Ethnic Recipes

Spiced Corned Beef Glazed in Cranapple Sauce

Source: Women's Circle Home Cooking, March, 1982

1 (10 to 12 pound) corned beef brisket
2 medium onions, quartered
2 carrots, sliced
4 bay leaves
2 teaspoons whole black pepper
2 teaspoons whole allspice
1 teaspoon whole cloves
Water
Cranapple Sauce

Place corned beef and remaining ingredients except sauce in large kettle, adding enough water to cover beef. Simmer for 3 hours or until tender. Cool. Slice thin. Place overlapping slices in shallow baking dish. Pour Cranapple Sauce over beef. Bake, basting frequently, in a 350 degree F oven about 40 minutes. Place on large platter. Pour remaining sauce over beef and serve.

Cranapple Sauce
1 (16 ounce) can whole cranberry sauce
2 cups Cranapple juice
4 teaspoons prepared hot mustard
2 teaspoons prepared horseradish
Grated peel and juice of 2 oranges

Combine ingredients in saucepan. Heat thoroughly.

Serves 12.

• Eggs Florentine