Cranberry Sauce With Raspberry Vinegar Recipes

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
• Bring to boil, stirring until sugar dissolves.
• Mix in cranberries, cinnamon stick and orange peel.
• Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
• Remove from heat.
• Cool completely (sauce will thicken as it cools).
• Discard cinnamon stick.
• Can be prepared up to 1 week ahead; cover and chill.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine first 3 ingredients in pan over medium high heat. Bring to boil, stirring until sugar dissolves. Mix in cranberreis, cinnamon stick, and orange peel. Reduce heat, cover partially, and simmer until berries burst, about 10 minutes. Remove from heat. Cool completely. Discard cinnamon stick. Can be made up to 1 week ahead.

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Steps:

• Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.