Spiced Cranberry Zinfandel Sauce Recipes

SPICED CRANBERRY SAUCE

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.

SPICED CRANBERRY AND ZINFANDEL SAUCE

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.

SPICED CRANBERRY SAUCE

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.

SPICED CRANBERRY & ZINFANDEL SAUCE

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

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.)

SPICED CRANBERRY-ORANGE SAUCE WITH ZINFANDEL

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.

SPICED CRANBERRY SAUCE WITH ZINFANDEL AND FIGS

Steps:

• Simmer and steep diced figs in 1 cup of red wine; set aside. Combine all other ingredients EXCEPT cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar sidles. Reduce heat and simmer until reduced to 1 ¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries and figs (with red wine) 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).

SPICED CRANBERRY & ZINFANDEL SAUCE

Steps:

• Combine first 7 ingedients in saucepan and bring to a boil over high heat Reduce heat to medium and cook x 15 minutes until thickned and suagr dissolves, stirring occasionally Strain mixture through sieve over a bowl and disgard solids Return mixture to pan Add cranberries and cook over high heat x 10 minutes until berries pop Reduce to low and simmer x 30 minutes until slightly thick Pour in bowl and let cool

SPICED CRANBERRY ZINFANDEL SAUCE

Steps:

• Combine first 7 ingredients in a medium sauce pan ; bring to a boil overhigh heat. Reduce heat to medium heat and cook 15 minutes longer or untilmixture begins to thicken and sugar dissolves, stirring occasionally. Strainthrough a sieve into a bowl and discard solids. Return mixture to the pan. Add cranberries to the pan, cook over high heat for 10 minutes or untilthe berries pop. Reduce heat to low, simmer for 30 minutes or until mixtureis slightly thick. Pour into a bowl and cool . Yields 10 servings, 1/4cup each.