Cranberry Sauce With Dried Cherries And Cloves Recipes

CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES

Steps:

• Bring the cider to a simmer in a heavy, large saucepan. Remove from the heat. Add the cherries and let stand 8 minutes. Mix in the sugar, then the cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools).

DRIED CHERRY AND CRANBERRY SAUCE

Steps:

• Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES

Steps:

• Bring juice to simmer in heavy, large saucepan.
• Remove from heat.
• Add cherries and let stand 8 minutes.
• Mix in sugar, then cranberries, cloves, and nutmeg.
• Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.
• Refrigerate at least 4 hours (it will thicken as it cools) or up to 48 hours before serving.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE

Steps:

• Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
• Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
• Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

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 AND CLOVES

Steps:

• Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools). (Can be prepared 4 days ahead. Cover and keep refrigerated.)