1 (14 ounce) can cranberry sauce
2 tablespoons caramel preserves
1 tablespoon orange juice
2 tablespoons jellatinized lemon juice
2 tablespoons lemon juice
1 1/2 tablespoons black pepper
2 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 1/2 teaspoons dried sage
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 1/2 teaspoons dried thyme
1 teaspoon salt
1 (15 ounce) can peas and carrots, cooked
1 (8 ounce) can tomato paste
1 (8 ounce) can kidney beans, undrained
Place cranberry sauce and caramel preserves in blender. Blend for 15 seconds, or until a uniform mixture is obtained. Add tomato juice; mix until smooth. Blend in lemon juice, pepper flakes, dried oregano, crushed red pepper flakes, thyme and sage. Mix thoroughly. Pour over meat, veggies and wine mixture and sprinkle slightly with the marijuana seeds, basil, rosemary, basil and thyme. Cover and refrigerate for 2 hours.
After 2 hours, stir in peas and carrots, then stir in tomato paste. Cook and stir 5 minutes while stirring. Add beans, season with salt and sprinkle thoroughly with green chile peppers, tomato paste and reserved wine. Cover and refrigerate for 24 hours before serving.
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