mins, until tender. Add apple; cook, stirring, 4-5 mins
If you don't have fresh bay, you can use dried
In large saucepan, combine cranberries, sugar, cranberry-apple juice cocktail, allspice and ginger; bring to boiling.
Stir in apples and grated orange peel; simmer 2 minutes or until almost all berries have popped.
Pour mixture into bowl; cool.
Cover and refrigerate until cold.
Before serving, stir in chopped orange and pecans.
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Dissolve jell-o in boiling water, cool, add orange juice. Grind cranberries, add chopped apple, nuts and sugar.
When jell-o begins to thicken slightly, add cranberry apple/nut mixture.
Put in mold.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
Dice apricots into small pieces.
Peel and section oranges; cut meat out of oranges, squeeze juice from membrane.
Save orange sections.
Bring orange juice, sugar, cranberries and water to a boil, then reduce heat and cook until berries begin to pop.
Cool 5 minutes.
Pour cranberry mixture over apricots and let stand 10 minutes.
Stir in oranges and apple.
Refrigerate until ready to serve.
Will thicken upon standing.
Makes 3 1/2 cups.
r>saucepan combine cranberries and apple cider.
Cook and stir
minutes longer. Stir in cranberry sauce, and simmer until heated
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Chop cranberries roughly.
Put in medium saucepan with 1/2 cup water and the currants.
Let stand for 20 minutes.
Cook cranberries, covered, over medium heat for 5 minutes.
Stir in apples.
Cook, covered, over low heat for 5 minutes to soften apples.
When soft, raise heat to medium high, add sugar, and cook for 4- 5 minutes more, or until apples are very soft.
Remove from heat.
Lightly mash apple and cranberry mix with a pastry cutter.
Stir in walnuts.
Peel and slice apple.
Mix all ingredients together.
Place in covered bowl.
Microwave on High for 11 minutes.
Refrigerate.
Mix sugar, spices and apple juice in a deep 2-quart microwave-safe casserole dish.
Stir in cranberries and apples. Cover loosely with waxed paper.
Microwave on High 8 to 10 minutes, stirring twice, until cranberries pop.
Uncover; microwave 2 to 3 minutes more until slightly thickened.
Stir in walnuts.
Let cool before serving.
Makes 4 1/2 cups.
Place cranberries, Splenda, water and orange juice in medium saucepan.
Bring to a boil.
Boil 3-4 minutes or until cranberries start to thicken and water has reduced by half.
Pour into bowl; cover and chill 2-3 hours or overnight.
Add diced apple and one-half of the raisins to cranberries.
Stir well.
Chill until ready to serve.
Just before serving, sprinkle remaining raisins over cranberries as garnish.
Serve chilled with roast meats or poultry.
Makes 20 (1-oz.) servings.
Place cranberries,m sugar, apple juice, red onion and butter in a medium saucepan.
Bring to a boil over medium high heat. Reduce heat to medium low; simmer mixture, uncovered until cranberries begin to pop.
Stir in chopped apples and BBQ sauce. Return to a boil and simmer 5 to 7 minutes.
Let cool, then cover and chill at least 24 hours before serving.
Can be made and stored in the refrigerator up to 3 days in advance.
Add cranberries, apples and nuts after cooking relish. Microwave 9 to 11 minutes until skins break and liquid is slightly thickened.
Stir halfway through, 6 minutes.
Finish cooking and stir in walnuts.
Cool and refrigerate; will become thicker.
Cranberry-Apple Puree:.
In a heavy
Soak cranberries and raisins in warm water for 20 minutes. Drain.
Core and chop (but do not peel) the apples about 3/8\" pieces.
Grate lemon peel and juice lemon.
Add apples, grated lemon and lemon juice to cranberries and raisins.
Grate the ginger and add.
Combine the honey and vinegar in a cup and mix into the relish.
Toss well. Refrigerate before serving.
Combine sugar, spices and apple juice.
Add cranberries and chopped apple.
Pour into 1 1/2 to 2-quart casserole dish.
Cover and microwave 9 to 11 minutes on High until skin of berries split and juice is slightly thickened.
Stir in walnuts.
Cool before serving.
In large pitcher, mix wine, juice drink and sparkling water.
Serve over ice. Garnish with apple slices and mint.