. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY HAM OR TURKEY KABOBS (Serves 6) Kabobs: 2-1/2 pounds canned ham or frozen turkey roll 12 whole mushrooms, trimmed 2 green peppers, cut into 1-inch squares 3 large onions, cut into quarters 2 navel oranges, cut into unpeeled wedges Basting Sauce: 1 8-ounce can jellied cranberry sauce 1/2 cup pineapple juice 1/4 cup cider vinegar 2 tablespoons soy sauce 1 small onion, grated 1/2 teaspoon garlic salt Cut ham into 1-1/2 inch cubes. If using turkey, cut roll into 1/2 inch cubes. Spear ham or turkey, mush- rooms, peppers, onion
. Cranberries; : the national cranberry magazine. Cranberries. CRANBERRY HAM OR TURKEY KABOBS (Serves 6) Kabobs: 2-1/2 pounds canned ham or frozen turkey roll 12 whole mushrooms, trimmed 2 green peppers, cut into 1-inch squares 3 large onions, cut into quarters 2 navel oranges, cut into unpeeled wedges Basting Sauce: 1 8-ounce can jellied cranberry sauce 1/2 cup pineapple juice 1/4 cup cider vinegar 2 tablespoons soy sauce 1 small onion, grated 1/2 teaspoon garlic salt Cut ham into 1-1/2 inch cubes. If using turkey, cut roll into 1/2 inch cubes. Spear ham or turkey, mush- rooms, peppers, onions and oranges onto heatproof skewers. Place skewers on grill rack 8 inches above gray coals. Combine Basting Sauce ingredients and beat with a rotary egg beater until smooth. Brush sauce mixture over kabobs, grill 5 minutes, turn and brush again. Repeat until kabobs have grilled for 15 minutes and onions and peppers are cooked. BARBECUED CRANBERRY RIBS (Serves 6) 6 pounds pork spareribs 2 cloves garlic, minced 1 tablespoon salt 1 cup cranberry-orange relish 1/3 cup orange juice 1/3 cup wine or cider vinegar 1/3 cup soy sauce Trim excess fat from ribs and place into a shallow glass or enamel pan. Mix remaining ingredients in a bowl and pour evenly over ribs. Refriger- ate and marinate for at least 12 hours, or overnight turning ribs occasionally. Drain ribs and place 8 inches above gray coals and grill for 1 hour, turning ribs every 10 minutes with tongs. Cut ribs into 2 rib sections and serve topped with hot marinade. BARBECUED CRANBERRY CHICKEN (Serves 6) 2 broiler-fryer chickens, about 3 pounds each, quartered Salt and pepper 1 can (16 ounces) whole berry cranberry sauce 1 cup chili sauce 1/2 cup chicken broth or 1 bouillon cube Juice of 1 lemon 1 tablespoon Worcestersliire sauce 1 tablespoon instant minced onion 1 teaspoon dry mustard Sprinkle chicken on all sides with salt and pepper. Combine remaining ingredients in a blender and whirl until smooth. Place chicken 8 inches
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