Cranberry Orange Cordial Recipes

Steps:

• In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
• Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
• If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

Steps:

• Coarsely chop the cranberries.
• Mix the cranberries in the sugar, orange zest and spices until well coated.
• Stir in the liquids.
• Pour into large glass jar and put in cool dark place for 1 month, shaking every few days.
• Strain out the solids.
• Pour into clean jar.

Steps:

• In a large saucepan, bring sugar and 1 1/2 cups water to a simmer, stirring until sugar dissolves.
• Place cranberries in a food processor and pulse until they are broken up. Add cranberries, vodka and citrus zest (if using) to the sugar syrup in the pot. Stir well, then transfer to a large jar or two, cover and shake well. Shake the mixture every day for 2 weeks. At this point, you can either strain the mixture into smaller bottles for gift giving, or continue to infuse the spirit in the large jar. It will keep for up to 2 months.

Steps:

• Remove the peel from the oranges. Peel thin enough that you don't get any of the white pith.
• Place in a large saucepan together with the sugar and water. Heat until boiling. Reduce heat to create a fast simmer. Cook at this rate for 10 minutes.
• Whilst cooking, juice the 3 oranges (about 200mls).
• After 10 minutes simmering, remove from heat. Add the juice and citric acid; stir well.
• Leave to cool (about 2 hours).
• Strain and bottle.
• To serve mix a ratio of 1:5 cordial to water (ie 40ml cordial to 200mls water).

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

Steps:

• Combine ingredients and store in a covered jar in a cool place for at least 22 days. Strain and serve as an after-dinner drink.