1 can frozen orange juice concentrate, 6 oz
1/2 cup orange juice
1 tablespoon grated orange peel
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 1/4 teaspoons ground coriander
1/4 teaspoon cumin
3 1/2 pounds bottom round or chuck roast
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons cornstarch
1/4 cup water
1/2 cup Madeira wine
2 oranges, sliced
In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid.
Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce.
Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves
Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.
1 1/2 qt. apple juice
1 qt. cranberry juice
1/3 c. brown sugar
1/2 tsp. salt
3 cinnamon sticks
1 tsp. whole cloves
Pour apple and cranberry juice into a pan or crockpot add brown sugar and salt; stir until sugar is dissolved. Tie cinnamon sticks and cloves in cheese cloth and place in pan.
Cover and simmer over low heat (crockpot setting 4 or 5) for 1 1/2 to 2 hours or until temperature reaches 170 degrees.
Remove spice bag and turn down to lowest heat to keep warm for serving. Makes 20 (4 ounce) servings.
1 ham (cured bone -in, ready to cook, 4-6 lbs., the specifics are up to you)
1 can sprite (7-up, Sierra Mist, etc.)
1 cup brown sugar
1 can pineapple with juice (crushed, chunks, or slices)
1 tablespoon Dijon mustard
1/4 teaspoon ground clove (or to taste)
Spray crock pot with cooking spray.
Place ham flat side down into the crock pot. Mix pineapple, can of Sprite, brown sugar, dijon, and cloves in a med size bolw. Pour over the top. Cover and cook on low for 6-8 hours.
You may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat from escaping out of the crock pot.
Check to make sure it is done, internal temperature should be 160°.
You can kept the juices in a separate bowl so people can spoon over their own meat.
You can thicken the juice with cornstarch if it is too runny.
2 bottles dry red wine
1 cup light corn syrup
1 cup water
1 square (8 inches) double-thickness cheesecloth
Peel of 1 orange
1 cinnamon stick, broken into halves
8 whole cloves
1 whole nutmeg
orange slices, optional
Combine wine, corn syrup, and water in slow cooker. Rinse cheesecloth; squeeze out water. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Tie securely with cotton string or strip of cheesecloth. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours. Discard spice bag; ladle into glasses. Garnish with orange slices, if desired.