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Thread: Cranberry conserve

  1. #1
    Ed Pawlowski Guest

    Default Cranberry conserve

    We pickup us some raspberry and strawberry preserves at a local store,
    but I accidentally grabbed a jar of cranberry conserve along with
    them. They look the same and it was probably mixed in the box.

    Anyhow, what to do with it? Can it be used to enhance or otherwise be
    part of a savory dish?

    Used in an appetizer for Thanksgiving dinner?

    Put a glob of cream cheese and the conserve in a puff pastry?


  2. #2
    Pico Rico Guest

    Default Re: Cranberry conserve


    "Ed Pawlowski" <[email protected]> wrote in message
    news[email protected]..
    > We pickup us some raspberry and strawberry preserves at a local store,
    > but I accidentally grabbed a jar of cranberry conserve along with
    > them. They look the same and it was probably mixed in the box.
    >
    > Anyhow, what to do with it? Can it be used to enhance or otherwise be
    > part of a savory dish?



    should go good with duck or pork tenderloin.



  3. #3
    John Kuthe Guest

    Default Re: Cranberry conserve

    On Nov 12, 7:37*am, Ed Pawlowski <e...@snet.net> wrote:
    > We pickup us some raspberry and strawberry preserves at a local store,
    > but I accidentally grabbed a jar of cranberry conserve along with
    > them. *They look the same and it was probably mixed in the box.
    >
    > Anyhow, what to do with it? *Can it be used to enhance or otherwise be
    > part of a savory dish?
    >
    > Used in an appetizer for Thanksgiving dinner?
    >
    > Put a glob of cream cheese and the conserve in a puff pastry?


    All of the above! Experiment and report!! :-)

    John Kuthe...


  4. #4
    Tara Guest

    Default Re: Cranberry conserve

    On Sat, 12 Nov 2011 08:37:43 -0500, Ed Pawlowski <[email protected]> wrote:

    >Anyhow, what to do with it? Can it be used to enhance or otherwise be
    >part of a savory dish?
    >
    >Used in an appetizer for Thanksgiving dinner?


    Pour it over cream cheese and serve it with crackers.

    Spread it on turkey sandwiches. Maybe mix it with some mayonnaise
    and/or mustard first.

    Tara

  5. #5
    Brooklyn1 Guest

    Default Re: Cranberry conserve

    On Sat, 12 Nov 2011 09:32:32 -0500, Tara <[email protected]>
    wrote:

    >On Sat, 12 Nov 2011 08:37:43 -0500, Ed Pawlowski <[email protected]> wrote:
    >
    >>Anyhow, what to do with it? Can it be used to enhance or otherwise be
    >>part of a savory dish?
    >>
    >>Used in an appetizer for Thanksgiving dinner?

    >
    >Pour it over cream cheese and serve it with crackers.


    Easy to make ones own:
    http://www.foodnetwork.com/recipes/e...ipe/index.html

  6. #6
    Ed Pawlowski Guest

    Default Re: Cranberry conserve

    On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    <[email protected]> wrote:

    >
    >"Ed Pawlowski" <[email protected]> wrote in message
    >news[email protected]..
    >> We pickup us some raspberry and strawberry preserves at a local store,
    >> but I accidentally grabbed a jar of cranberry conserve along with
    >> them. They look the same and it was probably mixed in the box.
    >>
    >> Anyhow, what to do with it? Can it be used to enhance or otherwise be
    >> part of a savory dish?

    >
    >
    >should go good with duck or pork tenderloin.
    >



    Good start. We happen to have a pork tenderloin in the fridge as they
    were on sale. That could be tomorrow night dinner.

  7. #7
    Brooklyn1 Guest

    Default Re: Cranberry conserve

    On Sat, 12 Nov 2011 10:22:44 -0500, Ed Pawlowski <[email protected]> wrote:

    >On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    ><[email protected]> wrote:
    >
    >>
    >>"Ed Pawlowski" <[email protected]> wrote in message
    >>news[email protected]..
    >>> We pickup us some raspberry and strawberry preserves at a local store,
    >>> but I accidentally grabbed a jar of cranberry conserve along with
    >>> them. They look the same and it was probably mixed in the box.
    >>>
    >>> Anyhow, what to do with it? Can it be used to enhance or otherwise be
    >>> part of a savory dish?

    >>
    >>
    >>should go good with duck or pork tenderloin.
    >>

    >
    >
    >Good start. We happen to have a pork tenderloin in the fridge as they
    >were on sale. That could be tomorrow night dinner.


    Could be good on ribs in place of duck sauce... if too thick thin with
    a bit of wine. Cranberry conserves would be a good topping for a bowl
    of 'nilla ice cream... may even make a great P&J sandwhich.

  8. #8
    Melba's Jammin' Guest

    Default Re: Cranberry conserve

    In article <[email protected]>,
    Ed Pawlowski <[email protected]> wrote:

    > We pickup us some raspberry and strawberry preserves at a local store,
    > but I accidentally grabbed a jar of cranberry conserve along with
    > them. They look the same and it was probably mixed in the box.
    >
    > Anyhow, what to do with it? Can it be used to enhance or otherwise be
    > part of a savory dish?
    >
    > Used in an appetizer for Thanksgiving dinner?
    >
    > Put a glob of cream cheese and the conserve in a puff pastry?


    You can do any danged thing with it that you want to, Ed. Conserves are
    basically just combinations of fruits with nuts, usually a little softer
    than jam. I'd use it as a condiment as I would enjoy "regular"
    cranberry sauce. And if I were a fancier cook than I am I would not
    hesitate to do the cream cheese and puff pastry thing.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  9. #9
    Melba's Jammin' Guest

    Default Re: Cranberry conserve

    In article <j9ltte$fb6$[email protected]>,
    "Pico Rico" <[email protected]> wrote:

    > "Ed Pawlowski" <[email protected]> wrote in message
    > news[email protected]..
    > > We pickup us some raspberry and strawberry preserves at a local store,
    > > but I accidentally grabbed a jar of cranberry conserve along with
    > > them. They look the same and it was probably mixed in the box.
    > >
    > > Anyhow, what to do with it? Can it be used to enhance or otherwise be
    > > part of a savory dish?

    >
    >
    > should go good with duck or pork tenderloin.


    Be still, my heart. It wouldn't hurt a grilled pork chop; just stick a
    fork or spoon into it and transport it to your mouth. :-)
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  10. #10
    Melba's Jammin' Guest

    Default Re: Cranberry conserve

    In article <[email protected]>,
    Ed Pawlowski <[email protected]> wrote:

    > On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    > >should go good with duck or pork tenderloin.
    > >

    >
    >
    > Good start. We happen to have a pork tenderloin in the fridge as they
    > were on sale. That could be tomorrow night dinner.


    I'm behind the curve here, Ed. How was it with the pork tender?
    Awesome, I'll bet.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  11. #11
    Hell Toupee Guest

    Default Re: Cranberry conserve

    On 11/15/2011 9:40 AM, Melba's Jammin' wrote:
    > In article<j9ltte$fb6$[email protected]>,
    > "Pico Rico"<[email protected]> wrote:
    >
    >> "Ed Pawlowski"<[email protected]> wrote in message
    >> news[email protected]..
    >>> We pickup us some raspberry and strawberry preserves at a local store,
    >>> but I accidentally grabbed a jar of cranberry conserve along with
    >>> them. They look the same and it was probably mixed in the box.
    >>>
    >>> Anyhow, what to do with it? Can it be used to enhance or otherwise be
    >>> part of a savory dish?

    >>
    >>
    >> should go good with duck or pork tenderloin.

    >
    > Be still, my heart. It wouldn't hurt a grilled pork chop; just stick a
    > fork or spoon into it and transport it to your mouth. :-)


    I brown pork chops in a cast iron skillet, add a large amount of
    coarsely sliced onions, then place the skillet in the oven. About
    twenty minutes before they're done, I spoon a generous amount of
    cranberry sauce over the chops and onions. I'm sure cranberry conserve
    would be just as heavenly tasting in this dish.

  12. #12
    Goomba Guest

    Default Re: Cranberry conserve

    On 11/15/11 1:04 PM, Hell Toupee wrote:

    > I brown pork chops in a cast iron skillet, add a large amount of
    > coarsely sliced onions, then place the skillet in the oven. About twenty
    > minutes before they're done, I spoon a generous amount of cranberry
    > sauce over the chops and onions. I'm sure cranberry conserve would be
    > just as heavenly tasting in this dish.



    boy does that sound good! thanks for the idea

  13. #13
    Ed Pawlowski Guest

    Default Re: Cranberry conserve

    On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Ed Pawlowski <[email protected]> wrote:
    >
    >> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    >> >should go good with duck or pork tenderloin.
    >> >

    >>
    >>
    >> Good start. We happen to have a pork tenderloin in the fridge as they
    >> were on sale. That could be tomorrow night dinner.

    >
    >I'm behind the curve here, Ed. How was it with the pork tender?
    >Awesome, I'll bet.



    It was very good.

    Today, I pick up some puff pastry shells and we'll make a cream cheese
    filling and top it with the conserve.

    We happened to see a TV commercial for brie and my wife had another
    idea, a variation on another appetizer we made in the past, brie
    wrapped in puff pastry. The variation is to coat the top with a layer
    of cranberry conserve, wrap and bake.

    I'm liking this stuff.

  14. #14
    Pico Rico Guest

    Default Re: Cranberry conserve


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
    > <[email protected]> wrote:
    >
    >>In article <[email protected]>,
    >> Ed Pawlowski <[email protected]> wrote:
    >>
    >>> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    >>> >should go good with duck or pork tenderloin.
    >>> >
    >>>
    >>>
    >>> Good start. We happen to have a pork tenderloin in the fridge as they
    >>> were on sale. That could be tomorrow night dinner.

    >>
    >>I'm behind the curve here, Ed. How was it with the pork tender?
    >>Awesome, I'll bet.

    >
    >
    > It was very good.



    I TOLD you so!



  15. #15
    Lou Decruss Guest

    Default Re: Cranberry conserve

    On Tue, 15 Nov 2011 18:26:13 -0500, Ed Pawlowski <[email protected]> wrote:

    >On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
    ><[email protected]> wrote:
    >
    >>In article <[email protected]>,
    >> Ed Pawlowski <[email protected]> wrote:
    >>
    >>> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
    >>> >should go good with duck or pork tenderloin.
    >>> >
    >>>
    >>>
    >>> Good start. We happen to have a pork tenderloin in the fridge as they
    >>> were on sale. That could be tomorrow night dinner.

    >>
    >>I'm behind the curve here, Ed. How was it with the pork tender?
    >>Awesome, I'll bet.

    >
    >
    >It was very good.
    >
    >Today, I pick up some puff pastry shells and we'll make a cream cheese
    >filling and top it with the conserve.
    >
    >We happened to see a TV commercial for brie and my wife had another
    >idea, a variation on another appetizer we made in the past, brie
    >wrapped in puff pastry. The variation is to coat the top with a layer
    >of cranberry conserve, wrap and bake.


    I've done that but also added chopped walnuts.

    Lou

  16. #16
    Pico Rico Guest

    Default Re: Cranberry conserve


    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected]..
    > >

    > Today, I pick up some puff pastry shells and we'll make a cream cheese
    > filling and top it with the conserve.
    >
    > We happened to see a TV commercial for brie and my wife had another
    > idea, a variation on another appetizer we made in the past, brie
    > wrapped in puff pastry. The variation is to coat the top with a layer
    > of cranberry conserve, wrap and bake.
    >
    > I'm liking this stuff.


    have some fun and make some Danish pastry dough.



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