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spiced-cider-cranberry-sauce

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.

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.
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Spiced Cider Cranberry Sauce
Spiced Cider Cranberry Sauce

In stock

$6.89

Summary

    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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