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Full Online Book HomeLearning KitchenSauces - Fruit - Cranberry Cider Sauce
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Sauces - Fruit -  Cranberry Cider Sauce Post by :Sephire Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2645

Click below to download : Sauces - Fruit - Cranberry Cider Sauce (Format : PDF)

Sauces - Fruit - Cranberry Cider Sauce

2 (12-ounce) packages cranberries
2 cups sugar
1/2 cup apple juice or cider
4 tablespoons fresh orange juice
Grated zest of two limes
Pinch of salt
6 tablespoons Grand Marnier liqueur

Pick over cranberries. Combine cranberries, sugar, juices, lime zest and salt in a large, heavy saucepan. Bring to a gentle boil. When cranberries pop, remove from heat and add Grand Marnier. This recipe may be made one week ahead. Store in a tightly covered container in the refrigerator. Yields approximately 5½ cups.
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Sauces - Fruit -  Cranberry Glaze Sauces - Fruit - Cranberry Glaze

Sauces - Fruit -  Cranberry Glaze
Yields about 1 cup 1 cup whole cranberry sauce 1 large shallot, chopped 1 red jalapeno pepper, stemmed and partly seeded 1 tablespoon fresh lemon juice 1/4 cup fruity red wine 2 teaspoons ginger preserves 1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried 1 tablespoon canola oil hot pepper sauce to taste In a food processor, puree cranberry sauce, shallot, jalapeno, lemon juice, wine, ginger preserves, rosemary, oil, and hot pepper sauce. Pour into microwave-safe bowl; reduce on high for 5 minutes. The glaze should be thick and syrupy. (If it's too thin, microwave in 1-minute increments. If

Sauces - Fruit -  Cranberry Apple Relish Sauces - Fruit - Cranberry Apple Relish

Sauces - Fruit -  Cranberry Apple Relish
1 (12 oz) package fresh cranberries 2 medium, Granny Smith or Pippin apples, peeled, quartered and cored 3/4 C sugar 1/2 C orange marmalade 2 tsp. lemon juice 2 tsp. Grand Marnier 1 1/2 C chopped walnuts 1/8 tsp. ground cinnamon Chop the cranberries fine in a food processor. Remove to a large bowl. Chop the apples in the food processor; add the apples to the cranberries. Stir in all else. Cover tightly and refrigerate overnight before serving. This relish can be refrigerated up to 2 months.