reen onions, jalapeno, vinegar and cranberry sauce in a medium sized
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
dd this mixture to the cranberry mixture and mix well to
br>Serve with Brandied Pear-Cranberry Salsa.
Makes 8 servings.
efrigerate for 2 hours.
Salsa: In a bowl, mix berries
To prepare the salsa: Pulse the cranberries in a
Combine tomatoes, cranberry sauce, green onion, jalapeno pepper, lime juice, sugar, salt and pepper in medium-size bowl. Transfer half of the mixture to the container of a food processor. Pulse with on-off motion until mixture reaches the consistency of a thick sauce.
Add sauce in blender back to mixture in bowl. Stir to combine.
Refrigerate, covered, until ready to serve.
Grate a small amount of orange peel into a bowl. Cut membrane away from the orange slices. Cut the slices in half and put in bowl. Squeeze the orange membrane to get juice. Add to bowl. Add the whole cranberry sauce and stir until mixed. Good with any kind of meat.
In a large nonstick skillet, saute chicken in oil until browned on both sides. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10 to 15 minutes or until chicken juices run clear. Serve over couscous. Sprinkle with almonds. Makes 4 servings.
Cut croissants in half, length-wise.
Slather 1/4 of the cranberry sauce on one side of a croissant and 1/4 of the mayonnaise on the other half.
Layer the sandwich with 1/4th of the turkey, a slice of cheese, lettuce and tomato.
Cut in half and serve.
In a medium bowl combine cranberry sauce and barbecue sauce. Pour
For the Salsa (yields about 3 cups):
Combine all ingredients in a medium mixing bowl.
May be stored in the refrigerator for up to 1 week.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Discard soaking water.
Drain and rinse beans.
Add fresh water to cover 1 1/2-inches.
Add vegetables, cumin, bay leaf and oregano.
Simmer slowly 3 1/2 hours or until tender, adding more water as necessary.
Keep covered.
Should be liquidy.
Add salt and pepper flakes at end to taste.
Serve over rice with a dollop of sour cream and/or salsa.
Serves 8 to 10 as a main dish with side salad.
For side dish or for fewer servings, halve recipe.
venly between 2 bowls. Add cranberry sauce to 1 bowl. Combine
rie and 2 tablespoons of cranberry sauce.
brush the edges
To Make Cranberry Puree: Combine 1 cup of
To make the cranberry onions, heat oil in a