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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
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
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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
The Perfect Cranberry Sauce For Thanksgiving | Chef Jean-Pierre
Hello There Friends, today I'm going to show you how to make the perfect Cranberry sauce to go alongside your Turkey dinner! Making a Cranberry sauce is always a must during Thanksgiving so give my recipe a try! Let me know what you think in the comments below.
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How To Make The Best Cranberry Sauce | Gennaro Contaldo
Gennaro’s homemade cranberry sauce recipe is packed with so many festive flavours it will be impossible not to feel ready for Christmas when this is cooking away in your kitchen. It’s great served with turkey but try it with pork or poured over ice cream for a twist on tradition. So tasty and easy to make you won’t buy shop bought again.
Mastered cranberry sauce thanks to Gennaro? We’ve got you covered with more classic Christmas sauces:
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VG – This is a Vegan recipe
DF – This is a Dairy-Free recipe
GF – This is a Gluten-Free recipe
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Cranberry Balsamic Sauce
Cranberry Balsamic Sauce is easy to make, and this sweet and tangy sauce is amazing on beef, turkey or even chicken! This balsamic cranberry sauce recipe can liven up any dinner night, there’s no need to wait for the holidays.
Oven Braised Pot Roast with Cranberry Red Wine Sauce / The Best Pot Roast
This pot roast is so full of flavor. The Cabernet adds a richness while the cranberry sauce adds a subtle sweet and tangy note. Pair with the some mashed potatoes and vegetables and you have the perfect comfort food meal your Family will love.
Ingredients:
1 3 lb boneless chuck roast
1 medium onion.. diced
1/2 bottle Cabernet wine
1 cup jellied cranberry sauce
1 cup beef broth
1 T corn starch
2 T cold water
#potroast #inthekitchenwithkaren #homestylecooking #comfortfood