CRANBERRY RECIPES 6
FREEZING CRANBERRIES
If you wrap fresh cranberries in an airtight bag (squeeze out the excess air), you can freeze them for almost a year. Use in recipes without defrosting.
CITRUS CRANBERRY TEA
4 quarts water
1-1/2 cups sugar
6 cinnamon sticks (3 inches)
8 cups cranberry juice
4 cups orange juice
1/3 cup lemon juice
In a Dutch oven or large kettle, combine the water, sugar and cinnamon. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.
Discard cinnamon sticks. Stir juices into syrup mixture. Serve warm. Yield: 32 servings (8 quarts).
Editor’s Note:
This recipe does not contain tea.
RUSTIC CRANBERRY-APPLE PIE
Dough for 1 single-crust pie
FILLING
2 cups fresh cranberries, picked over for stems
2/3 cup sugar
3 large firm apples (Granny Smith, Golden Delicious, or Northern Spy all work well), peeled, quartered, cored, and sliced crosswise
1/3 cup orange juice
Grated zest of 1 orange
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1. Refrigerate dough until firm enough to roll, about 1 hour.
2. In a food processor, combine the cranberries and sugar and pulse until the cranberries are coarsely chopped. Transfer to a large bowl and add all remaining filling ingredients, tossing well to combine. Set mixture aside for 30 minutes.
3. Preheat oven to 400F. On a sheet of lightly floured waxed paper, roll pastry into a 14-inch circle with a floured rolling pin. The pastry will extend about 1 inch beyond the edge of the paper. Invert pastry over a 9-1/2 deep pee-dish pie pan, center it, and peel off the paper. Gently ease the pastry into the pan, simultaneously lifting up on the edge of the pastry as you tuck it into the pan. Let the pastry drape over the edge.
4. Turn the filling into the pie shell and smooth the top. Fold the overhanging dough up over the filling. The dough will self-pleat as you do this, and you’ll have a 3- or 4-inch “window” of exposed filling in the center.
5. Place pie in the center oven rack and bake for 30 minutes. Reduce heat to 375F, rotate pan so that the part that was facing the back of the oven is now facing forward, and continue to bake until the juices bubble up thickly through the center of the pie, 30 to 35 minutes.
6. Transfer pie to a wire rack and allow to cool for at least 1 hour before serving.
CRANBERRY CINNAMON ROLL-UPS
12 slices bread, crusts removed
7 tablespoons butter or margarine, softened, divided
2/3 cup whole-berry cranberry sauce
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
Spread bread with 2 tablespoons butter. Spread each buttered slice with about 1 tablespoon cranberry sauce. Roll up jelly-roll style; secure with a toothpick if desired. In a shallow microwave-safe bowl, heat the remaining butter in the microwave until melted. Combine the sugar and cinnamon in another shallow bowl. Dip roll-ups in butter, then roll in cinnamon-sugar. Place seam side down on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until browned. Remove toothpicks before serving. Yield: 12 servings.
CRAN-APPLE CUPS
1 tube (12.4 ounces) refrigerated cinnamon roll dough
1 cup apple pie filling
1/3 cup dried cranberries
1/4 teaspoon ground cinnamon
Set aside icing packet from cinnamon rolls. Place rolls in ungreased muffin cups. Bake at 400° for 8 minutes.
Meanwhile, in a small bowl, combine the pie filling, cranberries and cinnamon. With the back of a teaspoon, make an indentation in the center of each roll; fill with apple mixture. Bake 4-5 minutes longer or until golden brown. Cool on a wire rack for 5 minutes. Drizzle with icing. Serve warm. Yield: 8 servings.
CRANBERRY ROLLS
3-3/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/4 cups milk
1/4 cup vegetable oil
1 egg
3 tablespoons butter
3/4 cup packed brown sugar
3 tablespoons corn syrup
1 cup fresh cranberries, halved
1/2 cup chopped citron or mixed candied fruit
1/2 cup chopped pecans
2 teaspoons grated lemon peel
TOPPING:
2/3 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a large mixing bowl, combine 1-3/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and oil to 120°-130°. Add to the dry ingredients; mix well. Add egg; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Meanwhile, melt butter in a small saucepan; stir in brown sugar and corn syrup. Spread into two greased 9-in. round baking pans; set aside. Combine cranberries, citron, pecans and lemon peel; sprinkle over brown sugar mixture.
Punch dough down; turn onto a lightly floured surface. Divide into 30 pieces; roll each piece into a 1-1/2-in. ball. In a small bowl, combine sugar and cinnamon. Place melted butter in another bowl, Roll each ball in butter, then in cinnamon-sugar. Place 15 balls in each pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 22-27 minutes or until golden brown. Cool for 5 minutes before inverting onto serving plates. Yield: 2-1/2 dozen.
CRANBERRY BUTTER
2 C. butter room temperature
1/2 C. cranberries, coarsely chopped
1/4 C. light brown sugar
1/4 C. honey
4 T. ground walnuts
1/2 C. whole cranberry sauce
1 T. grated orange zest
1 t. grated lemon zest
2 T. buttermilk
In a large bowl, whip the softened butter at high speed with an electric mixer until it turns pale yellow, scraping the sides of the bowl to make sure all the butter gets whipped.
Add the cranberries, sugar, honey, walnuts, cranberry sauce and orange and lemon zests. Whip at medium speed until the mixture turns light pink. Add the buttermilk and whip until fully incorporated. Refrigerate for 5 minutes to firm up slightly and then shaped into a log approximately 1 inch in diameter for easy slicing into discs. Store well wrapped in the refrigerator for 1 to 2 weeks or freeze for up to 3 months.
HARVEST PUMPKIN CRANBERRY TRIFLE
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings
ORANGE CRANBERRY CAKE
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter, softened
1 cup sugar or sugar substitute-sugar baking blend* equivalent to 1 cup sugar
2 eggs
2/3 cup plain fat-free yogurt
2 cups fresh or frozen cranberries, chopped
1 teaspoon finely shredded orange peel
Sifted powdered sugar (optional)
1. Preheat oven to 350 degree F. Coat a 10-inch fluted tube pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, and baking soda; set aside.
2. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar or substitute; beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel.
3. Spoon batter into the prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If desired, sprinkle with powdered sugar. Makes 12 servings.
*Sugar Substitute:
If using a substitute, add 1/4 cup water to the yogurt before adding to egg mixture. Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1 cup sugar
CRANBERRY ORANGE FUDGE WITH ALMONDS
12 oz. Chocolate (can use semi-sweet chips or any other kind of chocolate)
1 C Butterscotch Chips
1 Can Sweetened Condensed Milk
1 tsp. Vanilla
1 C of Orange flavored dried Cranberries (available at Trader Joes)
1 C of Almonds
Line a baking sheet with parchment paper. Spray the inside of the cookie cutters with a non-stick cooking spray. Place on parchment paper & set aside.
Over low-medium heat, melt the chocolate & butterscotch chips. Add the Sweetened Condensed Milk & Vanilla. Remove from heat & add Cranberries & Almonds. Pour into cookie cutters and refrigerate for 30 minutes. Wrap in a cellophane bag & tie with ribbon.
*The first 4 ingredients are a base for any type of fudge you want to make. You can add raisins, nuts or any other ingredients to the mixture. The fudge that is pictured above has marshmellows added to it...which I am not sure I like or not. I was going for a rocky-road type thing, but it melted and just turned into a bunch of marshmellow goo.
WHITE CHOCOLATE & DRIED CRANBERRY COOKIES
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/4 cups unsalted butter, at room temperature
1 teaspoon kosher salt
1 tablespoon vanilla extract
1 cup dried cranberries
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces white chocolate, coarsely chopped
1 cup light brown sugar
1/2 cup white sugar
1 cup quick-cooking or old-fashioned oats, pulsed well in a food processor
2 cups all-purpose white flour
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the egg, egg yolk and vanilla, one at a time, mixing well between additions. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate and cranberries and mix again.
Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.
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