

• In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. , In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.

CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.

CRANBERRIES WITH CARAMEL SAUCE

Steps:

• Roll cranberries in powdered sugar and divide between four serving bowls.
• To make sauce: Combine cream, granulated sugar and brown sugar in a saucepan and bring the mixture to a boil, stirring. Reduce heat and cook for about 10 minutes, stirring continuously, until the mixture thickens slightly (do not let the sauce get too thick or it might harden into a lump when you pour it onto the cold cranberries!).
• Remove from heat, stir in butter and vanilla sugar.
• Pour hot sauce over cranberries. Serve immediately.

OVEN BAKED WHOLE CRANBERRY-CARAMEL SAUCE

Steps:

• Pre-heat oven to 350 degrees.
• Spread cranberries in a 9 inch square baking pan, sprinkle with sugar.
• Cover and bake, stirring occasionally, for 20-25 minutes or until tender.

CRANBERRY CARAMEL SAUCE

Steps:

• Mix all ingredients in a medium mixing bowl.
• If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.

FRESH CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
• In a separate bowl, combine the flour, salt and baking powder and whisk well.
• Add the dry mix to the butter mixture, alternating with the milk.
• Fold in the cranberries.
• Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
• SAUCE:.
• In a small saucepan, melt the butter then stir in the sugar and cream.
• Bring this to a boil, stirring constantly until mixture thickens.
• Remove from heat and serve over the warm cake.

CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9" square pan.
• In a medium bowl, beat together the butter and sugar until crumbly. Add in egg and milk and beat until combined.
• Add in flour, salt, and baking powder and beat until just combined. Stir in cranberries.
• Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
• While cake is baking, prepare caramel sauce. In a small pot, melt butter. Add brown sugar and milk or cream and bring to a boil over medium-high heat, stirring constantly. Cook over a low boil for 2-3 minutes, stirring constantly. Serve warm over warm cake.

CRANBERRY CARAMEL SAUCE

Steps:

• In a food processor purée cranberries and transfer to a small bowl.
• In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
• Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
• Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
• Make custard:
• In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
• In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
• Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
• To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
• Serve pudding at room temperature or warm with caramel sauce.

WARM BAKED APPLES WITH CRANBERRY-CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Using small end of melon baller, scoop out stem end and core of each apple, leaving bottom intact. Using vegetable peeler, remove peel from top third of each. Stand apples in 11 x 7-inch glass baking dish, trimming apple bottoms if necessary to create flat surface.
• Bring 3/4 cup cream, cranberry juice concentrate, sugar, and butter to boil in heavy medium saucepan, stirring until sugar dissolves. Pour syrup over apples, adding some to hollow centers. Bake apples until tender, basting once, about 1 hour.
• Meanwhile, beat remaining 1/2 cup cream in medium bowl until peaks form. Chill whipped cream in bowl.
• Transfer each apple to shallow bowl, emptying any juices from center into baking dish. Pour syrup from dish into medium saucepan. Boil syrup until thick enough to coat spoon, 2 to 3 minutes. Spoon over warm apples. Top each baked apple with whipped cream.