BRAVADO SPICE-GIVING

Happy Thanksgiving from Team Bravado! Spice up your cranberry sauce, and get stuffed on a pineapple glazed ham and green apple stuffing!

Recipe Card

How to make BRAVADO SPICE-GIVING

GHOST PEPPER CRANBERRY SAUCE
10 oz Fresh cranberries
4 oz Brown Sugar
2 oz Bravado Spice Ghost Pepper & Blueberry Hot Sauce
Juice of 1 lime
1 tsp Salt
1 tsp Black Pepper


PINAPPLE GLAZED HAM
10 lb Cooked ham
4 oz Brown Sugar
4 oz Bravado Spice Pineapple & Habanero Hot Sauce
3 oz Honey





GREEN APPLE STUFFING
1/2 lb Dry, stale bread, cubed
3 tbsp Butter
2.5 oz Bravado Spice Jalapeño & Green Apple Hot Sauce
1/2 c Chopped celery
1/2 c Chopped carrot
2/3 c Chopped onion
1/2 c Chopped green apple, peeled
4 Sage leaves
2 tbsp Celery & parsley leaves
1 tbsp Minced garlic

1 c Vegetable broth
5 oz Cream of mushroom
2 tsp Salt & pepper
1 Heat a sauce pot to medium heat.
2 Add fresh cranberries to the pot along with the sugar, and stir, carefully smashing the berries.
3 Once a liquid has formed, add the Bravado Spice Ghost Pepper & Blueberry Hot Sauce, lime juice, salt, and pepper.
4 Let the mixture cook down and thicken over medium low heat for about 10 minutes.
5 Cool and serve.


1 Preheat oven to 325°
2 In a pot or bowl, mix brown sugar, honey, and Bravado Spice Pineapple & Habanero Hot Sauce.
3 Put the ham face down in a oven safe dish, score it with a knife, then pour and brush the glaze mixture over the ham.
4 Bake at 325° for 2.5 hours. Cover lightly with aluminum foil if the ham edges begin to burn.
5 Cool and serve.

1 Preheat oven to 350°
2 In a sauce pot, add butter, then onion, carrots, and celery and cook until onions are translucent.
3 Then add apples, herbs, garlic, sage, salt, pepper, vegetable broth, cream of mushroom soup, and Bravado Spice Jalapeño & Green Apple Hot sauce and simmer until slightly reduced.
4 Pour the mixture into a bowl over the cubed, dry bread and mix well.
5 Pour your stuffing into a casserole dish, and bake for about 45 minutes, or until an inserted toothpick comes out clean.
6 Serve warm.

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