rain.
Serve with Brandied Pear-Cranberry Salsa.
Makes 8 servings
Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
Remove cinnamon stick and star anise. Chill until ready to serve.
aking paper. Mix the sliced pear and lemon juice together then
rying pan and saute the pear for 2 mins, turning. Sprinkle
Combine the sugar and the port in a Dutch oven. Bring to a boil, and cook for 4 minutes or until the sugar dissolves. Add the cranberries, orange juice, ginger, and garlic, and cook over medium heat until reduced to 3 cups (about 20 minutes).
Press the cranberry mixture through a fine sieve over a bowl, discarding solids.
Serve with Spice-Rubbed Smoked Turkey (Recipe #194607) and Roasted-Pear Stuffing (Recipe #194583).
Note: Cranberry Syrup can be stored, covered, in refrigerator up to 1 week.
Pour the beaten eggs into one deep dish and the milk into another. Soak the bread in the milk and then in the egg. Heat the oil and butter in a large frying pan and cook the bread slices on both sides until golden brown.
Spread the cranberry sauce on 8 of the bread slices and top with the Camembert and pear slices. Top with a second slice of bread and press down lightly. Sprinkle with the chives to serve.
until soft. Stir in the cranberry sauce and cinnamon. Set aside
Make pear mixture: In a saucepan, combine cranberry juice, sugar, cinnamon stick and
Combine pears and honey in processor; puree until smooth.
Pour reserved pear juices into 2 cup measuring cup.
Add enough cranberry juice to pear juices to measure 2 cups.
Add juice mixture to processor and process until well blended.
Transer to 13x9x2\" glass baking dish.
Freeze until frozen, at least 5 hours or overnight.
Using fork, scrape surace of granita to form crystals.
Divide among 6 dessert glasses.
Garnish with cranberries and mint sprigs, if desired.
Dissolve jello in boiling water; stir in cold water and pear juice, lemon juice and cranberry sauce.
(Break up cranberry sauce a little before adding to mixture.)
Chill until consistency of unbeaten egg whites.
Fold in chopped pears and pecans.
Spoon into a 7-cup mold or a 9 x 13-inch dish.
Chill until firm.
Makes 10 servings.
Sauce -- Mix everything; cranberry, pear, shallot, seasoning and cider in
To Make Cranberry Puree: Combine 1 cup of
nd cinnamon.
Stir into cranberry mixture.
Pour into pastry
ill NOT work in this recipe. Place the fruit in a
hen blend this into the pear mixture with the olive oil
Place ice into a cocktail shaker. Pour in vodka, pomegranate liqueur, cranberry juice, and lime juice. Cover and shake until the outside of the shaker is covered in frost. Strain into a chilled martini glass and garnish with pomegranate seeds and pear slice.
rain well.
Cut the pear halves into chunks, reserving the
inutes.
Add the cranberries, pear, sugar and water and stir
Add first 4 ingredients to a saucepan; bring to a boil.
Cover, lower heat, and simmer 20-25 minutes or unitl liquid is absorbed.
In a small saucepan, combine cranberries, sugar, and 3 tablespoons water; bring to a boil.
Cook over medium-high heat, stirring frequently, for 3-4 minutes or until cranberry skins pop; drain.
Combine rice, cranberries, and pear; mix well.
Serve immediately.
Preheat oven to 425\u00b0F
In a mixing bowl, combine cranberry sauce, orange zest, raisins and pecans.
In pastry-lined pie plate, spread one half of filling.
Arrange pears, cut side down, in spiral fashion, on filling.
Spread with remaining filling exposing the cheek of the pear.
From remaining pastry, cut design of partridge in tree.
Arrange on top of pie.
Bake for 20 to 25 minutes or until pastry is golden brown.