PUMPKIN CRANBERRY COOKIES
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1
teaspoon cinnamon
1/2
teaspoon salt
1
cup shortening
1
cup sugar
1
egg, beaten
1
cup canned pumpkin
1
teaspoon vanilla
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped pecans
FROSTING
1 cup confectioners sugar
1/4 cup butter
1/2 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
milk
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
In a mixing bowl, cream the shortening and sugar. Then add the beaten egg, pumpkin and vanilla and mix. Add the dry ingredients to the creamed mixture and stir until combined. Fold in the cranberries and pecans.
Drop spoonfuls of dough onto a lightly greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes.
AUTUMN CRANBERRY CHUTNEY
1 cup fresh cranberries
3/4 cup unpeeled apple, chopped
1/2 cup orange segments, chopped
1/4
cup orange juice
3/4
cup sugar
1/4
cup raisins
1/4
cup pecans, coarsely chopped
2
tablespoons diced celery
1
teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
In a medium-size saucepan, combine all the ingredients. Bring to a boil and then reduce heat, allowing the chutney to simmer for about 5 minutes, or until the fruits are soft.
For best flavor, refrigerate for one day prior to serving. Chutney can be kept refrigerated for up to one week.
HOLIDAY CRANBERRY SPREAD
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup pecans, chopped
1 cup apricot preserves
1 8-ounce package of cream cheese
Preheat oven to 350 degrees F. Place cranberries and sugar in an oven-proof pan. Cover with foil and bake until cranberries burst (about 1 hour).
Remove pan from oven and stir in pecans and apricot preserves. Refrigerate.
After chilled, spoon over brick of cream cheese and serve as a spread for crackers or bagels.
CRANBERRY ORANGE FILLING FOR LAYER CAKES
1 12-ounce package fresh cranberries
1-1/4 cups granulated sugar
1/4 cup cranberry juice
2 teaspoons finely shredded orange peel
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
For filling:
In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl. Cover and chill for 2 hours.
Transfer to a blender or food processor. Cover and blend or process until smooth.
To assemble,
use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with the second layer; spread with one-third of the filling. Top with the third layer; spread with the remaining filling. Top with the fourth layer, cut side down.
CRANBERRY CHEESE HOLIDAY DIP
1 (16 ounce) can whole berry cranberry sauce
1/2 cup sugar
1/3 cup onion, minced
2 tablespoons horseradish
1/2 teaspoon salt
1 (8 ounce) package cream cheese, room temp
Combine cranberries, sugar, onion, horseradish, and salt in a saucepan.
Stir constantly and bring to a boil.
Chill for at least 1 hour.
Place cream cheese on a platter. Spoon cranberry mixture over the top.
Serve with crackers. May be made up to 3 days ahead.
CRANBERRY CREAM CHEESE PINWHEELS
1 (8-ounce) package crescent roll dough (can use Pillsbury Crescent Rolls)
4 ounces cream cheese, softened
4 tablespoons jellied cranberry sauce
1. First heat the oven to 375 degrees. Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Starting at the short side, roll each piece of dough into a log, then cut each log into six 1-inch-wide slices.
2. Place the slices on an ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm. Makes 12 pinwheels.
CRANBERRY & CREAM CHEESE DIP
1 8 oz. package of plain cream cheese
1/2 teaspoon of cinammon
2 tablespoons of honey
1/2 cup of sour cream
1 can of whole cranberry sauce
1 cup chopped almonds(optional)
This dip is meant to be eaten with a sweet cracker such as cinnamon triscuits or cinnamon graham crackers. You can use it as a finger food, appetizer or even a dessert!!
2
First mix the cream cheese , cinnamon, honey, and sour cream into your large mixing bowl. Do NOT heat this mixture, that will make it set up incorrectly. Just mix it until it is a smooth enough consistency to spread flat in a storage container.
3
Now you will want to dump your whole cranberry sauce into your small mixing bowl. This will be cranberry sauce with whole cranberries in it, unlike the normal cranberry sauce that has no cranberries in it at all! Stir this in a bowl until it is soft enough to spread, again don't heat this to make it more pliable.
Now scoop your cream cheese mixture into the storage bowl you plan on using, use your spatula to spread it out flat. Now scoop your cranberry sauce onto the top of that in a even flat layer as well. Try not to mix the two layers.
At this point you can sprinkle the chopped almonds over the top or just leave it plain, either way after you are finished place the dip into the fridge for about 20 minutes so that it can set up a little. After it has been chilled, its ready to serve with your favorite sweet cracker!!
CRANBERRY KISSES COOKIES
Yield: 80 cookies, 20 servings.
3 large egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries
Preheat oven to 200 F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.
Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Stir in cranberry sauce (you can add a few drops of red food coloring at this point, if desired); beat for 1 minute.
Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
Bake for approximately 2 hours, turning off the oven after 15 minutes. Cool completely before removing from pans. Store in airtight containers
CRANBERRY ORANGE PARTY SNACK MIX
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
1/4 cup butter, melted
1/4 cup brown sugar, packed
1/4 cup frozen orange juice concentrate,
thawed
1/2 cup orange-flavored or regular
sweetened dried cranberries
Preheat oven to 300° F. In a large bowl, mix the cereals and almonds.
In a microwavable measuring cup, mix the butter, brown sugar and orange
juice concentrate. Microwave uncovered on high for 30 seconds (may need
to adjust time). Pour over cereal mixture, stirring until evenly coated.
Pour the cereal mixture into a large ungreased roasting pan. Bake
uncovered 30 minutes, stirring after 15 minutes. Remove from oven and stir
in the sweetened dried cranberries.
Cool completely and store in an airtight container.
SUGARED CRANBERRIES
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. (We left them in the pan used to heat the sugar and water) Cover and refrigerate 8 hours or overnight..
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet, let stand at room temperature 1 hour or until dry. Yield 9 servings (serving size about 1/3 cup)
Note: Store in an airtight container in a cool place for up to a week
CRANBERRY GIN
4 c chopped cranberries
2 c gin
2 1/-3 c sugar
Put all in a GLASS gallon jug, cover. Let set for 4 wks. Strain the juice off cranberies into a jar. Cover to keep.
You can keep cranberries to use in baking,etc.
CRANBERRY WHITE CHOCOLATE RICE KRISPIES TREATS
Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil.
4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon good quality vanilla
1 1/2 cup white chocolate chips
6 cups Kellogg’s Rice Krispies cereal or equal
3/4 cup dry cranberries
Butter a 9 x 13-inch baking pan.
1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula.
Let cool and cut into squares.
NOTE:
The white chocolate chips will melt in the hot marshmallow mixture.
If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.
