to make the cranberry orange sauce, combine sugar, cinnamon and orange juice in a
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
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.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
b>orange zest from the orange. Juice 1/4 cup orange juice from the orange
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.
Dissolve gelatin in boiling water.
Gradually whisk salad dressing into gelatin until smooth.
Stir in cranberry orange sauce and applesauce.
Pour into a 5-cup ring mold which has been sprayed with no-stick cooking spray.
Chill until firm.
Makes about 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Gradually whisk salad dressing into gelatin until smooth.
Stir in cranberry-orange sauce and applesauce.
Pour into 5-cup ring, which has been sprayed with no-stick cooking spray.
Chill until firm, about 4 hours.
Makes about 5 cups or 10 servings.
Dissolve gelatin in boiling water.
Gradually whip in salad dressing until smooth.
Stir in cranberry orange sauce and applesauce.
Pour into 5-cup mold, which has been sprayed with no-stick cooking spray.
Chill until firm, about 4 hours.
Makes 5 cups or 10 servings.
nd 1 1/2 cups orange juice in 3-quart saucepan
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.
minutes.
Stir cranberries, orange juice, and sweetener together in
Combine cranberries, water, sugar, and orange juice in a saucepan. Cook over medium heat until cranberries soften and turn jammy, 20 to 25 minutes.
Preheat the oven to 300 degrees F (150 degrees C).
Whisk eggs, sugar, orange juice, half-and-half, cinnamon, and vanilla extract together in a shallow dish. Dip slices of French bread in the egg mixture until well coated on both sides. Transfer to the griddle and cook until egg coating is set, 3 to 4 minutes per side.
Arrange 2 slices of French toast on each plate and spoon sauce on top.
rench Toast with Orange Sauce.
Orange Sauce:
In a medium sauce pan, whisk
n chopped cherries, breadcrumbs, orange zest, orange juice and egg. Season.
Grind cranberries and orange rind together.
Mix jello with 1 cup hot water; add orange juice and sugar.
Combine with the cranberry-orange rind.
Let set until firm.
In a small mixing bowl, stir together yogurt and cranberry-orange sauce.
Place in freezer for 10 minutes to chill. Core and cut pear into wedges, then core and cut apple into wedges on lettuce-lined plates.
Dollop with chilled yogurt mixture.
Serves 4.
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.