bit of a well for the cranberry filling. Just not all
hem, and shallow-fry quickly for a few minutes on each
Cranberry Syrup Base.
Combine the
** 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.
To Make Cranberry Puree: Combine 1 cup of
Combine vodka and juices in large pitcher with 2 1/2 cups water. Cover.
Refrigerate until chilled.
Mix Ice, Vodka and Juice. Cut Key Lime, squeeze over glass and drop in.
Put the ice in a shaker.
Add the vodka, cranberry juice, and lime juice.
Shake.
Place the powdered ginger in a chilled martini glass.*.
Add the vodka-cranberry mixture and top with the tonic.
Place 1 cranberry, some candied ginger, and another cranberry on a toothpick or cocktail skewer.
Place in the martini glass.
*Use a light hand when sprinkling the powdered ginger into the glass, or it will overpower the drink.
an from heat and add vodka.
Return pan to medium
Chill a tall glass in the freezer until ready to use.
Place ice cubes into chilled glass.
Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice.
Stir to blend well.
Garnish with lemon and orange slices.
n hand and just guessed for the recipe).
Soak the All
In a large saucepan, combine all ingredients except for vodka and bring to a boil.
Cover and reduce heat to a simmer; simmer for 5 minutes.
Add the vodka, and when heated through, sreve immediately in Irish coffee cups serve chilled later in juice glasses (can also be reheated for serving later).
In a medium bowl combine cranberry sauce and barbecue sauce. Pour
Add the chicken and cook for about 3 mins on each
To make the cranberry onions, heat oil in a
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.
For Cranberry Butter.
Pour boiling water over berries and let sit for 10
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
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.
Put spices in percolator.
Place spices, sugar and salt in basket.
Makes 14 to 16 cups.
Triple recipe for Ladies Guild.