Goomba - I forgot to ask and your recipe didn't say: is the cran-apple
casserole to be served hot or cold? Just askin', as I usually serve
cranberries cold and apple dishes either way, depending.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
> Goomba - I forgot to ask and your recipe didn't say: is the cran-apple
> casserole to be served hot or cold? Just askin', as I usually serve
> cranberries cold and apple dishes either way, depending.
>
> Terry "Squeaks" Pulliam Burd

I bet this is too late to help but I always serve it hot. It makes a
nice side dish to dinner. Think of it as scalloped apples with more
stuff in it.
I hope it turned out okay for you? Did you cut the sugar down some? I
found that the original recipe was too sweet and always cut the sugar down.
Goomba

On Fri, 26 Dec 2008 03:19:33 -0500, Goomba >
fired up random neurons and synapses to opine:

>I bet this is too late to help but I always serve it hot. It makes a
>nice side dish to dinner. Think of it as scalloped apples with more
>stuff in it.
>I hope it turned out okay for you? Did you cut the sugar down some? I
>found that the original recipe was too sweet and always cut the sugar down.

I served it hot - and I cut the sugar per your suggestion. It even got
the approval of the Cranberry Hating Contingent. Muchos gracias!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
> On Fri, 26 Dec 2008 03:19:33 -0500, Goomba >
> fired up random neurons and synapses to opine:
>
>> I bet this is too late to help but I always serve it hot. It makes a
>> nice side dish to dinner. Think of it as scalloped apples with more
>> stuff in it.
>> I hope it turned out okay for you? Did you cut the sugar down some? I
>> found that the original recipe was too sweet and always cut the sugar down.
>
> I served it hot - and I cut the sugar per your suggestion. It even got
> the approval of the Cranberry Hating Contingent. Muchos gracias!
>
> Terry "Squeaks" Pulliam Burd
>
>
I'm glad to hear it. The Virginia Dept of Agriculture put out a nice
booklet on classic holiday meals many moons ago when I was a newlywed.
I've never liked cranberry sauce or relish, yet feel obligated to have a
cranberry some where in the meal and this filled the bill nicely and the
red berries can be a nice color point. It also goes very well with ham
or turkey type meals.

Yesterday my daughter made her first Christmas dinner, in her first
house, and to go with the ham she served some brandied cranberries that
one of the doctors she works for gave out. They were wonderful with
that ham! I am going to have to get the recipe and share it here.

On Dec 26, 11:07*pm, Goomba > wrote:
....snip
> Yesterday my daughter made her first Christmas dinner, in her first
> house, and to go with the ham she served some brandied cranberries that
> one of the doctors she works for gave out. They were wonderful *with
> that ham! I am going to have to get the recipe and share it here.- Hide quoted text -

Goomba, my own curiousity after reading your post came up with a
Google for what appears to be much better than some...the ones only
using sugar and brandy, that is:

http://www.elise.com/recipes/archive...ranberries.php

http://www.cdkitchen.com/recipes/rec...ies78223.shtml

....Picky

PickyJaz wrote:
> On Dec 26, 11:07 pm, Goomba > wrote:
> ...snip
>> Yesterday my daughter made her first Christmas dinner, in her first
>> house, and to go with the ham she served some brandied cranberries that
>> one of the doctors she works for gave out. They were wonderful with
>> that ham! I am going to have to get the recipe and share it here.- Hide quoted text -
>
> Goomba, my own curiousity after reading your post came up with a
> Google for what appears to be much better than some...the ones only
> using sugar and brandy, that is:
>
> http://www.elise.com/recipes/archive...ranberries.php
>
> http://www.cdkitchen.com/recipes/rec...ies78223.shtml
>
> ...Picky

Wonderful!
I think that first one could be it and the picture looks exactly like
the little red pearls we enjoyed. I didn't detect any cardamom nor
cinnamon in them as the second recipe includes, nor honey which I'm not
particularly fond of.
Do try them, it was lovely with the ham.
I'll have to ask my daughter how they were packaged or jarred up?

On Sat, 27 Dec 2008 02:07:32 -0500, Goomba >
fired up random neurons and synapses to opine:

>I'm glad to hear it. The Virginia Dept of Agriculture put out a nice
>booklet on classic holiday meals many moons ago when I was a newlywed.
>I've never liked cranberry sauce or relish, yet feel obligated to have a
>cranberry some where in the meal and this filled the bill nicely and the
>red berries can be a nice color point. It also goes very well with ham
>or turkey type meals.

And I'm here to testify that it went darned well with standing rib
roast!
>
>Yesterday my daughter made her first Christmas dinner, in her first
>house, and to go with the ham she served some brandied cranberries that
>one of the doctors she works for gave out. They were wonderful with
>that ham! I am going to have to get the recipe and share it here.

I made the following Brandied Cranberries a while back:

@@@@@ Now You're Cooking! Export Format

Brandied Cranberries Recipe

misc. side dishes, quick and easy

1 1/2 cups sugar
1/3 to 1/2 cup brandy
2 tbsp finely shredded orange zest; microplaned
1 12 ounce bag cranberries

1 Preheat oven to 325°F. Sort through cranberries and discard any that
are soft or decayed.

2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch
square baking dish. Bake uncovered until most of the liquid has
evaporated, 1 to 1 1/4 hours, stirring occasionally.

Makes 2 cups. Chill up to one week.

Contributor: Simply Recipes

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:

> I made the following Brandied Cranberries a while back:

> Brandied Cranberries Recipe

> 1 1/2 cups sugar
> 1/3 to 1/2 cup brandy
> 2 tbsp finely shredded orange zest; microplaned
> 1 12 ounce bag cranberries
>
> 1 Preheat oven to 325°F. Sort through cranberries and discard any that
> are soft or decayed.
>
> 2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch
> square baking dish. Bake uncovered until most of the liquid has
> evaporated, 1 to 1 1/4 hours, stirring occasionally.
>
> Makes 2 cups. Chill up to one week.

I think that is the recipe. I really enjoyed them but had never heard of
them done this way before. Very nice with ham. What'd you think about
them?

On Sun, 28 Dec 2008 06:39:05 -0500, Goomba >
fired up random neurons and synapses to opine:

>Terry Pulliam Burd wrote:
>
>> I made the following Brandied Cranberries a while back:
>
>> Brandied Cranberries Recipe
>
>> 1 1/2 cups sugar
>> 1/3 to 1/2 cup brandy
>> 2 tbsp finely shredded orange zest; microplaned
>> 1 12 ounce bag cranberries
>>
>> 1 Preheat oven to 325°F. Sort through cranberries and discard any that
>> are soft or decayed.
>>
>> 2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch
>> square baking dish. Bake uncovered until most of the liquid has
>> evaporated, 1 to 1 1/4 hours, stirring occasionally.
>>
>> Makes 2 cups. Chill up to one week.
>
>I think that is the recipe. I really enjoyed them but had never heard of
>them done this way before. Very nice with ham. What'd you think about
>them?

I liked 'em a lot, but a little goes a long way. I think they'd be
less "noisy" if eaten with ham, IOW, a small dollop on top of a bite
of ham. That'd be awesome. When I do them again, I'll likely err on
the side of less brandy (the 1/3 cup rather than 1/2) and 1 T. of
zest. The cranberries are plenty zippy without that much extra zest.

BTW, as to the cran-apple casserole, I used pippins for the apples and
they were just *perfect* I think I'm going to switch to pippins for
apple pie and apple cobbler, too. They have some bite, but are still
mellow and sweet.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:

> BTW, as to the cran-apple casserole, I used pippins for the apples and
> they were just *perfect* I think I'm going to switch to pippins for
> apple pie and apple cobbler, too. They have some bite, but are still
> mellow and sweet.

Lately when I make a pie or this casserole, I've been using 1/3
Jonathons, 1/3 Granny Smith and 1/3 Braeburn. They all have their
features and I've liked the results very much.