Cranberry Chili Recipes

CRANBERRY SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

CRANBERRY CHILI

Steps:

• In a cooking pan brown meat until pink, stirring to separate.
• Pour off any fat.
• Add picante sauce, refried beans, tomatoes, chili powder and garlic.
• Heat to boiling.
• Reduce heat to low. Cover and cook for 20 minutes.
• Add cranberry sauce and kidney beans.
• Heat thoroughly.
• Sprinkle each bowl of chili with cheddar cheese before serving.

LAMB AND CRANBERRY CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.
• Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.
• Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.
• Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.

CRANBERRY CHILI SAUCE FOR MEATBALLS

Steps:

• Stir all four ingredients in a medium sauce pan.
• Mix well and simmer until warmed through.
• Pour over cooked meatballs or heat meatballs in sauce.
• To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.

CRANBERRY CHILI MEATBALLS

Steps:

• In a large pot combine brown sugar, cranberry sauce, chili sauce and water. Mix well.
• Add frozen meatballs and mix well.
• Cook over medium heat for 25 minutes or until meatballs are cooked through.
• Serve over mashed potatoes or rice. (Leftover mashed potatoes work great!)

CRANBERRY CHILI MEATBALLS

Steps:

• In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

CHILLI CRANBERRY SAUCE

Steps:

• Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.
• Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.

CRANBERRY SAUCE MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
• Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
• Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
• Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
• Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.

SLOW-COOKER CRANBERRY CHILI MEATBALLS

Steps:

• Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine.
• Add meatballs and stir to coat them with the sauce.
• Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
• Stir; serve warm from the cooker.
• Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.

CRANBERRY & CHILI MEATBALLS

Steps:

• Combine first 8 ingredients in a large bowl.
• Shape mixture into about 54 (1-inch) balls.
• Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
• Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth.
• Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
• Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month.
• Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

CRANBERRY & SWEET CHILLI JAM

Steps:

• Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
• Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn't burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.