Crimson Recipes

CRIMSON

Steps:

• Combine all ingredients, except the port, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and carefully float the port on top.

CRIMSON PIE

Steps:

• Coarsely grind orange in processor. Transfer to medium saucepan. Add blueberries, cranberries, sugar, and cornstarch. Stirring constantly, boil mixture over medium high heat until thick, about 3 minutes. Cool completely.
• Position the rack in center of oven and preheat to 400 degrees F.
• Place rolled piecrust dough in a 9-inch pie plate; press into place. Trim edges to leave 1/4-inch overhang; reserve trimmings. Spoon the berry filling into crust, mounding in center. Dot filling with butter. Roll the second pie crust out on lightly floured surface. Transfer to top of pie; trim edges and pinch edges together to make a seal. Crimp edges for decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
• Gather the reserved crust trimmings and roll out 1/8-inch thick round. Using knife cut out 6 or 7 small leaf shapes. Place leaves decoratively atop pie. Press gently. Brush leaves with milk. Sprinkle pie with sugar. Place on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack for 1 hour. Serve.

CRIMSON CRUMBLE BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop. Remove from the heat., In a large bowl, combine the flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until firm; cool for 10 minutes., Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack.

CRIMSON DRINK

Steps:

• To prepare:.
• Combine all ingredients except lemon juice and wine in a sauce pan.
• Bring to a boil, stirring occasionally until sugar is dissolved.
• Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
• Remove from heat and add lemon juice.
• Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
• When ready to serve:.
• Strain out lemon peel and sage leaves.
• In a glass with ice, combine equal parts drink and wine (or club soda).
• Serve with a fresh sage leaf, if desired.