41 absolut cranberry Recipes

absolut vodka, cranberry juice cocktail, ginger ale , cranberry (seagrams), ice cube

absolut mandarin vodka, pineapple juice (filled with), cranberry juice (splash), ice

malibu coconut rum, absolut vodka, peach schnapps, cranberry juice, pineapple juice (can use less pineapple & more cranberry to taste), cranberries (fresh or frozen, for garnish ), pineapple chunk (for garnish )

unsweetened cranberries, water, crystal light orange drink mix, ground cinnamon, sugar-free raspberry gelatin, unflavored gelatin (optional)

grand marnier, absolute lemon-flavored vodka , absolute, lemon, red cranberry juice, red, cranberry ginger ale , cranberry, lime , juice of, ice cubes, lemon, garnish, orange, garnish

absolut citron vodka, aperol liqueur, cranberry juice (ocean spray cranberry classic), grenadine, orange blossom water

absolut mandarin vodka, black raspberry chambord raspberry liquor, cranberry juice, up soda, lemon twist

absolut citron vodka, malibu rum, chambord raspberry liquor, cointreau liqueur, cranberry juice, lemon juice, grenadine

absolut citron vodka, coconut rum, lime , juice of, cranberry juice, simple syrup, lime slice

absolut ruby red vodka, brown sugar, ginger ale, clementine , muddled, cranberries , muddled

absolut ruby red grapefruit vodka, cranberry juice, peach liqueur, noilly prat, grapefruit, to garnish

pravda vodka, cranberry juice, chambord raspberry liquor, champagne, strawberry , for rim

ice, absolut vodka, absolut kurant vodka, absolut citron vodka, cranberry juice

vodka, dark rum, peach schnapps, orange juice, cranberry juice

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

cream cheese, softened, mayonnaise (hellmans), whole cranberry sauce, crushed pineapple, chopped nuts, cool whip, vanilla extract, powdered sugar

fresh cranberries, apples, peeled & chopped (chunky), raisins, brown sugar, apple juice concentrate

absolut pear vodka, apple juice, cranberry juice (white makes for a better presentation than the red)