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.
inch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
simmer.
Continue cooking for 2 minutes or until the
combine the cranberries, fennel, allspice, wine, onion, lime juice, jalapeno pepper
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
n hand and just guessed for the recipe).
Soak the All
For the cranberry-spice bags, combine 1/4
Stir in the wine and cranberry sauce. Simmer for a few minutes until
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
Bring berries, sugar& wine to boil.
Cook 5-7 minutes or until berries' skins pop.
Dissolve cornstarch in cold water and stir into cranberry mixture.
Bring to boil, stirring constantly.
Pour into hot sterilized jars; seal with lids.
Serve warm sauce with pork or poultry.
For Cranberry Butter.
Pour boiling water over berries and let sit for 10
DIRECTIONS FOR TURKEY:
NOTE: Even though
Dissolve Jell-O in boiling water, then break up cranberry sauce in Jell-O mixture. Add all remaining ingredients. Pour into a serving dish or mold and chill until very firm. Unmold onto a plate of greens or serve directly from bowl. This is especially good with turkey or chicken. For all festive occasions.
One recipe makes 1 pint; double to fit the Donvier ice cream maker.
ith some white wine if desired and saute for just a little
if using, crystallized ginger and wine. Cook over medium heat about
** Recipe for approx 21 oz. glass.
Mound glass with ice.
Add vodka, triple sec, Midori, and peach Schnapps.
Add OJ.
Add cranberry juice.
\"Float\" 1/2 oz. Chambord on top.
For the Polenta----------.
Bring chicken