Hazels Cranberry Sauce Food

HAZEL'S CRANBERRY SAUCE

Steps:

• In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
• Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!

SPICED APPLE CRANBERRY SAUCE

Steps:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

CRANBERRY HOT WINGS

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted., Meanwhile, cut wings into 3 sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally., Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery.

BRANDIED CRANBERRIES

Steps:

• 1. Rinse cranberries with water in strainer, drain water off, and pour cranberries evenly into a 13" x 9" baking dish.
• 2. Add 2 cups sugar, 1 tsp cinnamon, 1/3 cup brandy to cranberries.
• 3. Wash orange, then cut the orange peel into 1/8"-1/4" strips, peeling off the orange peel and adding the peels to cranberry mix. Then squeeze the juice out of the orange into the cranberry mix. Discard the orange pulp. Mix all together thoroughly.
• 4. Cover baking dish with foil and bake cranberry mixture in 325 degree oven for 1 hour. Berries will burst open and make more juice as they bake.
• 5. Remove from oven and remove foil. Stir into the hot cranberry mixture the 1 tab of brandy and 1-2 tsp of Grand Marnier or Cointreau. Let sit uncovered at room temperature for at least 1 hour. Juices will thicken. Transfer to pretty glass serving dish. Enjoy!
• 6. P.S. Leaving the orange peels in when you put it on the table makes the dish look pretty, but don't eat the peels. You can remove the orange peels if you wish before serving.

HAZEL SMITH'S CHICKEN DRESSING CASSEROLE

Steps:

• Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
• Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
• In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
• In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
• Add enough chicken broth to create a moist consistency.
• Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
• Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
• Preheat oven to 450 degrees F.
• Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
• Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
• Let cool and then crumble.
• Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
• Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
• Combine all ingredients in a medium bowl. Chill until ready to serve.

CRANBERRY, ORANGE AND CILANTRO SALSA

Steps:

• Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
• Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix in cilantro into salsa. Season to taste with salt and pepper.