Pour boiling water over jello; stir to dissolve.
Add cold water and cranberry relish.
Chill until mixture starts to thicken.
Fold in walnuts and celery.
Chill in a 2-quart mold until set.
eeds and 1
Place turkey breasts in a shallow dish. In a bowl, combine apple cider or juice, syrup, oil, garlic and thyme. Pour on turkey and chill at least 30 mins, turning occasionally.
For the cranberry relish, place all ingredients in a medium saucepan with 2 tbsp water. Bring to a boil on high, stirring. Reduce heat to low and simmer, 10-15 mins. Cool.
Preheat a grill on medium. Cook turkey 8-10 mins each side, until cooked through. Serve with cranberry relish.
To make the Apple-Cranberry Relish: Peel, core, and chop the apples into
Sift flour, sugar, baking powder, salt and soda.
Cut in shortening until mixture resembles coarse crumbs.
Combine egg, relish, orange juice, water and nuts.
Add all at once to dry ingredients.
Stir until just moistened.
Turn into greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Remove from pan and cool thoroughly.
Coarsely grind cranberries and apples.
Add orange and rind (optional).
Add nuts.
Mix Jell-O, water and sugar until dissolved.
Add berry mixture.
Stir well and refrigerate overnight.
Take out and stir again.
Can double the batch to make more.
Dissolve gelatin in water.
Add strawberries and cranberry relish. Add lemon-lime drink.
Mix and refrigerate until set.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
eppercorns, star anise, coriander, cumin and salt until crushed coarsely. Transfer
owl with combined orange peel, juice, 1 tbsp oil and spice. Toss
b>relish:.
Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
hours.
Combine all relish ingredients in medium saucepan. Cook
Dissolve jello in boiling water.
Add frozen strawberries and frozen orange cranberry relish.
Stir until melted.
Add crushed pineapple; stir.
Put into 9 x 13-inch pan.
Refrigerate.
Clean cranberries and put orange and cranberries through food chopper.
Use orange rind; add pineapple, sugar and pecans.
Use juice from pineapple and cranberries to dissolve gelatin, adding water if necessary to bring to 2 cups.
Mix gelatin and cranberry mixture.
Serves 8.
Cut orange into eights, removing seed.
Grind orange and cranberries and add water and sugar.
Relish may be stored in refrigerator for weeks or in freezer 6 months.
ch square baking pan and dust it with flour,
b>and sugar into a medium bowl. Whisk together butter, milk, egg, orange
Dissolve Jell-O and cream cheese in water.
Add cranberry relish and walnuts.
Partially set Jell-O mixture in refrigerator. Fold in Cool Whip.
Place in refrigerator until set.
Keep refrigerated.
Drain pineapple.
Reserve syrup, add water to make 1/2 cup. Dissolve Jell-O and sugar in 1 cup hot water.
Add syrup and lemon juice.
Chill until partially set.
Add fruits, celery and nuts. Chill in 5 cup ring overnight.
Serves 8 to 10.