|Pennsylvania Dutch Cook Book|
|by J. George Frederick|
Now used by many Pennsylvania resorts as their official cookbook, this book by George Frederick, one-time president of the Gourmet Society of New ...
1 - 10 of 1,470 for fresh cranberries
Put washed, drained cranberries in a food ... 2 hours before serving. Cranberry Orange Relish may be frozen for up to 2 months. Makes about 2 1/2 cups.
(If you use fresh berries) grind cranberries in food grinder ... cup mold. Chill overnight. Unmold and serve on plate of crisp greens. Yield: 16 servings.
In saucepan, combine ... dissolve sugar. Add cranberries. Reduce heat ... until tester comes out clean, 55 to 60 minutes. Serve warm or at room temperature.
In a saucepan, ... to boil; add cranberries, reduce heat ... To gel sauce, cool completely at room temperature, refrigerate until firm. Makes 2 1/4 cups.
Chop cranberries and cover with ... lemon juice, nuts, pineapple (do not drain) and cranberries. Pour in large Pyrex dish and congeal. Good at Thanksgiving.
Grind all fruit (with leaving peeling on apple and orange). Add sugar, nuts; mix well together. Chill. Very good for Thanksgiving or Christmas meal.
Freeze cranberries and grind. Mix ... and add nuts. Whip cream until stiff and add to above. Chill and serve. (Great for Thanksgiving or Christmas Dinner.)
In food processor, finely chop the cranberries. Transfer to ... in the liqueur or orange juice and the nuts. Cover and refrigerate for at least 4 hours.
Dissolve both gelatins in boiling water. Add cold water and slightly congeal in the refrigerator. Add the next five ingredients to a food processor 2 ...
In a 4 ... Discard cloves. Add cranberries; bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly. Discard cinnamon. Add orange rind.
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