Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Bring berries, sugar& wine to boil.
Cook 5-7 minutes or until berries' skins pop.
Dissolve cornstarch in cold water and stir into cranberry mixture.
Bring to boil, stirring constantly.
Pour into hot sterilized jars; seal with lids.
Serve warm sauce with pork or poultry.
0 seconds. Stir in the wine and cranberry sauce. Simmer for a
Pour water over Jell-O. Add cranberry sauce while hot and stir until dissolved. Add pineapple and wine. Cool to jelling point and fold in nuts. Refrigerate until set. Serve with or without dressing.
Dissolve gelatin in boiling water.
Cool.
Add wine and cranberry sauce.
Chill
until
partly set.
Fold in remaining ingredients and place in 1 1/2-quart mold.\tChill until firm.
Combine sugar, cranberry juice, cinnamon and cloves in Dutch oven.
If using cranberries, crush in blender and add them too. Bring to a boil, stirring to dissolve sugar.
Boil 1 minute, stirring constantly.
Remove from heat and stir in wine and pectin.
Skim off foam with a metal spoon.
Quickly pour jelly into sterilized jelly jars (to hold 7 cups), leaving 1/2-inch headspace.
Cover at once with 1/8 inch of melted paraffin.
Cover with lids.
Combine cranberry juice, water, sugar, cinnamon stick, whole cloves and lemon peel in saucepan.
Bring to boil.
Stir until sugar dissolves.
Simmer 15 minutes.
Add Port wine and lemon juice; heat gently.
Do not boil.
Sprinkle nutmeg over top of each serving.
Makes 28 (3 ounce) servings.
Dissolve Jell-O in boiling water, then break up cranberry sauce in Jell-O mixture. Add all remaining ingredients. Pour into a serving dish or mold and chill until very firm. Unmold onto a plate of greens or serve directly from bowl. This is especially good with turkey or chicken. For all festive occasions.
Combine cranberry juice
and
lemon peel and bring to a boil. Simmer 15 minutes, then add remaining ingredients.
Combine juice and wine in a pitcher.
Mix well.
Cover and chill thoroughly.
Just before serving, stir in mineral water. Serves 4. Great over crushed ice.
Combine first 4 ingredients in a large Dutch oven.
Bring to a boil, stirring to dissolve sugar.
Boil 1 minute, stirring frequently.
Remove from heat and stir in wine and pectin.
Skim off foam with a metal spoon.
Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
Cover at once with 1/2 in melted paraffin wax.
Combine first 4 ingredients in Dutch oven; bring to boil, stirring to dissolve sugar.
Boil 1 minute, stirring frequently. Remove from heat; stir in wine and pectin.
Skim off foam with metal spoon.
Quickly pour into sterilized jars, leaving 1/2-inch headspace.
Cover at once with 1/8-inch layer of paraffin.
Cover with lids.
Yields 7 cups.
if using, crystallized ginger and wine. Cook over medium heat about
Combine all ingredients except vodka, sweetened dried cranberries and almonds in a large saucepan.
Heat to boiling, reduce heat and simmer 15 minutes.
Strain punch to remove spices.
Stir in vodka, if desired.
Place 1 tablespoon sweetened dried cranberries and 1 1/2 teaspoons almonds in bottom of each punch glass or mug.
Pour mulled wine over mixture.
Dissolve gelatin in 2 cups boiling water. Stir in cranberry sauce, undrained pineapple and Burgundy.
Chill until partially set. Stir in nuts.
Pour into 6-cup mold.
Chill until firm. Unmold onto serving dish.
Dissolve jello in boiling water; cool and add cranberries, crushed pineapple, Port wine and nuts.
Cream the cream cheese with sour cream.
Add to jello; mix and chill.
rie and 2 tablespoons of cranberry sauce.
brush the edges
Like most recipes, remember to adjust the above
Preheat the oven to 325\u00b0F. Dust shanks lightly with flour, shaking off excess.
Heat oil in a Dutch oven on high heat. Cook shanks for 4-5 mins, turning, until browned. Remove from pan.
Saute onion in same pan for 2-3 mins until tender. Add pepper and garlic and cook for 1 min. Return shanks to pan with stock, wine, cranberry sauce, cranberries, mustard and rosemary. Cover.
Bake for 2 1/2 hours, turning every 30 mins, until meat is tender. Stir in spinach. Serve shanks on mashed potatoes, sprinkled with almonds.
Mix cranberry, raspberry and riesling wine together and pour in a tall highball glass over ice. Enjoy!