Yield Makes about 3 1/2 cups Number Of Ingredients 8 Steps:
Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
Yield Makes 4 servings, with leftovers Number Of Ingredients 5 Steps:
Bring wine to a boil with figs in a small saucepan, then remove from heat and steep figs, covered, until tender, about 30 minutes. Strain mixture through a sieve into a medium heavy saucepan and reserve figs in a small bowl. Add cranberries, sugar, and zest to wine and bring to a simmer over medium heat, stirring until sugar has dissolved. Adjust heat and continue to simmer, uncovered, stirring occasionally, until cranberries burst and mixture is thickened slightly, 10 to 15 minutes. Remove from heat and discard orange zest strips, then stir in figs. Let cool completely.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool. Transfer sauce to bowl; chill. This recipe yields about 3 1/2 cups.
Time 55m Yield 12 servings Number Of Ingredients 13 Steps:
Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce. Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly. Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.
Yield Makes 2 3/4 cups Number Of Ingredients 4 Steps:
In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes. Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
Time 35m Yield 2 1/2 cups Number Of Ingredients 6 Steps:
Bring port and cinnamon stick to boil in a saucepan. Reduce heat to medium, add dried cranberries and cook 3-5 minutes. Add fresh berries, water, sugar. Bring back to boil until sugar dissolves, then lower to simmer, cover and cook 15-20 minutes, stirring frequently. Discard cinnamon stick and serve at room temperature.
