IF YOU CAN'T GET YOUR FILL of CRANBERRIES THROUGHOUT
the HOLIDAY SEASON ~
TRY THESE TASTY APPETIZERS
~ while sipping
(compliments of Rachael Ray - 30 Minute Meals)
1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh cranberries
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
Mix all ingredients, except ice. Pour half in blender and fill the rest of blender
with ice. Blend. Repeat with second batch.
(2 medium pitchers)
SASSY CRANBERRY SALSA
1 unpeeled orange, quartered and seeded
2 cups cranberries
2/3 cup sugar
1/2 chopped green pepper
2 seeded and finely chopped jalapeno peppers
3 Tbsp. chopped fresh cilantro
1/2 cup toasted chopped pecans
Coarsely chop orange quarters in food processor. Add cranberries, sugar, and salt; pulse 2-3 times until cranberries are coarsely chopped. Transfer to bowl and add green pepper, jalapeno peppers, cilantro and pecans. Chill and serve with Terra Vegetable Chips or favorite corn chips. (3 cups)
(for 1 ~ 8-inch 2.2 pound Brie cheese wheel)
3 cups fresh cranberries
3/4 cup firmly packed brown sugar
1/2 cup dried cranberries or currants
1/3 cup orange juice
1/4 tsp. dry mustard
1/4 tsp. ground ginger
1/8 tsp ground allspice
1/8 tsp. ground cardamom
1/8 tsp ground cloves
Combine all ingredients in heavy saucepan. Cook over medium-high heat until most of the berries pop,stirring frequently, about 5 minutes.
(Cover and refrigerate until ready to use.)
Using sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border.
Carefully remove center circle of rind. Spread with cranberry marmalade.
Serve at room temperature on pear and apple slices or crisp crackers.