Blue Cranberry Sauce

1 (12 ounce) package fresh cranberries
1 cup water
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries


Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.


Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.


Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.


Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.


Excellent sauce!


Adapted from allrecipes.com

Brandied Cranberry Sauce

2 bags fresh cranberries, washed  (about 4 cups)

2 cups sugar

Cinnamon

Cherry Brandy

Place the cleaned cranberries in a 9x13' baking dish.  Pour the sugar over them and sprinkle with cinnamon.  Bake at 300^ for 1 hour, stirring occasionally.  Remove from oven and stir in about 1/4 cup brandy.  Cool and serve at room temperature or chill.

This stuff is SO much better than the canned stuff!!

11/25/10 Variation
Added 1/2 tsp ground cloves, 1 tsp crystallized ginger and 1 tsp cinnamon with 2 1/2 cups sugar and 1 large chopped Fuji apple with Blackberry Brandy.  Yum!!

Baked Pineapple Casserole

1/2 cup butter

1 cup sugar

4 eggs

1 pinch cinnamon, optional

1 pinch ground cloves or nutmeg, optional

5-6 slices bread, torn

1 (20-oz) can crushed pineapple with juice

Preheat the oven to 350^F. Grease a 2-quart casserole dish.

In a mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Stir in cinnamon, cloves, bread and pineapple until well combined. Pour into the casserole dish and bake 60 minutes or until lightly browned.

I love this dish and it's perfect served with the ham!

Pina Colada Fruit Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 jar (7 ounces) marshmallow creme

1 can (8 ounces) crushed pineapple, drained

1/2 cup flaked coconut

Assorted fresh or cubed pound cake

Directions

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit or pound cake. 

Fried Apples

3 tbsp butter
4 apples, peeled, cored and sliced
1/2 tsp salt
1 tsp lemon juice
1 tsp cinnamon
3 tbsp sugar

Melt the butter in a heavy skillet. Add the apples, salt, lemon juice, cinnamon and sugar and cook until apples are tender and starting to brown a bit, stirring often. This is a delicious side dish with anything pork!