SAVORY CRANBERRY JELLY
Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Bring berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour vinegar mixture into a small bowl. Sprinkle gelatin on top; stir until dissolved. Stir mixture into berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.
Provided by goodfood4ursoul
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
- Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g
SAVORY BLUE CRANBERRY SHORTBREAD WITH CARAMELIZED ONION CRANBERRY JAM
Cheesy shortbread rounds with chopped dried cranberries are topped with savory cranberry-onion jam for a festive party appetizer.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 15
Steps:
- TO MAKE SHORTBREAD: Combine cheese and unsalted butter in large mixing bowl with paddle mixer or in food processor bowl; mix or process until creamy. Mix flour, kosher salt and pepper in small bowl. Add to cheese mixture, a little at a time, beating or pulsing just until mixture resembles coarse meal. Add dried cranberries; mix or process just until moist clumps start to form. (If dough is not coming together to form clumps, add 1 tablespoon water to dough and blend or process until moist clumps start to form.)
- Transfer dough to large sheet of plastic wrap; knead gently with palms and heels of hands until dough holds together. Shape dough into 5 x 2 1/2-inch log. Wrap in plastic wrap; refrigerate 1 hour or up to 3 days.
- TO MAKE JAM: Melt 1/4 cup butter in large skillet over medium-high heat. Add onion; saute for 15 to 18 minutes or until golden and tender. Stir in remaining jam ingredients; increase heat to high. Bring mixture to a boil. Reduce heat to medium; cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of loose jam. Set aside to cool.
- Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone baking sheet.
- Remove dough from refrigerator and unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets. Bake for 15 to 18 minutes or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve with jam.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 32.6 g, Cholesterol 53.4 mg, Fat 20.5 g, Fiber 0.9 g, Protein 7.2 g, SaturatedFat 13 g, Sodium 577.4 mg, Sugar 14.1 g
CRANBERRY GRAPPA JELLY
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Provided by Gina Marie Miraglia Eriquez
Categories Berry Fruit Side Christmas Thanksgiving Dinner Cranberry Spirit Brandy Fall Winter Chill Grappa Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2 1/2 cups liquid.)
- Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto plate.
SAVORY CRANBERRY JELLY
Steps:
- Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
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