Cranberry conserve
 

On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
> wrote:

>
>"Ed Pawlowski" > wrote in message
.. .
>> 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.

Cranberry conserve
 

On Sat, 12 Nov 2011 10:22:44 -0500, Ed Pawlowski > wrote:

>On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
> wrote:
>
>>
>>"Ed Pawlowski" > wrote in message
. ..
>>> 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.

Cranberry conserve
 

In article >,
Ed Pawlowski > 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

Cranberry conserve
 

On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
> wrote:

>In article >,
> Ed Pawlowski > 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.

Cranberry conserve
 

"Ed Pawlowski" > wrote in message
...
> On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
> > wrote:
>
>>In article >,
>> Ed Pawlowski > 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!

Cranberry conserve
 

On Tue, 15 Nov 2011 18:26:13 -0500, Ed Pawlowski > wrote:

>On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
> wrote:
>
>>In article >,
>> Ed Pawlowski > 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

Cranberry conserve
 

"Ed Pawlowski" > wrote in message
...
> >
> 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.