Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Thai Beef Salad

1 pound beef rib eye steak
2 large cucumbers - peeled, halved lengthwise and sliced
2 red onions, halved and thinly sliced
15 Thai chiles, sliced into thin rings
3 limes, juiced
1 pinch white sugar
1 cup fish sauce


Preheat oven to broiler setting. Broil rib eye to desired doneness.
When cool enough to handle, slice into 1/4 inch by 1 inch strips.

In a large bowl, combine the steak, cucumbers, onions, chiles, lime
juice, sugar, and fish sauce. Stir gently for 5 minutes, or until
flavors are well blended. Serve over white rice.

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[Jolie Rouge]

Eggplant Lasagna


1/2-cup milk
2 eggs
1 cup seasoned Italian breadcrumbs
1 large eggplant, sliced into thin rounds
1 to 3 tablespoons olive oil
1 container (16 ounces) ricotta cheese
1/4-cup grated Parmesan or Romano cheese
8 ounces mozzarella cheese, grated
2 tablespoons fresh parsley, minced
1 teaspoon salt
1/4-teaspoon pepper
Dash cinnamon
1 can (8 ounces) marinara sauce

Preparation:

In a small bowl, whisk together milk and 1 egg. Pour into a shallow dish. Fill another shallow dish with breadcrumbs.
Coat each thinly-sliced eggplant round with the egg mixture. Then, dip both sides into the breadcrumbs.
In an electric frying pan or over medium-high heat on your stove, fry the eggplant slices in olive oil until slightly browned. Remove the fried slices from the pan and place them on a bed of paper towels to absorb excess oil.
In a large bowl, beat the remaining egg and then add ricotta cheese, Parmesan or Romano cheese, 6 ounces mozzarella cheese, parsley, salt, pepper and cinnamon. Set aside.
Thinly coat the bottom of a 9x13-inch baking dish with 4 ounces marinara sauce.
Place a spoonful of the cheese mixture in the center of each eggplant slice. Roll the slice to create a tube filled with cheese and lay it in the baking dish, seam side down. Line up rolls close enough to each other that they don't come undone.
Pour the remaining marinara sauce on top of the layer of eggplant. Top with the remaining mozzarella and cover with aluminum foil.
Bake at 375 F for 45 minutes. Remove foil and bake for an additional 15 minutes or until the ricotta mixture is fairly stable.
Tips & Timing: This recipe can be prepared ahead of time and refrigerated until baking time. Also, you may substitute 1 tablespoon dried parsley for fresh 2 tablespoons parsley.

[the fugative]

Originally posted by Patchouli
I haven't looked through this whole thread so it may already be posted but does anyone have the recipe for the jello cool whip pie?

JELLO PIE




1 c. pineapple juice
3/4 c. sugar
1 box Jello, any flavor
1 container Cool Whip
1 c. strawberries or other fruit
Heat the pineapple juice. Add sugar and Jello. When almost set fold in Cool Whip. Pour into graham cracker crust.





OREO COOKIE JELLO PIE


box sm. strawberry Jello
1 box frozen Birds Eye strawberries
1 chocolate graham cracker crust pie shell
1 lg. box Cool Whip
1/2 box Oreo cookies
Cook Jello with 1 cup hot water; mix and then add 1/2 cup cold water. Cool. Then put thawed strawberries into Jello and place in freezer for 10 minutes. Take out and combine Jello/strawberry mixture with the Cool Whip until almost mixed.

Break Oreo cookies into pieces and place them all over pie crust shell. Then pour Jello, strawberry and Cool Whip mixture into shell and decorate with whole Oreo's and sprinkled broken ones. Refrigerate until set.





Broken Glass Pie


large container Cool Whip
20 oz. can crushed pineapple (drain juice)
3 small boxes jello (red, yellow, green)
1 box graham crackers
1/2 c. nuts

Prepare jello as directed, separate. Let set until firm. Cut jello into cubes. Layer bottom of a 9 x 13-inch cake pan with graham crackers. Mix your jello, crushed pineapple and Cool Whip together (do not use mixer). Spread over graham crackers. Layer graham crackers on top. Let set for 4 to 6 hours.





Grape Chiffon Pie



1 c. grape juice
2 c. miniature marshmallows
1 pkg. Knox gelatin
1/4 c. cold water
1 sm. can crushed pineapple
1 c. vanilla ice cream
3/4 c. whipping cream, whiped
9" baked pie shell

Soften gelatin in cold water. Set aside. Mix grape juice and marshmallows
are melted. Add pineapple and softened ice cream. Refrigerate until almost
firm. Beat in whipped cream or Cool Whip. Garnish with additional whipped
cream.




Cool & Creamy Peach Desert



Crust
1 1/3 cup Graham Cracker crumbs
1/3 cup melted butter
3/4 cup sugar

Filling
(1) 8 oz. pkg cream cheese, soft
1/4 cup sugar
3/4 cup milk
(1) 8 oz Cool Whip

Topping
sliced fresh PEACHES
(1) 3 oz. pkg peach Jello
3/4 cup boiling water

Mix ingredients for crust and press into 13x9 inch pan
Combine cream cheese, sugar, milk. Fold in the Cool Whip. Spread evenly over crust.
Top with sliced peaches
Dissolve Jello in boiling water. Combine 1/2 cup cold water and ice cubes to make 1 1/4 cups. Combine cold water solution and jello. Remove unmelted ice. Spoon mixture over fruit.
Chill until firm.

[Jolie Rouge]

Originally posted by the fugative
JELLO PIE




OREO COOKIE JELLO PIE




Broken Glass Pie





Grape Chiffon Pie






Cool & Creamy Peach Desert

show=off ....

[the fugative]

Originally posted by Jolie Rouge
show=off ....

.

[the fugative]

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE


Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water

Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk

Nonstick vegetable oil spray

For sauce:
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm.




CRANBERRY SAUCE WITH MARMALADE AND CINNAMON


1 1/2 cups orange marmalade
2/3 cup orange juice
1 cinnamon stick, broken in half
1 12-ounce bag cranberries
1/3 cup finely chopped fresh Italian parsley
Freshly ground black pepper

Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

[Willow]

Thanks so much sweet~n~sassy and the fugative. You've been a big help.

[Jolie Rouge]

yep -- that Fugie is *the* man





Pam's Thanksgiving Pie


1 unbaked nine-inch deep-dish pastry shell
4 large eggs, well beaten
1 cup sugar
1/2 cup softened margarine
1 cup milk
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 teaspoon maple flavoring
1/4 cup dark corn syrup
1/4 cup oatmeal
1/2 cup flaked coconut
1/2 cup chopped pecans

Preheat oven to 350 degrees. Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well. Blend in oatmeal, coconut, and pecans. Mixture will seem soupy. Pour into unbaked pastry shell. Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean. Cool and chill two to three hours. Pie filling becomes a custard with a crunchy top.

Note: Recipe dates to about 1850.

SERVINGS: 6 to 8

[the fugative]

Cranberry Orange Upside Down Cake


Topping:

• 3/4 c. light brown sugar, firmly packed, divided

• 4 tbsp. ( 1/2 stick) butter, at room temperature

• 2 c. fresh cranberries, rinsed and stems removed

• 2 tbsp. liqueur, such as B&B, or dark rum or water or orange juice

• 2 tsp. finely grated orange peel

• 1 1/2 tsp. ground ginger or 1 tbsp. finely chopped fresh ginger

Cake batter:

• 1 1/2 c. flour

• 1 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt, or less

• 8 tbsp. (1 stick) butter, at room temperature

• 1 c. granulated sugar

• 1 tsp. grated orange peel

• 1 tsp. vanilla extract

• 2 eggs, at room temperature

• 1/2 c. buttermilk or plain yogurt, at room temperature

• 1/2 c. fresh orange juice

Lightly butter the sides of a 9-by 2-inch round cake pan and set aside.

Place 1/2 cup of the brown sugar and the 1/2 stick of softened butter in a medium-size bowl. Using a hand mixer at medium-high speed, beat the mixture until creamy and smooth, about 2 minutes, scraping the bowl with a rubber spatula at least once.

Scrape the creamed buttered and sugar into the cake pan. Using a metal spatula, spread evenly over the bottom of the pan. Set aside the cake pan, and reserve the mixing bowl to use to mix the cake batter.

Combine the remaining 1/4 cup brown sugar, cranberries, liqueur or water or juice, grated orange peel and ginger in a medium saucepan. Mix well and place on high heat. Bring the mixture to a boil, stirring briskly. Cook for 1 minute, then immediately remove the pan from the heat.

Spoon the cranberry mixture into the cake pan over the creamed butter and sugar and spread evenly with a metal spatula. Set the pan aside and prepare the cake batter.

Preheat the oven to 350 degrees. Sift together onto a sheet of wax paper, foil or plate the flour, baking powder, baking soda and salt. Set aside.

Combine the 1 stick of butter, sugar, grated orange peel and vanilla extract in the reserved mixing bowl. Using the electric mixer on medium-high speed, cream until light and fluffy, about 3 minutes, scraping the bowl as needed with a rubber spatula. Beat in the eggs, scraping the bowl after each addition, then beat the batter 1 minute longer.

Stir together the buttermilk or yogurt and orange juice and mix well. Add the flour mixture and buttermilk mixture alternately to the bowl, beginning with the dry ingredients, stirring only briefly after each addition. Then, set the mixer on medium speed and beat for 30 seconds, scraping the bowl at least once.

Spoon the batter into the prepared cake pan, and spread evenly over the cranberries. Shake the pan a couple of times to settle the batter. Place on the middle shelf in the center of the oven and bake for 40 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean but moist, and the cake pulls away from the sides of the pan.

Remove the cake from the oven and set on a wire rack. Let the cake cool for 10 to 12 minutes; no longer.

Loosen the edges of the cake with a thin metal spatula or knife. Place a round serving platter or cake plate over the cake pan and invert. Serve warm or at room temperature.




Mashed Sweet Potatoes With Walnuts


• 2 lb. sweet potatoes

• 1/4 c. ( 1/2 stick) unsalted butter, plus more for coating baking dish

• 1/2 c. heavy cream

• 1/2 c. ground walnuts

• About 1 1/2 c. miniature marshmallows

Preheat oven to 375 degrees. Place the sweet potatoes in a large stock pot with enough water to cover by 1 inch. Bring to a boil, then reduce heat to medium and cook until soft, about 20 minutes.

Drain the potatoes and set aside to cool. When comfortable to the touch, peel and transfer them back to the stock pot. Add the butter and mash into the potatoes. Add the cream, a bit at a time, incorporating into the potatoes. Add the walnuts and mix again.

Lightly butter a gratin dish or pie plate. Spoon the potatoes into the dish or plate, top with marshmallows and bake for 20 minutes, or until marshmallows are lightly browned. Serve hot.




Mashed Potatoes With Peanut Butter



• 2 lb. Idaho potatoes, peeled and cut into chunks

• 1/4 c. ( 1/2 stick) unsalted butter

• 1/2 c. finely chopped green onions, white parts only

• Pinch cumin

• Salt and white pepper, to taste

• 1 tbsp. natural peanut butter

• 1 1/4 c. milk, divided

• 1/4 c. heavy cream

• 4 oz. Chihuahua, mozzarella or Muenster cheese, shredded (see Note)

Place the potatoes in a large saucepan with enough lightly salted water to cover by 2 inches. Bring to a boil, reduce heat to medium and cook until tender, about 20 to 30 minutes.

Meanwhile, melt the butter in a small skillet over medium heat. Add the green onions and cook, stirring, for several minutes. Add the cumin, salt and pepper to taste. Purée the peanut butter with 1/4 cup milk and add to skillet. Mix well and set aside.

Heat the remaining 1 cup of milk with the cream until hot; do not boil. Drain the potatoes and return to the pot. Mash the potatoes, then mix in the warm milk and heavy cream and shredded cheese. Season with salt and pepper. Add the green onion and peanut butter mixture to the potatoes and mix well.

Note -- Chihuahua, also known as asadero cheese, is a white cow's milk Mexican cheese that comes in braids, ball or rounds, and melts well

[Gumball1960]

CRANBERRY NUT LOAF

2 c. all-purpose flour, sifted
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. butter or margarine
1 egg, beaten
1 tsp. orange peel, grated
3/4 c. orange juice
1 1/2 c. fresh cranberries, chopped
1/2 c. walnuts, chopped

Sift flour, sugar, baking powder, salt and baking soda
in a large bowl. Cut in butter until mixture is crumbly.
Add egg, orange peel and orange juice all at once; stir
just until mixture is evenly moist. Fold in cranberries
and walnuts. Spoon into a 9 x 5 x 3 inch loaf pan. Bake
at 350 degrees for 1 hour and 10 minutes or until toothpick
inserted in center comes out clean. Remove from pan and cool
on a wire rack.
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ORANGE CRANBERRY RELISH

2 lg. oranges
4 c. cranberries
2 c. sugar (or 1 1/2 c. honey)
2 apples
1 c. nuts, chopped

Peel oranges and remove seeds. Wash cranberries.
Cut and core apples. Grind fruit and berries.
Mix all ingredients. Cover and refrigerate.

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HOT CRANBERRY TEA

1 qt. cranberries
1 qt. water
2 c. sugar
Juice of 3 lg. oranges (approx. 1 c.)
Juice of 3 lemons or 2/3 c. ReaLemon
1 (8 oz.) pkg. red hots (1 c.)
2 qts. water

Cook cranberries in 1 quart water until they pop
open, drain, save juice. Add remaining ingredients.
Heat until red hots dissolve. Mix with 2 quarts
water before serving. Heat and serve hot.

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PARTY MEATBALLS

2 lbs. round chuck
1 c. bread crumbs
2 tbsp. soy sauce
1/3 c. parsley
1/2 tbsp. garlic powder
2 eggs
1/4 tsp. pepper
1/3 c. catsup
2 tbsp. minced onion

--SAUCE:--

2 tbsp. brown sugar
1 tbsp. lemon juice
1 bottle chili sauce
1 can jellied cranberries

Combine ingredients. Pour sauce over meatballs.
Bake at 350 degrees for 30 minutes.

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RELISH OR SALAD

2 pkgs. fresh cranberries, wash thoroughly
1 lg. can crushed pineapple
4 oranges, chopped
2 c. walnuts, chopped
1 box golden raisins
2 c. sugar (may add more sugar if desired)

Mix all in large cooking pot. Cook and stir until
all cranberries pop. Refrigerate. Will last for weeks.

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CRANBERRY RELISH

1 lb. cranberries, ground
1/2 lb. mini marshmallows
1/2 c. pecans, chopped
1 1/2 c. sugar
1 sm. can crushed pineapple
1/2 pt. whipping cream

Mix first five ingredients together. Whip 1/2 pint
whipping cream, then fold into fruit mixture.
Freeze overnight.

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NUTTY CRANBERRY PUFFS (COOKIES)

1 1/2 c. margarine or butter (12 oz.)
3 1/4 c. sugar (1 1/2 lb.)
4 lg. eggs (7 oz.)
1 qt. cranberries, sorted chopped (1 lb.)
1/2 c. sugar (4 oz.)
1 qt. 1/2 c. all-purpose flour (2 lb. 1 oz.)
1/3 c. baking powder (1 oz.)
1 tbsp. salt (1/2 oz.)
2 c. nuts, chopped (10 oz.)
1 tbsp. vanilla (1/2 oz.)

1. Cream margarine or butter with sugar until well blended.
2. Add eggs and beat 1 minute.
3. Combine cranberries and sugar.
4. Combine dry ingredients.
5. Beat in all ingredients with nuts and vanilla last.
6. Using #40 scoop (1 ounce) drop cookies on greased sheet pan 1 inch apart.
7. Bake at 350 degrees (moderate oven) for 25 minutes.
Yields: 120 cookies.

------------------------------------------------------------------

CRANBERRY WINE

3 c. crushed cranberries
2 c. sugar
2 (750 ml) bottles dry white wine

Sterilize 3-quart jars with boiling water. In
large bowl or pan, mix wine and sugar until sugar
dissolves. Add crushed cranberries. Mix well.
Pour into prepared jars. Store 22 days in refrigerator.
Strain and serve. Good holiday aperitif.

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CRANBERRY COFFEE CAKE

8 oz. cream cheese, softened
1 c. butter
1 1/2 c. sugar
4 eggs
2 1/4 c. flour
1 1/2 tsp. baking powder
2 c. fresh cranberries
1/2 c. chopped nuts
Powdered sugar

Cream together first 4 ingredients. Add eggs
1 at a time, mixing well after each addition.
Gradually add 2 cups flour and baking powder.
Combine remaining 1/4 cup flour with cranberries
and nuts. Fold into batter. Pour into greased and
floured bundt pan. Bake at 350 degrees for 1 hour
and 15 minutes. Let stand for 5 minutes before
removing from pan. Dust with powdered sugar.
(Looks great and needs no extra butter).

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ORANGE - CRANBERRY COFFEE CAKE

2 c. Bisquick baking mix
1/2 c. milk
2 tbsp. oil
1 egg
1 tbsp. grated orange peel
1 tbsp. butter
2 tbsp. sugar
2 grated orange peel
3/4 c. chopped cranberries
1/2 c. sugar

Grease 9 x 9 inch square pan. In a bowl, stir
baking mix, milk, 2 tablespoons sugar, oil,
orange peel and egg. Beat hard for 1/2 minute.
Stir in cranberries. Spread batter in pan. Mix
1/2 cup sugar, 1 tablespoon orange peel and butter.
Sprinkle over batter. Bake 20-25 minutes.

-----------------------------------------------------------------

[the fugative]

Pumpkin Custards With Pecan Toffee Crumble


• 2 c. heavy cream, divided

• 1 (15-oz.) can pumpkin purée

• 3/4 tsp. cinnamon

• 1/8 tsp. nutmeg

• 1/8 tsp. ground cloves

• 8 egg yolks

• 2 c. sugar

• 2 tbsp. bourbon

• 2/3 c. coarsely chopped toasted pecans (see Note)

• 1/3 c. English toffee bits (see Note)

Arrange a rack in center position of oven and preheat oven to 350 degrees. Have ready 12 (6-ounce) ramekins, souffles or custard cups and two large baking pans (9-by 13-inch Pyrex dishes work well).

Whisk together 1 1/2 cups cream, pumpkin purée, cinnamon, nutmeg and cloves in a heavy, medium saucepan over medium heat and stir until lukewarm.

Place egg yolks in a mixing bowl and beat with an electric mixer to blend. Gradually beat in sugar until mixture thickens and is lighter in color, 2 to 3 minutes or longer. Add pumpkin mixture and bourbon; beat until just blended.

Divide custard mixture evenly among the ramekins. Place half the ramekins in each of the baking pans. Pour enough hot water into the baking pans to come halfway up the sides of the ramekins. Bake custards until a tester comes out clean, 40 to 45 minutes.

While the custards are baking, mix together the pecans and toffee bits in a small bowl. Remove custards from oven and while still in the baking pans, sprinkle the center of each custard with some of the pecan/toffee mixture.

Using potholders, carefully transfer ramekins to cooling racks and cool 1 hour. Cover custards with plastic wrap and refrigerate until chilled, 2 to 3 hours or overnight. (Custards can be prepared 2 days ahead; keep refrigerated. Bring to room temperature 15 to 30 minutes before serving.)

To serve, whip remaining 1/2 cup cream and garnish each serving with a generous dollop.

Note: To toast pecans, spread nuts on a rimmed baking sheet and bake on center shelf of 350-degree oven until lightly browned, 5 to 8 minutes. Hershey's Skor brand "English Toffee Bits" work well in this recipe




Crustless Artichoke Quiche Squares



• 1/3 c. dry sherry or apple juice

• 2 tbsp. chopped red onion

• 2 cloves fresh garlic, pressed

• 1 c. grated part-skim mozzarella cheese

• 1/2 c. part-skim ricotta cheese

• 10 oz. marinated artichoke hearts, drained and chopped coarsely

• 3 egg whites, lightly beaten

• 1 whole egg, lightly beaten

• 1/4 c. whole wheat bread crumbs

• 3 tbsp. minced fresh parsley

• 1/4 tsp. dill weed

• Cayenne pepper

Preheat oven to 350 degrees. In 10-inch nonstick skillet over medium-high heat, heat sherry or apple juice; add red onion and garlic. Cook, stirring frequently, until soft but not browned, about 3 minutes. Spoon mixture into medium bowl; add mozzarella and ricotta cheeses, artichoke hearts, egg whites, whole egg, bread crumbs, parsley, dill weed and a pinch of cayenne. Pour batter into lightly oiled 8-inch square baking pan.

Bake 30 minutes, or until set and lightly browned. Let cool, then cover in plastic wrap and refrigerate for up to two days. To serve, cut into squares. Serve hot or cold.





Pesto-Stuffed Mushrooms


• 16 large mushrooms

• 3 tbsp. minced shallots

• 1 tbsp. minced, drained pimentos

• 1 1/2 tbsp. minced fresh garlic

• 2 tsp. dark sesame oil

• 2 tbsp. fine bread crumbs

• 1/3 c. minced fresh basil

• 2 tbsp. minced fresh parsley

• 1 tbsp. ground Parmesan cheese, optional

• 1 tsp. minced toasted almonds

• 1/2 tsp. dried oregano

• Salt, pepper

Remove stems from mushrooms by wiggling them until they loosen. Mince stems; set aside. Place caps, round side up, on ungreased baking sheet. Broil 3 to 4 inches from heat for 3 to 5 minutes, or until mushrooms exude moisture. Set aside.

In 10-inch nonstick skillet over medium heat, sauté shallots, pimento and garlic in sesame oil for 5 minutes, stirring frequently to keep from browning. Add minced mushroom stems and cook 3 minutes. Remove from heat. Add bread crumbs, basil, parsley, cheese, almonds, oregano and salt and pepper to taste. Stir well.

Stuff mixture into mushroom caps. Freeze on large baking sheet until solid. Store in freezer in heavy-duty resealable plastic bags.

To serve, preheat broiler and broil still-frozen stuffed mushrooms 5 to 8 minutes, or until lightly browned and heated through. (Do not thaw or they will become soggy.) Serve immediately.




Cranberry Sauce




• 1 (16-oz.) can whole berry cranberry sauce (see Note)

• 1/3 c. ruby port wine

• 1/4 c. honey

• 1 small (8 1/4-oz.) can pears, packed in extra-light syrup

• 1 tbsp. balsamic vinegar

• 1/2 tsp. apple pie spice or ground cinnamon

• Zest of 1 orange (see Note)

Pour the whole berry cranberry sauce, port wine and honey into a 1-quart (or larger) saucepan; begin bringing it to a boil over medium heat. Stir frequently. Meanwhile, drain the pears and finely chop them. Add the pears to the pan. Add the vinegar and apple pie spice. Stir gently to mix well.

Finely grate the orange zest and stir it into the sauce.

Raise the heat to medium-high and cook at a rolling boil, stirring frequently, until the sauce thickens slightly, about 5 minutes. Pour the sauce into a serving bowl and cool for 5 minutes. Cover the bowl with plastic wrap and refrigerate it for about 15 more minutes. The sauce will continue to thicken slightly as it cools. The sauce may be made 2 days ahead and refrigerated in a covered container. Serve chilled or slightly warm (just re-warm the sauce in the microwave on high, covered with a paper towel for 1 to 2 minutes).

Note: Be sure to buy cranberry sauce that specifies "whole berry" and not "jellied." Also, the zest of an orange is the outer orange part of the peel only, not the bitter white portion just underneath