Flatten breasts with mallet (1/4 - 1/2\").
In small saucepan, combine the cranberry sauce, sweet sherry, chicken stock, dry and prepared mustard, ginger, nutmeg, Chinese five spice, and brown sugar.
Bring to a boil and simmer 10 minutes.
Melt butter in skillet and saute breasts til lightly browned and cook through.
Remove from skillet and keep warm.
Add cranberry mixture to butter in skillet.
With heat on high, reduce sauce to about half its volume and pour over breasts to serve.
Brown tenderloins in butter in skillet. Lower heat to simmer and cover. Cook about 20 minutes until meat juices run clear.
Remove tenderloins and keep warm. Pour off excess drippings.
Add cranberry sauce, cloves and sugar to skillet. Heat over low heat. Add orange pieces.
Spoon sauce over tenderloins to serve or spoon some sauce onto serving plate and top with sliced tenderloins.
Garnish with orange twists if desired.
Serve with wild or brown rice. Enjoy.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
egrees.
in small sauce pan heat cranberry sauce, chilli flakes and salt
Mash cranberry sauce with fork.
Place in saucepan.
Gradually beat in water and apple juice.
Add cinnamon sticks and cloves. Bring to a boil and simmer 5 minutes.
Add orange juice.
Serve hot.
Garnish with orange or lime slices. Makes approximately 2 quarts.
Can put in crock-pot to keep warm.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind.
Chill until thickened.
Fold in orange sections, chopped walnuts and chopped apples.
Pour into a 6-cup mold.
Chill until firm, about 4 hours.
Unmold.
Or pour into an 11 x 13-inch pan; chill until firm and cut into squares. Yield:
12 servings.
Garnish with whipped cream, if desired.
Completely dissolve gelatin and salt in boiling water.
Add cranberry sauce, cold water, lemon juice and spices.
Chill until slightly thickened.
Stir in orange and spoon into 5 cup mold which has been lightly sprayed with Pam.
Chill until firm.
Dissolve gelatin and salt in boiling water.
Add cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate until thickened, about 1 1/2 hours.
Stir in diced orange.
Spoon into 5-cup mold.
Refrigerate until firm, about 4 hours.
Unmold. Makes 10 servings.
In a small bowl, stir together first 3 ingredients; set aside. In a 4-quart saucepan, in hot butter, cook celery until tender. Add cranberry sauce mixture and remaining ingredients.
Toss to mix well.
Spoon into buttered 2-quart casserole dish.
Cover. Bake at 375\u00b0 for 30 minutes.
Makes 8 cups or 16 servings.
Serve warm with Spiced Rum Sauce.
--------SPICEDRUM SAUCE --------.
Stir brown
ranberries and water in a sauce pan and bring to a
Preheat oven 375 degrees.
(Can be baked in Microwave).
Core apples and peel back the top to prevent spliting.
Place apples in baking dish.
Put cranberry sauce inside and on top apples.
Add juice (I used cranberry juice).
Bake 45 minutes or untill apples are tender.
Dissolve gelatin with hot water.
Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate about 1 1/2 hours until thick.
Stir in orange.
Spoon into 5 cup mold. Refrigerate 4 hours until firm; unmold.
Garnish as desired.
Mix pineapple, mandarin oranges, cranberry sauce, cinnamon, brown sugar, and vanilla extract together in a bowl.
Cover bowl with plastic wrap and refrigerate at least 4 hours.
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate about 1 1/2 hours or until thickened.
Stir in orange.
Spoon into a 5 cup mold. Refrigerate 4 hours or until firm.
Unmold.
Garnish, if desired.
Stir boiling water into jello in a large bowl.
Stir 2 minutes or until completely dissolved.
Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate 1 1/2 hours or until thickened.
Stir in diced oranges.
Pour into 5 cup jello mold.
Refrigerate for 4 hours or until set.
Excellent with turkey at Thanksgiving time.
Dissolve jello, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in orange and apple. Pour into 6-cup mold. Chill about 4 hours. Makes 9 servings.
Mix Jell-O with salt, cinnamon, cloves and boiling water.
Add cranberry sauce.
When thickened, add orange sections and apples. Pour into 6-cup molds.
Chill.
Serves 12.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind.
Chill until thickened.
Fold in orange and apple.
Pour into 6-cup mold.
Chill until firm, about 4 hours.
Unmold.
Garnish as desired.
Makes 12 servings.