SALTY CRANBERRY CREAM
Salty, sweet, tangy, spicy smoothness. Textures like a heavenly chiffon. On a toasted English Muffin it feels like you’re biting into a scrumptious pillow of everything nice! Yow! And all this from using leftover cranberry sauce!
Makes 1-3/4 cups
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APPLE AND ORANGE THYME CRANBERRY SAUCE
A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads. It’s a keeper! Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!
Makes 3-3/4 cups
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Why not try different brands of fresh cranberries? These little red pearls were excellent. High quality. If I see them again, I’ll definitely pick up a few bags to freeze.
Check out the CRANBERRY BEET GRAVY I made with them.
CRANBERRY STUFFING POTATO CASSEROLE
Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!
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