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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How To Make Cranberry Meatballs | Delish
Get the full recipe from Delish:
INGREDIENTS
1 lb. ground beef
1 Egg, lightly beaten
1/2 c. panko breadcrumbs
2 cloves garlic, minced
2 tbsp. finely chopped chives
kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1 (14-oz.) can cranberry sauce
1 tsp. chili powder
1 tbsp. olive oil
Chopped parsley, for garnish
DIRECTIONS
1. Make meatballs: In a large bowl, combine beef with egg, panko breadcrumbs, garlic, and chives. Season with salt and pepper. Roll into small balls, about the size of ping pong balls.
2. Make sauce: In a medium bowl, whisk together barbecue sauce, cranberry sauce and chili powder.
3. In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides, about 2 minutes per side.
4. Pour sauce into the skillet and let meatballs simmer in sauce until cooked through, about 10 minutes. Reduce heat if the sauce is boiling to rapidly.
5. Garnish with parsley and serve warm.
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Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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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
cranberry beef bourguignon
Traditional Cranberry Sauce VS Canned Cranberry Sauce
Traditional Cranberry Sauce VS Canned Cranberry Sauce - Cranberry sauce: canned or homemade? The age-old debate finally gets settled in this epic showdown. Watch as we dive into the world of cranberry sauce and explore the pros and cons of each version. From the simplicity of the canned sauce to the freshness of the homemade one, find out which option will win your taste buds over. Subscribe now to discover the ultimate cranberry sauce winner!
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