Cranberry Baked Beans

Cranberry Baked Beans
Cranberry Baked Beans

Free Recipes

Honey Strawberry Jam - Cranberry Baked Beans - Austrian Jam Torte

Honey Strawberry Jam

4 cups (about 2 quarts whole berries) crushed strawberries

2 tbs. lemon juice

1 package powdered fruit pectin

1 3/4 cups of honey

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Directions

In a 6-8 quart stainless steel or enamel pot, combine the berries and lemon juice. Stir in the pectin.

Place the pot over high heat and stir until mixture comes to a boil. Immediately add the honey and stir until mixture comes to a full rolling boil that cannot be stirred down. Start timing for 10 to 12 minutes, continuing to stir slowly. Jam will foam at first. When ready, the jam will feel thick and sticky when stirred. The color will be a deep garnet red.

Ladle into hot, scalded half-pint jars, leaving 1/4" headspace, and seal. Process in a boiling-water bath for 10 minutes. Yields 4 half pints.

Cranberry Baked Beans

1 pound (2 cups) dried navy or pea beans

8 Cups of Ocean Spray cranberry juice cocktail or cranberry apple drink

1 can (8 oz.) jellied cranberry sauce, pressed through a sieve

1 cup chopped onion

2 tbs. cider vinegar

1 tbs. Worcestershire sauce

1 tsp. chili powder

1 tsp. dry mustard

1/2 tsp. black pepper

4 oz. salt pork, in one piece

In a saucepan, combine beans and 6 cups of the cranberry juice cocktail. Simmer, uncovered for 1 1/2 to 2 hours or until beans are tender. Add water from time to time to prevent sticking. Drain beans and pour into a 2 quart bean pot or casserole. Stir in remaining cranberry juice cocktail, cranberry sauce, onion, vinegar, Worcestershire sauce, chili powder, mustard and pepper. Place salt pork on top. Cover and bake in a preheated slow oven (300 F.) for 2 hours. Remove lid and continue baking for 1 hour or until liquid is almost absorbed. Serve with slices of Cranberry Raisin Bread. Serves 8.

Austrian Jam Torte

2 cups of flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup margarine

1 egg, beaten

1 tbs. water

1/2 tsp. almond extract

1 10-oz jar Kraft red raspberry or strawberry preserves.

Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Add egg, water and extract, mixing lightly with fork. chill one quarter of dough. Press remaining dough on bottom and 1/2" up sides of 9-inch springform pan. Spread dough with preserves. On lightly floured surface, roll out chilled dough; cut into 1/2" wide strips. Place strips diagonally across preserves to form lattice; press edges to seal. Bake at 350 F., 35 to 40 minutes or until lightly browned. Loosen crust from rim of pan; cool before removing rim of pan.

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