Cranberry Red Wine Relish Recipes

RED WINE CRANBERRY SAUCE

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).

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

CRANBERRY & RED WINE SAUCE

Steps:

• Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.

RED WINE CRANBERRY SAUCE WITH HONEY

Steps:

• In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

CRANBERRY WINE

Steps:

• Chop cranberries, set aside
• In large stock pot - we used a 7.5 gallon turkey fryer - combine water and sugar. Heat to boiling, stirring until sugar is dissolved.
• Add chopped cranberries, stir and continue to cook for 5 minutes.
• Add acid blend, pectic enzyme, and yeast nutrient. Stir well, turn off heat. Cover with a lid, allow to cool to room temperature - overnight.
• Place raisins and yeast in a freshly sanitized 2 gallon fermenting bucket.
• Carefully pour the cranberries and water into the fermenting bucket.
• Using sanitized equipment - take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
• Cover with sanitized lid and air lock. Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation and /or swirling in the wine must. This means you're good to go!
• Let sit for about a week, stirring (sanitized paddle!) every couple of days or so.
• After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized 1 gallon carboy.
• Put the carboy somewhere cool (not cold!), and leave it alone for 2 months or so.
• Using sanitized equipment, rack the wine off the sediment, into a clean, freshly sanitized 6.5 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
• Rack one more time, leave it for another 3 months or so.
• When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling, and back sweetening, if needed.
• Follow the instructions on your selected type of wine stabilizer to stop fermentation. For potassium sorbate, this needs to be done 2-3 days before bottling.
• Using sanitized equipment, take a final gravity reading, then rack the wine into clean, sanitized bottles. Cork.Age for at least a few months before drinking.

RED WINE CRANBERRY SAUCE

Steps:

• In a saucepan over moderate heat, combine the sugar, red wine and cinnamon stick; bring to a boil. Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly. Add the cranberries and zest. Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled.