56926 hot zesty cranberry Recipes

cranberry juice cocktail, apple cider, cinnamon stick, dark rum, honey, unsalted butter, cut up

cranberry juice cocktail, apple cider, sugar, peeled fresh ginger (1/4 inch thick ), cardamom pods, black peppercorns, fresh orange slices (to garnish , 4-inches long), whole cloves, plus additional for studding orange slices

apple cider, cranberry juice, brown sugar, cinnamon sticks, lemon, thinly sliced

apple cider, cranberry juice cocktail, orange juice, cinnamon sticks

cranberries, rinsed and chopped or ground, orange , zest of, finely chopped,or ground with cranberries, raspberry jell-o gelatin, cranberry jell-o gelatin, very hot water, ginger ale, pineapple tidbits, drained, chopped walnuts, toasted if desired

hot pepper sauce, green peppers, ground beef, uncooked basmati rice, salsa, cumin, onion powder, salt, ground black pepper, roma tomatoes, water, divided, grated cheese

whole berry cranberry sauce, barbecue sauce, catsup, worcestershire sauce, lemon juice

cranberry juice cocktail, apple cider, cinnamon stick, dark rum, honey , or to taste, unsalted butter, cut into bits

cranberry juice, water, sugar, ground cinnamon, ground nutmeg, orange juice, lemon juice

jellied cranberry sauce, red horseradish, honey, lemon juice, tabasco sauce

pineapple juice, cranberry juice cocktail, honey, lime zest (optional)

lemon, orange, apple cider, cranberry juice cocktail, cinnamon sticks, whole allspice, peeled fresh ginger, thinly sliced

honey, hot tea, cranberry juice, orange juice, lemon juice, grapefruit-lime soda, chilled

all-purpose flour, baking powder, baking soda, sea salt, oranges , zest of, divided, cranberries, fresh, butter, softened, white sugar, egg, beaten, frozen orange juice concentrate, orange juice (made from frozen concentrate), powdered sugar, oranges , juice of

sweetened dried cranberries, orange juice, butter, buttermilk, eggs, sugar, salt, active dry yeast, bread flour, coarsely chopped roasted pecans or walnuts, softened butter, sugar, heavy cream, zest of 1 orange finely diced

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

cranberry juice, orange juice, dry red wine, brown sugar, cinnamon sticks (about 3 inches long), nutmeg, oranges, cut in wedges, lemon, cut in wedges, cranberries

cranberry juice cocktail (4 cups), orange juice, cinnamon sticks, allspice (ground ), orange pekoe tea (freshly brewed ) or 3 cups cinnamon apple tea (freshly brewed) or 3 cups herbal mint tea (freshly brewed), lemon slices, to garnish (optional)