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.
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.
In a 2-quart sauce pan heat all ingredients to boiling over high heat, stirring occasionally.
Reduce to medium heat and cook uncovered till most of the cranberries pop about 5 to 8 minutes, stirring occasionally.
Spoon sauce into serving bowl cover and refrigerate until well chilled about 3 hrs or up to 4 days.
Mixture will thicken as it cools.
Pour cranberry sauce, port wine and honey into a
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
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.
In a 2-quart saucepan, heat cranberries, port, sugar, cinnamon, nutmeg, and cloves to boiling over high heat, stirring occasionally.
Reduce heat to medium and cook, uncovered, stirring occasionally, until most cranberries pop, about 10 minutes. (Mixture will thicken as it chills.)
Spoon sauce into serving bowl; cover and refrigerate until well-chilled, about 3 hours or up to 4 days.
Makes about 2 cups.
arge saucepan mix together the cranberry sauce with all remaining ingredients; cook over
egrees F.
Season hens with salt and pepper.
Place
or 5 mins. Mix cornstarch with remaining apple juice until smooth
In a large saucepan combine the cranberries,the sugar, the Port, the zest and the orange juice.
Simmer the mixture, stirring occasionally, for 15 or 20 minutes or until the berries burst and the mixture has thickened.
Chill.
For a chunkier variation, stir in 1 cup orange segments (well-drained) and 1/2 cup chopped walnuts before serving.
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.
Pour into a 9 x 13-inch pan. Stir in cranberry sauce, pineapple and juice.
Add walnuts.
Chill until firm.
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.
an with a square of parchment paper.).
Mix the cranberry sauce, brown