Grape And Spiced Cran-Apple Jam Recipe – Grape And Apple Conserve Recipe – How To Make Cran-Apple Grape Conserve

Total Time: 120 mins

Ingredients

• 6 whole cloves
• 6 whole allspice berries
• 8 cups seedless red grapes
• 6 cups sugar
• 4 medium tart apples, peeled and chopped (about 4 cups)
• 4 cups coarsely chopped fresh cranberries
• 3 tablespoons lemon juice plus enough water to equal 1 cup
• 1-1/2 teaspoons ground cinnamon
• 1 medium tart apple, peeled and shredded (about 1 cup)

Directions

1. Make a spice bag by placing cloves and allspice berries on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string.
2. In a stockpot, combine next 6 ingredients. Add spice bag. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, about 45 minutes. Add shredded apple; simmer until thickened, 35-45 minutes longer (mixture will thicken more after cooling). Discard spice bag.
3. Carefully ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. In batches, place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!

Cranberry Orange Relish Recipe

Ingredients

• 1 bag (12oz) frozen cranberries
• Zest and juice from 1 orange
• 1⁄3 cup sugar, plus more if needed
• 1 tsp fresh grated ginger

Directions

1. Combine the cranberries, orange juice, sugar, and ginger in a saucepan set over medium heat.
2. Simmer for 20 to 25 minutes, until the cranberries break down to form a thick sauce.
3. Taste and adjust the sweetness with more sugar if necessary.
4. Add the orange zest just before serving.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it. Check them out for more great ideas!

Cranberry Apple Chutney Recipe

Ingredients

• 1kg cooking apples, peeled and chopped into small chunks
• 500g eating apple, peeled and chopped into large chunks
• 450g onion, sliced
• 50g fresh root ginger, finely chopped
• 1 tsp peppercorns
• 500g granulated sugar
• 250ml cider vinegar
• 500g cranberry

Directions

• Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
• Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
• Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Red Wine & Cranberry Braised Short Ribs Recipe

Prep: 20 mins – Cook: 6 hrs – Total: 6 hrs 20 mins

Ingredients

• 5 pounds bone in, beef short ribs
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups dry red wine, such as Cabernet Sauvignon
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or honey
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups fresh cranberries
• mashed potatoes, for serving

Instructions

Slow Cooker

• Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
• To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Oven

• Preheat the oven to 325 degrees F.
• Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
• Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Check them out for more great ideas!

Meatballs In Tangy Cranberry Sauce Recipe

Total: 30 mins

Ingredients

• 1 c. leftover cranberry sauce
• 1/4 c. rive wine vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. ketchup
• 2 tsp. Worcestershire sauce
• 1 tsp. brown sugar
• 1/4 c. water
• 2 lb. frozen precooked cocktail-size meatballs

Directions

1. In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
2. Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
3. Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

This delicious recipe and photos were created by WomansDay.com, we simply shared it. Check them out for more great ideas!

Cranberry Pear Dip With Vegan Falafel Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

For the falafel:

• 3 cups canned chickpeas
• 1 clove of garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 handfull fresh parsley (blended together with the chickpeas)
• 1/2 cup fresh parsley, chopped (added later on)
• 1/2 heaped cup walnuts, chopped
• 2 tablespoons spelt or whole wheat flour
• salt, to taste
• black pepper, to taste

For the cranberry pear dip:

• 1 cup cranberries
• 2 pears, cut into medium-sized pieces
• 2 tablespoons brown sugar or coconut sugar
• 3/4 cup water

Directions

1. Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
2. Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
3. Form about 15 balls and set aside.
4. Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it’s ready, pour it into a blender and process until smooth.
5. While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
6. Serve the falafel together with the cranberry dip.

This delicious recipe and photos were created by VeganHeaven.com, we simply shared it! Please check them out for more great ideas!