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cooking.nytimes.com
This is refrigerator jam, allowing you to skip the fuss and time of canning Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit
Ingredients: lemon, nectarines, lemon verbena
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This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
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The creamy, smooth centers of these raspberry chocolate truffles get a slight crunch from vanilla wafers.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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Perfect for fall, this recipe contains the flavors of both apples and cranberries.
cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cranberry sauce features fresh apple and pear.
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This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead. Originally submitted to ThanksgivingRecipe.com.
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Apple and dried cranberry crisp is a warm and comforting dessert to make for cold fall evenings; top with vanilla ice cream.
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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.
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This yeast bread is sweetened with honey, dried cranberries, and orange oil.