Savory Cranberry Jelly Food
SAVORY CRANBERRY JELLY
Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Bring berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour vinegar mixture into a small bowl. Sprinkle gelatin on top; stir until dissolved. Stir mixture into berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.
Provided by goodfood4ursoul
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
- Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g
CRANBERRY JAM
So easy and yummy! Plus, your house will smell amazing for hours!
Provided by Shelley
Categories Snacks and Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Combine cranberries, white sugar, water, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat.
- Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
- Optional: Process jam in blender until smooth.
- Pour into glass jar and serve. Refrigerate any leftovers.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tbsp, Sodium 1 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SAVORY CRANBERRY SAUCE
Provided by Rick Archbold
Categories Sauce Thanksgiving Quick & Easy Cranberry Port
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to nonmetallic containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.
SAVORY CRANBERRY JELLY
Steps:
- Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
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- Apricot Onion Jam: Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add apricots, brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.
- Tomato Rosemary Onion Jam:Melt butter in 2-quart saucepan over medium heat; add onions. Cook 3-5 minutes or until slightly softened; add brown sugar, tomatoes and 1/2 teaspoon rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.
- Bacon Balsamic Onion Jam:Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.
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- Heat oil in a medium-sized pot over medium heat until hot. Add chopped scallion greens and sauté for a few minutes, stirring often, until just softened but not browned.
- Stir in spice mixture, cook for a few seconds, then stir in wine, brown sugar, vinegar and cranberries. Bring to a boil over medium-high heat, then adjust the heat down and simmer for about 10 minutes, stirring occasionally, until sauce is thickened. It will firm up further upon cooling.
- Let cool to room temperature before serving. May be refrigerated in airtight container for up to one week for best flavor and texture. Bring to room temperature before serving.
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- Combine chopped cranberries, sugar, water, and sea salt in a heavy saucepan. Bring to a boil. You can hand chop or throw cranberries in a food processor for a few pulses.
- Simmer for approximately 10 minutes, stirring sporadically with a wooden spoon. The mixture will be thick and sticky.
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5/5 (2)Total Time 30 minsCategory AppetizerCalories 220 per serving
From monpetitfour.com
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- Thaw out your puff pastry sheet until you can easily unfold the sheet. Preheat the oven to 400°F. Once your sheet has thawed, unfold it so that you have one large square of Puff Pastry.
- Warm the brie in the microwave for about 15 seconds, just until the brie has softened and slightly melted. Spread the brie all over the Puff Pastry.
- Scoop out the cranberry jelly and smear it all over the brie-covered Puff Pastry. Sprinkle the chopped walnuts all over.
- Now, grab one of the short sides of the Puff Pastry square and make a skinny fold inward. Do the same thing on the opposite side of the Puff Pastry square. Continue alternating folding inward until the two Puff Pastry sides meet each other. Once they do, pinch the folds together to keep the seam shut.
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- Wash and pick over cranberries. Add the cranberries and apple juice to a medium-size saucepan.
- Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium and cook for 10 - 15 minutes until cranberries all popped and soften, stirring occasionally.
- Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the saucepan.
- Put the cranberry puree back in the saucepan and add the sugar and the liquid pectin. Bring to a boil over medium-high heat, stirring frequently. Boil one minute.
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Nov 27, 2014 - Savory Cranberry Jam is great on a baguette or in place of cranberry sauce! Nov 27, 2014 - Savory Cranberry Jam is great on a baguette or in place of cranberry sauce! Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink • Special Diet • Clean Eating Recipes • Clean Eating Lunch And Dinner Recipes. ...
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From motherearthliving.com
From motherearthliving.com
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