Cranberry Sauce With Apple Cider Recipes

APPLE CIDER CRANBERRY SAUCE

Steps:

• Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
• Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

SPICED APPLE CRANBERRY SAUCE

Steps:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

CRANBERRY SAUCE WITH APPLE CIDER

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium high heat.
• Reduce heat and simmer on medium low heat for 20 minutes or until cranberries pop, stirring occasionally.

CRANBERRY-APPLE CIDER SAUCE

Steps:

• In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes.
• Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved.
• Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Steps:

• Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
• Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
• Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.