Brought to us by Desiree
1oz vodka
1/2 oz triple sec
1 oz cranberry juice
1/4 oz lime juice
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Shake with ice and strain.
Enjoy!
Archive for the ‘Cherries and Cranberries’ Category
Homemade Cranberry and Dried Cherry Sauce
01
Jan
Brought to us by Jessica
2 1/2 cups cranberry juice
1 cup golden brown sugar, packed
1 cinnamon stick, broken in half
1/4 tsp ground allspice
1 6-ounce package dried cherries (tart or not)*
1 12-ounce bag cranberries
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Bring first juice to a boil in a medium saucepan and stir in the sugar until it dissolves.
Add cherries and cook for 2 minutes. Add cranberries and cook until berries pop, stirring occasionally. This will take about 10 minutes.
Transfer to a large bowl, cover and chill overnight. Discard cinnamon stick before serving.
Serve cold or at room temperature.
Makes about 4 cups.
(Jessica) I would like to also add a couple notes to this recipe:
- I cooked on medium-high heat throughout
- I added the allspice and cinnamon stick at the same time as adding the brown sugar
Source: Slashfood
Cherry Salad
01
Jan
Brought to us by John
1 can sweetened condensed milk
8 oz. cream cheese ( softened )
1 can crushed pineapple
1 can mandarin oranges
1 small tub cool whip ( softened )
1 cup small marshmallows
1 cup chooped pecans
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Mix cream cheese and sweetened condensed milk together. Then add coolwhip.
Drain and mix in pineapple and oranges. Add in marshmallows and pecans. Then fold in cherry pie filling.
Chill in fridge and then serve.
Serves 8-10
Source: BigOven
Cherry Risotto
01
Jan
Brought to us by Greg
½ stick butter
5 shallots (diced)
1 bag (2 cups) Arborio rice
2 cups red wine
1 can bing cherries (diced, save juice)
1 box chicken stock (approx 32 oz)
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Place butter and shallots into pot, sauté just until becoming translucent.
Add rice and stir just until starting to change color.
Add 2 cups red wine, stir until wine is absorbed.
Add cherries and juice from cherries, stir until absorbed.
Add chicken stock, approx 1 cup at a time, stir until absorbed.
Note: Risotto is done when the rice gets to an al-dente point, or slightly past. Amount of liquids needed will vary depending on the rice, anywhere from 3-1/2 to 4-1/2 cups. Preheat the liquids before adding them (separate small pot) and things will go more quickly.
Serves 8
Pan Roasted Duck
01
Jan
Brought to us by Greg
You’ll need to get your hands on several duck breasts. Hunt your own, or track one down at a local butchers or high end grocery.
Preheat oven to 300 degrees, preheat a pan in the oven as well for later use.
Trim off any sinew material and any excess fat from duck breasts (but not too much).
Make shallow cuts across the fat in multiple directions, just through the fat but not into the meat
Sprinkle both sides with salt and pepper.
Place into cold pan or griddle, fat side down, turn on heat to medium. Cook until fatty side turns golden brown (approx 5 minutes).
Flip and cook other side approx 1 minute.
Place on pan and put into oven. Bake until center of duck reaches 155-160 degrees
Note: Don’t let it sit in the oven too long, even with the oven turned off, or it will overcook!
