Cranberry Rosemary Wine Jelly Recipes

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CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY



Cranberry Sauce with Cherries, Marsala and Rosemary image

Provided by Jeanne Thiel Kelley

Categories     Sauce     Berry     Side     Christmas     Thanksgiving     Cranberry     Cherry     Marsala     Fall     Winter     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 cups dry Marsala
1/2 cup dried tart cherries
1 12-ounce bag cranberries
12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved
1 cup (packed) golden brown sugar
1 teaspoon minced fresh rosemary
1/2 teaspoon ground allspice

Steps:

  • Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

SPICED CRANBERRY WINE JELLY



Spiced Cranberry Wine Jelly image

Adapted from a Canal House recipe, quick to make, no pectin needed. The juniper berries make this pair well with game. Substitute a star anise and a small piece of stick cinnamon for the juniper berries for a different taste.Use frozen cranberries if fresh ones are not available.

Provided by zeldaz51

Categories     Fruit

Time 25m

Yield 2 cups

Number Of Ingredients 5

1 cup wine (port, madeira, or red wine)
1 cup granulated sugar
1 tablespoon juniper berries
1/2 teaspoon telicherry peppercorn
4 cups cranberries (one 12-ounce bag)

Steps:

  • Combine all ingredients in a heavy saucepan and bring to a boil. Reduce the heat to low and simmer, covered, ten minutes until berries have burst and are soft.
  • Strain through a fine sieve or food mill, pushing the soft solids through. Stir the pulp to combine thin and thick portions together. Discard solids left in sieve.
  • Pour into serving bowl, cover, and refrigerate several hours until firm. Can be made several days ahead.

Nutrition Facts : Calories 578.8, Fat 0.3, Sodium 11, Carbohydrate 128.1, Fiber 9.4, Sugar 108.8, Protein 0.9

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