Cranberry Cole Slaw

From my cousin, Lorraine Egger Madonna

 

     1 CUP CHOPPED CRANBERRIES
     1/4 CUP SUGAR
     2 CUPS FINELY SHREDDED CABBAGE
     1/2 CUP ORANGE JUICE
     1/2 CUP FINELY DICED GREEN PEPPER
     1/4 CUP MAYO

     MIX CRANBERRIES AND SUGAR
     COMBINE CABBAGE AND ORANGE JUICE
     ADD BERRIES AND GREEN PEPPER
     TOSS LIGHTLY WITH MAYO AND CHILL
  
     SERVES 4-6

Frozen Cranberry Margarita

FROZEN CRANBERRY MARGARITA

 

INGREDIENTS:

5 ounces Ocean Spray® Whole Berry Cranberry Sauce
1 1/2 ounces white tequila
1 1/2 ounces lime juice
1/2 ounce triple sec
5 ounces crushed ice
Strawberry fan, garnish

DIRECTIONS:

Put all ingredients, except garnish, in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass. Garnish with a strawberry fan.
Makes 1 serving.

Orange-Cranberry Almonds

Orange and Cranberry Almonds

2 C raw almonds
1 C orange juice concentrate
1/2 C water
1/2 C brown sugar
1/2 tsp salt
1 C dried cranberries

In a warm skillet, toss the almonds until they release their aroma. Transfer to another dish. Add orange juice, water, sugar and salt to the skillet and let melt together. Return the almonds to the pan, and add cranberries. Continuously toss the nuts in the sugar mixture, evenly coating the nuts but also ensuring they don’t burn. Once all the liquid has evaporated, remove the skillet from the heat, and transfer the nuts to a cookie sheet covered in parchment paper. Bake in the oven at a very low temp – 250 is good, but lower if your oven can – for around 45 minutes. Check frequently to make sure the sugar isn’t burning, but you want the glaze to dehydrate onto the nuts so they lose their stickiness while retaining the orange flavor.