Cook beans to tender crisp.
adding orange peel before cooking, drain.
Stir in cranberries and honey.
Top with bacon bits.
Heat through (if using fresh cranberries, wait until they start to pop).
et aside.
Chop the fresh cranberries finely and mix with the
add 2 tablespoons water and cranberries to baking dish, bast pears
Mix together and set aside the fresh cranberries, diced banana and 1/2 cup of sugar.
Cream 1/2 cup butter and 1 cup of sugar together.
Add 2 eggs and beat.
Fold in 1/2 cup pecans (chopped).
Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
**I have used halved cranberries but found whole fresh cranberries work fine**.
** I also use dark brown sugar. It's just my preference.**.
Fill martini shaker or 3-cup covered container half full with ice. Add all ingredients except cranberries and lime slices; cover and shake.
Pour into martini or tall stemmed glasses, straining the ice. Garnish glasses with fresh cranberries and lime slices on picks.
repare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and
o 4 minutes. Add dried cranberries to shallots; cook and stir
ool for 10 minutes. Add cranberries and stir to coat with
hicken is cooking, combine the cranberries, sugar, orange juice and 1
Put the cranberries, sugar and water in a
n fresh and dried cranberries and cook until most of the fresh cranberries have
ugar to chopped cranberries ( I find chopping frozen cranberries much easier).
Place cranberry juice, 1 cup of water, blackberry syrup, cinnamon sticks, cloves, star anise and sugar in a saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat and leave to steep for 2 hrs. Then refrigerate until ready to use.
Strain liquid through a sieve into a saucepan. Add fresh cranberries and warm over a low heat. Serve in heatproof glasses.
Preheat oven to 350 degrees.
Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2\" thick rounds.
In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.
Pulse fresh cranberries in a food processor or blender until minced. Transfer minced cranberries to a small bowl. Pulse orange and next 4 ingredients in food processor 3 to 5 times or until mixture is finely chopped. Stir into cranberries; cover and chill if desired. Garnish if desired.
Combine sugar and water in saucepan, stirring to dissolve sugar.
Bring to boiling; boil 5 minutes.
Add cranberries and bring to boiling again; cook 5 minutes.
Turn into heat-proof bowl or blazer pan of chafing dish.
Heat brandy.
Ignite brandy and pour over cranberry mixture. Blend into sauce and serve immediately over ice cream.
Wash cranberries and place in a pot with the sugar, port and cinnamon.
Bring to a boil over high heat.
Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
Stir in the slivered ginger.
Remove from heat and chill overnight.
Keeps in the refrigerator for about one week (if there is any leftover).
rust-lined pan. Sprinkle with fresh cranberries.
Bake 35-40 minutes
Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.