For cranberries and apples--whisk together the
hinly. Leave the skin on, for its color, its wonderful nutritional
Microwave bacon for about five minutes (cover with
o stand in the fridge for 1 hour.
Toss again
entle simmer.
Wash cranberries and pick over for any stems or
celery, red pepper and garlic for 4 mins, or until tender
lended. Beat on medium speed for 3 minutes. Stir in 2
In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and transfer to slow cooker. Drain fat from pan.
Reduce heat to medium. Add leeks and cook, stirring, until softened. Add garlic, salt and peppercorns. Cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil.
Pour mixture over pork. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.
Enjoy!
hick).
Stir in cranberries.
Chill dough for 10 minutes.
salt and pepper.
Add cranberries and stir through.
Add
ven, stir in the dried cranberries, and carefully scoop the mixture
f basket. Allow to steam for 20 minutes or until the
ow and cook until the cranberries pop open or the strawberries
In a Dutch oven, place potatoes and enough salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook onion in hot butter over medium heat until tender. Add sage, salt, and pepper. Cook for 1 minute. Stir in cranberries. Remove from heat.
Drain potatoes. Return to Dutch oven. Add half-and-half (or other milk); mash with a potato masher or beath with an electric mixer until smooth. Stir in onion-sage mixture.
n plastic wrap and chill for 30 mins.
Preheat oven
nch skillet over medium heat for a minute or two to
Bring cranberries, sugar, 4 tbsp honey and 2 tbsp water to a boil. Reduce heat and simmer gently for 10 mins, stirring occasionally, until syrupy and cranberries are very soft.
Whisk mascarpone with remaining honey until smooth. Spread over panettone then distribute between serving plates. Spoon cranberry compote over top.
Preheat oven to 350\u00b0F. Line an oven tray with parchment paper. In a large bowl, combine oats, cranberries, hazelnuts, coconut, sesame seeds and cinnamon. Add honey and oil. Mix well.
Spread over tray. Bake for 15-20 minutes, stirring occasionally, until crunchy and golden. Serve with milk, yoghurt and passionfruit.
To prepare broccoli, remove stalk, cut off tough outer layer and julienne inner stalk. Cut remaining broccoli head into florets. Blanch in boiling salted water for 2 mins then rinse in cold water. Pat dry.
Combine broccoli, cabbage, bell peppers, cranberries and walnuts. Whisk together orange zest, lemon zest, orange juice, lemon juice, honey, vegetable oil and chives. Season then pour over salad and toss to combine. Transfer to a large serving bowl lined with red cabbage and arrange Mandarin oranges around edge. Serve.
Preheat the oven to 350\u00b0F. Line 2 baking sheets with parchment paper. Spread nuts evenly on 1 of the pans. Bake for 5 mins or until golden. Set aside.
Place chocolate in a heatproof bowl over a saucepan of simmering water (do not let bottom of bowl touch the water). Stir 2 mins or until melted and smooth. Add nuts; stir to combine.
Pour chocolate mixture on remaining pan. Spread to a 9 x 7 inch rectangle. Sprinkle top evenly with cranberries.
Refrigerate 5 mins or until set. Break into 12 pieces. Serve chilled.