Bacon Poppers/Cranberry Spicy Sauce
By Amy Story Larson
Portneuf Bacon-Stuffing Poppers
9-18 strips of bacon (depending on how hungry you are)
3 cups prepared stuffing (either package or homemade)
Minced garlic, to taste, added to stuffing
> Preheat oven to 375° degrees.
> Line baking tray with aluminum foil. Spray with non-stick cooking spray.
> Cut slices of bacon in half.
> Form stuffing into balls, approximately golf ball size.
> Place stuffing ball onto center of bacon piece. Wrap bacon around ball bringing both sides together and securing with a toothpick.
> Bake approximately 20-25 minutes. Remove tray when bacon is fully cooked.
> Place bites onto paper toweling prior to serving.
NOTE: Depending on the size of your stuffing balls you may have more or less than 18 pieces and require more or less strips of bacon.
Create a cranberry sauce for dipping (next page).
*Adapted from whoneedsacape.com
Cranberry Spicy Sauce
1 small habanero pepper or 1 cayenne pepper seeded and finely minced
12 ounces fresh cranberries rinsed
1 cup sugar
1 cup water
1 tablespoon apple cider vinegar
pinch of salt, cinnamon to taste (optional)
> Combine all ingredients in a medium saucepan.
> Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done.
> Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator.
NOTE: If you prefer a smooth sauce with your Thanksgiving feast, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. Use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.
*Adapted from barefeetinthekitchen.com
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