Whisk syrup, mustard, vinegar, cranberry juice, and salt to taste.
Whisk in oil until emulsified. Enjoy.
Rub chops with garlic (I use garlic powder), and sprinkle with salt and pepper to taste.
Heat butter in skillet and brown chops well on both sides.
Add apple juice; cover and simmer for 1 hour or until pork is fork tender.
Place chops on a broiler pan and set aside.
Drain pan juices into a bowl through a strainer and stir in the cranberry sauce, apple sauce and cloves and beat with a whisk until well blended.
Spoon mixture over chops and broil until mixture bubbles.
Serve with more sauce if you like.
In a bowl, combine the cranberry juice, mustard, and garlic.
n separate mixing bowl combine cranberry sauce with nutmeg.
Pour
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
Mix crushed pineapple and cranberry sauce.
Dissolve gelatin in boiling water and stir into fruit mixture.
Top with marshmallows and refrigerate until set or overnight.
he prepared pan.
Stir cranberry sauce with a fork to
Spread canned cranberry in a 9 x 13 inch pan.
Cover with whipped topping.
Sprinkle with pecans.
Freeze two hours or longer.
Remove from freezer, 10 minutes before serving.
Cut into squares and serve.
Can refreeze for later use.
Mix cranberry sauce and soup mix together. Pour over chicken. Bake in covered casserole dish at 350\u00b0 for 1 1/2 hours.
Mix 2 packages raspberry Jell-O with 1 cup boiling water.
Mix well.
Add 1 small can crushed pineapple (undrained) and 1 can of cranberry sauce and, if you choose, 1 cup chopped nuts.
Put in refrigerator.
Mix pineapple and cranberry sauce in a medium saucepan and bring to a boil over medium heat, stirring frequently.
Take off heat and stir in gelatin until dissolved.
Stir in ginger ale. Pour into a lightly greased 1-quart mold dish.
Chill until set.
Bring to boil the first eight ingredients.
Stir in the cranberry sauce and raisins.
Simmer 30 minutes.
Chutney will thicken as it cools.
Will keep 6 weeks in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Mix jello and boiling water; stir until jello dissolves, then add cold water, pineapple, sugar and cranberry sauce.
Stir well. Add pecans and celery.
Chill.
In a mixing bowl, combine oats, flour, brown sugar and melted butter; stir until well blended.
Spread half of dry mixture in greased 8 x 8-inch baking pan.
Cover with cranberry sauce.
Top with remaining dry mixture.
Bake at 350\u00b0 for 40 minutes.
Cool slightly.
Cut into squares and serve warm with ice cream.
Makes 6 to 9 servings.
Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture
break up cranberry sauce with a fork.
stir in trail mix and nuts.
fold in whipped topping and refrigerate.
In a medium bowl, combine cranberry sauce, cinnamon, cloves, and orange zest. Mix well.
Stir in raisins and walnuts.
Cover and chill.
Transfer to serving dish when ready to serve. Garnish top with fresh mint leaves if desired.
Peel and cut apples (about eighths).
Boil apples in water for 10 minutes.
Add cranberry sauce.
Heat.
Serve warm.
Dissolve gelatin in hot water.
Add cold water and chill until partially thickened.
Peel orange and cut in very small pieces. Fold orange, pineapple, cranberry sauce and nuts into gelatin. Pour into a quart dish or mold until firm.