How To make Cape Cod Cranberry Glazed Ham
4 Rock Cornish hens
(fresh or thawed) :
each about 1-1/4 pounds 8 oz Jellied cranberry sauce
3 tb Kikkoman Lite Soy Sauce
1 ts Onion powder
1/4 ts Ground cinnamon
Remove and discard giblets and necks from hens. Rinse hens; drain and pat dry. Combine remaining 5 ingredients and 3 Tbsp. water in small saucepan. Heat over medium heat until cranberry sauce dissolves and mixture is smooth (do not boil); remove and cool. Place hens, breast side up, on rack in shallow pan; brush cavities and skin with glaze. Bake in 375 F. oven 70 minutes; brush with glaze after 35 minutes. Cover hens loosely with foil; bake 30 minutes longer, or until tender. Makes 4 to 6 servings. Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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Infredients For The Ham:
11 1/2 Pounds Of Fresh Ham
3 Large Onions (Finely Chopped)
2 Large Red Pepper (Finely Chopped)
2 Large Green Pepper (Finely Chopped)
3 Packages Of Sazon
3 Packages Of Chicken Boullion
1 Bunch Of Cilantro (Finely Chopped)
1 Bunch Of Scallion (Finely Chopped)
1/2 Bunch Of Parsley (Finely Chopped)
1 Tablespoon Of Oregano
1 Tablespoon Of Thyme
1 1/2 Of Salt
1 Tablespoon Of Basil
1/4 Cup Of White Wine
1 Tablespoon Of Black Pepper
1 Tablespoon Of Paprika
1 Tablespoon Of Olive Oil
1 Head Of Garlic (Finely Chopped)
1 Tablespoon Of Soy Sauce
Infredients For The Glaze:
1 Cup Of Brown Sugar
1/2 Stick Of Butter
1/4 Cup Of White Wine
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How to Make Cranberry Sauce
Get your hand away from that can and try this recipe for your next holiday gathering!
Super simple. Although I do on occasion enjoy the alien jelly that is canned cranberry sauce I really can't pass up on making my own. I love it. My parents love it. My in-laws love it! It's the condiment that brings people together.
My take on this recipe stems from the recipe on the back of the bag of cranberries. At its most basic cranberry sauce consists of...
12 ounces cranberries
1 cup sugar (to stand up to the sour cranberries)
1 cup water
And that's it. And it makes a passable cranberry sauce. But why not elevate it to Olympus' mount? Here's what you'll do...
12 ounces cranberries
1 cup sugar
1/2 cup water
1/2 apple cider
A Good Squeeze of Orange (no exact measurement needed)
1 teaspoon allspice
1 diced apple (Skin on or off. Your choice)
Gather your prepared ingredients in one place before you begin. This is called Mise En Place. Pronounced meez on ploz. It's the French equivalent for Get Your Act Together. When you need a specific ingredient it's right there ready to use.
Add all of the ingredients together in a sauce pan. Bring to a simmer. A good half hour should do it. You'll soon have a nicely thickened, homemade cranberry sauce. The longer it simmers the more liquid is evaporated and the thicker it will become.
If it's still not thick enough for your liking make a slurry. A slurry is a liquid mixed with a thickener such as cornstarch or flour. What I like to do is mix some apple cider or orange juice -about half a cup- and mix with one tablespoon of cornstarch. Mix the cornstarch in with the COLD liquid and whisk to combine. Once you have prepared your slurry slowly stir a little bit of the slurry in with the cranberry sauce. Just a little bit at a time until you get your desired consistency. If you have questions about slurries and how they thicken check out this link:
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Cranberry Honey Mustard
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Sexy Chips Nantucket Salted and Sweet Potato Review
This is a taste test/review of Sexy Chips Gourmet Kettle Potato Chips in both Nantucket Salted and Sweet Potato flavors. They are both Cholesterol Free, Certified Gluten Free, Certified Kosher, Zero trans-fats, are Earth Grown and High in Dietary Fiber. They were $1.99 per bag and I ordered them online, directly from the company.
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Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Cranberry Sauce with Cherries and Port
#cranberrycherryportwinesauce #cranberrysauce #cranberriesaresogoodforyou
This is perhaps the best cranberry sauce I’ve ever had. Think beyond the basic cranberry sauce recipe and try this for a classy, delicious spin on a Thanksgiving favorite by adding dried, sweetened cherries and port wine to it. Well-balanced between the sweetness of the cherries and wine, and the tartness of the cranberries, this elegant version needs to be on your Thanksgiving plate this year!
This sauce takes 10 minutes to cook but benefits from being made the day before. It serves about 6 people, so depending on how many you’ll be feeding for dinner, double or triple the recipe below as needed. I promise there will be nothing left to take home!
Ingredients:
3/4 cup port wine (you can use 1/2 cup port wine and 1/4 cup water if you prefer)
1 Tbsp red wine vinegar
1/3 cup cane sugar
2 cups (an 8 oz bag) of fresh cranberries, rinsed and drained
3/4 cup dried sweetened cherries
Bring the liquids and sugar to a boil first, dissolving the sugar. Then add the cranberries, cooking over medium heat for 5 minutes with the lid on. Add dried cherries and cook another 5 minutes with the lid off. Turn off the heat and let the sauce come to room temp. As it cools, it will thicken. The dried cherries absorb the liquid as they rehydrate themselves.
Enjoy, and Happy Thanksgiving!!