Cook beans to tender crisp.
adding orange peel before cooking, drain.
Stir in cranberries and honey.
Top with bacon bits.
Heat through (if using fresh cranberries, wait until they start to pop).
f butter.
4. Bake for 15mins basting the pears once
et aside.
Chop the fresh cranberries finely and mix with the
Cook cranberries per package directions using the juice, syrup, fresh cranberries and orange zest.
Stir in pecans, if desired, at end.
Dissolve jello in 1 cup boiling water.
Cool.
Add sugar to chopped fresh cranberries; then add oranges and nuts.
Combine with jello and refrigerate to congeal.
Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid.
Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week.
To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
Immediately float the ring in the punch.
Mix together and set aside the fresh cranberries, diced banana and 1/2 cup of sugar.
Cream 1/2 cup butter and 1 cup of sugar together.
Add 2 eggs and beat.
Fold in 1/2 cup pecans (chopped).
egetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
**I have used halved cranberries but found whole fresh cranberries work fine**.
** I also use dark brown sugar. It's just my preference.**.
repare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and
Place cranberry juice, 1 cup of water, blackberry syrup, cinnamon sticks, cloves, star anise and sugar in a saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat and leave to steep for 2 hrs. Then refrigerate until ready to use.
Strain liquid through a sieve into a saucepan. Add fresh cranberries and warm over a low heat. Serve in heatproof glasses.
Preheat oven to 350 degrees.
Scrub the yams with a vegetable brush and boil them in their jackets uncovered for 30 minutes (or fork tender). Drain, peel, and cut in 2\" thick rounds.
In a pot boil sugar, butter, water, salt, cinnamon, cloves and nutmeg 5 minutes.
Arrange yams in a 9x13 pan. Add peeled, cored, sliced apples. Tuck in the nuts and fresh cranberries amongst the yams and apples. Pour syrup over the top. Cover and bake at 350 degrees for 30 minutes.
ugar to chopped cranberries ( I find chopping frozen cranberries much easier).
n pans on a rack for 10 minutes, then unmold onto
Wash cranberries and place in a pot with the sugar, port and cinnamon.
Bring to a boil over high heat.
Reduce heat and boil gently, uncovered, until berries begin to pop (about 5 minutes).
Stir in the slivered ginger.
Remove from heat and chill overnight.
Keeps in the refrigerator for about one week (if there is any leftover).
ood processor and set aside for the cranberry glaze.
Bake
rowned bits, for 1 minute. Stir in fresh and dried cranberries and cook
an with a rack. Roast for 55 to 60 minutes or
Preheat oven to 375\u00b0F For crust, in bowl combine crushed
o 4 minutes. Add dried cranberries to shallots; cook and stir