Cranberry Pecan Mayonnaise Food

NUTTY CRANBERRY RELISH

Steps:

• Put the cranberries in a medium saucepan and transfer 1/2 cup of the cranberries to a small bowl.
• Add 1 cup sugar, the strip of orange or lemon zest and 2 tablespoons water to the saucepan 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 1/2 cup cranberries. Season with salt and pepper. Taste and add more sugar, if desired.
• Quarter the unpeeled orange and apple; remove and discard the seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor.
• Fold the orange and apple mixture into cranberry sauce along with the chopped toasted pecans. Let cool to room temperature before serving.

CRANBERRY MAYO

Steps:

• Mix together well and store in an airtight container for up to a week. Slather on anything you can get your hands on!
• If you've tried this recipe, come back and let us know how it was!

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
• Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
• Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.
• Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

CRANBERRY PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
• Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
• Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
• Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

CRANBERRY-PECAN OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
• Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.

TURKEY FOCACCIA CLUB W/ SPECIAL CRANBERRY MAYONNAISE

Steps:

• In small bowl, combine mayonnaise, cranberry sauce, mustard, pecans and honey.
• Cut bread in half horizontally, then spread both sides with cranberry pecan mayonnaise.
• Layer with lettuce, turkey cheese, tomato and bacon.
• Replace bread top, cut into wedges and enjoy!

CRANBERRY PECAN MAYONNAISE

Steps:

• Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish.
• In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise. Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.

CRANBERRY-PECAN SHRIMP SALAD

Steps:

• Combine shrimp, celery, cranberries, pecans, parsley, mayo, yogurt, lemon juice, salt and pepper in a large mixing bowl.
• Cover and chill at least 2 hours, stirring occasionally.

MY FAVORITE CRANBERRY-PECAN COLESLAW

Steps:

• In a large bowl, combine mayo, seasoned salt, milk and vinegar.
• Add remaining ingredients and toss to coat.
• Chill, if desired (recommended), or serve at room temperature.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
• Chop or shred the chicken, add it to a large bowl for mixing the salad.
• Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
• You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
• Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
• Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
• Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
• Serve cold or at room temperature. See ideas for serving below.