Yield 10 Number Of Ingredients 4 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.
Time 1h Yield 12 Number Of Ingredients 4 Steps:
In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes. Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.
Time 30m Yield 16 Number Of Ingredients 4 Steps:
Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
Time 15m Yield 2 1/2 cups Number Of Ingredients 5 Steps:
Heat jam in medium saucepan over medium heat. Add cranberries, cinnamon and allspice. Reduce heat to medium-low and cook until cranberries pop, about 8 minutes. Remove from heat and stir in lemon rind. Chill at least 1 hour to allow flavors to blend before serving.
Time 20m Yield 4 cups. Number Of Ingredients 7 Steps:
In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.
Time 1h15m Number Of Ingredients 5 Steps:
In a saucepan, combine ALL ingredients. Bring to a simmer and cook for 10 minutes, stirring frequently. After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce. Once mashed cook for 5 more minutes. Allow mixture to cool completely. Serve Chilled. Store in an air tight container up to 5 days.
Time 10m Yield 2 cups, 4-6 serving(s) Number Of Ingredients 4 Steps:
In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest. Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool. Cover and store in the refrigerator. This will last up to a week. Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.
Yield Makes about 2 1/2 cups Number Of Ingredients 4 Steps:
In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.
