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    Ingredients 2 qts fresh cranberries 1/2 cup orange juice 3 cups of sugar (more or less depending on your taste) Directions Place two plates in the freezer. Fill a non-reactive pot with an inch of water and boil the cranberries until you hear them pop! and soften. They will need to be soft enough to run through a food mill. Once they have boiled and softened, about 20 mins, run them through a food mill to remove the skins... (rest on site)

    3y

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    • Maggie Murdock

      Ingredients 2 qts fresh cranberries 1/2 cup orange juice 3 cups of sugar (more or less depending on your taste) Directions Place two plates in the freezer. Fill a non-reactive pot with an inch of water and boil the cranberries until you hear them pop! and soften. They will need to be soft enough to run through a food mill. Once they have boiled and softened, about 20 mins, run them through a food mill to remove the skins... (rest on site)

    • Dewena

      - House Of Brinson cranberry sauce

    • Beth Max

      Cranberry Sauce - House of Brinson

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    boiled apple cider syrup - reading my tea leaves

    Ingredients:1/3 cup olive oil½ medium onion, chopped (about 1 cup)2 heads broccoli with stems / 450g½ head of cauliflower / 450g4 cups chicken stock1 cup water1 teaspoon fresh thyme1 teaspoon fresh parsley3 cloves garlic, cut in half2 teaspoons coarse salt½ teaspoon freshly ground black pepper1 cup non-fat greek yogurtDirections:Preheat oven to 425° F.Cut broccoli and cauliflower into similarly sized pieces.Place vegetables and spices in a large mixing bowl.Drizzle oil over the vegetables and toss to coat completely.Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.Allow vegetables to cool slightly. Remove some or all of the garlic.Place half of the warm vegetables in a blender with 1 cup of stock to puree. Pour the puree into a pot. Repeat with the other half of the vegetables.Add the remaining stock and water to the pot.Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.If firm pieces of vegetables remain, process the soup with a immersion blender.Stir in the greek yogurt.Serve warm.

    Cheesecake bites Cookie crusts 2 8-oz packages cream cheese, at room temperature 1/2 cup sugar 2 eggs 1 tablespoon fresh lemon juice 2 teaspoon vanilla extract Directions Preheat oven to 375 degrees. Line your cupcake pan with paper liners. Place one gingersnap cookie in the bottom of each liner and set aside. Using an electric mixer, cream together cream cheese and sugar until smooth and fluffy. Add one egg at a time and mix until well combined, then beat in lemon juice and vanilla. With an ice cream scooper or spoon, fill each cup with the mixture. Bake for about 15 minutes, or until it the top has set. Cool completely and then refrigerate for an hour or until you’re ready to serve. Enjoy! *makes about 12 cheesecakes

    Loving A Lobster Boil - need to get back to Maine!

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