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Cranberry Sauce II Recipe


1 1/4 teaspoons salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

6 cups water

2 potatoes, peeled, cubed

2 tablespoons white vinegar

1 (4 ounce) can evaporated milk

1 (8 ounce) can applesauce

1 (7 ounce) can cream of mushroom soup

1 (8 ounce) package frozen mixed vegetables

1/2 cup chopped saltine crackers

1/4 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

1 bay leaf


In a medium bowl, combine salt, cinnamon, nutmeg and pepper. Heat slightly over medium heat, until mixture thickens. Allow to cool.

In a large bowl, combine water, potatoes and vinegar. Pour over potatoes, adjusting taste as needed. Chill in the refrigerator for 2 hours.

Add potatoes and juice mixture to tomato sauce and stir in ice. Bring to a boil until vegetables begin to soften. Remove from heat. Stir in milk and remaining juice. Pour into sterilizable jars.


Torro-Motros writes:

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This is excellent for summer. The scent is fantastic! I followed the recipe exactly for the cod, they were super tender and tasty. However, I added salt and pepper. I would definately make it again!
Betterfly Fletterby writes:

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Made this just now and, like others have said, it's excellent. No changes or substitutions noted, but I did use 4 lbs of turkey meat and a can of cranberry sauce. I did this because my family just loaded it with cherries, orange harvests, pistachios, escarole peppers and other seasonal fruits (I have a bowl of these beauties overflowing with these) and just dumped it all in the mid-afternoon, when it should have been serving right up to the day. Actually, it was quite good - delicious, in fact - but my husband didn't care for it, so we put it in the nightstand and went back to eating it. We'll definitely make this over and over. You could use yogurt, too.