CRANBERRY RECIPES

CRANBERRIES
MANY FACES OF SANTA

TIP:
An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.

CRANBERRY SAUCE CAKE
1/2 c. canola oil
1 c. sugar
1 egg
1 c. raisins
1/2 c. nuts
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 lb. can whole cranberry sauce. (If frosting is desired save 1/4 cup of sauce for it).
Mix oil, sugar and eggs, beat well. Add raisins and nuts; then add dry ingredients. Then add cranberry sauce. Mix well. Put in greased 13 x 9 x 2 pan; bake at 350 degrees for about 40 minutes. Cool in pan.
CRANBERRY CREAM FROSTING (IF DESIRED)
3 oz. cream cheese,
1 cup powdered sugar;
1/4 cup cranberry sauce.
Cream the cheese, and add sauce. Beat this well. Then add sugar.

CRANBERRY SAUCE BUNDT CAKE
You can use either a bundt pan or an angel food cake pan.
1 cup unsalted butter
2 cups sugar
1 tablespoon pure vanilla extract
zest of one orange, finely minced
juice of one orange (about 1/3 cup)
5 eggs
1 14 ounce can cranberry sauce (jellied or whole berry sauce)
1 cup chopped toasted walnuts, optional
1/2 cup dried cranberries, plumped and minced
1 cup fresh cranberries, coarsely chopped
3 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
GLAZE
2-3 tablespoons fresh orange juice
1 tablespoon unsalted butter, softened
1/2 teaspoon orange extract or oil
2-4 cups confectioners’ sugar
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Generously grease a bundt pan or angel food cake pan with nonstick cooking spray. In a mixer, with the paddle attachment, cream the butter and sugar together until well-blended. Add in the extracts and eggs, and then blend in the cranberry sauce. Fold in the flour, baking powder, salt, cranberries and nuts and blend well. Spoon into prepared pan and bake until done, 65-75 minutes. Once cake is cooled, invert onto a serving platter.
GLAZE
in a small bowl, whisk together all the ingredients to make a soft glaze. Spoon the glaze over the cake and let set. Serves 12-14

CHRISTMAS CRANBERRY CAKE
1/2 cup butter
1 cup sugar
2 eggs
1 small sour cream
1 teaspoon almond extract
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can whole cranberry sauce
Preheat oven to 350 degrees. Mix all the ingredients in the order given except for the cranberry sauce. Pour half of the batter in bundt pan. Next pour in half of the can of cranberry sauce. Cover with remaining batter and top with the rest of the cranberry sauce. Bake for 1 hour. Drizzle with icing.
ALMOND ICING
1 cup confectioners sugar
1/2 teaspoon almond extract
hot water to make thin icing
Mix all the ingredients together and drizzle over cranberry cake.

CHOCOLATE CRANBERRY CAKE
CAKE: 2/3 cup semisweet chocolate chips
1/2 cup butter or margarine
1 ounce unsweetened chocolate
1 cup Whole Berry Cranberry Sauce
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup flour
1/2 teaspoon baking powder
GLAZE
1/4 cup whipping cream
1/2 cup semisweet chocolate chips
1/4 cup Ocean Jellied Cranberry Sauce
To make cake, heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool 30 minutes. Refrigerate one hour or until cold.
To make glaze, microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
Turn cake out onto flat serving plate. Remove foil. Spread glaze over top, allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature. Makes 10 servings.

CRANBERRY SOUR CREAM CRUMBLE
TOPPING INGREDIENTS
1/2 cup flour
1/3 cup sugar
1/4 cup chopped almonds
1/4 cup Butter, melted*
1/4 teaspoon vanilla
COFFEE CAKE INGREDIENTS:
1/4 cup chopped almonds
1 cup sugar
1/2 cup Butter, softened*
1 teaspoon vanilla
2 eggs
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Sour Cream
1 cup whole berry cranberry sauce
Stir together all topping ingredients in medium bowl until mixture resembles coarse crumbs. Set aside. Heat oven to 350°F. Sprinkle 1/4 cup chopped almonds on bottom of greased 9-inch springform pan or 10-inch tube pan; set aside.
Combine 1 cup sugar, 1/2 cup butter and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating, scraping bowl often, until well mixed. Continue beating, adding 2 cups flour, baking powder, baking soda and salt alternately with sour cream until well mixed.
Spoon half of batter into prepared pan; spread to cover bottom. Spoon cranberry sauce over batter; spread to edges. Spoon remaining batter over cranberry sauce; spread to cover. Sprinkle topping over batter.
Bake for 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan.
*Substitute Soft Baking Butter with Canola Oil.
Yield: 12 servings
Nutrition Facts (1 serving)
Calories: 380
Fat: 17 g
Cholesterol: 70 mg
Sodium: 270 mg
Carbohydrates: 54 g
Dietary Fiber: 0 g
Protein: 6 g

CRANBERRIES
Fresh cranberries may be stored at room temperature, but will keep for weeks if chilled. They also freeze very well. Whole cranberries that are sealed in an air-tight container may be frozen for up to one year. It's best not to wash cranberries that will be frozen though, or you can just make sure to dry them thoroughly before freezing. There's no need to thaw frozen cranberries before using. They can be added to recipes straight from the freezer.

USES
Whole cranberries, fresh or frozen, may be used with fresh mint leaves, arranged to simulate a sprig of holly. This is a delightful way to decorate plate edges, cakes, pies, and firm dips such as hummus. Stir fresh or frozen cranberries into pancake or muffin batter or to bread dough to add zip and color to your baking.
One of the few holiday dishes that is traditionally vegan is the cranberry sauce. But you don't have to settle for the kind that slurps out onto the plate in the shape of a can. One common type of sauce is cooked until it resembles a gel. Fresh, no-cook chutneys and relishes are even simpler to prepare. Here are two flavor-packed options.

DRYING CRANBERRIES
Purchasing dried cranberries by the package is sometimes costly, but you can dry your own. Just follow this simple approach. First wash and then plunge them into boiling water for 15-30 seconds, just until the skin 'pops.' Stop the cooking action by placing berries in ice water. Drain on paper towels. Turn on the oven for 10 minutes at 350°F. Then place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight or until sticky and no longer wet. Once dry, they can be kept at refrigerator temperatures for 18 to 24 months or in a freezer for 5 to 8 years.
Use dried cranberries in much the same way you would use raisins. Toss them into salads, hot or cold cereals, and trail mixes. They add a colorful surprise when baked in oatmeal cookies in place of raisins.

CRANBERRY KETCHUP
1 16 ounce can jellied cranberry sauce
3/4 cup granulated sugar
1/4 cup white vinegar
2 tsp. ground ginger
1/4 tsp. cinnamon
1/8 tsp. black pepper
1/8 tsp. ground allspice
1 tablespoon flour
2 tablespoons hot water
In a large saucepan, combine first 7 items over medium heat. Bring to a boil. In a small bowl, stir flour and water together to make a paste. Add paste to cranberry mixture, stirring until it thickens. Remove from heat. Cover and chill 8 hours or overnight for flavors to blend. Store in airtight container in refrigerator. Serve with meat or cream cheese and crackers. Makes about 2 1/2 cups.

CRANBERRY BUTTER
2 cups butter, softened
1 16 ounce can whole cranberry sauce
1 tablespoon grated dried orange peel
In a large bowl, mix all items together using lowest speed of an electric mixer. Spoon into molds or covered container. Use butter on breads or English muffins.

CRANBERRY CHICKEN 1
5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing
Preheat oven to 350 degrees F. Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

CRANBERRY CHICKEN 2
6 skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing
Place chicken breasts in a glass or other non-reactive casserole dish. In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours. Cover loosely with foil. Bake at 350 degrees F and bake for 1 hour and 15 minutes, or until done.

CRANBERRY CHICKEN 3
1 bottle red russian dressing
1 pckt onion soup mix
1 can whole berry cranberries
1/2 can of water
6 chicken breasts
Mix the first 4 ingredients. Pour over chicken breasts in a 9x13" baking dish. Cook @ 375°F for 1 1/2 hours. I serve with rice and whatever veggie I feel like :)

CRANBERRY WHITE CHOCO SHORTBREAD
2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) Premium White Baking Chocolate, chopped
1-1/2 cups dried cranberries
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly. BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.