Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
Reduce to low heat and simmer about 5 minutes till thickened.
Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
Stir cranberry sauce, apple, orange juice, cloves, and cinnamon together in a bowl.
Refrigerate sauce for at least 4 hours before serving.
Dissolve jello and salt in boiling water.
Break up jellied cranberry sauce with fork; add to gelatin mixture.
Chill until very thick before folding in apples.
Peel apples and finely grate.
Fold apples into mixture.
Pour into an 8 x 8-inch pan. Chill until firm.
Serves 6.
Fold the meat and secure with toothpicks to form a packet
ll of the filling ingredients (cranberry sauce- cardamom) in a small saucepan
z mini loaf pans with parchment paper, with ends extending 1/3
combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
arge saucepan mix together the cranberry sauce with all remaining ingredients; cook over
Fill a cocktail shaker halfway with ice. Pour in the cranberry sauce, lime juice, honey, and vodka. Cover and shake vigorously until well combined and chilled through. Divide among four short glasses filled with ice.
Top each off with ginger beer and then garnish with fresh cranberries, a cinnamon stick and a lime wedge!
egrees F.
Season hens with salt and pepper.
Place
Flatten breasts with mallet (1/4 - 1/2\").
In small saucepan, combine the cranberry sauce, sweet sherry, chicken stock, dry and prepared mustard, ginger, nutmeg, Chinese five spice, and brown sugar.
Bring to a boil and simmer 10 minutes.
Melt butter in skillet and saute breasts til lightly browned and cook through.
Remove from skillet and keep warm.
Add cranberry mixture to butter in skillet.
With heat on high, reduce sauce to about half its volume and pour over breasts to serve.
or 5 mins. Mix cornstarch with remaining apple juice until smooth
Whisk cranberry sauce with sugar, vinegar, ginger, curry powder, Worcestershire sauce, molasses and salt (if use Tabasco sauce).
Over moderate heat, stirring often, bring to boil.
Simmer until cranberry jelly is melted, about 5 minutes.
Makes 2 3/4 cups.
Serve as dip with fried chicken nuggets or wings.
Cut a 1 inch slit in the thick end of each chicken breast. Carefully push the knife through to make a pocket, without cutting all the way through. Push some of the cheese into the pocket and secure with toothpicks.
Stir the spinach in a heated, oiled frying pan, 2-3 mins, until wilted. Season, remove from pan and cover to keep warm.
Cook the chicken in the same pan, 5-7 mins, until cooked through. Remove from pan. Cover and set aside 5 mins. Serve on a bed of spinach with the cranberry sauce.
Dissolve jello in hot water.
Stir in whole cranberry sauce and ginger ale.
Pour into an 8 x 8-inch pan.
Chill until firm. Cut into squares.
Place on lettuce leaf; garnish with sour cream, mixed with a dash of cinnamon.
ranberries and water in a sauce pan and bring to a
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and
In microwave dish put fruit and cranberry sauce with wooden spoon.
Stir until sauce is broken up.
Microwave on High for 4 minutes.
Stir and microwave for another minute or two.
Serve hot. Makes a good side dish for pork, beef or poultry.
Good way to use odds and ends of fruit and leftover cranberry sauce.
Crush cranberry sauce with fork.
Soften gelatin in cold water; heat over boiling water until gelatin is dissolved.
Stir into cranberry sauce; cool slightly.
Add lemon juice and ginger ale; mix well.
Chill until mixture is slightly thickened.
Fold in apples, celery and walnuts.
Put into lightly oiled 2-quart ring mold.