Cranberry Sauce With Sour Cherries And Rum Recipes

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

RUM VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

DRUNKEN CRANBERRY SAUCE

Steps:

• In a saucepan, combine the cranberries with the orange juice and brown sugar.
• Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.
• Pour in the rum, and stir, cooking until it has evaporated.
• Serve warm or cold as a side dish at the holiday table.

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water.
• Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop.
• (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) Remove sauce from heat.
• Stir in rum.
• Refrigerate at least overnight to thicken sauce.
• Return to room temperature to serve.
• Serving Notes: Refrigerated, the sauce keeps for at least three months.
• And since it easily doubles, you can make it once in early November and be stocked through the holidays.

CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM

Steps:

• 1. In a large saucepan, combine cranberries, sour cherries, sugar, currant jelly and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. (Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.) 2. Remove the sauce from the heat. Stir in the rum. Refrigerate at least overnight to thicken the sauce. Return to room temperature to serve. Note: This sauce can be made ahead and refrigerated. This recipe can be doubled.

CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES

Steps:

• Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)

CRANBERRY RUM SAUCE

Steps:

• Tie the cinnamon, cloves and mace into a spice bag.
• Give it a few good hits with a rolling pin.
• In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
• Add the cranberries and spice bag, simmering 5 minutes more.
• Add the Captain Morgans Rum and simmer for 10 minutes more.
• Remove from heat.
• At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
• Freeze for up to 1 month.
• Or Can.
• Ladle hot product into clean, sterile, hot jars.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• Adjust times for higher elevations.