Rum Vanilla Cranberry Sauce Recipes
DRUNKEN CRANBERRY SAUCE
Sweet and spicy, Drunken Cranberry Sauce pairs perfectly with a traditional holiday dinner of turkey, gravy and stuffing. Ready within 15 minutes, this lightning fast side dish adds sweetness to a meal. Fresh cranberries cook with spiced rum, orange juice and brown sugar to make this delightful recipe. Drunken Cranberry Sauce is what you'll want to serve at the Thanksgiving, Christmas and holiday party tables!
Provided by Erin Parker, The Speckled Palate
Categories Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- In a saucepan, combine the cranberries with the orange juice and brown sugar.
- Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.
- Pour in the rum, and stir, cooking until it has evaporated.
- Serve warm or cold as a side dish at the holiday table.
Nutrition Facts : Calories 121 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 serving, Sodium 7 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RUM VANILLA CRANBERRY SAUCE
Cranberry sauce is one of my favorite things-this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that's far from the usual! -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.
Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".
Provided by Nova Scotia Cook
Categories Breakfast
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.
Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6
CRANBERRY RUM SAUCE
Make and share this Cranberry Rum Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 35m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Tie the cinnamon, cloves and mace into a spice bag.
- Give it a few good hits with a rolling pin.
- In a large stainless or enamel pot bring the sugar and water to a boil, reduce heat to a simmer stir until sugar is dissolved.
- Add the cranberries and spice bag, simmering 5 minutes more.
- Add the Captain Morgans Rum and simmer for 10 minutes more.
- Remove from heat.
- At this point you can: Chill overnight and serve with Turkey, Chicken, Game Hens or Quail.
- Freeze for up to 1 month.
- Or Can.
- Ladle hot product into clean, sterile, hot jars.
- Wipe rims and seal.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- Adjust times for higher elevations.
Nutrition Facts : Calories 342.6, Fat 0.3, Sodium 4.8, Carbohydrate 78.2, Fiber 8, Sugar 64.6, Protein 0.7
RUBY CRANBERRY VANILLA SAUCE
This is almost jam-like in consistency and has such a knock-out flavor from its simplicity. You can be versatile with flavorings (rum, brandy, vodka, lemon, lime, or orange peel) and this can be used to fill doughnuts, cupcakes, cookies, or heated and served over pound cakes or cheesecakes. ...It happens to marry well with French Toast and pancakes (gingerbread pancakes with warm maple syrup, a little whipped cream, a touch of orange zest, and mugs of hot cocoa creates a very beautiful sensation in our kitchen on cold Sunday mornings!)
Provided by JamesDeansGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Stir together the cranberries, sugar, and water in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
- Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
- Remove pan from heat; cool 30 minutes.
- Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
- Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.
Nutrition Facts : Calories 611.5, Fat 0.2, Sodium 5.6, Carbohydrate 156.8, Fiber 8.7, Sugar 141.2, Protein 0.7
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