allow 20 mins per pound for pork loin with rind).
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.
up, cover and let stand for 1 hour.
Oil a
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
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.
shallow roasting pan. Roast, uncovered, for 20 mins.
Reduce oven
For the Cranberry Sauce: Place all ingredients, except stevia,
Preheat oven to 400\u00b0.
In medium-sized saucepan, combine cranberry-raspberry sauce, apples, brown sugar and cornstarch, stirring to mix well.
Over medium-high heat, cook 5 minutes until bubbly, stirring constantly.
Pour into 2-quart baking dish.
Set aside.
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and
ork and let is cure for 3 to 4 hours and
In large
mixer
bowl,\tmix
butter,
sugar
and
honey together.
Add
powdered egg and milk, then baking powder.\tTo this add
salt,
cinnamon and vanilla and mix well.
Add flour and water then\tmix until all lumps are gone.
Add apple sauce and blend
well.
Pour\tmixture
into 6 large sheet cake pans. Heat oven to
325\u00b0.
Bake
for 12 to 15 minutes.
Check with a toothpick.\tInsert\ttoothpick,
if it comes out clean, cake is done.
Beat eggs, margarine, apple sauce, sugar and butter. Add flour and spices. Mix well and add raisins, orange slices and pecans. Bake in a well greased and floured bundt pan at 300 degrees for 2 hours and 15 minutes.
Prepare Thyme Apple Sauce; keep warm.
Set oven control to broil.
Place fish steaks on rack sprayed with nonstick cooking spray in broiler pan; brush with 1 tablespoon lemon juice.
Broil about 4 inches from heat
3 minutes.
Turn; brush with remaining lemon juice.
Broil until fish flakes easily with fork, 3 to 5 minutes longer.
Serve with Thyme Apple Sauce.
Makes 4 servings.
Sift flour, baking powder and spice together.
Cream sugar and margarine well adding apple sauce and eggs, one at a time, then slowly add flour mixture and mix well.
Have oven preheated at 350 degrees.
Have cookie sheet ready and drop by spoon full onto sheet.
Makes 5 dozen cookies.
Bake about 15-20 minutes.
n oil on both sides for about 5 minutes, and set
alt and pepper.
Toss apple pieces with brown sugar.
r>saucepan combine cranberries and apple cider.
Cook and stir
In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. You may also add some white sugar if the recipe isn't sweet enough for you. Only add the extra sugar one tablespoon at a time to avoid over sweetening.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
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.