CRANBERRIES 4
CRANBERRY DIPPING SAUCE
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt, optional
1 orange, zested
Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.
CANNED CRANBERRIES
1 (8-ounce) can whole cranberries (not jellied)
1 (6-ounce) can mandarin oranges
1 cup walnuts
1 cup pecans
In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts, and pecans.
STUFFED CRANBERRY SAUCE
1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled
Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.
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
FENNEL-ORANGE CRANBERRY SAUCE
8 ounces frozen or fresh whole cranberries
1/2 navel orange, zested
1 whole navel orange, juiced
1/2 cup sugar
1/2 cup water
1/2 teaspoon fennel seeds
Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.
CRANBERRY FRENCH TOAST W/MAPLE SYRUP
• 1 large loaf challah bread, sliced into 3/4 to 1 inch thick slices
• 6 eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 2 cups cranberry sauce
• Unsalted butter to cook with
• Maple Syrup
• Confectioner
In a large shallow bowl, whisk together the eggs, milk, vanilla, sugar and cinnamon. Pour this into a shallow bowl or tray to dip the sandwiches in.
Slice the challah into 3/4- to 1-inch thick slices. Next take a sharp knife and make a deep cut into the side of the bread to form a small pocket. Use a spoon or small spatula to spread the cranberry sauce inside the pocket. Alternatively, you can fill a re-sealable plastic bag with the cranberry and cut off one of the corners to form a pastry bag. You can then use this to squeeze the filling and guide it into the pocket.
Dredge each sandwich in the French toast batter ensuring to cover both sides well with the mix.
Heat 1 tablespoon of butter in a large saute pan over medium heat. Add the soaked sandwich and cook for 2 to 3 minutes on each side, until nicely browned. Place each sandwich on a sheet pan and keep it warm in the oven. Fry the remaining sandwiches, adding butter as needed.
Serve hot dusted with confectioner's sugar and drizzled liberally with maple syrup
CRANBERRY TURKEY STIR-FRY
2 garlic cloves, minced
1 tablespoon canola oil
2 cups julienned carrots
2 cups uncooked turkey breast strips
2 cups julienned zucchini
1 cup canned bean sprouts
1 can (8 ounces) jellied cranberry sauce
1/3 cup apple juice
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 tablespoon cornstarch
1/4 cup cold water
4 cups hot cooked rice
In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean spouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.
Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 servings.
CRANBERRY PORK STEW
3 pounds boneless pork shoulder, cut into 1-inch pieces or beef stew meat
8 ounces cooked country-style ham or boneless ham steak, chopped
1 to 2 tablespoons cooking oil
2 red onions, cut into thin wedges (2 cups)
1 750-ml bottle pinot noir wine or 3-3/4 cups cranberry juice
1 16-ounce can whole cranberry sauce
1 14-1/2-ounce can diced tomatoes, undrained
Herbes de Provence* (about 1 tablespoon)
1/2 teaspoon salt
Fresh thyme sprigs
Preheat oven to 350 degree F F. In a 6 to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling. Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.
*Homemade herbes de Provence:
In a small bowl combine
1 tablespoon dried marjoram,
1 tablespoon dried thyme,
1 tablespoon dried savory,
1 teaspoon dried basil,
1 teaspoon dried rosemary,
1/2 teaspoon dried sage,
1/2 teaspoon fennel seed.
Store remaining mixture in a tightly covered container. Makes 1/4 cup.
CRANBERRY-FIG RELISH
4 cups fresh or frozen cranberries
1 cup dried figs, stems removed
2 Tbsp. snipped fresh mint leaves
1 cup orange marmalade
2 Tbsp. balsamic vinegar
Using a food processor or hand food chopper, process or chop cranberries and dried figs until coarsely chopped. Transfer to bowl; add mint. Stir together marmalade and balsamic vinegar. Add to cranberry mixture; stir well. Cover and refrigerate at least 2 hours or up to 1 week. Or freeze up to 6 months; thaw overnight in refrigerator before serving. Makes 4 cups (sixteen 1/4-cup servings).
Tip:
If cranberries are frozen, measure while frozen. Let stand at room temperature about 15 minutes to thaw slightly before processing.
CRANBERRY TWIST BREAD
2-3/4 to 3 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped cranberries
2 tablespoons finely chopped pecans
1-1/2 teaspoons finely shredded orange peel
1/2 teaspoon pumpkin pie spice or apple pie spice
1-1/2 teaspoons butter or margarine, melted
1 recipe Orange Icing (see recipe below)
In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
FILLING
, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.
Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
ORANGE ICING
Stir together 1/2 cup sifted powdered sugar and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.
BAKED CRANBERRY SAUCE
1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
CRAN-FRUIT RELISH
1 package (12 ounces) of fresh cranberries
1/2 orange, peeled and chopped
8 ounces of crushed pineapple or small hunks
1 1/2 cups of sugar
3/4 teaspoon ginger
1/2 teaspoon nutmeg
Blend the fruit in a food processor until chunky. Add spices and refrigerate.
CRANBERRY RELISH
Can be eaten on crackers and you can mix it into cream cheese.
2 bags fresh cranberries (at least 24 oz total)
1 can of whole berry cranberry sauce
½ cup light brown sugar
1 and ½ T Dijon mustard
4 T. Apple Cider Vinegar
1/2 cup Mandarin oranges - drained and chopped coarsely
1/2 cup crushed pineapple - drained - reserve juice
1/4 cup reserved pineapple juice
1/3 - 1/2 cup walnuts or pecans - chopped
2 t ground cinnamon
1/2 t grated fresh nutmeg
1 t ground ginger
Mix all ingredients ( Except Nuts) together in a sauce pan with a wooden spoon.. Bring to a slow boil and reduce heat to a simmer. Simmer for 45 min. stirring every so often. Fresh cranberries should start splitting and sauce will start to thicken slightly. Using the back of a large spoon or a manual potato masher, lightly mash the whole berries. Don't mash them all, just about 2/3 of them.
Simmer for 20 min. more and then stir in nuts. Mix together gently. Let cool and place in a serving dish. Store in refrigerator at least overnight. Sauce will thicken. Remove and serve.
Serves 15
CRANBERRY BISCUITS
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
3/4 teaspoons salt
1 cup fresh or frozen chopped cranberries
1/3 cup cooking oil
3/4 cup milk
Measure first 4 ingredients into bowl. Add cranberries and stir. Add cooking oil and milk. Stir to form a soft ball of dough. Add more milk if needed to make dough softer. Turn out on lightly floured board and knead gently 8 to 10 minutes. Roll or pat 3/4 inch to 1 inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet close together, for moist sides 1 inch apart for crisp sides. Dab tops with milk for nicer browning. Bake in 425 degree oven for 15 minutes until nicely browned. Serve plain or with butter.
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.. CRUMBLE~Elsie/ tartar310
2 cups fresh cranberries
1/3cup sugar
1/2 cups walnuts
1/2 sugar
1 egg
1/2 cup of flour
1/4 cup margarine melted
vanilla ice cream
sprinkle cranberries with 1/2 cup sugar and nuts.
Beat eggs well,
gradually add
1/2 sugar beating until foamy, add flour and melted margarine, beat until
thoroughly blended. Pour over berries. Bake at 325 in 9in, pie plate
for 45 min, crust should be
golden brown. Serve with ice cream
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