CRANBERRY WALDORF SALAD
For a delicious fruit salad, omit the mayonnaise.
12-ounce package fresh cranberries
2 cups sugar
4 medium tart green apples
1/3 cup chopped celery
1/2 cup purple seedless grapes, halved
1/2 cup chopped walnut pieces
1/3 cup mayonnaise (optional)
Wash and pick over the cranberries. Drain well. Coarsely chop cranberries in food mill or processor. Stir sugar into berries, cover, and chill for 4 hours. Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours). When cranberries are drained, core and chop apples, but do not peel. Combine apples, celery, grapes, walnuts, and mayonnaise. Gently fold in cranberries
CRANBERRY FLUFF
2 cups raw cranberries, crushed or finely chopped
2 cups mini marshmallows
3/4 cup sugar
2 cups diced, unpeeled apples
1 cup grapes, sliced into quarters or halves
1/2 to 1 teaspoon salt
1/2 cup coarsely chopped walnuts
1 cup heavy cream
In a large bowl, mix together the cranberries, marshmallows, and sugar. Refrigerate overnight. In the morning, add the apples, grapes, salt, and walnuts. In a separate bowl, whip the cream until it forms stiff peaks but is not dry. Gently fold the whipped cream into the fruit and nut mixture. Place the fluff into a glass bowl and refrigerate until ready to serve—no more than a few hours.
PUMPKIN CRANBERRY ORANGE BREAD~marmac34/nynana34
6 cups all-purpose flour
3 tbsp plus 1 tsp pumpkin pie spice
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon salt
3-4 cups sugar, to taste
1 (29-ounce) can Pumpkin pie filling
8 large eggs
2 cups vegetable oil, (can use 1 c applesauce & 1 c oil)
1 cup orange juice or water
2 cups sweetened dried, fresh or frozen cranberries
1/4 cup grated orange zest
PREHEAT oven to 350°F.
Grease and flour four 9 x 5-inch disposable loaf pans or 12 small loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in extra large bowl.
Combine sugar, pumpkin, eggs, orange zest, oil and juice in large bowl with wire whisk; mix until just blended.
Add pumpkin mixture to flour mixture; stir until just moistened.
Fold in cranberries.
Spoon 4 cups of batter in each prepared loaf pan.
BAKE for 75 to 80 minutes or 30 min. for small pans, until wooden pick inserted in center comes out clean.
Cool in pans on wire racks.
CRANBERRY NUT BANANA BREAD
Makes 1 loaf
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pecans (chopped)
1 large egg
3/4 cup milk
1 cup sugar
4 tablespoon butter (melted)
1 1/2 cups dried cranberries (lightly chopped)
3 ripe bananas (mashed)
In a large bowl combine butter and sugar, mix together. Add egg and mix. pour in milk, stir till mixed. Add mashed banana and cranberries and 1/2 cup of chopped pecans. In another bowl sift flour, baking powder, baking soda and salt. Add flour mixture to the liquid. Combine just till moist. Pour mixture into a greased large bread pan. Sprinkle 1/4 cup of chopped pecans on top of bread. Bake in 350 F oven for 60 minute. Let stand for 10 minutes before removing from pan.
APPLE CRAN STUFFING
1 stick unsalted butter
1 1/2 cups celery, diced
1 1/2 cups yellow onion, diced
3 large green apples
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. sage
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dried thyme
1 cup pecans or walnuts, chopped
1/2 cup dried cranberries
16 oz. bag of herbed stuffing bread (Pepperidge farm or the like)
2 14 oz. cans vegetable broth
Melt butter in a very large skillet over medium heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Peel, core and dice apples.
In a large bowl, combine onion mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Stir in nuts and cranberries. Mix in stuffing bread. Add vegetable broth and stir until stuffing bread is evenly moistened.
Transfer stuffing mixture to a large Pyrex dish and bake at 350° for 35 minutes. Stir. Serve immediately.
CRANBERRY STUFFING
1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
Stuff turkey just before roasting.
CRANBERRY APPLE RELISH SALAD - nynana34/marmac34
2 c raw chopped cranberries
2 cups diced Tart apples
2 cups sugar
2 c diced celery
2 c chopped walnuts
1 pkg Strawberry Jello
1 pkg. Orange Jello
3 c hot water
mix jello and water, refrigerate till starts t set.
mix cranberries & sugar. When jello is set, add cranberries and all remaining ingredients
CRANBERRY PIE
This is a deep dish pie. Consider a dark, metal deep dish pan for a crisper crust.
1 1/2 cups fresh cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
3 large eggs
2/3 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
1 pie crust for 9” deep dish pie pan
Preheat the oven to 400 degrees.
1. Prepare an unbaked pie shell in a deep dish pan.
2. In a medium bowl, mix the cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell.
3. Beat the eggs well and drizzle in the sugar while continuing to beat. Stir in the flour and melted butter.
4. Pour the egg mixture over the cranberry mixture in the pie shell. Cover the edges of pie crust with foil or a pie shield and bake for 15 minutes. Reduce
the heat to 350 degrees, remove the foil, and bake for another 35 minutes. Let cool on a wire rack.
CRANBERRY BUTTER
1 (16 oz.) can whole berry cranberry sauce
2 cups butter or margarine softened
1 Tbls. grated orange peel
Combine all ingredients in a large mixing bowl, beat on high speed for 2 minutes or until creamy. Spoon into a crock or dish and refrigerate. Makes 3 1/2 cups.
CRANBERRY MEATBALLS
2 pounds ground beef
2 eggs
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup onion, finely chopped
1 cup dry bread crumbs
1/4 cup water
16 ounce can cranberry sauce
2 tablespoons brown sugar
1 tablespoons lemon juice
3/4 cup bottled chili sauce
Combine ground beef, eggs, salt, pepper, onion, bread crumbs and water. Shape into meatballs and brown in a medium skillet; drain. Combine cranberry sauce, brown sugar, lemon juice and chili sauce in a medium sauce pan. Simmer; stirring until smooth. Place meatballs in a crockpot and pour sauce over them. Cover; cook on low for 3 to 4 hours.
SOUR CREAM CRANBERRY CAKE~Marmac's
1 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup sour cream
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
FILLING
16-ounce can cranberry sauce
1 teaspoon cinnamon
1 cup chopped almonds
1. Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
2. In a large bowl cream the butter and sugar until light and fluffy. Add eggs, extract and sour cream, beating well after each addition.
3. In another bowl, whisk the flour, baking powder and baking soda. Blend the dry ingredients into the butter mixture.
4. Mix the cranberry sauce, cinnamon and almonds. Spoon half of the batter into the pan. Spread with the cranberry mixture and cover with the rest of batter. Bake for 55 minutes, or until firm to the touch and browned. Let the cake cool totally before removing from the pan.
EASY CRANBERRY YAM BREAD
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup sugar
1 (15-ounce) can sweet potatoes (yams), drained and mashed
2 large eggs
1 1/2cups biscuit baking mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries, or chopped fresh cranberries
Preheat oven to 350 degrees. In a mixing bowl, cream together the cream cheese and sugar until light. Beat in the sweet potato and eggs. Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended. Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.
