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.
owl, add the mustard and cranberry sauce and stir to combine. Brush
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
For the Cranberry Sauce: Place all ingredients, except stevia,
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
rie and 2 tablespoons of cranberry sauce.
brush the edges of
Heat cranberry juice cocktail to boiling, remove from heat. Stir in gelatin until de solved.
Beat cranberry raspberry sauce with electric beater on high speed for 1 minute; stir into gelatin mixture.
Chill until thickened, about 2 1/2 hours.
Fold in whipped topping, blending thoroughly.
Spoon into dessert dishes or prepared 9-inch pie shell.
(For salad, pour into mold sprayed with Pam, or other cooking spray.)
chill until firm, at least 3 hours.
Makes 8 servings.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine sauce ingredients in a small mixing
In a medium saucepan over medium heat, stir together first five ingredients.
Bring to a boil but stir frequently.
Once sauce boils, remove from heat.
Pour into a heat proof bowl and refrigerate for 1 hour.
This can be made ahead which makes this recipe very nice.
It can be refrigerated up to three days.
Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
Serve with assorted crackers.
nmold.
Serve with Eggnog Dessert Sauce.
Pudding may be refrigerated
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
Preheat oven to 350\u00b0.
In a large bowl, stir together apples and sugar.
Add dry ingredients; stir well.
In separate bowl, beat eggs, oil and vanilla.
Stir egg mixture into apple mixture, blending until thoroughly moistened.
Stir in pecans.
Pour into greased 13 x 9 x 2-inch pan.
Bake 50 minutes or until cake springs back when lightly pressed.
Serve with warm Apple Dessert Sauce.
Yields 12 to 15 servings.
ff Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
br>For the Finest Raspberry Dessert Sauce:
Puree the berries in
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
Sprinkle steaks with salt and pepper. Grill steaks.
Spoon sauce over steaks, top with gorgonzola.
Preheat oven to 500\u00b0.
In a small bowl, combine cranberry orange sauce, brown sugar, pecans and brandy.
Mix well and set aside.
Cutting to within 1/4-inch of the outside edge, remove the rind from the top of the cheese.
Place the cheese on an ovenproof platter or glass pie plate.
Spread cranberry mixture over top of cheese.
Bake 5 to 8 minutes or until cheese is heated through, but not melted.
Serve with crackers or French bread slices.