Uncle Bills Special Cranberry Sauce Recipes

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

UNCLE BILL'S CRANBERRY SALSA

Steps:

• Rinse cranberries in cold water.
• In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
• Transfer to a mixing bowl and set aside.
• In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
• Add this mixture to the cranberry mixture and mix well to blend.
• Spoon into jars with a cover and refrigerate.
• To prepare Tortillas:.
• Heat oven to 375°F.
• Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
• Place cut tortilla on an ungreased cookie sheets.
• Bake in preheated 375 F oven for 8 minutes or until crisp.
• You may also place the cut tortillas on parchment paper and microwave on HIGH (full power) for 1 1/2 to 2 minutes or until nice and crisp.
• Store tortilla chips in a plastic bag.
• Serve cranberry salsa with tortilla chips.
• Frozen cranberries can also be used to make the salsa.

UNCLE BILL'S RACK OF PORK WITH APRICOT/CRANBERRY SAUCE

Steps:

• Preheat oven to 350 F.
• In a medium-size saucepan, add apricot jam, cranberries, orange juice, cinnamon and cloves and bring to a gentle simmer, stirring occasionally.
• Cook until sauce lightly thickens and cranberries begin to break apart, abou 15 to 20 minutes.
• Remove sauce from heat and set aside.
• Season rack of pork generously with salt and pepper.
• Place the rack of pork in a small roasting pan; standing with ribs up.
• Roast the pork uncovered in preheated 350 F oven for 30 minutes.
• Brush pork ribs with 1/2 cup of sauce.
• Continue to roast, uncovered for another 20 minutes.
• Brush again with another 1/2 cup of sauce.
• Continue roasting, uncovered for 30 minutes longer or until meat thermometer inserted in the center of the pork registers 160 F.
• Brush rack of pork with a little more sauce, then let rest for 10 minutes to allow juices to set before cutting between ribs.
• Serve with remaining sauce alongside pork.

UNCLE BILL'S CRANBERRY SQUARES

Steps:

• BASE Preheat oven to 325 F.
• Butter a 13" x 9" oven-proof baking dish.
• In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
• Spread into prepared baking dish and pat down lightly.
• Bake uncovered in preheated 325 F oven for 20 minutes.
• Scatter cranberries over warm baked base.
• Sprinkle over with shredded coconut.
• In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
• Gradually whisk in flour and baking powder.
• Pour lemon mixture over top (it will spread to fill dish during baking).
• Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
• Cool before cutting.
• Cut into 3" x 1 1/2" squares.
• Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.

DEBBIE'S SPECIAL CRANBERRY SAUCE

Steps:

• Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.