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How To make Beef Stewed In Cranberry Chutney
2 tb Vegetable oil
1 1/2 lb Stewing beef, trimmed of
-fat, cut in 1-inch cubes 1 Onion, large, chopped
1 Celery stalk, with leaves,
-chopped 1 Clove garlic, minced
1 1/4 c Boiling water
2 c Cranberries, fresh
1/2 c Raisins
1/4 c Walnuts (optional)
1 tb Cider vinegar
1 tb Honey
1/4 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/8 ts Cayenne pepper, or more to
-taste Serves 4 *DIRECTIONS* Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.) Stir water into mixture, then add remaining ingredients. Cover and simmer for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup. If pan juice gets too low during cooking, add a little hot water.
Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often. Taste to correct seasonings. Stew
goes well with brown rice. Makes 4 servings.
How To make Beef Stewed In Cranberry Chutney's Videos
Alex Guarnaschelli's Baked Brie with a Cranberry Chutney | The Kitchen | Food Network
Alex tops her creamy brie with a sweet and tart chutney that features cranberries, pear and a dash of pickle!
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Baked Brie with a Cranberry Chutney and Toasted Almonds
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
Cranberry Chutney:
1 cup dried cranberries
1 cup dry white wine
2 tablespoons dark brown sugar
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced small
1 cinnamon stick
1 tablespoon chopped pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only
Brie:
One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled
Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudités, for serving
Directions
For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool.
Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator.
For the Brie: Preheat the oven to 350 degrees F.
Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes.
Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.
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Alex Guarnaschelli's Baked Brie with a Cranberry Chutney | The Kitchen | Food Network
Savory Cranberry Sauce Recipe
No one wants an overly-sweet cranberry sauce, but when you buy the stuff from a canned, that's what you're going to get. With this easy and savory cranberry sauce recipe, you can make a delicious, balanced sauce at home, any time of year.
#sauce #food #recipe
Get the Full Recipe:
Maple Walnut Cranberry Sauce - Thanksgiving Cranberry Sauce Recipe
Learn how to make a Maple Walnut Cranberry Sauce recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Maple Walnut Cranberry Sauce!
Cranberry Beef Stew
Making Meals Better
Delish!!!!
1.5 lbs seared stew meat
1qt beef broth
3/4 c red wine
A bunch of celery
Onion or 2
6oz dried cranberries
1 Tbsp flour
1 Tbsp butter
Nutmeg
Ginger
Rosemary
2 bay leaves
Orange zest
(We also used the last of the thanksgiving day cranberries)
In the Use Your Cycle Method this is a Progesterone phase meal
Warming spices
Meat that is warming
Cooked veggies & fruit
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Traditional Cranberry Sauce VS Canned Cranberry Sauce
Traditional Cranberry Sauce VS Canned Cranberry Sauce - Cranberry sauce: canned or homemade? The age-old debate finally gets settled in this epic showdown. Watch as we dive into the world of cranberry sauce and explore the pros and cons of each version. From the simplicity of the canned sauce to the freshness of the homemade one, find out which option will win your taste buds over. Subscribe now to discover the ultimate cranberry sauce winner!
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Back of the Pantry: Slow Cooker Cranberry Beef Roast & Gravy
Who knew canned cranberry jelly makes a tasty beef roast and gravy?! This recipe is so easy and takes just a few ingredients. Cooking the roast in your crockpot makes super tender and moist.
Enjoy all of Back of the Pantry videos this month from the following channels:
Suttons Daze
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