CRANBERRY 3
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.
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.
CRANBERRY FACTS & TIPS
COOKING
WITH CRANBERRIES
For extra-rich-tasting homemade cranberry sauce, add vanilla extract (a teaspoon or more) after cooking.
Make your next meat loaf zesty and moist by adding cranberry sauce (1/4-1/3 cup for each pound ground beef) before baking.
Right after the cranberries have “popped” during cooking, I add fresh or frozen raspberries (without syrup). This homemade cranberry sauce is a delicious side dish for turkey or chicken.
When freezing fresh cranberries for storage, first discard any unripe or bruised fruit. Wash and dry berries thoroughly, then freeze in a single layer on a jelly-roll pan. When solid, pack berries in heavy freezer bags or freezer containers. Store for as long as a full year.
Fresh cranberries are easier to grind in a food processor or a food grinder if you freeze them first. Allow ground berries to drain well before using.
Add 1 cup of whole cranberries to your favorite two-crust apple pie for a rosy red color and a delightful, sweet-tart taste.
CRANBERRY BUTTER 1
1 c Powdered sugar
1 1/2 c Softened butter
2 T Orange juice concentrate,
Thawed
1 3/4 c Finely chopped cranberries
Blend sugar, butter and orange juice well; gently stir in cranberries. Chill until firm.
CRANBERRY BUTTER 2
1 C. cranberries
1 C. confectioners' sugar
1/2 C. butter
1 T. lemon juice
Puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use.
CRANBERRY BUTTER 3
1/2 cup water
One 12-ounce bag fresh cranberries
1/2 cup maple syrup
6 Tblsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
Combine water and cranberries and bring to boil, then simmer until berries pop. Transfer to food processor or blender till nearly pureed. Dump back into pot with remaining ingredients except Vanilla. Simmer gently, stirring for about 20 minutes until thick. Remore from heat and add vanilla.
CRANBERRY BUTTER
1/2 c soft butter
1 T whole cranberries or Cranberry sauce
1 T confectioners sugar
Mix well
CRANBERRY BUTTER
1 stick butter, softened
1/3 cup cranberry sauce with whole berries
MIX WELL
NOTE
You can add, chunky apples, spicy cinnamon, allspice and cloves,
CRANBERRY BUTTER
3/4 cup butter (no substitutes), softened
1 teaspoon grated orange peel
1 dash almond extract
1 cup whole berry cranberry sauce
In a small mixing bowl, cream butter, orange peel and almond extract. Beat in the cranberry sauce until blended. Store in the refrigerator.
CRANBERRY BUTTER
Stir a stick of softened butter in a bowl until smooth;
fold in 1/2 cup cranberry sauce.
Serve immediately or store, covered, in the refrigerator for up to five days.
CRANBERRY BUTTER
3/4 cup fresh cranberries
6 Tbl. powdered sugar
2 tsp. grated lemon peel
1 cup (2 sticks) butter
Coarsely chop cranberries with sugar and lemon peel in processor, using on/off. Add softened butter and blend until mixture is combined but slightly chunky. May be prepared one week ahead. Serve at room temperature.
CRANBERRY-PUMKIN BREAD fat free
2 cups of Whole Wheat flour
1/3 cups of light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup whole berry cranberry sauce
3/4 cup cooked mashed pumpkin
1/4 cup apple or orange juice
Combine the flour, sugar baking soda,baking powder, and pumpkin pie spice,
and mix well. Add the remaining ingredients, and stir until the dry
ingredients are moistened.
Coat an 8x4inch loaf pan with nonstick cooking spray. Spread the mixture
evenly
bake at 350 degrees for about 50 minutes, or until a toothpick inserted in
the center of the loaf come out clean.
Remove the bread from the oven and let sit for 10 minutes.
Calories 100 Fat 0.3g protein 2.2g Cholesterol 0mg Fiber
2.5g
Calcium 18mg Potassium 110mg iron 1mg
CRANBERRY PUMPKIN BREAD PUDDING
4 cups milk
1 cup granulated sugar
8 whole eggs
1/4 cup vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (16-ounce) can pumpkin pie filling
1 cup fresh cranberries
Cubed bread (see Cook's Note)
Cook's Note:
Day-old biscuits or croissants are best for this recipe. You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees F.
In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
CRANBERRY PUMPKIN BREAD ~low fat
3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Spray two 8 1/2 x 4 1/2 inch loaf pans with non-stick cooking spray. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
CRANBERRY PUMPKIN BREAD
1 3/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 1/2 cups Fresh or Frozen Cranberries, coarsely chopped
Preheat oven to 350ºF. Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries. Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the
bread comes out clean. Remove from pan. Cool completely on a wire rack. Make 1 loaf
CRANBERRY PINEAPPLE SALAD ~ EZ/Lurline
1 CAN (20 OZ. ) DOLE Crushed Pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkt. 8 serving size
Jello Brand Raspberry Flavor Gelatin (or Cranberry)
1 can (16 oz. whole berry cranberry sauce
1 medium Apple, chopped
2/3 cups chopped walnuts
DRAIN pineapple, reserving liquid in a 1 qt. liquid measuring cup. Remove 1tbsp of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups,; pour into large suacepan. Bring to a boil, remove from heat. Add gelatin, stir at least 2 min. until completely dissolved. Add cranberry sauce, stir (gelatin mixture should be thick). Pour into large bowl.
REFRIGERATE 1-1/2 hrs. or til slightly thickened (consistency of egg whites)
STIR in remaining pineapple, apoles and walnuts, stir gently. Pour into medium serving bowl.
REFRIGERATE 4 hours until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator
JUST AS TASTY AND GOOD FROZEN. YOU CAN USE AS A FROZEN ICE TREAT, (DELICIOUS OVER ICE CREAM) OR LET IT MELT BACK TO ITS ORIGINAL FORM AND IS AS GOOD AS NEW.
CRANBERRY FUDGE
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup Evaporated Milk
1 teaspoon vanilla extract
1 pkg. (6 oz.) CRAISINS Sweetened Dried Cranberries, any flavor
1/3 cup chopped walnuts or pecans
LINE 8-inch-square baking pan with plastic wrap. MELT morsels and corn syrup in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. STIR in powdered sugar, evaporated milk and vanilla extract. Stir vigorously until the mixture is thick and glossy. Stir in sweetened dried cranberries and nuts; mix well. Pour into prepared pan; cover. Refrigerate until firm, about 8 hours. Lift from pan; remove plastic wrap. Cut into pieces. Store covered in refrigerator. Serve at room temperature.
CRAN-ORANGE TRIFLE
2 cups boiling water
1 pkg. (8-serving size) Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size each) Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 can (11 oz.) mandarin orange segments, drained
STIR boiling water into gelatin in medium bowl 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping until well blended.
REMOVE 1 cup of the gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once; top with the reserved gelatin cubes.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.
SUBSTITUTE
Substitute 2 pkg. (4-serving size each) Brand Sugar Free Cranberry Flavor Low Calorie Gelatin for 1 pkg. (8-serving size) gelatin.
PINEAPPLE CRANBERRY RELISH
1 (20 ounce) can crushed pineapple, drained
2 (16 ounce) cans whole cranberry sauce
1/2 cup chopped walnuts
1 (16 ounce) package frozen strawberries, thawed and drained
In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.
HOME
THANKSGIVING RECIPES
CHRISTMAS RECIPES
Email: marmac34@yahoo.com
