To make the Apple-Cranberry Relish: Peel, core, and chop
For the apple-cranberry glaze - In a small saucepan,
Cook the bacon, cool and crumble.
Mix all the ingredients except the coleslaw and apple.
Add the apple and coleslaw, toss to coat.
Cover and chill for at least 3 hours.
Remove from heat. Stir in apple, celery, and dried cranberries. Season
Mix dry ingredients and put aside.
Mix water and juices, put aside.
Mix apples and cranberries.
Put half of apple/cranberry mixture in pie shell and drizzle with half of wet mixture. Drizzle with half of dry ingredients.
Repeat layers.
Cube butter and distribute over top.
Put on top crust and vent by poking holes with a fork (all over crust).
Bake at 425 degrees for 10 minutes, then at 350 degrees for 50 minutes.
ix on top of the apple-cranberry mixture in the dish and
owl, stir cornstarch into the apple-cranberry juice until dissolved.
Then
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
ll of the filling ingredients (cranberry sauce- cardamom) in a small
In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.
nto the sink. Place the coleslaw mix and red cabbage into
he compote, bring the cranberry and apple juices to a boil in
In
a
mixing bowl, stir together 1/4 cup sugar, flour, apple pie spice or nutmeg and orange peel.
Stir in cranberry sauce. Add
apples;
toss\tto coat.
Transfer to 10-inch deep dish pie plate or 1 1/2 quart casserole.
ne of your piecrusts. Transfer cranberry filling to crust lined pie
OTE: I found Ocean Spray Cranberry Fruit Sauce is the best
Combine ice cubes, vodka, Cointreau and combined juices in cocktail shaker; shake vigorously.
Strain into chilled glass. Garnish with apple peel.
uice till combined. Add the apple-cranberry mixture and continue stirring with
n a large bowl, combine the coleslaw blend, carrot and apple.
In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, sugar, salt and pepper, to taste.
Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
Serve cold.
hunks or strips and dice apple.
Using a vegetable peeler
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.