Cranberry Sauce With Cherries Marsala And Rosemary Recipes

CRANBERRY SAUCE WITH CHERRIES, MARSALA AND ROSEMARY

Steps:

• Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

CRANBERRY SAUCE WITH DRIED CHERRIES

Steps:

• Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

MARSALA CRANBERRY-CHERRY SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan. Gently cook over medium heat until heated through.
• Serve warm or at room temperature with a rotisserie chicken, roast pork or turkey.
• Adapted from "Half Scratch Magic" cookbook. Published by Clarkson Potter.
• Nutritional Information Per Serving (sauce only): Calories 140; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 70mg; Carbohydrate 33g; Fiber 1g; Protein 1g; Vitamin A 10%DV*; Vitamin C 2%DV; Calcium 0%DV; Iron 4%DV *Daily Value.

CRANBERRY SAUCE WITH GIN & ROSEMARY

Steps:

• Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
• Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.