In large saucepan, combine cranberries, sugar, cranberry-apple juice cocktail, allspice and ginger; bring to boiling.
Stir in apples and grated orange peel; simmer 2 minutes or until almost all berries have popped.
Pour mixture into bowl; cool.
Cover and refrigerate until cold.
Before serving, stir in chopped orange and pecans.
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
ins.
Meanwhile, for the apple sauce, combine all ingredients and 1
Preheat oven to 400\u00b0.
In medium-sized saucepan, combine cranberry-raspberry sauce, apples, brown sugar and cornstarch, stirring to mix well.
Over medium-high heat, cook 5 minutes until bubbly, stirring constantly.
Pour into 2-quart baking dish.
Set aside.
For the Cranberry Sauce: Place all ingredients, except stevia,
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
Prepare Thyme Apple Sauce; keep warm.
Set oven control to broil.
Place fish steaks on rack sprayed with nonstick cooking spray in broiler pan; brush with 1 tablespoon lemon juice.
Broil about 4 inches from heat
3 minutes.
Turn; brush with remaining lemon juice.
Broil until fish flakes easily with fork, 3 to 5 minutes longer.
Serve with Thyme Apple Sauce.
Makes 4 servings.
elly thinly and serve with apple sauce.
APPLE SAUCE - Place the sugar and
In large
mixer
bowl,\tmix
butter,
sugar
and
honey together.
Add
powdered egg and milk, then baking powder.\tTo this add
salt,
cinnamon and vanilla and mix well.
Add flour and water then\tmix until all lumps are gone.
Add apple sauce and blend
well.
Pour\tmixture
into 6 large sheet cake pans. Heat oven to
325\u00b0.
Bake
for 12 to 15 minutes.
Check with a toothpick.\tInsert\ttoothpick,
if it comes out clean, cake is done.
Beat eggs, margarine, apple sauce, sugar and butter. Add flour and spices. Mix well and add raisins, orange slices and pecans. Bake in a well greased and floured bundt pan at 300 degrees for 2 hours and 15 minutes.
Sift flour, baking powder and spice together.
Cream sugar and margarine well adding apple sauce and eggs, one at a time, then slowly add flour mixture and mix well.
Have oven preheated at 350 degrees.
Have cookie sheet ready and drop by spoon full onto sheet.
Makes 5 dozen cookies.
Bake about 15-20 minutes.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
rie and 2 tablespoons of cranberry sauce.
brush the edges of
Sprinkle
gelatin
over cold water in a small saucepan; let stand
5
minutes.\tStir
over
low
heat
until liquid is almost boiling
and
gelatin is completely dissolved.
Remove from heat. Stir
in
cranberry
sauce and lemon juice.
Chill until the mixture
mounds when dropped from a spoon.\tFold in apple, celery and
nuts.\tTurn
into a 3 1/2-cup mold.
Chill until firm; unmold and garnish with thinly sliced apples.
Heat cranberry sauce and apple sauce.
When real hot add Jell-o and stir until dissolved.
Chopped walnuts can be added. Pour in mold and chill.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.