Prepare to tantalize your taste buds with the ultimate guide to creating the perfect mulled cranberry sauce. This classic condiment, often served alongside roasted turkey or pork, elevates any holiday meal with its vibrant color, tangy sweetness, and aromatic spices. Whether you prefer a traditional recipe passed down through generations or a modern twist that adds a touch of unexpected flavor, this article will provide you with all the inspiration and guidance you need. From selecting the freshest cranberries to infusing the sauce with heartwarming spices, we'll take you through each step of the process, ensuring that your mulled cranberry sauce becomes a cherished part of your holiday traditions.
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MULLED-WINE CRANBERRY SAUCE
Categories Sauce Wine Berry Christmas Thanksgiving Cranberry Orange Spice Fall Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
- Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)
MULLED CRANBERRY SAUCE
Provided by Rick Rodgers
Categories Sauce Side Thanksgiving Vegetarian Cranberry Fall Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 2/3 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to a bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. cover; keep chilled.)
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