Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
Bring to a boil, stirring until the sugar has dissolved.
Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
Boil gently, stirring often, uncovered for 45 minutes.
Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.
To Make Cranberry Puree: Combine 1 cup of
ree. Place red and green candied fruit on the buttercream to
Put the ice in a shaker.
Add the vodka, cranberry juice, and lime juice.
Shake.
Place the powdered ginger in a chilled martini glass.*.
Add the vodka-cranberry mixture and top with the tonic.
Place 1 cranberry, some candied ginger, and another cranberry on a toothpick or cocktail skewer.
Place in the martini glass.
*Use a light hand when sprinkling the powdered ginger into the glass, or it will overpower the drink.
hours or overnight.
Cranberry Topping: In pot, combine cranberries
br>Fold in cranberries and candied ginger.
Form dough into
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
lices.).
For the keto cranberry relish: Add all the ingredients
he buttermilk into the cooled cranberry sauce.
In a small
ides and orange curls and candied cranberries on the top. Around
rust, spreading evenly.
spoon Cranberry mixture over cream cheese mixture
Amounts listed in recipe are for each gallon of product desired (except for yeast, 1 packet will do up to five gallons of mix).
Heat water to 160 degrees and slowly stir in honey, let cook for 10 minutes then stir in fruit juices.
In fermentation container (carbouy) place spices.
Let honey mixture cool to room temperature then pour into carbouy, add yeast, and install (place) fermentation lock.
Place in cool, dark place for about three months or until fermentation stops, then bottle in clean and sterlized bottles.
For the cranberry-spice bags, combine 1/4
nd just guessed for the recipe).
Soak the All Bran
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
Put the roast in slow cooker.
Mix in a bowl, cranberry sauce, port, and sugar.
Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
Pour over roast Cover and cook on low 6-7 hours or until meat is 170\u00b0F.
Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
Bring to a boil.
In a cup dissolve cornstarch in cold water.
Stir into saucepan.
Cook, stirring until thickened.
Slice roast and serve over rice with sauce on top.
mustard powder, salt, pepper, garlic, cranberry juice, and honey.
Toast