Dissolve gelatin in hot water. Add cranberry jelly and cool. Beat with rotary until jelly is completely blended.
Mix pineapple and nuts.
Pour into mold and chill until firm.
Add the chicken and cook for about 3 mins on each
nd cook garlic and spinach for 2-3 mins. Set aside
ome salt and pepper.
Cranberry and Apple stuffing: Mix all
b>for at least 5 hours or overnight.
Combine canned cranberry sauce
Boil the cranberry juice, lemon juice and pectin, stirring constantly.
Do not remove from heat.
Add the sugar; continue stirring constantly, bringing to hard boil.
Boil for 1 minute. Remove from heat and jar as for any jelly.
Marinate red cherries in Port wine to cover.
Melt the currant jelly.
Add unflavored gelatin.
Soften in 1/4 cup Port wine. Heat until gelatin is dissolved.
Set remaining wine aside.
Throw in the lemon with a dash of hope.
Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ).
When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like.
Add some of the milk if the buttercream is too think.
Mix cranberry jelly, juice, mustard, and brown sugar together to form a sauce.
Place pork tenderloins in slow cooker and cover with sauce.
Cook on low for 8-10 hrs, or high 4-5 hours.
Dissolve jello in hot water and add cranberry jelly.
Beat with an eggbeater until smooth.
Add lemon juice and freeze.
Mix cranberry jelly and lemon Jell-O; heat thoroughly.
Add remaining ingredients and chill until set.
Drain pineapple; reserve syrup.
Add water to make 1 cup. Heat to boiling and add Jell-O; cool.
Add ginger ale and let set partially.
Mix cranberry jelly and pineapple and fold into Jell-O.
Let set until firm.
Spread bread with half the butter in the normal way.
Top 4 slices with the grated cheese and spoon on cranberry jelly. Top with the remaining bread (butter side down) to make 4 sandwiches.
Gently fry the bread in the remaining butter until crisp and golden on both sides.
Cut into triangles and serve whilst warm with fresh seasonal salad leaves.
Beat cranberry jelly and lemon juice.
Put in mold and freeze. Mix remaining ingredients.
Pour on top of mold and refreeze.
inch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan
In a food processor, process onion until finely chopped. Combine with ground turkey, breadcrumbs, sage and egg. Shape into 4 rissoles. Chill for 15 mins.
Heat oil in a frying pan over medium-low heat. Cook rissoles for 4 mins per side, or until browned and cooked through. Top with Camembert, cover pan and cook for 1 min, or until cheese melts.
Fill each bagel with a rissole, cranberry sauce and mixed greens. Serve with extra cranberry jelly.
ven to 350\u00b0F.
For the pancetta and macadamia stuffing
ven to 350\u00b0F.
For the stuffing, melt the butter
otato in boiling salted water for about 20 mins until tender
Mix the vinegar, oil and honey. Mix with the cabbage, season to taste and toss for 3-4 mins and leave to marinade for about 30 mins. Toss apple slices with lemon juice.
Toast the nuts in a dry skillet. Fold the apple slices and cranberry jelly into the dressed cabbage. Serve on 4 plates, sprinkled with nuts, with a baguette on the side.