Portofino Cranberries Recipes
PORTOFINO CRANBERRIES
I got this recipe 25 years ago when I attended a Thanksgiving Dinner Party. It is a great way to serve Cranberries. It looks very pretty served in a clear glass bowl.
Provided by Shari Jones
Categories Easy
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the jello in the boiling water until dissolved, then add the port wine and stir. Add pineapple, cranberry sauce, and chopped pecans. Put in a serving bowl.
- Put in the refrigerator until set (3-4 hours). Mix the cream cheese and sour cream together, spread over the jello. Garnish with more pecans if desired.
Nutrition Facts : Calories 312.4, Fat 13.8, SaturatedFat 6.2, Cholesterol 31.2, Sodium 159.1, Carbohydrate 42.8, Fiber 1.3, Sugar 39.7, Protein 3.4
BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES
Steps:
- Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
- Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
- Transfer sliced brisket and sauce to platter and serve.
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