CRANBERRY RECIPES 8
FESTIVE 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 1 tbsp 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 HOURS OR UNTIL SLIGHTLY THICKENED (CONSISTENCY OF UNBEATEN 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
Makes 14 servings, 1/2 cup each.
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.
ULTIMATE PARTY MEATBALLS~Lurline/Ez
2 1 lb. bags frozen pre-cooked COCKTAIL SIZE meatballs, about 64 meatballs)
1 16 oz. can Ocean Spray JELLIED Cranberry Sauce
1 12 oz. bottle Heinz Chili Sauce
Combine sauces cook over medium-low heat & stir until smooth. Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.
MAKES 30 appetizer servings or dinner for 5
Tip:
to spice it up even more, add 1 teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while cooking. (I've never tried this addition, so it's your choice to use or not use).
CRANBERRY COCKTAIL MEATBALLS
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
CRANBERRY LIL SMOKIES
12 ounces chili sauce
16 ounces canned cranberry sauce
16 ounces lil smokies cocktail sausages
Combine all ingredients in crockpot. Cover; cook on low for 4-6 hours. Serve from crockpot.
CRANBERRY MEATBALLS
2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)
1 (16-ounce) can Ocean Spray Jellied Cranberry Sauce
1 (12-ounce) bottle chili sauce
1 teaspoon ground cumin
1/4 teaspoon cayenne
Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.
Makes 30 servings
CRANBERRY WILD RICE DRESSING
1 (6.2 ounces) box fast cooking long-grain and wild rice
1 1/2 cups (or according to rice box instructions) low-sodium chicken stock
1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley)
1 (11 ounces) can mandarin orange segments, drained
1/3 cup chopped pecans
1/2 cup cranberry sauce
In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.
WILD RICE W/CRANBERRIES
1 pkg (6 oz) white and wild rice mix
2-1/4 cups chicken broth
2 tbsp butter or margarine
1 large onion, sliced
2 tsp brown sugar
1/2 tsp ground allspice
1 cup dried cranberries
1 tsp orange zest
1/2 cup toasted pecans or pine nuts
Prepare rice according to package directions using chicken broth and excluding seasoning packet. Melt butter in skillet and add brown sugar and onion. Cook over medium heat until liquid is absorbed. Cook on low until onions caramelize, about 10 minutes. Add cranberries, allspice and zest. Cover and cook about 5 minutes until cranberries plump. Put rice in a serving bowl and add onion mixture and nuts. Serve hot.
Six servings.
CRANBERRY CHICKEN DISH
4 boneless chicken breasts
8 oz Catalina dressing
1 package of dry onion soup mix
1-1lb. can whole cranberry sauce
Mix together dressing,onion mix,cranberry sauce. Freeze chicken and mixture in bag. On serving day, thaw completely, place chicken mixture in greased baking pan and bake at 350° for 1 to 1 1/2 hours uncovered.
CRANBERRY RANGER COOKIES
3/4 cup unsalted butter, softened
3/4 cup butter flavored shortening
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
3 lrg. eggs, room temperature
1 Tbsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 cups quick oats
2 1/2 cups Rice Krispies
1 3/4 cups sweet coconut flakes
3/4 cup pecans, toasted and chopped
1 cup dried cranberries
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silpat. Combine the flour, baking powder, baking soda, and salt in a bowl and stir to combine. Set aside. Combine the oats, Rice Krispies, coconut and pecans in another bowl and stir to combine. Set aside. Cream the butter, shortening and sugar at medium high speed. Add the vanilla and then the eggs one at a time. Beat until well incorporated. On low speed, add the flour mixture in two stages. Now, add the oat mixture in two stages. Drop by tablespoons, or a medium cookie scoop. Bake approximately 10-12 minutes or until set.
CRANBERRY NUT BREAD
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup Orange juice
1-2 Tbls grated orange rind
1 egg well beaten
1/4 cup melted butter
2 cups coarsely chopped cranberries ( or craisins work really well)
1/2 cup chopped nuts.
Sift together the flour, sugar, baking powder, soda and salt in a large bowl.
In another bowl combine orange juice, rind, egg, and melted butter. Add to the dry ingredients and mix well until all the flour mixture is moistened. Carefully fold in the cranberries and the nuts. Spoon into two greased loaf pans and bake in a 350 degree oven for one hour.
CRANBERRY-SAUCED MEATBALLS
1 egg
1/2 cup seasoned fine dry bread crumbs
1/2 cup dried cranberries, snipped, or golden raisins, snipped
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground cloves or allspice
2 pounds uncooked ground chicken or turkey
1 16-ounce can jellied cranberry sauce
1 cup bottled barbecue sauce
Preheat oven to 350°F. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan.
Bake for 15 to 18 minutes or until done (165°F).*
Meanwhile, in a 3 1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1 1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks.
*NOTE
The internal color of a meatball is not a reliable doneness indicator. A poultry meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
Make-Ahead Directions:
Prepare meatballs as directed through step 2. Cover and chill for up to 24 hours. Continue as directed in steps 3 and 4, using the maximum timings to bake and to heat in slow cooker.
HOME
CHRISTMAS
THANKSGIVING
HOME
CRANBERRY RECIPES
Email: marmac34@yahoo.com
