Christmas Ham with Cranberry, Mint, and Brown Sugar Glaze. (V2)
In Laura Ingalls Wilder’s Little House in the Big Woods, Pa and Uncle Henry butcher a wild pig. It’s fascinating to read how not one piece of the pig is wasted. Remember when Pa takes the pig’s bladder and blows it up like a balloon? It may sound gross to us today, but the girls have fun playing games with the bladder. They also eat every single piece of meat, knowing they will not have another pig until the following year. They make headcheese, skin the brown “cracklings” for flavor, sausage, and of course ham. Today, we're sharing a simple Smoked Ham recipe with a Cranberry, Mint & Brown Sugar glaze. To see the full recipe visit
Cranberry Honey Mustard
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Cranberry Honey Mustard
Caramelised Cranberry and Apple Sauce | Gordon Ramsay
Gordon prepares a caramelised cranberry and apple sauce, perfect with roasted meat. Subscribe for weekly videos.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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Cranberry and Mustard Sauce | Recipes | Whole Foods Market 365
Leftovers: Cranberry and Mustard sauce
1 ¼ cups of leftover cranberry sauce
¼ cup of yellow mustard
¼ cup of Dijon mustard
2 tbsp of honey
½ tsp of garlic powder
½ tsp salt
Cranberry Sauce Recipe:
Put all ingredients into a blender, puree until smooth. Serve with fresh, hot soft pretzels or any kind of pretzel.
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Cocktail Meatballs with Cranberry Sauce
When it's the holidays, there is something so festive about a meatball as an appetizer. These cocktail meatballs are slathered in a cranberry sauce that is slightly sweet with a citrus undertone!
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INGREDIENTS
For the meatballs:
- 2 slices bread (approx. 3 oz)
- 1/4 cup whole milk
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 tbsp grated onion
- 1 clove garlic, minced
- 2 tsp Worcestershire sauce
- 1 large egg, beaten
- 1 lb ground beef
- 1 lb ground pork
For the sauce:
- 12 oz bottled barbeque sauce
- 1 cup fresh or frozen cranberries
- 1 cup orange marmalade
INSTRUCTIONS
For the meatballs:
- Preheat oven to 375°F.
- In a large bowl, tear up the bread into pieces and add the milk. Mash the milk and bread together to form a paste. Add in the salt, pepper, grated onion, garlic, Worcestershire sauce, and egg. Mix to combine. Add in the ground beef and pork.
- Use hands or an electric mixer to combine until all the ingredients are completely combined and smooth. Use a scoop or spoon to make 20 1-ounce size balls.
- Heat a 12-inch skillet over medium heat with 1 tbsp olive oil. When the oil is hot, add the meatballs. Allow the meatballs to brown on two sides, about 3-5 minutes. Once browned, place the meatballs on a parchment-lined baking sheet. Bake in the preheated oven until they reach 160°F, 15-20 minutes. While the meatballs are roasting, prepare the sauce.
For the sauce:
- In the same skillet in which the meats were browned, add the barbeque sauce, marmalade, and cranberries. Over low heat, bring to a simmer. Continue to cook over a low simmer until the cranberries begin to burst and are softened, 12-15 minutes.
- Once the meatballs are baked and fully cooked, remove them from the oven and add them to the prepared sauce. Spoon the sauce over the meatballs coating them completely. Serve directly from the skillet or set on a platter.
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Beef Tenderloin with Cranberry Compote
Beef Tenderloin with Cranberry Balsamic Compote: Seared and roasted tenderloin with a simple compote made of apples, cranberries, ginger, balsamic, cinnamon and fresh orange juice.
FULL RECIPE:
#beeftenderloin #cranberryrecipes #christmasrecipes #holidayrecipes