Spiced Cider Cranberry Sauce
We all know cranberry sauce is a menu must on the big day, but don’t limit this to just Thanksgiving. Whether an accoutrement on a cheese board or paired with butter for morning toast, this cranberry sauce is built to please.
This recipe will yield small leftovers of tea-infused apple brandy and syrup which make perfect components for crafting a seasonal cocktail or blending with ice cream for a boozy milkshake.
6 oz tea-infused apple brandy
12 oz fresh cranberries, rinsed and picked through
6 oz spiced ruby cider syrup
3 large Granny Smith apples or Bartlett pears, peeled and diced small
TEA-INFUSED APPLE BRANDY
2 Tbsp Spiced Ruby Cider Herbal Tea
12 oz apple brandy
SPICED RUBY CIDER SYRUP
4 Tbsp Spiced Ruby Cider Herbal Tea
10 oz water
8 oz granulated sugar
Combine all ingredients in a sauce pot over medium-high heat; bring to a boil then reduce to a simmer. Stir occasionally for 15 minutes or until cranberries burst. Remove from heat and transfer to a bowl to cool. If desired, stir in 1 to 2 additional tablespoons of infused apple brandy to thin consistency.
TEA-INFUSED APPLE BRANDY
Combine tea and apple brandy. Infuse at room temperature for a minimum of 2 hours. Strain. Refrigerate between uses.
SPICED RUBY CIDER SYRUP
Combine tea and hot water in a small saucepot over medium heat. When liquid begins to simmer, turn off heat and cover; infuse 10 minutes. Add sugar; stir until fully dissolved. Filter through a fine mesh strainer. Allow to cool. Refrigerate between uses.
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