Sub out sugar -
filled cranberry juice for 4 ounces of tart cherry juice.
Not exact matches
For the
Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh
cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon
juice pinch of salt 1/4 tsp allspice 1/2 tsp powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
This version is
filled with
cranberries, fresh orange
juice, orange zest and chopped crystallized ginger.
You start preparing the
filling by putting the jar cherry preserves, orange
juice,
cranberries and granulated sugar to boil.
for the
filling: 500 grams cashews, soaked overnight big pinch sea salt 100 grams (7 tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup) maple syrup
juice of 2 blood oranges 300 grams (3 cups)
cranberries
Bake for 25 minutes, remove from oven and gently press any firm
cranberries down into the
filling so they cook in the
juices.
Fill a highball glass with vodka,
cranberry and orange
juice.
Most of the anti-oxidants are found in the skin of raw
cranberries, so consider finding uses for raw
cranberries in your meals instead of sugar -
filled juice or dried.
With the remaining half of the flute,
fill it 1/3 of the way up with
cranberry juice, 1/3 of the way up with pear nectar and then add a splash of prosecco to the top.
Pillowy soft and squishy sweet rolls,
filled with a tart, tangy, and sweet spread of
cranberries, orange
juice, and walnuts, drenched in fresh orange glaze!