br>To Make the Chili Cran-Apple Relish (garnish), combine all the
Make ice float ahead of time.
Place ice float in a large punch bowl.
Pour cran-raspberry juice over ice.
Add Sprite. Mix.
Spoon in 1/2 of the raspberry sherbet.
Add remaining sherbet as needed.
Combine cran-raspberry juice, lemonade and pop.
Spoon in sherbet.
Top with ice ring, if desired.
Heat oven to 325\u00b0F. In roasting pan or 2 Dutch ovens, mix meat, carrots, celery, onion, water chestnuts and mushrooms.
Mix flour, sugar and salt and stir into meat mixture. Then stir in tomatoes and Burgundy. Cover.
Bake 4 hours or until meat is tender.
CRAN-APPLE CIDER: in a large kettle or pot, combine all the ingredients. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. Makes 25 servings (about 1/2 cup each).
Place apples in a large punch bowl with lemon slices and lemon juice. Add apple juice then fill with ice. To serve, top with ginger ale and sparkling wine.
In a large pitcher, stir together the cran-apple drink, orange juice and lemon juice.
Slowly pour the carbonated water down the side of the pitcher and stir gently.
Serve in wine glasses. Yields 8 servings.
auce cut with a little cran-apple juice, but this time around
Place cranberry sauce in a glass dish or casserole.
Mash with a fork.
Grate apple (using amount desired) over cranberry sauce and stir in.
Spread with desired amount of Cool Whip.
Sprinkle with desired amount of nuts.
Refrigerate for a soft salad or freeze for a solid salad.
Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.
Put juices and green coloring in punch bowl.
Gently add cold 7-Up. Serves 32 (4 ounces).
In large punch bowl, combine apple juice, cranberry cocktail and orange juice.
Stir to dissolve.
Slowly add ginger ale or champagne.
Vertically, thinly slice apple, forming whole apple slices.
Float apple slices on top of punch.
Makes 3 quarts.
Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Add oats and apple. Simmer, uncovered, 5-6 minutes for old-fashioned oats or 1-2 minutes for quick oats, stirring occasionally until most of the liquid has been absorbed. Remove from heat. Stir in Equal, nuts and vanilla.
n center.
Combine egg, apple, milk and oil.
Add
Place chicken in slow cooker, and sprinkle with cranberries and apples.
Mix brown sugar and apple juice, and pour over chicken and fruit.
Cover and cook on loe for 6-8 hours.
Peel oranges and remove all membranes.
Grind cranberries, apples, nuts and oranges in food processor.
Bring apple juice concentrate to a boil in the microwave.
Dissolve jelly in this. Cool with ice cubes.
Pour over ground fruit mixture and refrigerate.
Combine all ingredients in a large saucepan.
Heat just to boiling.
Reduce heat and simmer for 10 minutes.
Ladle into mugs to serve hot, or let cool to room temperature and serve over ice. Garnish with a cinnamon stick and a slice of apple, if desired.
In medium saucepan, bring water and cranberry juice to a boil.
Add cinnamon apple herbal tea bags; cover and steep 5 minutes.
Remove tea bags; chill.
Just before serving, stir in ginger ale.
Serve in ice filled glasses.
Makes about 5 (8-ounce) servings.
Dissolve gelatin in boiling water; stir in cranberry sauce and add apple cider and Burgundy, mixing well.
Chill until partially congealed; fold in apples.
Pour into a 6 cup mold and chill until firm.
Yields 10 to 12 servings.
Coat a skillet with cooking spray.
Heat over medium heat. Sprinkle pork chops with black pepper and salt. Put chops in the skillet and brown on each side.
Add apple juice or cider.
Cover tightly; cook on low 5 or 6 minutes.
In a small bowl, combine cranberry sauce, brown sugar or honey, orange juice, ginger and nutmeg.
Pour over the chops.
Cook for 2 or 3 minutes or until heated through.
Makes 6 servings.
5 minutes or until the apple halves are fork-tender.