To make the Apple-Cranberry Relish: Peel, core, and chop the
ch nonstick loaf pan with parchment paper leaving
Place turkey breasts in a shallow dish. In a bowl, combine apple cider or juice, syrup, oil, garlic and thyme. Pour on turkey and chill at least 30 mins, turning occasionally.
For the cranberry relish, place all ingredients in a medium saucepan with 2 tbsp water. Bring to a boil on high, stirring. Reduce heat to low and simmer, 10-15 mins. Cool.
Preheat a grill on medium. Cook turkey 8-10 mins each side, until cooked through. Serve with cranberry relish.
ot. Grease with cooking oil. If using the optional chopped nuts, lightly
Pour boiling water over jello; stir to dissolve.
Add cold water and cranberry relish.
Chill until mixture starts to thicken.
Fold in walnuts and celery.
Chill in a 2-quart mold until set.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
Preheat the oven to 400\u00b0F. Cut the core out of each apple and place in a greased shallow ovenproof baking dish. Bake for 15-20 mins until just tender.
Meanwhile, knead a little green food coloring into the marzipan. Divide and shape into 6 'worms'. Use an edible red writing pen to mark eyes on the worms.
Remove the apples from the oven and spoon the cranberry relish into the center. Decorate each apple with a marzipan worm and serve decorated with a mint sprig.
hours.
Combine all relish ingredients in medium saucepan. Cook
Cook cranberries with small amount of water until cranberries are cooked. Add sugar and pineapple. Combine Jell-O and hot water until dissolved. Combine Jell-O with cranberry mixture. Add nuts and celery. Chill and serve.
Mix 1 tablespoon cranberry relish into cream cheese.
Spread bagel halves with cream cheese mixture.
Top with slice of cheese and turkey.
Garnish with additional relish.
Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight.
Drain pineapple.
Reserve syrup, add water to make 1/2 cup. Dissolve Jell-O and sugar in 1 cup hot water.
Add syrup and lemon juice.
Chill until partially set.
Add fruits, celery and nuts. Chill in 5 cup ring overnight.
Serves 8 to 10.
Put jello in bowl. Add hot water.
Stir until dissolved.
Add 7-Up.
Add the cranberry relish (defrosted) and the raspberries (defrosted). Refrigerate until set.
Dissolve jello in boiling water.
Add frozen strawberries and frozen orange cranberry relish.
Stir until melted.
Add crushed pineapple; stir.
Put into 9 x 13-inch pan.
Refrigerate.
Dissolve Jell-O and cream cheese in water.
Add cranberry relish and walnuts.
Partially set Jell-O mixture in refrigerator. Fold in Cool Whip.
Place in refrigerator until set.
Keep refrigerated.
Dissolve gelatin in water.
Add strawberries and cranberry relish. Add lemon-lime drink.
Mix and refrigerate until set.
In medium bowl, dissolve strawberry Jell-O, use only 1 cup water, add cranberry relish.
Pour in oiled mold, chill until firm. In medium bowl prepare lime Jell-O, add food color, chill until partially set.
Mix jello with the two cups of boiling water till disolved.
Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
Let set in bowl or mold of choice.
Blend the cream cheese, sour cream and sugar well.
After jello has set, spread on top.
For cranberry relish, in a large skillet heat
Mix the vinegar, oil and honey. Mix with the cabbage, season to taste and toss for 3-4 mins and leave to marinade for about 30 mins. Toss apple slices with lemon juice.
Toast the nuts in a dry skillet. Fold the apple slices and cranberry jelly into the dressed cabbage. Serve on 4 plates, sprinkled with nuts, with a baguette on the side.