Cover and refrigerate. The finished chutney should be thick about the
to make the peach and cranberry chutney, place peaches in a large
Trim rind from top of Brie, and place on a microwave-safe serving plate.
Top with 1/3 cup cranberry chutney, and microwave at high 1 minute.
Sprinkle with bacon, and serve with crackers. Yield 6 to 8 servings.
arge pieces of mango chutney.
Stir chutney into cranberry mixture.
Cover
br>While roast cooks, prepare cranberry chutney. Add butter and onion to
Mix turkey, cream cheese and chutney and place on bread top with lettuce or sprouts.
ircle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with
In a food processor, puree cranberry chutney, mustard, spices and orange juice.
Bring to boil the first eight ingredients.
Stir in the cranberry sauce and raisins.
Simmer 30 minutes.
Chutney will thicken as it cools.
Will keep 6 weeks in refrigerator.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Blend cheeses together in a mixer until smooth.
Add contents of chutney or jelly.
Blend till smooth.
Serve with water crackers or sliced baguette.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
erve the ham with the cranberry chutney.
Preheat oven to 375\u00b0F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
Cut the pumpkin into six sections and top with cranberry chutney.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
Chill sauce in refrigerator until cold, at least 30 minutes.
Soften gelatin in cold water.
Heat cranberry sauce and ginger to\tboiling
and use to dissolve gelatin.
Cool and add remaining ingredients.
Pour\tinto
1
large\tmold
or several molds until firm.
ours or overnight.
Combine canned cranberry sauce with 1/3 cup
Heat oven to 375\u00b0.
Bake biscuits as directed on bag. Bake biscuits as directed on bag.
With serrated knife, cut biscuits horizantally in half; place cut sides up on cookie sheet.
Arrange cheese on biscuit halves; spoon cranberry sauce with crushed red pepper flakes mixed in, over cheese.
Sprinkle with glazed macadamia nuts.
Bake 3-5 minutes longer or until cheese is softened and warm.
excluding the solids).
Add cranberry sauce and salt.
Mix