Rinse cranberries.
Bring water and 1/2 cup sugar to a boil.
Add cranberries and cover.
Let simmer for about 5-10 minutes.
Add more sugar to taste, if desired.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Heat oven to 350 degrees.
In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter.
Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.
Mix gelatins and water until completely dissolved. Add cranberry sauce and stir until melted.
Add drained pineapple, nuts and celery. Pour into 2-quart mold or into individual molds and place in refrigerator until set. Unmold on bed of lettuce leaves and drizzle with the following dressing, if desired.
Grind the cranberries.
Add sugar and mix.
Heat pineapple juice with flour.
Will thicken as it cools.
Set aside until cool.
Mix cranberry-sugar mixture with grapes, mini marshmallows, nuts and pineapple chunks.
Add cooled juice-flour mixture.
Mix. Blend in whipped cream.
Chill until serving time.
Doubles well.
Grease a pie pan. Line with cranberries. Spread the 1/3 cup sugar and 1/3 cup walnuts on top. In a bowl, mix together the next ingredients (sugar, flour, eggs, almond extract and butter). Pour onto the cranberry/sugar walnut mixture in the pie pan. Bake at 350\u00b0 for 30 minutes or until top is golden.
nd 3/4 cup granulated sugar; set aside for 30 minutes
ombine cranberries and 2 tablespoons sugar in small bowl.
Set
Cream butter and sugar until very fluffy.
Add eggs, one at a time, beating well after each addition.
Combine cake flour, baking powder and salt.
Add about half to creamed mixture.
Add vanilla and then remaining flour mixture.
Spoon batter into a 9 x 5 x 3-inch loaf pan.
Bake in a 325\u00b0 oven for 1 hour and 10 minutes or until cake tests done.
Remove from pan and cool on rack.
Makes 1 cake.
To Make Cranberry Puree: Combine 1 cup of
Preheat the oven to 375 degrees.
Peel, core, and slice the apples thinly. Cut the slices in half.
Stir together the apples, cranberry sauce, Splenda or sugar, and flour. Toss to coat and place in a 9x13 baking dish.
Mix together the topping ingredients until crumbly. Sprinkle evenly over the apple mixture.
Bake for 35-40 minutes or until the fruit is tender.
Serve warm with vanilla ice cream or whipped topping, if desired.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
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.
eaks, gradually adding vanilla extract, sugar and a pinch of salt
lices.).
For the keto cranberry relish: Add all the ingredients
aucepan, heat 1/2 cup cranberry juice and dried cranberries just
y jams smooth.
Combine sugar and pectin in a bowl
NOTE: to make cranberry juice for icing (if you
our dinner.
Combine cranberry concentrate and sugar in sauce pan over
eat.
Whisk egg yolks, sugar, cornstarch and vanilla in a