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Full Online Book HomeLearning KitchenSauces - Fruit - Cranberry Sauce With Raspberry Vinegar
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Sauces - Fruit -  Cranberry Sauce With Raspberry Vinegar Post by :coluden Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1642

Click below to download : Sauces - Fruit - Cranberry Sauce With Raspberry Vinegar (Format : PDF)

Sauces - Fruit - Cranberry Sauce With Raspberry Vinegar

From Bon Appetit, November 1994

1-1/4 cup sugar
1/4 cup raspberry vinegar
1/4 cup water
1 12-ounce package fresh cranberries (about 3 cups)
1 cinnamon stick
1 tablespoon thin orange peel strips (orange part only)


Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially, and simmer until berries burst, about 10 minutes.

Remove from heat. Cool completely. (Sauce will thicken as it cools.) Discard cinnamon stick. Can be made up to 1 week ahead. Cover and chill.
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Sauces - Fruit -  Cranberry And Apple Relish Sauces - Fruit - Cranberry And Apple Relish

Sauces - Fruit -  Cranberry And 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.
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Sauces - Fruit -  Cranberry Sauce With Port Sauces - Fruit - Cranberry Sauce With Port

Sauces - Fruit -  Cranberry Sauce With Port
1 bag (12 oz/3 cups) cranberries 1 cup Port wine 3/4 cup sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves In 2 quart. saucepan, heat all ingredients to boiling, stirring occasionally. Reduce heat to med. and cook, uncovered until most cranberries pop. (5-8 min.), stirring occasionally. (Mixture will thicken as it cools) Spoon into serving bowl; cover and refrigerate until well chilled, 3 hours or up to 4 days. Makes about 2 cups.
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