Uncle Bills Special Cranberry Sauce Food

COINTREAU CRANBERRY RELISH

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

JALAPENO CRANBERRY SAUCE

Steps:

• Rinse berries in cold water; drain.
• In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature.
• Refrigerate in a glass container with cover. Serve with turkey or chicken.

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

PERFECT CRANBERRY SAUCE

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.

UNCLE BILL'S RACK OF PORK WITH APRICOT/CRANBERRY SAUCE

Steps:

• Preheat oven to 350 F.
• In a medium-size saucepan, add apricot jam, cranberries, orange juice, cinnamon and cloves and bring to a gentle simmer, stirring occasionally.
• Cook until sauce lightly thickens and cranberries begin to break apart, abou 15 to 20 minutes.
• Remove sauce from heat and set aside.
• Season rack of pork generously with salt and pepper.
• Place the rack of pork in a small roasting pan; standing with ribs up.
• Roast the pork uncovered in preheated 350 F oven for 30 minutes.
• Brush pork ribs with 1/2 cup of sauce.
• Continue to roast, uncovered for another 20 minutes.
• Brush again with another 1/2 cup of sauce.
• Continue roasting, uncovered for 30 minutes longer or until meat thermometer inserted in the center of the pork registers 160 F.
• Brush rack of pork with a little more sauce, then let rest for 10 minutes to allow juices to set before cutting between ribs.
• Serve with remaining sauce alongside pork.

UNCLE BILL'S CRANBERRY CHUTNEY

Steps:

• Wash and rinse cranberries well in cold water.
• In a large heavy bottom saucepan, combine all ingredients.
• Bring to a boil over medium heat, about 10 to 15 minutes, stirring constantly.
• Reduce heat and simmer, uncovered for 20 to 25 minutes or until slightly thickened, stirring frequently.
• Prepare 7- 1/2 pint jars by washing with soap and hot water.
• Rinse well with clean hot water.
• Preheat oven to 300 degrees F.
• Place clean jars upside down on oven rack and heat for at least 15 minutes.
• Ladle hot chutney into hot jars, leaving 1/2" headspace.
• Wipe rims clean.
• Apply lids according to manufacturer's directions.
• Apply screw tops just finger tight.
• Place jars on a towel and cover with another towel until cooled.
• Jars are sealed when you hear each jar"pop", and lids should be concave (depressed down.) Label jars and store in a cool, dry place.

UNCLE BILL'S CRANBERRY SQUARES

Steps:

• BASE Preheat oven to 325 F.
• Butter a 13" x 9" oven-proof baking dish.
• In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
• Spread into prepared baking dish and pat down lightly.
• Bake uncovered in preheated 325 F oven for 20 minutes.
• Scatter cranberries over warm baked base.
• Sprinkle over with shredded coconut.
• In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
• Gradually whisk in flour and baking powder.
• Pour lemon mixture over top (it will spread to fill dish during baking).
• Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
• Cool before cutting.
• Cut into 3" x 1 1/2" squares.
• Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.

UNCLE BILL'S SPECIAL CRANBERRY SAUCE

Steps:

• Wash the cranberries thoroughly in cold water. If using frozen cranberries, thaw first.
• In a medium size saucepan, add cranberries, orange juice, water, sugar, orange-pineapple marmalade, cinnamon stick, nutmeg, lemon zest and orange zest.
• Bring mixture to boil.
• Reduce heat and simmer for about 10 minutes or until most of the cranberries pop, stirring occasionally.
• When cooked, discard cinnamon stick.
• Let cool and then store in a glass container with lid or a dish covered with plastic wrap.
• Keep refrigerated.
• Use as required.
• NOTE: If desired, add 1 1/2 ounces of Light Bacardi Rum when cooking the sauce.
• This is for ADULTS only who accept liquor.
• This gives the cranberry sauce a whole new taste. This is YUM, YUMMY good.