Thread: 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.

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...

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

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

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.

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.

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

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

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

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.

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

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.

"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!

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

"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.