Mrs Hoggles Stuffed Cranberry Sauce Food

MRS. HOGGLE'S STUFFED CRANBERRY SAUCE

Steps:

• Leave cream cheese out a room temperature for about an hour to soften it.
• Mix cream cheese and mayonnaise until creamy and spreadable.
• Add pecans and mix well.
• Slice cranberry sauce into an even number of 1/4-inch rounds.
• You should be able to get about 10 rounds.
• Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
• Cut each round in half like a sandwich and place in shallow container, covered.
• Store in refrigerator until time to serve.

STUFFED PORK ROAST WITH CRANBERRY SAUCE

Steps:

• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
• Do not cut all the way through.
• Set aside.
• Melt butter in medium heavy skillet over medium-high heat.
• Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
• Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
• Mince using on/off turns.
• Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
• Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
• Bake remaining stuffing in small casserole for 30 minutes.
• Meanwhile, combine water and sugar in 3-qt.
• non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
• Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
• Puree in food processor and strain to remove skins.
• Stir in salt and pepper.
• Reheat gently, if necessary, before serving.
• Let roast stand 10 minutes before slicing thinly to serve.
• Serve pork, with extra stuffing on side, with cranberry sauce.

PERSIMMON CRANBERRY SAUCE

Steps:

• Mix the cornstarch with the hot water to make a slurry.
• Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
• Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

MAMA STAMBERG'S CRANBERRY RELISH RECIPE

Steps:

• Grind the cranberries and onion together.
• Add remaining ingredients and mix.
• Put in a plastic container and freeze.
• An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
• The relish will be thick, creamy, and shocking pink.

BOSTON MARKET CRANBERRY SAUCE

Steps:

• In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to.
• stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes.
• Add the sliced cranberries, keeping sauce on low. Stir often.
• Continue cooking and stirring often until cranberries are no longer white.
• and taste tender to the bite (not soft, but not too crisp).
• Stir in walnuts.
• When cooled to lukewarm, refrigerate, covered and use with a week to 10 days.
• Should freeze well to be used within 4 months.