Place the bread under a grill and toast for 3 minutes on a high heat. Remove and place the cheese on top of one of the slices, returning back to the grill until melted. Then, add the walnuts and cranberry jam, before sandwiching together and tucking in! I sometimes return mine back to the microwave for a further 1/2 minute on high heat, so it is extra hot.
Alternatively, you could assemble the sandwich minus the cranberry sauce and place in a toaster bag and use the toaster. Then add the cranberry jam when serving.
n boiling water.
Add cranberry sauce.
Chop up to
Heat cranberry juice cocktail to boiling.
Stir in raspberry gelatin until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream.
Pour in mold or serving dish.
Chill until firm.
Good with all poultry or pork. Nice on a holiday buffet.
(Recipe may be doubled.)
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
oasting pan.
Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder
Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.
Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
Blend cranberry jam into desired consistency using an immersion blender.
Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Combine all but the juices in a saucepan, bring to a boil.
Add juices, reduce heat and simmer for 5 minutes.
Ladle into mugs or a thermos to take along on a winter picnic.
Remove cinnamon sticks & cloves before serving (but leave them in the pot or thermos to continue infusing flavorishness.
HOLIDAY VARIATION: How 'bout using apple-raspberry or apple-cherry juice? Ooh, it's SOOO good!
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
In saucepan, heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened. ( I cheat and put it in the freezer, stirring often till thickened).
Fold in whipped cream. Cover and chill until firm. (Cook time is chill time if chilling in the fridge).
Blend cranberry sauce in a blender until smooth; add orange juice and lemon juice and blend again until smooth.
Combine cranberry mixture and ice in a pitcher. Slowly pour ginger ale into cranberry mixture and gently stir to combine.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Place jelled cranberry sauce in large mixer bowl; beat until smooth.
Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices.
Mix on low speed until well blended and smooth.
Pour mixture into a large, freezer-safe, non-metallic container.
Add water to mixture and stir well. Cover and freeze for 2 hours.
Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
Add 1 cup boiling water to cranberry sauce. Add 1 cup boiling water to jello.
Mix until dissolved. Put cranberry and jello mixture together.
Add nuts. Put 1/2 of mixture in a greased mold. Put in freezer to set.
Spread sour cream over first layer.
Add the rest of the mixture on top of sour cream. Refrigerate until set. You can use all low calorie and fat-free, then omit nuts.
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Prepare light colored jello with 1 cup boiling water.
Add 1/2 of pineapple and oranges with 1 cup liquid.
Pour into top half of jello mold; chill until almost set.
Insert cherries, if desired, and allow to set.
Melt cranberry sauce over low heat.
Prepare cherry jello with 1 cup boiling water.
Add remaining ingredients, including melted cranberry sauce.
Pour carefully on top of set mold; chill thoroughly.
Drain pineapple.
Save juice and add water to make 2 cups liquid.
Boil, add to Jello, let cool.
In another bowl, mix cranberry sauce and pineapple together.
Do not use mixer.
When Jello is cool, add to cranberry pineapple mixture and refrigerate.
Melt margarine in heavy skillet.
Combine flour, salt and pepper.
Coat chicken pieces and brown in margarine.
Remove chicken.
Combine remaining ingredients, except cranberry sauce, in skillet with drippings.
Heat on low for 5 minutes.
Place chicken in a large casserole dish.
Pour liquid mixture over and around chicken.
Add cranberry sauce on top.
Cover.
Bake 45 minutes at 350\u00b0.