Wash cranberries; do not dry!
Cook cranberries and sugar over low heat in a saucepan until sugar dissolves.
Add vinegar and cinnamon.
Cook until cranberries pop.
You can put in jar and seal like jam.
A great gift.
Good with turkey or game.
Combine all ingredients, except cranberries.
Bring to boil, stirring.
Simmer, covered, about 10 minutes.
Strain, add cranberries and cook without stirring until cranberries pop open. Pack in hot sterilized jars and seal.
Or cool; then pack in desired containers and keep refrigerated.
Makes about 4 cups.
Wash cranberries; drain and set aside.
Combine remaining ingredients in a large saucepan; bring to a boil.
Add cranberries and cook 7 to 10 minutes or until skins pop.
Reduce heat and simmer 1 hour, stirring occasionally.
Remove from heat and let cool.
Chill until ready to serve.
Makes 2 cups.
Mix water, spices and cranberries.
Cook, covered, until berries burst or approximately 10 minutes.
Remove from fire; add sugar, then cook for 5 minutes, stirring constantly.
Serve warm or chilled.
Put cloves and cinnamon in a cheesecloth bag.
Combine these with sugar, water and vinegar and boil 5 minutes.
Add cranberries.
Cook until skins pop.
Refrigerate.
Leave spices in until serving time.
Cook cranberries with sugar and water 8 to 10 minutes.
Add orange and spices.
Cook 1 minute.
This will keep 2 to 4 weeks in refrigerator.
Freezes well.
In a small bowl, stir the cranberries and spices together.
Store in an airtight container.
Attach this to the Jar.
Spiced Cranberry Cider Mix.
Serves 12 to 14.
2 quarts apple cider.
1 quart water.
1 package Spiced Cranberry Cider Mix.
2 oranges, sliced.
In a large saucepan combine the cider, water, and Spiced Cranberry Cider Mix.
Heat through but do not boil.
Add most of the orange slices.
Serve warm, garnished with the remaining orange slices.
about 5 minutes.
Add cranberries, 1/2 cup maple syrup
Brush lamb with oil. Coat in spice mix. Set aside until required.
For the couscous, combine couscous and hot stock. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork until lumps are removed. Toss with chickpeas, cranberries, pine nuts, parsley, orange juice and spices. Season.
Heat a grill pan or frying pan over high heat. Brush with oil. Cook lamb for 3-4 mins per side for medium-rare, or until cooked to your liking. Let rest, covered, for 3-4 mins. Serve with couscous and yogurt sprinkled with extra cumin.
lmost combined. Add the pistachios, cranberries and orange peel. Using clean
edium speed; stir in the cranberries.
Transfer batter to prepared
For the kebabs: Thread lamb and onion alternately onto skewers. Arrange in a deep baking dish. In a small bowl, combine oil and spices. Pour over lamb and season to taste. Marinate at least 30 minutes, turning occassionally.
In a large bowl, combine bulgur, cranberries, almonds, oil and nutmeg. Season to taste. Cool slightly. Stir in parsley.
Preheat a grill or grill pan on high. Cook kebabs 8-10 minutes, turning, until cooked through. Serve kebabs with bulgur salad.
Preheat oven to 225\u00b0.
Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225\u00b0 for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
Note: Store in an airtight container for up to one week.
east 2 hours.
Make Spiced Caramel Sauce.
Place sugar
In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
Serve chilled.
When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!
Wash and stem cranberries.
Use blender to liquify oranges and lemon, which has been seeded.
Put cranberries, orange, lemon and water in heavy pot.
Bring to a boil and cook until cranberries begin to pop, stirring constantly.
Add sugar and spices; bring back to a boil, stirring constantly.
Jar and seal.
Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.
alt. In another bowl, toss cranberries with about 1 1/2
Add vinegar and water to cranberries and cook until soft.
Put cooked cranberries through a course strainer or Food Mill.
Add all the spices and the sugar into the cooked cranberries.
Follow cooking directions on the certo for jellies Put into sterilized small jars and cover with wax or seal with vacumn lids.
sauce by combining the cranberries and 2 cups water in