Pasta Co Cranberry Sauce With Sour Cherries And Rum Recipes

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RUM VANILLA CRANBERRY SAUCE



Rum Vanilla Cranberry Sauce image

Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 2 cups.

Number Of Ingredients 7

1 package (12 ounces) fresh cranberries, rinsed
1 cup sugar
1 cup water
1 teaspoon grated orange zest
1/2 cup orange juice
1/4 cup rum
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

PASTA & CO. CRANBERRY SAUCE WITH SOUR CHERRIES AND RUM



Pasta & Co. Cranberry Sauce with Sour Cherries and Rum image

Once you try this you'll never buy canned cranberry sauce again! This recipe is from the book "By Request" from Pasta & Co. a great store in Seattle, WA. If you're ever in the area look it up and stop in.

Provided by Susan Dillard

Categories     Sauces

Time 20m

Yield 3 1/2 cups, 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) bag raw cranberries, washed,dried,and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup red currant jelly (3/4 of an 11-ounce jar)
2/3 cup water
1/4 cup dark 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.

Nutrition Facts : Calories 142.8, Fat 0.1, Sodium 9.8, Carbohydrate 33.2, Fiber 2.2, Sugar 24.5, Protein 0.2

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