Spiced Cranberry Sauce With Zinfandel Recipes

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SPICED CRANBERRY SAUCE



Spiced Cranberry Sauce image

Super easy and a huge hit! I make this spiced cranberry sauce every Thanksgiving and Christmas. Tart and spicy! The spices just add to the overall holiday feel of the dish.

Provided by Shelby Crosa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 8h20m

Yield 8

Number Of Ingredients 8

¾ cup orange juice
¼ cup water
1 cup white sugar
1 cinnamon stick
1 dash ground cloves
1 dash ground nutmeg
1 dash ground allspice
1 (12 ounce) bag fresh cranberries

Steps:

  • Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
  • Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 33 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 28.7 g

SPICED CRANBERRY AND ZINFANDEL SAUCE



Spiced Cranberry and Zinfandel Sauce image

Make and share this Spiced Cranberry and Zinfandel Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Sauces

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups zinfandel
3/4 cup sugar
5 (2 inch) orange rind, strips
1/2 cup orange juice
6 whole cloves
4 slices peeled ginger
2 (3 inch) cinnamon sticks
1 (12 ounce) bag fresh cranberries

Steps:

  • Combine everything except the cranberries in a medium saucepan; bring to a boil over high heat.
  • Reduce heat to medium and cook 15 minutes or until mixture begins to thicken and sugar dissolves, stirring occasionally.
  • Strain the mixture through a sieve into a bowl, and discard the solids. Return mixture to pan.
  • Add cranberries to pan; cook over high heat 10 minutes or until berries pop.
  • Reduce heat to low; simmer 30 minutes or until mixture is slightly thick.
  • Pour into a bowl and allow to cool.

Nutrition Facts : Calories 120.1, Fat 0.1, Sodium 3.2, Carbohydrate 22, Fiber 1.7, Sugar 17.9, Protein 0.3

SPICED CRANBERRY SAUCE



Spiced Cranberry Sauce image

While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries
1-3/4 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

Nutrition Facts :

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL



Spiced Cranberry-Orange Sauce With Zinfandel image

Ruby red, rich and spicy cranberry sauce with a bright citrus note. A sophisticated blend of flavors! Goes equally well with roast turkey, beef, or ham. Make a batch at T.G., and freeze half for X'mas. Delicious! Note: I reduce the sugar to 3/4 cup of each, and use a tablespoonful of orange zest in place of the strip as we really enjoy the orange flavor. No need to strain the syrup, just scoop out the whole spices. Adapted from Bon Appetit, November 2001.

Provided by BecR2400

Categories     Sauces

Time 36m

Yield 3 cups

Number Of Ingredients 8

1 3/4 cups red Zinfandel wine
1 cup granulated sugar
1 cup packed golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 strip orange rind (strip is 3 by 1 inch in size)
1 (12 ounce) bag fresh cranberries

Steps:

  • Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan.
  • Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.

Nutrition Facts : Calories 634.9, Fat 1, SaturatedFat 0.2, Sodium 27, Carbohydrate 136.2, Fiber 7.3, Sugar 118.7, Protein 0.9

SPICED CRANBERRY & ZINFANDEL SAUCE



SPICED CRANBERRY & ZINFANDEL SAUCE image

Categories     Fruit

Yield 10 1/4 cup

Number Of Ingredients 8

2 Cups Zinfandel or other fruity dry red wine
3/4 cups sugar
5 (2 inch) orange rind strips
1/2 cup fresh orange juice
6 whole cloves
4 slices peeled fresh ginger
2 (3 inch) cinnamon sticks
1 (12oz)pkg fresh cranberries

Steps:

  • Combine first 7 ingredients in medium saucepan, bring to boil over high heat. Reduce heat to medium, and cook 15 minutes or until mixture begins to thicken and sugar dissolves; stirring occasionally. Strain mixture, discard solids, return mixture to pan. Add cranberries to pan; cook over high heat 10 minutes or until berries pop. Reduce heat to low; simmer 30 minutes or until mixture is slightly thick. Pour into bowl, let cool.

SPICED CRANBERRY SAUCE WITH ZINFANDEL



Spiced Cranberry Sauce with Zinfandel image

Categories     Condiment/Spread     Sauce     Christmas     Thanksgiving     Cranberry     Spice     Red Wine     Fall     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Steps:

  • Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

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