Ingredients

• 1-1/4 cups sugar, divided
• 1 cup finely chopped slivered almonds, toasted
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 package (12 ounces) fresh or frozen cranberries
• 1/2 cup red currant jelly
• Whipped cream and additional chopped almonds, optional

Directions
In a large bowl, combine 1/4 cup sugar, almonds and flour; cut in the butter until crumbly. Beat egg and vanilla; add to flour mixture and stir until moistened. Cover and refrigerate for 30 minutes.
Coat fingers with flour and press pastry mixture into the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
Meanwhile, soften gelatin over cold water; let stand for 1 minute. Set aside. In a saucepan, combine the cranberries, jelly and remaining sugar. Cook over medium heat until berries pop. Remove from the heat; stir in gelatin until dissolved and cool. Pour into crust. Refrigerate at least 4 hours. Garnish with whipped cream and almonds if desired. Refrigerate leftovers. Yield: 8-10 servings.

Source: Taste of Home

Popularity: 3% [?]

Ingredients

• 1 pound fresh or frozen cranberries, thawed
• 1-1/2 cups chopped pecans
• 1 cup flaked coconut
• 1 cup orange marmalade
• 3/4 cup sugar
• 1/2 cup water

Directions
In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.

Sourse: Taste of Home

Popularity: 12% [?]

Ingredients

• 1-1/4 cups jellied cranberry sauce
• 2/3 cup thawed unsweetened apple juice concentrate
• 2 tablespoons butter
• 1 bone-in turkey breast (5 to 6 pounds)

Directions
In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool.
Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin.
Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 10 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey. Yield: 12 servings.

Source: Taste of Home

Popularity: 16% [?]