Cranberry-Apple Relish with Walnuts

This Cranberry-Apple Relish with Walnuts recipe is not only easy to make it is just down-right delicious especially with the addition of apples and walnuts. 

Ingredients

2 (12 oz.) bags of cranberries (rinsed)

1 apple, peeled, cored, and finely diced

1/2 cups walnuts chopped

1 Tablespoon grated naval orange peel
1 cup orange juice

3 cups white 

Directions

First grate the peel of the orange.

In a stock pot add sugar and orange juice and bring to a boil.

Stir often, when the sugar has melted reduce the heat to a gentle boil.

Add cranberries and apples simmer for about 16 minutes or until cranberries pop. 

Add grated naval orange peel and walnuts and simmer 8 minutes.

Remove from heat and cool to room temperature.

Top with walnuts and a parsley leaf.

Cranberry Salad Dressing

This Cranberry Salad Dressing recipe is easy to make and it can be use as a garnish, sauce, dip or salad dressing and it is sure to add the perfect touch to your holiday meal.

INGREDIENTS

9 Tablespoons olive oil

3 Tablespoons lemon juice

1 teaspoon sea salt

¼ teaspoon white pepper

Dash of paprika

6 Tablespoons cranberry sauce

DIRECTIONS

In a bowl mix together oil, juice, salt, pepper, and paprika vigorously.

Then add cranberry sauce and mix well.

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.

INGREDIENTS

3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup

DIRECTIONS

Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. 

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. 

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold. 

Cover with plastic wrap, pressing down on the surface. 

Fit a plate into mold and weight with cans. 

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving