Preheat oven to 350\u00b0.
Cut peach slices in half lengthwise. Combine peach slices and cranberry sauce in ungreased 9-inch square pan.
Knead swirl packet from mix for 10 seconds.
Cut off one end of packet.
Squeeze contents evenly over fruit.
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, nutmeg in a bowl.
Cut in butter with a pastry blender until crumbly.
Stir in nuts and set aside.
Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
Bake for 45 to 50 minutes or until golden brown.
Serve with ice cream.
gg, beating well. Add the cranberry sauce and stir well. Pour
Combine pineapple juice and water in a 2-quart saucepan.
Heat to boiling.
Remove from heat.
Add gelatin and stir until dissolved.
Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly.
Add sour cream; stir until thoroughly combined.
Fold in pineapple and pecans.
Pour into 8-cup mold.
Chill until firm.
Unmold onto serving plate. Garnish with strawberries.
Stir gelatin mix and boiling water together in a bowl until dissolved. Add pineapple juice and cranberry sauce; stir until incorporated and thickened. Fold in apple and walnuts. Pour gelatin mixture into a mold and refrigerate until set, at least 4 hours.
In a large bowl, dissolve the packages of jello in the hot water.
Add the cold water and the cranberry sauce. Blend well and chill.
Before mixture sets, add apples, celery and nuts and mix well.
Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
lace 1/4 cup leftover Thanksgiving turkey stuffing in the center
To make the cranberry alioli, place the mayonnaise and cranberry sauce in a bowl and stir to combine.
Spread a thin layer over each slice of bread, all the way to the edges.
Top 6 pieces of bread with turkey, brie slices, and sprouts. Season with cracked black pepper. Top with the remaining bread.
Remove the crusts of each sandwich and slice into three fingers in the same direction as the slices of brie.
Place on a platter and serve.
Mix all in a chilled pitcher filled with ice.
Pour into chilled glasses and garnish with mint.
If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.
dd fresh whole berry cranberry sauce/sliced canned cranberry sauce.
Put
Spread mayo on one slice of bread.
Spread turkey on this slice.
Sprinkle salt and pepper on turkey.
Spread cream cheese on the other slice of bread.
Spread cranberry sauce on this slice.
Put the sandwich together.
You know what to do now!
Bring berries, sugar& wine to boil.
Cook 5-7 minutes or until berries' skins pop.
Dissolve cornstarch in cold water and stir into cranberry mixture.
Bring to boil, stirring constantly.
Pour into hot sterilized jars; seal with lids.
Serve warm sauce with pork or poultry.
Spread cranberry sauce on bottom of hoagie roll.
Place turkey over that, then stuffing, then gravy.
Eat with plenty of napkins!
(I added 1/2 teaspoon Wright's Liquid Smoke to the turkey. Stir. Instant smoked deli turkey meat.).
Preheat oven to 350 degrees.
Place pizza crust on a pizza stone or large baking sheet and spread evenly with cranberry sauce.
Top with turkey strips; sprinkle with green onions and cheese.
Bake for 10 minutes until cheese is melted and pizza is heated through.
Garnish with fresh sage, if desired.
Drain pineapple.
Boil pineapple juice, water and jello, stirring to dissolve it.
Remove from
heat and blend in cranberry sauce.
Add lemon juice and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then pineapple and pecans.
Makes about 2 quarts.
Pour into 9 x 13-inch Pyrex dish or spray mold with Pam for special Thanksgiving or Christmas treat.
Unmold on lettuce-lined serving dish.
Preheat oven to 350 degrees F (175 degrees C).
Mix ground turkey, 2/3 of the cranberry sauce, stuffing mix, and eggs together in a bowl until well-combined. Press turkey mixture into a loaf pan. Spoon remaining cranberry sauce over the top.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Mix 1 1/2 cups cranberry sauce and egg substitute together
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil; arrange chips on it.
Stir turkey and salsa together in a bowl. Fill chips with turkey mixture, then top with cheese.
Bake in the preheated oven until cheese is melted and chips are golden, about 10 minutes.
Meanwhile, stir cranberry sauce and lime juice together in a bowl. Top each chip with some of the cranberry-lime mixture and some of the sour cream. Sprinkle with cilantro.
hours or overnight.
Cranberry Topping: In pot, combine cranberries
ustard, mayonnaise and cranberry sauce.
Spread some cranberry mayonnaise mixture on