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Let's Talk CRANBERRIES!

chubbyalaskagriz

chubbyalaskagriz

New member
What's your fav? Canned, jellied? Canned, whole? Homemade uncooked relish- with or without oranze zest or booze? Homemade cooked- until the berries all bubble & burst?

What are OTHER things you do with cranberries? Do you make cranberry eggnog custard pie? Put them into your Sweet Potato Royale Casserole? Toss a few into your Holiday Caesar Salad along with pumpkin-bread croutons?

Give us all some good ideas!
 
I'm a fan of the cooked until all the berries bubble and burst cranberry sauce. It's so simple and delicious I don't mess with it. Now after thanksgiving there are several ways I like to serve my left overs. On top of a dark chocolate flourless cake. The sour and dark chocolate really go together. I also like to cut out little squares of pie dough, put a Tbls on each and crimp up the edges to make little mini pies. Lastly put some in the food processor with chipotle chilies. Then use this as a spread for a sandwich. 1 whole grain wrap, smear on some cranberry-chipotle sauce top with lettuce, haviarti and smoked turkey then put it in the toaster oven till the cheese melts and the wrap is crisp. It's heaven!
 
CRANBERRY NUT BARS


2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups Fresh or Frozen Cranberries
1/2 cup chopped walnuts



Preheat oven to 350°F. Grease an 8-inch baking pan.

Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan.

Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Makes 16 servings.




CRANBERRY CORNBREAD SCONES


2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup milk
3/4 cup Craisins



Preheat oven to 400º F. Grease a large cookie sheet.

Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir sweetened dried cranberries into dough.

Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a ½-inch thick circle. Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.

Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature. Makes 10 scones.




CRANBERRY CHUTNEY


1 16-ounce can Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash ground cloves


Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

Makes about 2 1/2 cups.



CRANBERRY CHEESECAKE TARTLETS


8 ounces cream cheese, softened
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla
1 16-ounce can Jellied Cranberry Sauce
1/2 cup semi-sweet chocolate bits
6 graham cracker tartlet shells



Preheat oven to 350ºF.

Using an electric mixer, beat cream cheese and powdered sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla; mix well. Set aside.

Combine cranberry sauce and chocolate bits in a medium saucepan. Melt over medium heat, whisking occasionally until smooth. Cool slightly.

Place tartlet shells on a cookie sheet. Spoon a generous tablespoon of chocolate mixture into each shell. Top with about 1/4 cup of cream cheese mixture. Bake for 12-15 minutes or until the centers are set. Cool completely. Drizzle tops of tartlets with leftover chocolate mixture. Makes 6 tartlets.



Cranberry Relish

12 oz fresh cranberries, stemmed, washed & drained
3/4 cup sugar
3/4 cup walnuts
3/4 cup orange marmaleade
1 Tbs lemon juice

1. Preheat oven to 350 degrees. Place cranberrues in shallow baking dish. Sprinkle with sugar.
2. Cover with aluminum foil & bake 35 minutes. Sprinkle with walnuts, recover & bake for 10 mins longer
3. Remove from oven. Stir in the marmalade & lemon juice
4. Put in jars or containers.
5. Cool to room temperature, cover & refrigerate at least 3 hours.
 
I grab all the fresh cranberries I can afford and 'can' my own cranberry sauce and relishes to last for the year, plush making some regular recipes like:


Cranberry and Dried-Cherry Relish

1 12 oz package fresh cranberries
1 cup dried tart cherries -- about 5 oz.
1 cup brown sugar, packed
1/2 teaspoon ground cardamom

Mix all ingredients in a large bowl. Place 1/2 the mixture in a food processor. Using on/off pulses, process until coarsely chopped. Transfer to medium bowl and repeat process with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally. If you like a stronger cardamom flavor you can add it just before serving.

Yield: 2 cups

---------------------
Cranberry Salsa

1 1/2 cups cranberries -- fresh or frozen
1/2 apple -- peeled and cored
1/2 serrano pepper -- or jalapeno, chopped (to taste)
4 tablespoons sugar
1 Tablespoon Orange zest
2 tablespoons chopped fresh cilantro
1 Dash lemon juice -- or lime juice
1 Dash salt

1 Either grind cranberries and apple together in a grinder, or pulse in a food processor until coarsely shredded, around 10 short pulses.

2 Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl. Let sit 15 minutes for the cranberries to macerate (soften in the sugar). Add cilantro, lime juice, and salt to taste.

Yield: 1 3/4 cups
 
Last edited:
and I love them, so I guess that keeps life in balance. :) In fact I'm making the Cranberry and Dried-Cherry Relish today
 
CRANBERRY FRUIT DIP

1 8 oz. Carton Vanilla Yogurt
1/4 tsp Nutmeg
1/4 tsp Ginger
1/2 C Cran-Orange Relish
1/4 C Chopped Nuts



Combine all ingredients, cover, chill.

Serve with Assorted fruits for dipping.
 
CRANBERRY ZINNIT BARS

2 C Whole Wheat Flour
1 C Packed Brown Sugar
2 C Oatmeal
2 Sticks of Butter or Margarine
1/2 tsp Baking Soda
2 Eggs
1 can Whole Cranberry Sauce

Preheat oven to 350.

Grease 8" or 9" square pan.
Put first 5 ingredients in food processor and mix with steel blade 20-25 seconds. Tip mixture into a large bowl.

Add 2 eggs and mix until just crumbly - not dough. Press 1/2 of the mixture into pan. Spread cranberry sauce over the top. Evenly sprinkle with remaining mixture and press lightly with pancake turner.

Bake 45-50 minutes until golden brown.
 
CRANBERRY PUMPKIN BREAD

2/3 C Shortening
2 2/3 C Sugar
4 Eggs
3 C fresh cooked pumpkin OR 16 oz can pumpkin.
2/3 C Water
3 1/3 C all-purpose flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp cloves
2/3 C Coarsely Chopped nuts
1 1/2 C Fresh Cranberries

PREPARATION

Heat Oven to 350

Grease bottoms only of 2 loaf pans, Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and cranberries. Pour into pans.

Bake about one hour and 10 minutes - until wooden pick inserted in center comes out clean. Cool slightly. Remove from pans. Cool completely before slicing.
 
CRANBERRY LEMON PIE


1 2 crust pie recipe (1 tsp. salt, 11 T. shortening, 2 Cups flour, approx 1/2 cup water)

4 cups cranberries

2 lemons sliced thin (white membrane removed)

1 cup sugar

3 T cornstarch

1 tsp cinnamon

PREPARATION

Mix cranberries, lemons, sugar, cornstarch and cinnamon until cranberries are coated well with dry ingredients.

Place mixture in pie dish on bottom layer of pie crust. Top with another layer of crust.

Sprinkle sugar and cinnamon on top.

Bake: 400 degrees - approx 30 minutes
 
CRANBERRY RASPBERRY COFFEE CAKE


1 Cup butter

1 1/4 Cup sugar

4 eggs

1 1/2 tsp baking powder

1 tsp. vanilla

1/2 tsp. salt

2 Cups flour
Filling:
1 Cup cranberries
1 Cup raspberries
1 Cup Sugar
3 T Cornstarch

Glaze:
1 Cup powdered sugar
1 T. Butter
2 T. milk




PREPARATION

Cook filling until thick - cool.

Cream butter and sugar, add eggs one at a time. Blend in dry ingredients. Put 2/3 of batter in 9x13 pan. Spread filling over batter. Drop remaining batter by spoon on top.

Bake: 350 degrees for 25 to 30 minutes. Put on glaze while hot.
 
Orange Cranberry Sauce

Ingredients
1 (14-ounce) can chunky cranberry sauce
1 medium orange, zested and juiced (about 1/4 cup juice)


Directions
Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.
 
Cranberry Salsa

2 cups fresh or frozen whole cranberries
1 orange -- peeled and chopped
1 tablespoon grated orange peel
1 tablespoon minced fresh gingerroot
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 jalapeño pepper -- seeded and chopped
1/3 cup honey
2 tablespoons frozen orange juice concentrate -- thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve with turkey or other poultry.

Yield: "2 Cups"
 
To be true Californian it has to have more fruits and nuts.
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RE: "To be true Californian it has to have more fruits and nuts. "

I ain't touchin' that one with a 10 foot pole, CanMan! Hee-Hee! winks- kevin
 
I had some left over cranberry relish from a Boston Market in the fridge once upon a time. I was making some corn bread and decided to throw the relish into the batter. What a pleasant surprise with the results. Now I use cranberry relish, homemade of course all the time. Used in a basic muffin batter it makes excellent cranberry muffins and really good for pancakes or cranberry bread.
I like to use the jellied cranberries on the table. I have never had much luck with pectin so I have never attempted to make it homemade.
 
I certainly imagine that this woulda tasted fantastic! At certain times of the year I have TONS of excess blueberries- I enjoy adding them to corn bread and corn muffins. YUM!
 
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