|The Eclectic Gourmet Guide to San Diego|
|by Stephen Silverman|
The creators of the popular no-holds-barred Unofficial Guides now take locals and travelers out on the town with The Eclectic Gourmet, their new d...
1 - 10 of 410 for cranberry jelly
Wash cranberries and ... to cut each cranberry in half! Cover ... Variation: Stir in frozen orange concentrate (1 tsp) or a teaspoon of almond extract.
Boil 2 cups ... water. Add the cranberry sauce to hot ... hot water before unmolding. Optionally, serve surrounded by chopped fresh fruit or fruit salad.
Cranberry jelly is delicious served ... jells on a cold plate (220°F). Pour into sterilized jars, porcelain or crockery molds and cover with paraffin wax.
Dissolve candies in ... room temperature. Add cranberry sauce (if jellied ... until firm. Cut into squares and arrange on crisp greens. Makes 8-10 servings.
Dissolve gelatin in 2 cups boiling water. Add cranberry jelly and mix with ... smooth. Add pineapple, pineapple juice, and walnuts. Put in a mold. Refrigerate.
Wash cranberries; add ... Take 1 cup cranberry pulp from jelly and add 1/4 ... cup sugar. Simmer 5 minutes then add remaining ingredients. Cool and serve.
In a saucepan combine the cranberry sauce and Jello. ... hours. Re-roll in sugar if desired before serving. Keep in refrigerator. Makes about 40 pieces.
In a medium saucepan combine the cranberry sauce and gelatin. ... hours. Reroll in sugar before serving. Store in refrigerator. Makes about 40 servings.
Let raspberries thaw ... and add the cranberry sauce. Incorporate with ... until slightly thickened. Then stir up mixture before putting into greased mold.
Beat cranberry sauce until smooth, ... paper. Cut in cubes, roll in sugar. After an hour, roll in sugar again to prevent stickiness. Makes 2 pounds of candy.
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