2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.
1 1/2 Cups boiling water
1 Package (8 serving size) Jell-O cranberry flavored gelatin or any red flavor
1 Can whole berry cranberry sauce
1 Cup cold water
1/2 tsp cinnamon
1 Medium apple, chopped
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, and cinnamon. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression.
Stir in chopped apple, and pour into mold.
Refrigerate 4 hours or until firm. Unmold and garnish as desired. Store leftover gelatin in refrigerator
2 bags (12 ounces each), fresh or frozen
2 cups sugar
1 cup orange juice
2 tablespoons orange zest
1 cup water
1 teaspoon kosher salt
Place all ingredients in a stockpot and bring to a boil.Reduce heat to a simmer and cook for 20 to 30 minutes uncovered, stirring frequently to help remove water, until mixture is a little thinner than jam (mixture will thicken more as it cools).
Remove from heat and mash well with a potato masher, until all cranberries are in small bits.
Keep in an airtight container in refrigerator for 3 to 4 weeks.
If canning, prepare water bath canner, and jars. Fill leaving 1/4 inch head space, and process 15 minutes.