Friday, February 1, 2013

Even More Cranberry Jelly

This is a continuation from yesterday's post:  What Can You Do With Leftover Cranberry Jelly?

  • 'Lil Smokeys in a cranberry BBQ sauce with green onions.  Equal parts cranberry jelly and Sweet Baby Ray's BBQ sauce in a crockpot with the 'Lil Smokeys.  Chop the green onions for a garnish when it's hot.  Fun to spear with frilly toothpicks as a party food!
  • Flavor tea... would be good either hot or cold.  With some cinnamon perhaps?
  • Cut thin slices and lay on parchment over a cookie sheet in low oven until leathery.  Trade to draped upside down on the bottom of a muffin tin so they form shallow bowls.  Then use a small amount of jelly and some cocoa powder in coconut milk to make mousse which is piped inside the bowl for serving.  Decorate with a mint leaf and a single dried cranberry.
  • Cut into 1-inch cubes and dry in the oven on parchment paper to make fruit snacks.
  • Thin with simple syrup, karo or honey and use to baste fruit on the BBQ grill.  Fresh pineapple, peaches, and apples all grill well.
  • Thin just to a pudding-like consistency and serve warm with vanilla ice cream.
  • Or thin to a pudding-like consistency and very gently fold into fresh raspberries for a pie.  Or... over a giant sugar cookie spread with lightly sweetened cream cheese.
  • Mix in dried cranberries and any spices that sound good to you, stuff inside a cored apple then wrap the apple in pie crust and bake.  To serve, ladle hot vanilla pudding (the kind you cook) into the bottom of a shallow bowl.  Drizzle with just a bit of thinned out jelly and then place the baked apple in the center.
  • Make your favorite oatmeal cookie recipe and press into the bottom of a 9x13 pan, reserving a small amount for the topping.  Spread a thick layer of cranberry jelly over the top, then sprinkle generously with white chocolate chips and broken up bits of the reserved cookie dough.  Bake.  Cool until well set and then cut into bars.
  • Mix with Catalina French salad dressing and dry onion soup mix in a large ziplock bag.  Add 4 chicken breasts and freeze at least overnight.  On cooking day, thaw completely (marinating time) and then place in a baking pan and place in the oven at 350F for 60-90 minutes or until the chicken is done.
  • Chop 1 large stalk of celery, 1 medium apple, and 1 medium onion. Saute in 1 Tbsp of butter until tender. Add to 3 cups of bread cubes and 1 tsp of savory leaves.  In another dish, combine 1/2 cup of whole berry cranberry sauce with 2 Tbsp of brown sugar, 1 Tbsp of frozen orange juice concentrate and a sprinkle of fresh ground pepper. Heat in a small pan until sugar is dissolved. Add to bread mixture and mix well. Bake in a greased casserole dish at 375 degrees for 20 to 30 minutes uncovered.  Serve with pork roast or pork chops.  Or use to stuff pork chops.
Ok, I've run out of ideas.  Actually I googled the last 2 to bulk out this post...

All along I was thinking the cranberry jelly was something quite smooth, but as I said it's not a product I regularly buy so when some of the pictures on the google search showed whole berries I had a moment of uncertainty.  So I'm adding this disclaimer:  If it does contain whole berries, you might need to blend it before making some of these dishes.

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