CRANBERRIES 7

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ABBY'S CRANBERRY RECIPES

EASY CRANBERRY YAM BREAD
The natural sweetness of the yams with the burst of cranberries will keep this easy bread tops on everyone's list.
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup sugar
1 (15-ounce) can sweet potatoes (yams), drained and mashed
2 large eggs
1 1/2cups biscuit baking mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries, or chopped fresh cranberries
Preheat oven to 350 degrees. In a mixing bowl, cream together the cream cheese and sugar until light. Beat in the sweet potato and eggs. Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended. Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.

CRANBERRY & RED GRAPE RELISH
8 cups cranberry juice cocktail
3 cups dried cranberries
3 cups red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
Preparation Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

CRANBERRY RELISH
2 cups washed raw cranberries
2 skinned and cored apples
1 large, whole (peel ON) seedless orange, cut into sections
2 cups granulated sugar 2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

CRANBERRY & APPLE STUFFING
1/2 cup (1 stick) butter
2 cups chopped celery
1/2 cup chopped onion
1 teaspoon Thyme Leaves
1 teaspoon Rosemary Leaves
1 teaspoon Parsley Flakes
2 red tart apples, cored and chopped
1 1/4 cups dried cranberries
1 teaspoon grated orange peel (optional)
4 cups dry unseasoned bread cubes
1 cup chicken broth
1. Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in next 5 ingredients and orange peel, if desired.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish; cover.
3. Bake 35 to 40 minutes or until heated through and lightly browned.

CRANBERRY CAKE
2 chopped cup cranberries
1/2 chopped cup walnuts
1/2 cup sugar
2 beaten egg
1/2 melted, cooled slightly cup butter
1 cup all-purpose flour
1 cup sugar
1/2 tsp pure almond extract
1/4 tsp pure vanilla extract
1. Line the bottom of a 10 inch springform pan with parchment paper so that the acid from the cranberries does not pit the metal.
2. Mix the cranberries, walnuts, and 1/2 cup sugar, and cover the bottom of the pan with them evenly.
3. Mix batter ingredients together and stir until smooth.
4. Pour over the cranberry mixture and spread it out so that all the cranberry mixture is covered with a thin layer of cake batter.
5. Bake at 350 degrees F. for 40 minutes or until the cake is done.
6. It is a good idea to put a cookie sheet under the cake pan in the oven, as it tends to drip a bit.

CRANBERRY-ORANGE UPSIDE DOWN CAKE
TOPPING
1/4 cup unsalted butter
3/4 cup light brown sugar
3/4 teaspoon grated nutmeg
1 tablespoon light corn syrup
2 1/4 cups cranberries (frozen or fresh)
CAKE
1 box white cake mix
2/3 cup orange juice
1 1/2 tablespoons orange zest (about 1 large orange)
WHIPPED CREAM
1 cup heavy cream
2 teaspoons powdered sugar
1/4 teaspoon grated nutmeg
2 tablespoons orange juice
9x2-inch high cake pan
1. Preheat oven to 350°F.
2. Butter and flour an 8-inch cake pan
3. Melt the butter in a medium saucepan and stir in the sugar, nutmeg, and corn syrup and cook until the sugar dissolves.
4. Pour the mixture into the cake pan and coat the entire bottom.
5. Add the cranberries in an even layer and really make sure the whole bottom is coated in cranberries.
6. Follow the cake mix instructions and substitute 2/3 cup of orange juice for the water in the recipe.
7. Add the orange zest and mix according to the instructions.
8. Pour the batter on top of the cranberries (you might have some extra; discard if you don't want it to overflow) to within one-quart inch of the top.
9. Bake for 40-45 minutes.
10. Remove the pan from the oven and let cool.
11. Run a knife around the edges and place your serving plate on top.
12. Carefully hold the plate against the cake pan and invert it so that the bottom is up.
13. Gently life the cake pan off the top of the cake.
Prepare the Whipped Cream
14. In a mixer, beat the cream, sugar, nutmeg, and orange juice.
15. Beat until it is firm and reserve in the refrigerator.
16. Serve the cake with a scoop of cream.
Cook's Notes:
•A 9x2-inch pan is best for this cake.
•Defrost cranberries if frozen.
•Be sure that the cranberries are all the way at the bottom of the pan; the bottom should be covered.
•Invert cake after 5 minutes, so topping drips and comes out easily.
•Butter and flour sides, but not the bottom, of the cake pan.

CHUNKY CRANBERRY SPREAD
1 8-oz. package low-fat cream cheese
1-2 tablespoons low-fat milk
1/2 cup chopped dried cranberries
1/4 cup chopped blanched almonds or other nut
1/2 teaspoon orange zest, preferably fresh
1. Place cream cheese in a medium bowl and allow to soften at room temperature. Mash and work with a fork until texture is light enough to combine easily with other ingredients.
2. Gradually add just enough milk so cheese becomes soft and easy to spread.
3. Mix in remaining ingredients. Cover and refrigerate up to 2 days ahead. Flavors will blend and mellow if this recipe is made ahead of time and allowed to refrigerate at least a few hours before serving. Spread on slices of a whole-grain bread.
TIPS:
1. Other chopped, dried berries--such as blueberries--or combinations of berries may be substituted for the cranberries in this recipe.
2. Avoid letting cream cheese sit at room temperature over 2 hours TOTAL time. This includes during food preparation and while you're serving the food. To quickly soften 8 oz. of cream cheese, transfer it to a microwave-safe bowl and microwave on high for 10 to 15 seconds.

CRANBERRY CREAMY CREAM CHEESE SPREAD
1 cup softened cream cheese
1 16-ounce can whole berry cranberry sauce+
1 teaspoon orange zest
Use smooth canned cranberry sauce for a creamier texture. Beat the cream cheese until fluffy. Beat in the cranberry sauce, and zest. Cover and refrigerate for 2-3 hours to develop the flavors.

CRANBERRY CREAM CHEESE SPREAD~1
1 (8 oz.) package cream cheese, softened
1/2 cup dried cranberries
onion, finely minced (to taste)
1/8 tsp. cayenne powder (or to taste)
Combine all ingredients together.

CRANBERRY CREAM CHEESE SPREAD~2
1 (8 oz) package cream cheese, softened
2 tablespoons concentrated orange juice, thawed
1 tablespoon sugar
1/4 cup finely chopped dried cranberries
1 orange, zest only
1/8 teaspoon cinnamon
1/4 cup finely chopped pecans (can use pecans)
Mix cream cheese, juice concentrate, cinnamon, and sugar with an electric mixer on medium speed until smooth. Fold in the orange zest, pecans and cranberries. Refrigerate. Garnish with mint leaves, cranberry slices or orange zest.

CRANBERRY CORNMEAL MUFFINS
1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
1 cup coarsely chopped cranberries
2 tablespoons sugar
1/4 cup finely chopped walnuts
1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
2. In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
3. In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
4. Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Make-Ahead Tip:
Prepare muffins; cool. Wrap and freeze up to 3 months. To reheat: Wrap muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.

CRANBERRY ORANGE BREAD
2 c. flour
3 1/4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1 t. salt
1 egg
1 t. grated orange peel
3/4 c. orange juice
2 T. oil
1 c. chopped cranberries
1/2 c. chopped nuts
Sift first 5 ingredients. Combine egg, orange peel, juice and oil. Add to dry ingredients, stirring until just moistened. Fold in nuts and cranberries. Bake in greased 9 x 5 x 3 in. loaf pan at 350 degrees for 60 minutes.

PUMPKIN CRANBERRY BREAD 2~Tar/Elsie
3//4cups of butter soft..I use the butter shortening its better
2 cups of sugar
3 eggs
2 cups of flour
1.15 oz can of solid pumpkin
1.1/2 teap. of grated orange peel
2 teap cinnamon
1 teap of salt
1 teap of baking soda
1/2 teap of baking powder
1 cup of walnuts
1 cup of crushed cranberries
cream together butter sugar eggs
add pumpkin and grated orange
mix well combine flour, cinnamon, baking powder, soda, salt. put in two loaf pans 4 1/2 by 8 bake at 350..for 65 min. enjoy......it is so good

HOLIDAY CRANBERRY PUNCH
2 red apples
2 green granny smith apples
2 oranges
2 lemons
3 limes
2 cups fresh cranberries
1 (32 ounce) bottle orange juice
1 (32 ounce) bottle cranberry juice
1 (2-liter) bottle Sprite
Wash all fruit. Slice apples and citrus into thin round slices with skins left on. In a punch bowl or pitcher, layer fruit. Add 1/3 orange juice, 1/3 cranberry juice, 1/3 bottle Sprite. Chill for 2 hours, serve with a fresh fruit garnish. Add remaining juice and Sprite to top off at any time.

CRANBERRY, YAM & APPLE CRISP
TOPPING
2 c. flour
1/2 c. sugar
1-1/2 t. salt
1-1/4 t. baking powder
1 stick unsalted butter
1 egg
Mix dry ingredients, cut in butter, mix in egg, set aside.
FILLING
2 med. yams, peeled, cut in 1-1/2" cubes
4 T. unsalted butter
2 lbs. Granny Smith apples, peeled, cut in 1-1/2" cubes
2-1/2 c. fresh cranberries
1-1/2 c. sugar
1-1/2 c. brown sugar
1 t. cinnamon
1/4 t. freshly ground nutmeg
1/8 t. ground cloves
3/4 c. cornstarch
3/4 c. orange juice and zest (orig. brandy or bourbon)
1 c. heavy cream, whipped cream, or ice cream.
Saute yams in butter until soft (or steam, boil, or bake). Add remaining ingredients except cream. Butter a 9"x12"x2" baking dish. Place filling in dish, top with topping. Bake in a 400 F. oven for 45 minutes. Serve warm topped with cream.

CHRISTMAS CRANBERRY MEATBALLS
3 lbs. lean hamburger
2 lbs. finely chopped white onions
3 eggs
2 c. crumbled corn flakes (crumble & mash really fine)
1/4 to 3/4 c. evap. milk, use enough to moisten
2 cans whole cranberry sauce
2 jars chili sauce
Combine first 5 ingredients and form into small meatballs. For sauce combine cranberry and chili sauces and bring to slow boil. Drop tiny raw meatballs into sauce. Cook for 1/2 to 1 hour, until meatballs are firm. (stirring carefully occasionally). Remove from stove and place in large baking pan. Bake in 350 degree oven for 1 hour.