Best Spiked Cranberry Sauce Recipes

SPIKED JELLIED CRANBERRY SAUCE

Steps:

• Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
• Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
• Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
• To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

SPIKED CRANBERRY SAUCE

Steps:

• Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

CASSIS-SPIKED CRANBERRY SAUCE

Steps:

• Bring 1 cup water, 1/2 cup sugar, and 1/4 cup crème de cassis to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Add fresh cranberries; return to boil. Reduce heat to medium-low; simmer until cranberries pop and sauce thickens, about 15 minutes. Remove from heat. Stir in dried cranberries, ketchup, and 2 tablespoons crème de cassis. Chill until cold, at least 4 hours and up to 3 days.

PEGGY SUE'S CANDIED SPIKED CRANBERRY SAUCE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Rinse cranberries and discard any soft berries or stems, leaves, etc.
• 3. Lightly grease 2 jellyroll (15 x 10 x 1)pans.
• 4. Arrange cranberries in a single layer amongst the two pans.
• 5. Sprinkle sugar evenly over cranberries in each pan.
• 6. Cover tightly with aluminum foil.
• 7. Bake for 1 hour, switch oven racks after 30 minutes to ensure even baking.
• 8. Spoon cranberries into large serving bowl.
• 9. Add Grand Marnier (it will sizzle slightly). Let cool.
• 10. Serve at room temperature or chill. Keeps refrigerated up to one week.