CRANBERRY GIN AND TONIC WITH ROSEMARY
Try a cranberry gin and tonic for a winter twist on a classic cocktail, bringing together cranberry and lime for a tart dance with bitter tonic water and herbal gin.
Provided by Rachel Gurk
Categories Cocktails
Time 5m
Number Of Ingredients 7
Steps:
- Fill a tall glass about ¾ of the way with ice; add 2 lime slices and half of the cranberries.
- Pour in gin and cranberry juice, and slowly top with tonic water.
- Garnish with an additional lime slice, cranberries, place rosemary sprig on rim of glass, and serve with a straw, if desired.
Nutrition Facts : ServingSize 1 cocktail, Calories 147 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, Sodium 21 mg, Fiber 3 g, Sugar 8 g, SaturatedFat 1 g, UnsaturatedFat 2 g
CRANBERRY SAUCE WITH GIN & ROSEMARY
Make this extra special version of cranberry sauce by adding gin and rosemary. It's the perfect sauce for your Christmas dinner table
Provided by Good Food team
Time 25m
Yield Serves 8-10
Number Of Ingredients 4
Steps:
- Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
- Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.
Nutrition Facts : Calories 65 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.1 grams protein
HOME
A cranberry sauce with a boozy secret. The juniper hit of gin is perfect paired with seasonal cranberries, mellowed out with a splash of orange and a sweet spoonful of thick-cut marmalade. Your Christmas turkey won't settle for anything else.
Provided by Jassy Davis
Time 25m
Yield 4-8 people
Number Of Ingredients 6
Steps:
- Method 1. Tip the cranberries into a small pan. Pour in the gin, and add the Demerara sugar, rosemary and 1 tbsp marmalade. Bring to a gentle boil, stirring often, then turn the heat down a little and simmer for 15-20 mins till the cranberries have burst and formed a thick sauce. 2. Lift out the rosemary sprig. Taste and add a pinch more sugar or a pinch of salt if you think the sauce needs it. Serve warm or cold with roast turkey, chicken, venison, lamb or ham. 3. This sauce makes a great glaze for roast ham. Boil your gammon as you normally would, then place in a roasting tin and slice off the skin. Score the fat and spoon over the cranberry sauce to lightly coat then bake, spooning over a little more cranberry sauce halfway through the cooking time.
GIN AND CRANBERRY SAUCED
Steps:
- Grab some leftover cranberry sauce and--avoiding the whole berries--add 2 tablespoons to a shaker with the gin, lime juice and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aroma/holiday aggression and float delicately atop the cocktail. Toast to well-purposed leftovers.
HONEY-LEMON CRANBERRY SAUCE WITH ROSEMARY
This sounds awesome. This is from the December 2007 Cuisine at Home magazine. I am going to make it for Thanksgiving tomorrow. Enjoy!
Provided by brian48195
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
- Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
- Remove rosemary.
- Chill at least 2 hours before serving.
CRANBERRY SAUCE WITH ORANGE AND ROSEMARY
Flavorful cranberry sauce!! If you make it a day ahead the flavor is enhanced. My favorite part of Thanksgiving is cranberry sauce.
Provided by daggle
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
- Bring to a boil, reduce heat and simmer 1 minute.
- Remove from heat and add in the orange zest.
- Cover and cool.
- Return to room temperature before serving.
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