CRANBERRY MAIN DISHES
Reading edition
Chicken Ruby
1 broiler, cut in quarters 1 teaspoon salt ¼ cup butter (margarine) ½ medium onion (chopped) ¼ teaspoon cinnamon ¼ teaspoon ginger 1 teaspoon grated orange rind ¾ cup orange juice 1½ cups Ocean Spray Fresh Cranberries ½ cup chopped walnuts ¾ cup sugar
Sprinkle chicken with salt. Brown in butter in skillet. Add onion, spices, orange rind and orange juice. Simmer covered for 20 minutes. Add cranberries and walnuts. Sprinkle with sugar. Simmer uncovered for 10 minutes longer.
Stuffed Burger Bundles
1 cup packaged herb-seasoned stuffing mix ½ cup fresh cranberries, chopped 1 pound ground beef ⅓ cup evaporated milk 1 10½-ounce can condensed cream of mushroom soup 1 tablespoon catsup 2 teaspoons Worcestershire sauce
Prepare stuffing according to package directions; add cranberries. Combine ground beef and milk; divide in 5 portions. On waxed paper, pat each portion to 6-inch circle. Place about ¼ cup stuffing in center of each; draw meat over stuffing to make meat “balls” with stuffing in center; seal. Place in 1½-quart casserole. Combine remaining ingredients; pour over meat. Bake, uncovered, in 350° oven for 45 to 50 minutes. Makes 5 servings.
Cranberry Pork Chops
4 pork chops, 1 inch thick 2 tablespoons cooking oil 1 teaspoon salt ½ cup dry red wine ½ cup honey 1 cup fresh cranberries
In skillet, brown pork chops in hot oil; season with salt and dash pepper. Drain off excess fat. Combine wine and honey; pour over chops. Cover and simmer 1 hour, adding cranberries about 10 minutes before end of cooking time. Makes 4 servings.
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