Time 45m Yield 12 Number Of Ingredients 6 Steps:
Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes. Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Combine all ingredients in a saucepan. Bring to a boil over medium high heat. Reduce heat and simmer on medium low heat for 20 minutes or until cranberries pop, stirring occasionally.
Time 35m Number Of Ingredients 9 Steps:
In a medium saucepan bring the apple cider, sugar, light brown sugar, cinnamon, ground nutmeg, anise seed, and salt to a boil. Stir occasionally while the sugar dissolves. Add the sliced apples and cranberries to the syrup and simmer with the lid on for 5 minutes. Remove the lid and continue simmering uncovered for an additional 10 minutes, stirring occasionally. The cranberries should burst, the apples will soften and break up, and your sauce will thicken. Once done, remove from heat. You can mash the fruit further if desired. Allow to cool then refrigerate to finish setting up.
Time 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes. Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth. Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.
Time 20m Number Of Ingredients 7 Steps:
Add all ingredients to a medium saucepan. Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes. Let cool and serve. May be refrigerated for two days or frozen for up to two months.
Number Of Ingredients 11 Steps:
In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes. Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.
Time 1h5m Yield 8 , 8 serving(s) Number Of Ingredients 7 Steps:
In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes. Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.
Time 2h10m Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 7 Steps:
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.
Time 30m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag.
Yield Makes about 3 cups Number Of Ingredients 6 Steps:
Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour. Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving. Stir in chopped parsley and serve.
More about “apple cider cranberry sauce recipes”
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely. Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
