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Cranberry Recipes Disk 107 |
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APPLE AND DRIED CRANBERRY STUFFING
CRANBERRY GLAZED SWEET POTATOES
CRANBERRY SAUCE EXTRAORDINAIRE
CRANBERRY SAUCE & JALAPENO PEPPERS
CRANBERRY SAUCE & RASPBERRY VINEGAR
CRANBERRY, SAUSAGE-APPLE STUFFING
APPLE CRANBERRY CRISP > Back to Top <
1-1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16-ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and sliced
Preheat oven to 375° F (190° C).
In a medium bowl, mix together the oats, brown sugar, flour and cinnamon. Stir
in the butter flavored shortening and water to form a crumbly mixture.
In a medium saucepan over medium-high heat, mix together the cranberry sauce
and cornstarch and bring to a boil. Stir in the apples and coat with the
cranberry sauce.
Spread the mixture into an 8 x 8-inch glass baking dish. Crumble the oat mixture
over the apples.
Bake in the preheated oven 30 minutes, or until the apples are tender. Serve
warm.
APRICOT CRANBERRY CHUTNEY > Back to Top <
1/4 cup dried apricots, chopped
12 ounces cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar
Combine the apricots, cranberries, raisins, cinnamon, ginger, allspice
and cloves. Mix together and set aside.
In a medium sauce pan combine the water and sugar. Bring to a boil, stirring
constantly until sugar is dissolved. Add the dried fruit mixture and vinegar;
bring to a boil. Lower temperature and simmer for 10 minutes.
Remove from heat and allow to cool for 5 minutes. Serve immediately or
refrigerate in a covered container.
Makes 3 cups
AWESOME SAUSAGE APPLE AND DRIED CRANBERRY STUFFING > Back to Top <
1-1/2 cups cubed whole wheat
bread
3-3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2-1/2 teaspoons dried sage
1-1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter
Preheat oven to 350° F (175° C). Bake the whole-wheat and
white bread cubes until evenly golden brown. Transfer toasted bread cubes to a
large bowl and let them cool.
In a large skillet, cook the sausage and chopped onions over moderate heat,
stirring and breaking up the lumps until fully cooked. Add the chopped celery,
sage, rosemary and thyme; cook for 2 minutes while stirring.
Add the sausage mixture to the bread with the chopped apples, dried
cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock
and the melted butter over the mixture; toss stuffing well. Allow stuffing to
cool completely.
Makes 8 servings
BAKED CRANBERRY SAUCE > Back to Top <
4 cups cranberries
2 cups white sugar
1/3 cup brandy
Preheat oven to 300° F (150° C).
In a 2-quart baking dish, mix together the cranberries and sugar.
Bake at 300° F (150° C) for 1 hour, stirring often.
Remove from oven and stir in brandy; transfer to serving dish.
Makes 8 servings
BLUE CRANBERRY SAUCE > Back to Top <
1 (12-ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Wash and pick over cranberries. Place in a medium saucepan with water,
and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until
cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all
skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few,
but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of
sauce to cover. Refrigerate until chilled.
Makes 8 to 10 servings
CHRISTMAS CRANBERRY SALAD > Back to Top <
1 pound cranberries, finely ground
2 cups white sugar
1 (20-ounce) can crushed pineapple, drained
1 (16-ounce) package miniature marshmallows
1 cup chopped pecans (optional)
1 pint whipped cream, beaten stiff
Mix together the cranberries and sugar; cover and refrigerate
overnight.
The next day, combine the cranberry mixture with the pineapple, marshmallows,
pecans and whipped cream. Mix well.
Pour into a 3 quart dish, cover and refrigerate or freeze until ready to
serve.
Makes 6 to 8 servings
CRANBERRY APPLE GELATIN MOLD > Back to Top <
1 (16-ounce) can whole cranberry sauce
2 (3-ounce) packages raspberry flavored gelatin mix
1 cup water
1/4 teaspoon salt
1 cup lemon yogurt
2 apples, cored and diced with peel
2 orange, peeled, sectioned, and cut into bite-size
1/2 cup chopped walnuts
In a saucepan, heat cranberry sauce and water until sauce melts. Add
gelatin and stir until gelatin dissolves. Remove from heat. Stir in the apples,
oranges, walnuts and yogurt.
Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight
before serving.
Makes 12 servings
CRANBERRY APPLE SAUCE > Back to Top
<
12 ounces cranberries
6 ounces unsweetened apple juice concentrate
In a saucepan cook cranberries and apple juice concentrate over medium
heat until cranberries have burst. Chill and serve. You may also add some white
sugar if the recipe isn't sweet enough for you. Only add the extra sugar one
tablespoon at a time to avoid over sweetening.
Makes 2 cups
CRANBERRY CHUTNEY II > Back to Top <
2 cups cranberries
2 tomatoes - blanched, peeled and chopped
1/3 cup golden raisins
1/4 cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
3/4 cup water
In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins,
onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered,
for 15 minutes or until cranberries pop.
Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35
to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle
into jars or freezer containers. Refrigerate or freeze until ready to use.
Makes 2 2/3 cups
CRANBERRY CHUTNEY III > Back to Top <
3 cups fresh cranberries
1 cup chopped apples
1 orange peel, chopped
2 cups white sugar
1 cup water
1/3 cup orange liqueur
In a large saucepan, mix the cranberries, apples, orange peel, sugar
and water. Bring to a boil. Boil 5 minutes, or until the berries are soft.
Remove from heat and stir in the liqueur. Transfer to sterile jars and
refrigerate until serving.
Makes 7.5 cups
CRANBERRY CHUTNEY > Back to Top <
1 cup water
3/4 cup white sugar
1 (12-ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
In a medium saucepan combine the water and sugar. Bring mixture to a
boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and
spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of
the sauce. Coot to room temperature and serve or cover and refrigerate. Bring
chutney to room temperature before serving.
Makes 2 -1/2 cups
CRANBERRY CONSERVE > Back to Top <
2 quarts cranberries
1/2 pound raisins
1 cup diced orange segments
1/2 cup chopped walnuts
6 cups white sugar
Just cover cranberries with fresh cold water and bring to a boil,
cooking until berries are soft. Add the sugar, orange pulp, and raisins, and
simmer slowly until thick. Add the nut meats. Continue cooking for 5 more
minutes. May be served warm or chilled.
Makes 3 quarts, approximately
CRANBERRY FROST > Back to Top <
1/2 cup chopped cranberries
1/3 cup white sugar
2 oranges
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 apple - peeled, cored, and chopped
1/2 cup chopped dates (optional)
1/2 cup heavy whipping cream
In a mixing bowl, combine cranberries and sugar and let stand 10
minutes. Meanwhile, peel and section 1 orange. Finely chop orange sections; set
aside. Squeeze remaining orange to make total of 1/3 cup juice.
Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until
fluffy. Stir in orange sections, cranberries, apple and dates.
Whip cream until soft peaks form. Fold cream into cream cheese mixture.
Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to 12
paper lined muffin pans. Cover and freeze until firm.
To serve, let stand at room temperature for 10 minutes. Unmold or peel off
paper and garnish with orange sections.
Makes 8 servings
CRANBERRY GELATIN SALAD > Back to Top <
1 (16-ounce) can jellied
cranberry sauce
1 (16.5-ounce) can pitted dark sweet cherries, drained
10.5 ounces crushed pineapple with juice
1 (6-ounce) package cherry gelatin
2 cups boiling water
1 cup chopped pecans (optional)
In a medium saucepan over low heat, melt the cranberry sauce.
Cut the cherries into pieces and add them to the melted sauce. Stir in the
pineapple with its juice. Remove mixture from heat.
In a medium bowl pour the boiling water over the gelatin. And stir until all
the gelatin has dissolved.
Add the gelatin mixture to the cranberry mixture and stir. Stir in the
optional nuts. Pour into a 9x13 inch pan and chill until set.
Makes 12 servings
2 (12-ounce) packages fresh
cranberries
2 cups white sugar
1-1/4 cups fresh orange juice
1 cup fresh lemon juice
In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a large
bowl.
While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to add
more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice
and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze
overnight. Take out of the freezer 5 to 10 minutes before cutting.
Makes 12 servings
CRANBERRY JALAPENO RELISH > Back to Top <
1 cup dried cranberries
1/2 cup orange juice
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
In a mixing bowl, combine the cranberries, orange juice, onion,
cilantro, garlic, jalapeno, lime juice, cumin and salt.
Stir together and chill 2 hours before serving.
Makes 3 cups
CRANBERRY ORANGE RELISH WITH ORANGE FLAVORED LIQUEUR > Back to Top <
12 ounces cranberries
1 orange with peel, chopped
1 cup white sugar
1/4 cup orange liqueur
In a food processor or blender, combine the cranberries, orange and
sugar. Blend until evenly chopped.
Stir in the liqueur and refrigerate for several hours to allow flavors to
blend.
Makes 10 servings
CRANBERRY RASPBERRY SAUCE > Back to Top <
12 ounces cranberries
2 cups raspberries
1 cup Merlot
3/4 cup white sugar
Put cranberries, raspberries, Merlot, and sugar in a large saucepan.
Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries.
Turn down heat and let simmer for 15 minutes. Pour sauce into a container and
refrigerate. It can be served hot or cold.
Makes 10 servings
CRANBERRY RELISH 1 > Back to Top <
1 orange, quartered with peel
1 pound cranberries
1-1/2 cups white sugar
1/2 cup apricot preserves
1 (8-ounce) can crushed pineapple, drained
2 tablespoons lemon juice
Finely chop the orange in a food processor.
Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium
heat until cranberries just begin to pop, about 10 minutes.
Transfer cranberries to a bowl, add apricot preserves and mix until melted.
Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and
refrigerate until well chilled.
Makes 3 cups
CRANBERRY RELISH 2 > Back to Top <
4 oranges, peeled and seeded
2 pounds cranberries
4 apples, cored and diced with peel
4 cups white sugar
Take the yellow peel from oranges; trim off and discard white part. Put
orange pulp and yellow peel, cranberries, and apples through food chopper. Add
sugar and mix well.
Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space.
Seal and freeze.
Makes 4 pints
CRANBERRY RELISH 3 > Back to Top <
1 (12-ounce) package
fresh cranberries
7 ounces kumquats
1 cup white sugar
1 cup pecans
Wash cranberries and pick out any spoiled berries. Drain, and put in a
food processor with kumquats, sugar and nuts. Blend until well chopped--be
careful not to process it too much or it will be mush. Chill and serve.
Makes 3 to 4 cups
CRANBERRY SALAD > Back to Top <
2 (3-ounce) packages cherry
flavored gelatin mix
1 (16-ounce) can whole cranberry sauce
1 (20-ounce) can crushed pineapple with juice
1 (8-ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin
in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of
the mixture in a bowl and leave at room temperature, set the other 1/2 in the
refrigerator until firm.
In a separate bowl mix together the cream cheese, mayonnaise, reserved
pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place
in refrigerator for 10 minutes. Pour the room temperature gelatin over the top
of the cream cheese layer and refrigerate until set.
Makes 8 -10 servings
CRANBERRY SAUCE EXTRAORDINAIRE > Back to Top <
1 cup water
1 cup white sugar
1 (12-ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced
6 ounces dried fruit bits
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large non-reactive sauce pan boil water and sugar until the sugar
dissolves. Reduce the heat to simmer and add cranberries, pureed orange, apple,
pear, dried fruits, pecans, salt, cinnamon and nutmeg. Stir to combine. Cover
and simmer for 30 minutes, until the cranberries burst. Check and stir
occasionally.
Remove from heat and let cool to room temperature. Refrigerate any leftovers.
Makes 8 to 10 servings
CRANBERRY SAUCE FOR ACORN
SQUASH > Back to Top <
2 acorn squash, halved and seeded
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
1 (12-ounce) package cranberries
1/2 cup port wine
Preheat oven to 400° F (200° C).
On a medium baking sheet, place the squash halves cut side up. Bake in the
preheated oven 30 minutes, or until tender.
In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a
boil, reduce heat and simmer 10 minutes.
Mix the cranberries and port into the saucepan. Cook until the cranberries
begin to burst, about 5 minutes. Spoon the cranberries into the squash halves
and serve.
Makes 4 servings
CRANBERRY SAUCE 2 > Back to Top <
1/2 pound fresh cranberries
1 cup white sugar
1/2 cup water
In a microwave safe bowl, mix together cranberries, sugar and water.
Cover the mixture with wax paper and microwave on high power until the
cranberries pop (about 7 minutes). Chill before serving.
Makes 6 servings
CRANBERRY SAUCE WITH JALAPENO PEPPERS > Back to Top <
1 cup water
1 cup white sugar
2
cups fresh cranberries
2 jalapeno peppers, seeded and minced
3 teaspoons lemon juice
1/2 cup sherry
Rinse berries in cold water; drain.
In a saucepan, stir together water and sugar until the sugar has dissolved and
come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice;
return the mixture to a boil. Reduce heat and simmer gently for 10 minutes;
stirring occasionally.
Stir lemon juice and sherry into the mixture until blended. Remove the pan
from heat and allow the mixture to cool completely at room temperature.
Refrigerate the cooled mixture in a glass container with lid until you are ready
to serve.
Makes 1.5 cups
CRANBERRY SAUCE WITH RASPBERRY VINEGAR > Back to Top <
1-1/4 cups white sugar
1/2 cup raspberry vinegar
1/4 cup water
1 (12-ounce) package fresh cranberries
1 cinnamon stick
1 tablespoon orange zest
Combine 1-1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
Makes 2-1/2 cups
CRANBERRY SAUCE > Back to Top <
12 ounces cranberries
1 cup white sugar
1 cup orange juice
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Makes 8 to 12 servings
CRANBERRY SAUSAGE AND APPLE STUFFING > Back to Top <
12 cups white bread cubes,
baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
2 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1-1/3 cups chicken stock
salt to taste
ground black pepper to taste
Sauté; sausage in a large skillet over medium heat, crumbling coarsely,
for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty
pan of grease.
Into the same pan melt the butter. Add the leeks or onions, apples, celery and
poultry seasoning. Sauté; until softened, about 10 minutes. Add the rosemary,
dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season
to taste with salt and pepper. Moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken
stock to moisten stuffing if needed. Remaining stuffing can be baked in a
covered buttered casserole at 350° F (175° C) for about 45
minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings
CRANBERRY WALNUT RELISH > Back to Top <
12 ounces fresh or frozen
cranberries
3/4 cup white sugar
1 (12-ounce) jar orange marmalade
1 tablespoon lemon juice
3/4 cup chopped walnuts
Preheat oven to 350° F (175° C). Place cranberries in a
shallow 1-1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake
for 35 minutes.
Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room
temperature. Cover tightly and refrigerate at least 3 hours before serving.
Makes 8 servings
FRESH CRANBERRY RELISH > Back to Top <
2 cups cranberries
1 (20-ounce) can crushed pineapple, drained
2 Granny Smith apples - peeled, cored and cut into w
2 (11-ounce) cans mandarin oranges, drained
1 teaspoon granulated sugar
In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.
Makes 6 to 8 servings
HARVEST RICE DISH > Back to Top <
2 cups chicken stock
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter
3 onions, sliced into 1/2-inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 cup slivered almonds, toasted
1/2 teaspoon orange zest
salt to taste
ground black pepper to taste
Combine rice and broth in saucepan and bring to boil. Reduce heat to
low; cover and simmer 35 to 45 minutes, until rice is tender and broth is absorbed.
In medium skillet, melt butter over medium-high heat. Add onions and sugar. Sauté
until butter is absorbed and onions are translucent and soft. Lower heat
and cook onions for another 20 minutes, until they are caramelized. Stir in
cranberries and mushrooms. Cover skillet and cook for 10 minutes or until
berries start to swell. Stir in nuts and orange zest, then fold this mixture
into the cooked rice. Add salt and pepper to taste.
Makes 6 - 8 servings
HAWAIIAN FRUIT CRUMBLE > Back to Top <
2 cups thinly sliced
apples
1 tablespoon lemon juice
1 cup crushed pineapple, drained
2 cups cranberry sauce
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
salt to taste
1/8 cup butter
Toss apple slices with lemon juice. Place in a 10 x 6 x 1 1/2 inch
baking dish. Spoon pineapple evenly over apples, then cover with cranberry
sauce.
Mix oats, brown sugar, flour, cinnamon, and salt. Cut in butter or margarine
till crumbly. Sprinkle over fruit.
Bake at 350° F (175° C) for 30 minutes, or till apples are
tender. Serve warm.
Makes 6 servings
HOMEMADE DRESSING > Back to Top <
2 (1-pound) loaves Hawaiian
sweet bread
1 teaspoon sage
3 teaspoons poultry seasoning
salt and pepper to taste
2 tablespoons butter
3 stalks celery, diced
1/2 onion, finely diced
1 cup water
1-1/2 cups dried cranberries
1/2 cup sunflower seeds
Cut day old sweet bread into small pieces and place in large bowl. Add
the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until
dry.
In a large skillet, melt butter and add celery, onion and water. Stir until
heated but not boiling.
Combine the cranberries, sunflower seeds and vegetable mixture to bowl of
dried bread; stir well.
Use as a stuffing for turkey, or bake in a buttered casserole dish at 350° F (175° C) for 30 to 40 minutes.
Makes 10 servings
JALAPENO CRANBERRY SAUCE > Back to Top <
12 ounces cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/2 cup sherry
Rinse berries in cold water; drain.
In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add
cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat
and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir
well. Remove from heat and let cool completely at room temperature.
Refrigerate in a glass container with cover. Serve with turkey or chicken.
Makes 16 servings
KICKING CRANBERRY SAUCE > Back to Top <
1 (12-ounce) package fresh
cranberries
1 (16-ounce) can whole cranberry sauce
1 (12-ounce) jar orange marmalade
1/3 cup diced onion
1 apple - peeled, cored, and chopped
1 green bell pepper, chopped
3/4 teaspoon salt
1 jalapeno pepper, seeded and minced
1/3 cup orange liqueur
In a saucepan over medium heat, combine the fresh whole cranberries,
cranberry sauce, orange marmalade, onion, apple, green bell pepper, salt,
jalapeno, lime juice and liqueur.
Cook until cranberries crack open. Reduce heat and simmer until contents
reduce by one third (approximately 3 hours). Remove from heat, cover and allow
to cool overnight.
Makes 12 servings
ORANGED CRANBERRY SAUCE > Back to Top <
2 pounds cranberries
1 orange, zested
3 cinnamon sticks
1 pint orange juice
2 cups packed brown sugar
Place the cranberries, grated orange rind, cinnamon, orange juice,
brown sugar and enough water to cover cranberries in a saucepan. Bring mixture
to a boil over high heat. Immediately turn heat down and simmer for about one
hour or until the sauce has thickened. Taste for sweetness and adjust with
additional sugar if necessary. You can not overcook, so continue cooking until
you have a good thick consistency. Let mixture cool a bit then refrigerate in a
covered container.
Makes 4 cups
SOUTHWESTERN CRANBERRIES > Back to Top <
2 cups fresh or frozen
cranberries
2 cups white sugar
2 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (12-ounce) container frozen whipped topping, thawed
Chop cranberries in an electric blender or food processor until they
are almost mush; stir in sugar and refrigerate overnight.
A couple of hours before serving, stir the apples and walnuts into cranberry
mixture and fold in the non-dairy whipped topping. This dessert will keep well
in a covered container for several days.
Makes 8 servings
SPICY CRANBERRY CHUTNEY > Back to Top <
1/4 cup dried apricots, finely
chopped
1/2 cup brown sugar
1/2 cup raisins
1 cup water
3 cups fresh cranberries
1 Granny Smith Apple -- peeled, cored and diced
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped crystallized ginger
1/2 teaspoon red pepper flakes
In a saucepan, combine apricots, brown sugar, raisins and water; bring
to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in
cranberries, apple and lemon zest; simmer for 10 minutes more.
Stir lemon juice, ginger and pepper flakes into the mixture before removing
from heat. Serve chilled or at room temperature.
Makes 10 servings
TART CRANBERRY RELISH > Back to Top <
3 cups cranberries
1-1/2 cups orange juice
1 cup thinly sliced apples
1/2 cup chopped golden raisins
1 tablespoon julienned orange zest
1 cinnamon stick, broken into large pieces
8 whole cloves
2-1/2 tablespoons red wine vinegar
In a large saucepan, combine cranberries, orange juice, apples,
raisins, orange peel, cinnamon and cloves. Bring to simmer, stirring to mix
well. Cover, reduce heat to low and cook until cranberries burst and mixture
thickens slightly, about 10 minutes, stirring occasionally.
Remove from heat, stir in vinegar and cool. Cover and refrigerate at least
overnight. Remove from refrigerator 20 minutes before serving.
Makes 6 servings
THREE CRANBERRY RELISH > Back to Top <
1 pound cranberries
1 (12-ounce) can frozen cranberry juice concentrate
1-1/2 cups sweetened-dried cranberries
1/4 cup orange juice
2/3 cup white sugar
1 tablespoon orange zest
Combine all ingredients in a 3 quart sauce pan and cook over medium
heat until cranberries pop. Serve warm or cold. As it the relish sits it
thickens up.
Makes 10 + servings
VEGETARIAN STUFFING > Back to Top <
1 loaf day-old bread,
torn into small pieces
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples, optional
Mix together the bread, cream of mushroom soup, vegetable broth, water,
poultry seasoning, and salt and pepper to taste. Add any or all of the optional
ingredients as desired. It will be sticky. Shape into a loaf and wrap in
(nonstick, sprayed) foil to bake.
Bake for about an hour at 350° F (175° C). You can slice it like
a meatloaf and serve.
Makes 6 servings
WASHED CRANBERRY SAUCE > Back to Top <
1 (12-ounce) package
fresh cranberries
1-1/2 cups water
1/2 cup white sugar
1/2 cup packed brown sugar
Place cranberries in a bowl of clean water. Pick through, discarding
stems and rotten berries. Drain berries.
In a medium saucepan, combine berries, 1-1/2 cups water, and sugars. Cook over
high heat, and let come to a boil. Boil, uncovered, for 5 minutes. Spoon off any
foam that forms. Serve hot or cold.
Makes 6 - 8 servings
YUM YUM CRANBERRY PARFAIT > Back to Top <
1 cup cranberry sauce
1 (8-ounce) container frozen whipped topping, thawed
Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.
Makes 4 + servings
CRANBERRY GLAZED SWEET
POTATOES > Back to Top <
6 medium sweet potato -- cooked, halved OR canned sweet potatoes, drained
1 cup whole berry cranberry sauce
1/2 cup water
1/4 cup brown sugar -- firmly packed
1/2 teaspoon orange peel -- grated
1 tablespoon butter or margarine
Arrange sweet potatoes in a shallow, buttered baking dish. Combine cranberry
sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to
a boil. Cook gently 5 minutes. Add butter and pour mixture over sweet potatoes.
Bake at 350° for 30 minutes, basting frequently.
CRANBERRY CAKE > Back to Top <
1 egg
1/2 cup plus 3
tablespoons granulated sugar (divided)
1/2 cup 2 percent milk
1 tablespoon vegetable
oil
1 tablespoon orange juice
1/4 teaspoon almond
extract
1-1/2 cups all-purpose
flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces fresh
cranberries (2 cups)
2 tablespoons margarine
or butter
Preheat oven to 375°. Spray an 8-inch square pan with nonstick cooking
spray.
Beat egg; add 1/2 cup sugar, milk, vegetable oil, orange juice and almond extract; mix thoroughly; set aside.
Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into prepared pan.
Chop cranberries in a blender or food processor; spoon over batter. Mix remaining 1/2 cup flour with remaining 3 tablespoons sugar and cut in 2 tablespoons margarine. Sprinkle over cranberries.
Bake 25 to 30 minutes. Serve warm.
Makes 16 two-inch squares
GRAND MARNIER CRANBERRY SAUCE
> Back to Top <
2 large navel oranges
1 (12-ounce) bag fresh or frozen
cranberries
1-1/2 cups granulated sugar
1 cup water
2 tablespoons
orange-flavored liqueur (preferably Grand Marnier), or thawed orange juice
concentrate.
Grate 2 teaspoons of peel (orange part only) from the oranges and set aside. Using a sharp knife, cut off and discard the thick white pith. Carefully cut between the membranes to release the orange sections. Set the orange sections aside.
In a medium, heavy-bottomed saucepan, combine the cranberries, sugar, the water and grated peel. Bring to a boil over medium heat, stirring often to help dissolve the sugar.
Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. During the last few minutes, stir in the orange sections. Remove from the heat and stir in the Grand Marnier. Cool completely.
(The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated.) Serve chilled or at room temperature.
Makes about 3 cups, 12 side-dish servings
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Happy Thanksgiving from Spike & Jamie |
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