Cranberry Sauce With Champagne And Creme De Cassis Recipes

CRANBERRY CHAMPAGNE COCKTAIL

Steps:

• Spoon pureed cranberry sauce into a champagne flute. Top with sparkling wine by tilting glass and slowly pouring wine down side of flute (mixture will foam as the wine reacts to the sugar in the cranberry sauce). Serve immediately.

CRANBERRY KIR

Steps:

• Place 2 tablespoons cranberry juice and 1 tablespoon crème de cassis in each of 12 champagne flutes. Pour 1/4 cup champagne into each and serve.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

CRANBERRY SAUCE WITH CHAMPAGNE

Steps:

• Bring the water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and then simmer, stirring occasionally, until berries begin to pop (approx. 10 minutes). Chill until serving time.

CRANBERRY CASSIS CHOCOLATE SAUCE

Steps:

• In a saucepan combine the cream, the sugar, the cranberries, and the cassis and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until the berries have burst. Remove the pan from the heat, stir in the chocolates, stirring until the mixture is smooth, and strain the mixture through a sieve into a bowl. The sauce keeps, covered and chilled, for 2 weeks. Serve the sauce warm over ice cream.

CREME DE CASSIS (CURRANT LIQUEUR)

Steps:

• You will also need: 2 Quart mason jars.
• Phase one:.
• Remove currants from stems and wash.
• Fill two quart jars with currants three-quarters of the way to the top.
• Pour eau de vie or vodka over the currants until the jars are nearly full.
• Seal jars and let sit.
• Note: currents are usually available at the end of July; they should sit in the jars until early December.
• Phase Two:.
• In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
• Bring to a boil.
• Strain the juice.
• Measure the quantity of juice.
• For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
• Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
• Pour into sterilized jars or bottles.
• Seal.
• Note: It is ready to drink at this stage, but it only gets better as it sits.

CRANBERRY & CHAMPAGNE SAUCE

Steps:

• Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
• Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
• Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.