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
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
Combine sauce ingredients in a small mixing
owl, add the mustard and cranberry sauce and stir to combine. Brush
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.
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
ff Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon
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.
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.
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.
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.
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.
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.