MAYO CLINIC CRANBERRY STUFFING
1 cup low-sodium chicken broth or unsweetened orange juice
1 cup chopped celery
1/2 cup chopped onion
10 slices whole-wheat bread, toasted and cut into cubes
1/4 cup chopped parsley
1 teaspoon dried tarragon
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1/2 cup chopped fresh cranberries*
1 cup whole water chestnuts
1/2 cup chopped apple*
*can add more cranberries & apples to taste
Preheat the oven to 350 F. Lightly coat a 2-quart baking dish with cooking spray.
In a large skillet, heat the chicken broth over medium heat. Add the celery and onion and saute until the vegetables are tender, about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes, parsley, tarragon, paprika, nutmeg, cranberries, water chestnuts and chopped apples. Add the onion and celery mixture. Stir to mix evenly.
Spoon stuffing into the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.
HEALTHY CRANBERRY STUFFING
1/2 cup butter
3/4 cup chopped celery
1 onion, chopped
4 cups oatmeal bread cubes, dried in the oven (can use wheat bread)
2/3 cup dried cranberries
1 c chopped apples
1/4 tsp nutmeg
1/2 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
3/4 c orange juice or any fruit juice
Preheat oven to 350 degrees.
In large skillet, melt butter and cook celery and onion until tender. In large bowl, combine remaining ingredients except butter for baking. Pour celery mixture over ingredients in bowl. Toss gently with two spoons to coat.
Place stuffing in a casserole dish, drizzled with some melted butter. Bake 350* for 30 minutes.
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)
3/4-1 cup dried cranberries
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1. 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.
2. Stuff turkey just before roasting.
CRANBERRY FUDGE
2 cups - Semi-Sweet Chocolate Chips
1/4 cup - Light Corn Syrup
1/2 cup - Powdered Sugar
1/4 cup - Evaporated Milk
1 tsp - Vanilla
1 - 6-Ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans
Line the bottom and sides of 8x8-inch pan with plastic wrap.
Set aside.
Combine chocolate chips and corn syrup in a medium
saucepan.
Cook over low heat until melted and smooth.
Remove from heat.
Add powdered sugar, evaporated milk and vanilla; stir
vigorously until the mixture is thick and glossy.
Add sweetened dried cranberries and nuts and mix well.
Pour into prepared pan.
Cover and chill until firm for about 8 hours.
Cut into 1 1/2 inch squares.
Store covered in refrigerator.
Serve at room temperature.
Makes about 25 pieces.
CRANBERRY & DATE ROLL UPS~Mary
1 cup butter
1/2 pound cream cheese
2 cups sifted all-purpose flour
Salt
Confectioners' sugar, for board and garnish
Pitted dates
Cranberries
Preheat oven to 375 degrees F.
Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough* into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
*OPTIONAL:
Roll dough out like pie crust on lightly sugared board, cut with round cookie cutter. add at least 1/2 tsp filling on top, pinch dough together with fingers. place on cookie sheet. Bake as above.
CRANBERRY FRENCH TOAST
1 loaf challah bread
1 (8-ounce) package cream cheese
1 cup sugar
1 1/2 cups fresh cranberries
1/2 stick butter
4 eggs
1/2 cup whole milk
Slice challah bread into thick pieces. Combine cream cheese, sugar, fresh cranberries together. Cut a pocket into the bread and stuff cream cheese mixture inside. Melt butter over medium heat in a saucepan. Beat eggs and milk together in a large bowl. Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.
CRANBERRY PISTACHIO ICE CREAM CAKE
Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season.
1 1/2 cups crushed oreo cookies
1/4 cup butter or margarine, melted
1 1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided
Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.
Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, until cooled, stirring occasionally.
Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree.
Freeze 30 minutes, until firm. Layer with remaining 3 cups ice cream,
1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.
Cranberry Nut Orange Muffin Tops
1 1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup dried cranberries
1/2 cup walnut pieces
Preheat the oven to 375 degrees. Grease a muffin tops pan.
1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the grated orange peel.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
3. In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
4. Spoon the batter into muffin tops tin. Place the muffin tops in the oven and bake for 15 to 16 minutes or until the tops are lightly browned. Remove the pan to a rack to cool. After a few minutes, remove the muffin tops from the tin to completely cool on a baking rack.
CRANBERRY NUT QUICK BREAD
2 cups all-purpose or pastry flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 teaspoon grated orange peel
2 tablespoons vegetable oil
3/4 cup orange juice
1 1/2 cups whole fresh cranberries, chopped
1 1/2 cups walnut pieces
Preheat oven to 350 degrees.
Mix the flour, sugar, baking powder, and salt together in a medium bowl. In another bowl, stir the egg, orange peel, oil and orange juice together.
Make a well in the flour mixture and add the liquid mixture. Stir just until blended. Stir in cranberries and nuts.
Turn the batter into well greased and floured mini-loaf pans. Bake 25 to 30 minutes or until done. (Baking times will vary depending on the size of the pans. Test for doneness by inserting a toothpick in the center of the loaves. If it comes out clean, it should be done.) Let the loaves cool for ten minutes and then remove them to a wire rack to cool completely.
CRANBERRY PAKE (Pie + Cake)
CRUST:
Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and leave unbaked. You can use a prepared pie crust.
CRANBERRY LAYER
:
2 cups fresh whole cranberries, rinsed and drained **
1/2 cup sugar
1/2 cup chopped pecans
Mix all ingredients and place in unbaked crust.
CAKE LAYER:
3/4 cup softened butter
1 cup sugar
2 eggs
1 cup flour
Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.
Place the pake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.
**Can use a whole package of cranberries
WHITE CHOCO & CRANBERRY CAKE
For the filling:
1 recipe 9-inch Junior's Sponge Cake Crust
1 cup canned jellied cranberry sauce
3 tablespoons plus 1 teaspoon cornstarch
Three 8-ounce packages
Cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
1 tablespoon pure vanilla extract
2 extra-large eggs
8 ounces white chocolate, melted and slightly cooled
2/3 cup heavy or whipping cream
For the topping:
3/4 cup dried cranberries
Boiling water
1 cup white chocolate chips
1. Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the sponge cake crust and leave it in the pan. Keep the oven on.
2. Break up the cranberry sauce with a spoon, add the 1 teaspoon of cornstarch, and stir until almost smooth.
3. Put one package of the cream cheese, 1/3 cup of the sugar, and the remaining 3 tablespoons cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Beat in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Add the eggs, one at a time, beating well after adding each one. Blend in the melted white chocolate, then the cream just until completely blended. Don't over-mix! Gently spoon the cheese filling evenly over the crust.
4. Using a small spoon, drop the cranberry sauce in spoonfuls on top of the batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times, just until red swirls appear (don't swirl too much or the whole cake will turn pink and you'll lose the swirls).
5. Place in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan with cranberry swirls, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away - don't move it). Refrigerate until completely cold, preferably overnight or for at least 4 hours.
6. Meanwhile, put the dried cranberries in a small bowl, cover with boiling water, and let soak until plump, about 30 minutes. Strain, shake off any excess water, and spread out on paper towels to dry.
7. To decorate the cake, release and remove the sides of the pan, leaving the cake on the bottom. Make a 2-inch border of white chocolate chips and cranberries around the top edge of the cake and scatter a few more cranberries near the center of the cake. Return the cake to the refrigerator until serving time. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.
CRANBERRY PIE CAKE
2 c Cranberries
1/2 c Walnuts
1/2 c Sugar
1 c Sugar
1 c Flour
2 Eggs
3/4 c Butter; melted & cooled
1/4 ts Almond or vanilla extract
Chop up cranberries and walnuts. Spread evenly in the bottom of a greased 10" pie pan and sprinkle with 1/2 cup sugar. Combine 1 cup sugar, flour, eggs, butter and almond extract. Mix together and put on top of the cranberry mixture. Bake for 40 minutes in a 350 degree F oven.
