Pit cherries. Wash cranberries. Remove stems. Wash orange and lemon. Cut in small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook slowly, stirring frequently, until thick. Theresa Lessmeister, Peru, IL.     strongServings:6/strong

: Place all the ingredients in a saucepan. Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick. Cool and refrigerate. : Serve as a condimentwith meat dishes use as a sandwhich spread. Heat Scale: Medium     stro

If using a processor, process orange chunks 20 to 30 sec onds; add quartered onion and process just until coarsely chopped. Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will

It is a favorite in my family. Finely grind orange in food processor. Combine orange juice, sugar, and lemon juice in large sauce pan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Add ground orange and cranberries and cook until cra

Combine cranberry juice, wine, brandy and sugar in a medium size saucepan set over high heat. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove saucepan from heat. Immediately stir in liquid fruit pectin. Skim off foam. Pour into warm sterilized jar

Wash cranberries. Remove stems. Cover fruit with water. Cook until soft. Add raisins, sugar, and orange. Simmer slowly until thick. Add nuts and cook 5 minutes. The Household Searchlight     strongServings:6/strong  

Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non stick saute pan and saute the onion, with a little salt, until it is lightly browned. Add the vegetable broth and the dried cranberries

"Tart and tangy, these crackers capture the distinctive flavor of cranberries. Serve them with wine or apple juice as an ideal starter for a fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F. Stir together the flours and salt in a large bowl or in the food pro

Combine all ingredients in a small saucepan set over medium heat. Whisk until fairly smooth. Then, stir often until hot. Pour into a heatproof dish and serve warm. Tastes great as a dipping sauce for sausage rolls or chicken fingers. Makes 1 1/4 cups. Source: Chatelaine mag

Combine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4 quart saucepan. Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly. Add dry ingredients to saucepa

In heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for about 50 minutes or until thickened, stirring frequently. Remove from heat; let cool. Source: The Vancouver Sun Oct 5/94 From the collection of Karen Deck  

Wash and pick over cranberries, discarding any that are soft. Place in a deep saucepan and add fruit juices. Cover and simmer for about 20 minutes, until fruit is soft. Mash to break up any berries left whole. Strain in food mill to remove seeds. Return to saucepan and hea

Produces 5c juice very rapidly from a small packet of berries. Cranberries keep virtually forever in the freezer. After extracting the juice you will have the pulp which needs only sugar and a few seconds boiling to become a flavorful coarse textured cranberry sauce. The cost of

In saucepan, combine all ingredients. Bring to a boil. Use to baste lamb or pork last 15 minutes of grilling.     strongServings:1/strong  

In blender, chop cranberries. Add juice from pineapple and water to equal 3 cups. Boil for 5 minutes, until thick. Add jello. Take off heat. Cool. Add other ingredients. Place in mold and refrigerate for at least 2 hours.     strongServings:1/str

1. Preheat oven to 375 degrees. 2. Place prunes and water in a food processor or blender and puree. 3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl. 4. In a separate bowl, mix together the prune puree, milk, vanilla, egg whites,

Coat A Small Saucepan With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1 T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened. Stir in Vinegar. Store in An Airtight Container &

Beat butter in small mixing bowl on high speed until light and fluffy. Gradually beat in cranberry sauce and marmalade until well combined. Store covered in refrigerator up to 3 weeks.     strongServings:1/strong  

In a small saucepan, combine ingredients and mix well. Heat over low heat until the sugar is dissolved. Use to flavor ham, poultry or pork chops. Typed by Syd Bigger.     strongServings:8/strong  

Cook sugar, water and cloves in a heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Add cranberries. Simmer until cranberries are soft but retain shape, stirring occasionally, about 4 minutes. Cool slightly. Bring marmala

Mix dry ingredients (1st group) in med large bowl. Mix wet ingredients (2nd group) separately. Combine both groups, then add in fruit, and nuts if desired. Bake in LIGHTLY greased/Pammed muffin pan at 375 degrees for 20 minutes, or till firm to touch and light brown on top. Make

In a food processor, grate the cranberries and oranges. Add sugar to taste. Chill for at least 24 hours. Serve cold. This should be made at least a day ahead to "mellow". It should be sugared, but not to the point where the cranberries tartness is overwhelmed by t

* Fresh or frozen cranberries can be used.     strongServings:4/strong  

Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 0.     strongServings:1/strong

Mix gelatins. Pour boiling water on gelatin; Stir until dissolved. Stir in wine. Grate peel of orange. Pare and section orange. Cut up orange sections; place in blender with grated peel. Cover and puree. Stir orange puree into gelatin mixture; cool slightly.&20; Break up cranbe

In a saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Cranberries will pop open and mixture will thicken. VARIATION: Substitute 2 tsp horseradish for the ginger; stir in after sauce is cooked. Source

Mix cranberries with orange juice, 12 oz water and sugar. Cook mixture until it boils. Mix cornstarch w/ 1/4 c water; stir into boiling berry mixture. Reduce heat and cook until the cranberries are as open as desired (3 min for partially open; 10 minutes for mostly open). Remove

Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour. Place rice mixture in 2 quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse

Pastry: Combine flour,sugar and salt.With two knifes,cut in butter and shortening until mixture resembles coarse crumbs.Sprinkle in water,1 tbsp. at a time,tossing with a fork,until pastry is moist enough to hold together.Shape into two balls (one slightly larger than the other)

1. Rinse and pick over Cranberries, discarding stems or blemished berries. Peel, core and finely chop the Pineapple. Peel and grate or mince the Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the frui

Combine all ingredients except cranberries in heavy saucepan. Bring to boil then simmer for 15 minutes. Add cranberries and simmer another 20 30 minutes. Towards the end the relish gets very thick. Make sure you stir it often, since it will stick to the pan. Submitted By RHOMMEL

Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight. Empty juice into large saucepan. Boil hard 20 minutes. Meas

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberrie

Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in

IN SKILLET, COMBINE CRANBERRIES and 3/4 cup sugar. Cook over moderate heat, stirring often to avoid scorching, until sugar has melted and cranberries are cooked, about 6 minutes. Taste for sweetness and add remaining 1/4 cup sugar if too tart, stirring in sugar until completely

Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in

In 2 quart saucepan over medium heat, heat sugar and water to boiling. Add cranberries and return to the boil. Reduce heat to low; cover and simmer 7 minutes or until berries pop. Refrigerate overnight.     strongServings:2/strong  

Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another mixing bowl, combine egg whites, sugar, cranberry sauce, milk, and applesauce. Mix dry ingredients with wet ingredients just until

In a saucepan, heat the cranberries and water to the simmering point. Simmer for 15 minutes, until the berries have burst and the liquid takes on a syrup like consistency. Strain mixture through a sieve; discard berry skins. To hot liquid, add gelatin, sweetener, and 1 or 2 drop

Combine all, bring to a boil, stirring. Cook over medium heat stirring constantly, about 8 mins berries will `pop and sauce will thicken. Chill. If you want it sweeter, you might want to try apple juice instead of orange juice. We also like it with a handfil of chopped nuts