Spiced Corned Beef Glazed in Cranapple Sauce
Yield: 12 servings
Ingredients
Corned Beef
- 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
- 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
Instructions
Corned Beef
- 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 degrees F oven about 40 minutes.
- Place on large platter. Pour remaining sauce over beef and serve.
Cranapple Sauce
- Combine ingredients in saucepan. Heat thoroughly.
Attribution
Women's Circle Home Cooking, March, 1982
