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
Dissolve gelatin in hot water. Add cranberry jelly and cool. Beat with rotary until jelly is completely blended.
Mix pineapple and nuts.
Pour into mold and chill until firm.
For the Cranberry Sauce: Place all ingredients, except stevia,
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
ins until tender. For the cranberry gravy, heat the drippings in
r overnight.
Combine canned cranberry sauce with 1/3 cup water
rie and 2 tablespoons of cranberry sauce.
brush the edges of
over with spinach, chestnuts and cranberry jelly. Season to taste. Roll up
o low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer
Mix cranberry jelly, juice, mustard, and brown sugar together to form a sauce.
Place pork tenderloins in slow cooker and cover with sauce.
Cook on low for 8-10 hrs, or high 4-5 hours.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine sauce ingredients in a small mixing
Drain pineapple; reserve syrup.
Add water to make 1 cup. Heat to boiling and add Jell-O; cool.
Add ginger ale and let set partially.
Mix cranberry jelly and pineapple and fold into Jell-O.
Let set until firm.
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.
Stir all four ingredients in a medium sauce pan.
Mix well and simmer until warmed through.
Pour over cooked meatballs or heat meatballs in sauce.
To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ).
When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like.
Add some of the milk if the buttercream is too think.
Put sauce on low heat.
Add jello.
Mix and stir well to dissolve. Add sugar and mix well until dissolved.
Bring to an even boil.
Remove from fire and add nuts. Pour into buttered pan. Let stand overnight. Cut into squares and shake in sack of powdered sugar to coat.
Break up cranberry sauce with a fork and add package of Jell-O (dry).
Add 1 cup boiling water and combine.
Add pineapple and nuts.
Mix and chill.