Mulled Wine Cranberry Sauce Recipes

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MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 small cinnamon stick
1/4 teaspoon black peppercorns
3 wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping
3 cloves
1 pound cranberries (fresh or frozen)
1 1/2 cups sugar
1/2 cup dry red wine
Kosher salt

Steps:

  • Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
  • Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
  • Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.

CRANBERRY MULLED WINE



Cranberry Mulled Wine image

Provided by Ming Tsai

Categories     beverage

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider

Steps:

  • In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Provided by Rick Rodgers

Categories     Sauce     Side     Thanksgiving     Vegetarian     Cranberry     Fall     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 2/3 cups

Number Of Ingredients 8

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)

MULLED WINE CRANBERRY SAUCE



Mulled Wine Cranberry Sauce image

"Thanksgiving 101" by Rick Rodgers: Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."

Provided by gailanng

Categories     Sauces

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 large navel oranges
12 ounces bag fresh cranberries or 12 ounces frozen cranberries
1 1/2 cups hearty red wine, preferably a cabernet-shiraz blend
1/2 cup packed light brown sugar
1/4 cup chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
  • Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).

Nutrition Facts : Calories 259.3, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 50.1, Fiber 6.2, Sugar 37.1, Protein 1.1

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