Best Cranberries In Red Wine Recipes

RED WINE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally., Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).

CRANBERRIES IN RED WINE

Steps:

• Pick over cranberries, removing stems and any shriveled berries.
• Rinse under running water, drain.
• Combine sugar and wine in a non-corrosive heavy medium suacepan.
• Heat to boiling, stirring constantly, over moderate heat.
• Stir in cranberries, cinnamon stick, and orange peel.
• Increase heat to high, return mixture to boil, stirring constantly.
• Reduce to medium low heat and simmer, partially covered, stirring occasionally until berries burst - about 10- 15 minutes.
• Remove from heat.
• Discard cinnamon stick.
• Lift out orange peel, cool slightly, and cut into thin julienne strips. Return peel to berries.
• Serve warm (but good cold too.).

CRANBERRY SAUCE WITH RED WINE

Steps:

• Place all ingredients except cranberries in saucepan and bring to a boil.
• Reduce heat and simmer 3 min or until sugar is dissolved.
• Add cranberries and simmer 10-12 minute.
• Remove from heat and cool to room temperature, than place in fridge.
• NOTE: sauce will be thin -- it thickens as it cools.

CRANBERRY RED WINE RELISH

Steps:

• Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.
• Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

RED WINE CRANBERRY SAUCE WITH HONEY

Steps:

• In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.