I have made this using frozen cranberries I have to say that the fresh is much better there really is a texture difference, this is delicious on toast and on the side served with ham or turkey, it also makes a great holiday gift

The amounts may be doubled

Servings 10

INGREDIENTS:

1 (12 ounce) bag fresh cranberries

1-1/4 to 1-1/3 cups sugar (for a sweet taste use 1-1/3 cups)

3/4 cup unsweetened cranberry juice (can use water)

1 large red apple, peeled and finely chopped (I like to use Spartan apples)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

INSTRUCTIONS:—————————————–

In a medium saucepan combine all ingredients; bring to a boil over medium-high heat stirring constantly.

Reduce heat to low and simmer about 20-25 minutes or until the apple is tender and the mixture thickens.

Cool completely then store covered in refrigerator.

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This may also be served on the side as a sauce and will double well,  for the best flavor I recommend to use a good quality brand of cherry preserves such as Smuckers

INGREDIENTS:

1 (12-ounce) jar cherry preserves

1/4 cup liquid honey

1/4 cup red wine vinegar (no substitutes)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon salt (can use a little more)

INSTRUCTIONS:———————————————-

In a medium saucepan combine all ingredients; bring to a light simmer.

Cook stirring for 5 minutes.

Baste on ham 30 minutes before the meat is done, then finish cooking the ham uncovered for 30 minutes.

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Yield about 5 cups

INGREDIENTS:

1/2 cup butter (can use hard margarine)

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon fresh ground black pepper (the more the better!)

4 cups pan drippings (or see options below the recipe)

Yield 5-1/2 cups (approximately)

Ingredients:

1 (20 ounce) can crushed pineapple

water (mixed with the juice to make 2 cups)

2 (12 ounce) packages cranberries (fresh or frozen, remove and discard any discolored berries)

1 1/4 cups sugar (can use more)

1 tablespoon fresh lemon juice

1/4 teaspoon ground cloves

Instructions:———————————————–

Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).

Place the pineapple juice in a measuring cup.

Add in enough water to the cup to make 2 cups liquid.

Place the liquid in a saucepan.

Add in cranberries and sugar starting with 1-1/4 cups sugar and add in more if desired.
Stir over medium heat until sugar dissolves and the mixture comes to a boil.

Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.

Add in drained pineapple, lemon juice and cloves; mix until well combined.

Transfer to a bowl and cool to room temperature.

Cover and refrigerate for 24 hours (the sauce will thicken more when chilled).

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Delicious and low-fat also!

Servings 4-6

Ingredients:

This is wonderful served with cooked rice or mashed potatoes, make certain to pound the chicken about half the size before coating in the flour or if your chicken breasts are very small you can omit the pounding,  the chicken is double-dipped for an extra crispy coating…

Servings 2-4

Ingredients:

1/4 cup butter

4 boneless chicken breasts (pounded to about half the size)

1 cup all-purpose flour

1 teaspoon garlic powder (garlic lovers increase slightly)

1/2 teaspoon seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper (more to season the gravy)

1/2 teaspoon paprika

1/4 teaspoon dried thyme (rubbed between fingers to release the flavor

3 teaspoons low-sodium chicken bouillon powder (I use a small envelope of OXO low-sodium chicken bouillon powder)

3/4 cup water (may need more water to thin gravy)

3/4 cup milk

Instructions:—————————————

In a shallow bowl combine the flour with next garlic powder, seasoned salt, black pepper,  paprika and dried thyme.

Remove 3 tablespoons of the flour mixture then mix in the low-sodium chicken bouillon powder; set aside.

Coat the chicken thoroughly on both sides in the flour mixture pressing down with hands to ahear the coating to the chicken.

Place the chicken onto a plate and allow to sit for 10 minutes (do not discard the flour mixture).

Heat  butter in a medium skillet over medium-high heat.

Coat the chicken one more time into the flour mixture.

Add to the skillet and oook the for about 6 minutes per side or until cooked through.

Remove the chicken to a plate leaving the pan drippings and browned bits in the skillet.

In a bowl whisk the water with milk and reserved flour/bouillon mixture; add to the skillet cooking and whisking over medium heat scraping all browned bits from the bottom of the pan.

Cook until thickened and bubbly adding in more water 1 tablespoon at a time if the gravy is too thick.

Season the pan gravy with more black pepper and salt if needed.

Serve on the side with the chicken along with cooked rice or mashed potatoes.

This is much better then the expensive bottled enchilada sauce and much cheaper to make, this sauce freezes well so you may want to double and freeze half, I suggest to make this sauce a day in advance the flavors will intensify, if you are adding in flour add in after thawing the sauce,  heat the sauce on top of the stove and add it in then

For a thicker sauce whisk in 1 tablespoon all-purpose flour in 1/4 cup cold water; add to the simmering sauce at the end of cooking and simmer until thickened (about 5 minutes)

Yield about 4 cups

INGREDIENTS:

1 cup Picante sauce (such as Old El Paso, freeze the remainder for another time)

1-1/2 cups tomato sauce

1-1/2 cups beef broth (can use water, beef broth is better or mix 2 teaspoons beef bouillon granules in 1-1/2 cups hot water)

1 teaspoon dried oregano

1 teaspoon dried basil

1-1/2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoons chili powder

1 tablespoon cumin

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

cayenne pepper, optional and adjust to heat level

1/2 cup sour cream, optional (added in at the end of cooking for a creamy  sauce and adjust to taste starting at 1/2 cup)

INSTRUCTIONS:——————————————–

In a medium saucepan  combine all ingredients together (except the sour cream) bring to a simmer over medium heat stirring.

Reduce heat to low and simmer uncovered for about 25-30 minutes stirring frequently.

For a creamy sauce at the end of cooking mix in 1/2 cup sour cream until heated through (do not allow to boil, you may add in more sour cream if desired).

Use right away or cool and refrigerate for up to 5 days or freeze.