Cranberry Banana Mold Food

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UNCOOKED CRANBERRY AND ORANGE RELISH



Uncooked Cranberry and Orange Relish image

Provided by Food Network

Categories     appetizer

Time P1D

Yield about 3 cups

Number Of Ingredients 3

1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar

Steps:

  • Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

NAN'S CRANBERRY SAUCE



Nan's Cranberry Sauce image

Nans Cranberry Sauce is a staple on Ree's Thanksgiving table.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 7

Three 3-ounce packets cranberry flavored gelatin
Two 14-ounce cans whole cranberry sauce
One 8-ounce can crushed pineapple, drained
8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1/4 cup whole milk
1 orange

Steps:

  • Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
  • Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

CRANBERRY FRUIT CONSERVE



Cranberry Fruit Conserve image

Provided by Ina Garten

Categories     condiment

Time 35m

Yield 4 cups

Number Of Ingredients 7

One 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Steps:

  • Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

1 orange
31/2 cups fresh or frozen cranberries
2 cups sugar
2 cups water

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.

CRANBERRY BOURBON COCKTAIL



Cranberry Bourbon Cocktail image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cranberry bourbon cocktail

Number Of Ingredients 0

Steps:

  • Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into a glass filled with ice and garnish with cranberries.

PERFECT CRANBERRY SAUCE



Perfect Cranberry Sauce image

For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Number Of Ingredients 0

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

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