Sweet Orange and Spicy Cranberry Marinades

Watch the YouTube video!

https://youtu.be/UUBgWc8d62Q

Sweet Orange and Spicy Cranberry Marinades

for Poultry or Pork

Easy

Prep Time: 5 min.

Cook Time: 20 min.

Cranberry Marinade Ingredients:

1/2 lb fresh Cranberries

1 cup Sugar

1/2 cup Molasses

2 Tbl butter

1 tsp each Cinnamon, Salt, Vanilla Extract

1/2 tsp each Nutmeg, Cayenne Pepper

Orange Marinade Ingredients:

4 fresh Oranges, peeled and sectioned

1 cup sugar

1/2 cup Orange Marmelade

3 Tbl Butter

1 tsp each Vanilla extract, Salt

1/4 tsp ground Cardamon

Kitchen Prep is quick and easy with these recipes:

Simply measure out your ingredients and get the stove top ready to cook with sauce pans.

The oranges need to be peeled and the cranberries inspected for stems, etc.

Spicy Cranberry Marinade, Step 1:

Cook the cranberries down in a sauce pan on medium heat in the butter, about 10 minutes. Don't allow them to burn. 

When the cranberries are soft, smash them up a bit with a fork and turn the stove down to low 

heat.

Step 2:

Add in the other ingredients, sugar, molasses and spices, stirring constantly. Once the sugar has dissolved completely your marinade is ready to be used or cooled for later. 

Note: The sugar in the ingredients will burn on the stove very quickly if left unattended. Keep your eyes on the marinade.

Sweet Orange Marinade:

Same as the cranberries, cook the orange slices on medium heat in the butter until soft. Mash them up with a fork. 

Turn the heat down and add in the other ingredients, stirring constantly to keep from burning. 

Once the sugar has dissolved the marinade is done. 

Marinating:

Once you have your marinades cooked, you can apply them to your meat. Cut slices into the top side so that the marinade can sink into the meat and under the skin. 

Cover the rest liberally with the marinade. 

Because of the high sugar content of the marinades it is necessary to cover the meat in foil to cook. Take out 3-4 times during the cooking process and baste the meat in the juices at the bottom of the foil.

Open the foil for the last 15 minutes of baking to get a nice crispy skin on top.

The Cranberry Marinade has a nice sweet and sour kick to it which is great for poultry.

The Orange Marinade is tangy and smooth; also good for poultry, but also pork.

Southern Style Pecan Pie

Check out the YouTube video!

https://www.youtube.com/watch?v=sx4G9UsO73Q

Southern Style Pecan Pie

Prep Time: 15 min

Cook Time: 45 min

Ingredients:
1 9-in pie crust
1 1/2 cup pecans
3 lg eggs
3/4 cup brown sugar (dark is better)
1/2 cup corn syrup (dark is better)
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Preperation:
Rough chop half the pecans, leave the other half to decorate the top.
Preheat the oven to 350F

Mix the Filler:
Mix the eggs, sugar, syrup and spices together. Stir in the chopped pecans.

Fill the Pie:
Once the pie mix is fully integrated you can spoon it into the pie shell and decorate the top with the full size pecans. The pecans will float to the top of the filler, so don't worry about getting them arranged perfectly.

Bake:
Bake the pie at 350 (180 C) for 45 minutes. Check at the 30 minute mark; if the pecans are turning too brown you can cover the pie with aluminum foil for the rest of the bake time. The pie is done when a knife pressed into the center of the pie comes out clean. That is to say, that the pie filler doesn't stick to the knife or come out goopey.