Cranberry Sour Cream Coffee Cake
Cake Mixture:
1/2 cup butter
1 cup sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces of sour cream
1 teaspoon almond extract
1 16 ounce can of whole berry cranberry sauce
1 cup fresh cranberries, chopped fine
3/4 cup chopped pecans
Glaze:
3/4 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 tablespoons warm water
Grease and flour 9 x 13 inch pan. Preheat oven to 350F. Cream butter and sugar until fluffy. Add eggs one at a time. In separate bowl combine flour, baking soda, baking powder and salt. Alternately add flour and sour cream to butter and sugar. Add almond extract. Spread 1/2 of mixture in pan; mixture will be very thin. Spread 1/2 can of whole berry cranberry sauce over the batter. Top with half of the fresh chopped cranberries. Add remaining batter and top with remaining cranberry sauce. Top with remaining fresh cranberries. Sprinkle with pecans and bake 40 to 45 minutes. Cool 20 minutes before adding glaze. Mix glaze ingredients in a saucepan and heat until well blended. Remove from heat and drizzle over coffee cake.
Cranberry Salad
12 ounces fresh cranberries, finely chopped
1/2 cup sugar to coat cranberries
1 8 ounce container of Cool Whip
1/2 to 3/4 cup chopped pecans or walnuts
12 ounces grapes, cut in half
Soak cranberries covered in sugar in sink overnight. Drain. Mix in Cool Whip. Fold in nuts and grapes. Chill and serve on bed of lettuce.
Braised Red Cabbage with Cranberries
1 teaspoons olive oil or vegetable oil;
1 tablespoons Brown sugar
3 large cloves of garlic; crushed
1 cup fresh cranberries
3 tablespoons red wine vinegar
5 cups shredded red cabbage
1/3 cup dry red wine
1 pinch cayenne pepper
salt and pepper to taste
Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 minutes. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 minutes or until cranberries pop their skins. Add cabbage, wine and vinegar. Cover and cook on low heat for about 20 minutes or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 minutes or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Makes 4 cups.
Chocolate Chip Cranberry Cheese Bars
1 cup butter or margarine
1 cup brown sugar, packed
2 cups flour
1 1/2 cups rolled oats
2 teaspoons orange zest, grated
1 12 ounce package semisweet chocolate chips
1 cup dried cranberries
1 8 ounce package cream cheese
1 1/4 cups sweetened condensed milk
Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan. Bake at 350F 15 minutes. Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Makes about 3 dozen.
Cranberry Swirl Cheesecake
12 ounces fresh cranberries, picked over
1 1/3 cups sugar
2 tablespoons sugar
2 pounds cream cheese; at room temperature, cut into 8 pieces
2 teaspoons vanilla extract
4 eggs; at room temperature
1 pint sour cream; at room temperature
In a medium nonreactive saucepan, combine the cranberries and 3/4 cup water. Bring to a boil over moderate heat and boil, stirring occasionally, until the cranberries burst and the mixture reduces to 1 1/4 cups, about 12 minutes. Remove from the heat and stir in 1/3 cup of the sugar until dissolved. Strain the mixture through a coarse sieve and let the puree cool completely. Preheat the oven to 275F. Butter and flour a 9 x 2 3/4 inch spring form pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. Spoon half of the cream cheese mixture into the prepared pan. Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top. Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining cheesecake mixture and puree. Avoid dropping puree in the center of more than 1 layer. With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree. Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer. Transfer the cake to a rack and let cook to room temperature. Cover and refrigerate overnight before serving.
Cranberry Salsa
1 12 ounce bag fresh cranberries, chopped
4 green onions, minced
2 jalapeno peppers, minced
2/3 cup sugar
1 tablespoon crushed dried mint
6 tablespoons lime juice
1/4 teaspoon ground ginger
Combine all ingredients in a bowl Cover and chill 24 hours or up to 4 days.
Cranberry Chicken
1/3 cup all purpose flour
1/3 teaspoon salt
dash pepper
4 boned and skinned chicken breast halves
2 2/3 tablespoons butter or margarine
2/3 cup fresh cranberries
2/3 cup water
1/3 cup packed brown sugar
dash ground nutmeg
2 teaspoons red wine vinegar, optional
cooked rice
In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, add cranberries, water, brown sugar, nutmeg and vinegar, if desired. Cook and stir until the cranberries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20 to 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice. 4 to 6 servings.
Cranberry Bread
2 cups sifted flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon soda
1 1/2 teaspoons baking powder
1 egg
1/2 cup orange juice
2 tablespoons melted butter
2 tablespoons hot water
1/2 cup nuts
1 1/2 cup cranberries; may be chopped
Sift first 5 ingredients together; set aside. Beat egg; add orange juice and melted butter. Mix with flour mixture. Add hot water, nuts and cranberries. Bake at 350F for 1 hour and 10 minutes in a 9 x 5 x 3 inch loaf pan. Wrap while hot. May be frozen for long keeping.
Cranberry Waldorf Salad
1 cup cranberries; chopped
2 tablespoons sugar
2 large apples; peeled, cored
1 tablespoon fresh lemon juice
3 celery ribs; thinly sliced
1/2 cup walnuts; chopped
1/4 cup mayonnaise
Toss the cranberries with the sugar to mix. Sprinkle the chopped apples with the lemon juice to prevent browning. Mix the cranberries and apples with the remaining ingredients. Cover and chill several hours before serving.
Cranberry Orange Relish
2 medium oranges
4 cups fresh cranberries
2 cups sugar
1/4 cup finely chopped walnuts
Finely shred one table spoon orange peel. Peel and section oranges. Using a food processor or food grinder with a course blade, process or grind orange sections and cranberries. If using a food processor, process half at a time. Stir in sugar, walnuts, and orange peel. Cover and store in the refrigerator up to 2 weeks or freeze up to 6 months. Serve with ham or poultry. Makes 3 3/4 cups.
Tangy Cranberry Marinade
1/2 cup dried cranberries
1 inch piece peeled ginger root
3 cloves garlic
1 small serrano chili or 1 tablespoon chopped green chilies
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons soy sauce
1/2 teaspoons salt
Place all ingredients in blender or food processor. Cover and blend on high speed 1 minute. Makes about 1 1/4 cups.
Cranberry Pie
2 cups cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
2 eggs, well beaten
1 cup sugar
1 cup all purpose flour
1/2 cup butter or margarine, melted
1 pie crust for 10 inch pie pan
Combine cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400F for 15 minutes. reduce heat to 350F, remove foil and bake 35 minutes longer. Serve with ice cream.
Cranberry Muffins
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, well beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups chopped cranberries
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350F for about 25 to 30 minutes or until golden brown. Makes 15 muffins.
Cranberry Cobbler
Filling:
3 cups fresh cranberries
3/4 cup sugar
1/2 cup chopped walnuts or pecans
Crust:
2 eggs
3/4 cup sugar
3/4 cup flour
3/4 cup butter or margarine, cut in small pieces with a knife
Filling: Butter a 10 inch pie plate, spread cranberries over the bottom, and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out.
Crust: Beat eggs in a bowl until light. Continue to beat, and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325F for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.
Cranberry Fritters
1 cup cranberries
1/4 cup sugar
1/2 cup water
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
2 eggs
1/4 cup ice water
1 apple, peeled and diced
confectioner's sugar
raspberry jam
oil for frying
In a saucepan, combine cranberries, sugar and water. Over high heat, cook until berries begin to burst. Remove from heat and chill. Sift together flour, sugar and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted dry ingredients, apple, cranberries and any liquid in the pan used to cook them. In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350F. For each fritter, drip 2 tablespoons of batter into the oil. Cook 1 minute, flip the fritters over, and continue frying until golden. This may have to be done in batches; be sure oil returns to 350F between batches. Drain fritters on paper towels and dust with confectioners' sugar. Serve with raspberry jam. Serves 6.
Cranberry Cream Pie
3/4 cup sugar
2 teaspoon cornstarch
1/4 cup cold water
2 cups cranberries
1 9 inch pastry shell, baked or graham cracker crust
1 cup confectioner's sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened
In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture. Chill for at least 4 hours. Store in refrigerator.
Cranberry Truffles
3/4 cup butter
1 14 ounce can sweetened condensed milk
3/4 cup unsweetened cocoa
2 cups fresh cranberries
1/4 cup light corn syrup
1/4 cup water
chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings
In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator. 48 one inch truffles.
Spiced Whole Cranberry Sauce
1 12 ounce bag fresh cranberries, rinsed and sorted
1/4 cup cranberry juice
1/2 cup apple brandy
2 whole cinnamon sticks
1 cup sugar
Combine all ingredients in a medium sized saucepan. Stir to combine and bring to a boil over high heat, stirring continuously. Reduce the heat and simmer gently just until the berries begin to split and release their juice, about 10 minutes. Remove from heat and cool to room temperature before serving, or refrigerate overnight.
Dried Cranberry Rice
1 cup uncooked long grain rice, cooked according to package directions
1/2 cup chopped toasted pecans
1/2 cup sweetened dried cranberries
To the cooked rice, add toasted pecans and dried cranberries, mix well to incorporate.
Cranberry Stuffed Pork Chops
6 rib pork chops, 1 1/2 inches thick, with pockets
1 cup seasoned bread crumbs
1/2 cup celery, chopped
1/4 cup sugar
1/2 cup onion, chopped
1/8 teaspoon pepper
1/2 cup cranberries
1/4 teaspoon poultry seasoning
2 tablespoons butter
Brown pork chops on each side in a hot skillet. Saute celery, onion, and cranberries in butter. Combine bread crumbs, sugar, salt, pepper, and poultry seasoning. Add the bread crumb mixture to the celery, onion and cranberries. Stuff pork chops with dressing. Place in baking disk and bake at 350F for 1 hour or until the internal temperature is 170 degrees. 6 servings.
Cranberry Cheesecake
6 tablespoons butter
2 8 ounce packages cream cheese
1 1/2 cups graham cracker crumbs
1 tablespoon grated orange peel
1 cup sugar
1 teaspoon vanilla
2 packages unflavored gelatin
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup heavy cream
4 large eggs, separated
1 16 ounce can cranberry sauce
1 1/2 cups dairy eggnog
Preheat oven to 350F. In a small saucepan, melt the butter over low heat. Stir in crumbs until well blended. Press into bottom and part way up the side of a greased 9 inch spring form pan. Bake 8 to 10 minutes or until set. Cool crust on wire rack. In a heavy saucepan, combine 1/2 cup sugar, gelatin and salt. Whisk in egg yolks. Then gradually stir in the eggnog. Cook mixture over low to medium heat, stirring constantly, until gelatin is dissolved and sauce is slightly thickened. DO NOT BOIL! Remove from heat and cool slightly. In a large bowl, beat cream cheese, orange peel and vanilla with electric mixer until fluffy. Beat in cooked mixture until well blended. Refrigerate until it mounds when dropped from a spoon. With clean beaters, beat egg whites and cream of tartar until frothy. Gradually beat into cream cheese mixture. Beat cream until stiff peaks form. Fold into cheese mixture. In food processor, puree cranberry sauce. Spoon 1/3 of cream cheese mixture onto crust. Top with 1/3 of cranberry puree. Using a knife or metal spatula, swirl puree into cream cheese mixture. Repeat layers twice. Refrigerate cheesecake several hours. To serve, loosen cheesecake from side of pan. Place cheesecake on plate, and garnish with green leaves and fresh cranberries. Serves 12.
Cranberry Turkey Salad
1 cup mayonnaise
2 tablespoons Dijon style mustard
1 teaspoons minced ginger root
1 10 ounce package frozen cranberry orange relish
1/4 cup raisins
3/4 cup celery, chopped
4 cup turkey pieces; cooked
2 apples, cut into pieces
3/4 cup chopped walnuts
1 cup whole fresh cranberries
In large bowl combine mayonnaise, mustard and ginger. Mix in relish and raisins. Add the rest of the ingredients. Cover and refrigerate at least an hour.
Jack Daniel�s Cranberry Maple Barbecue Sauce
2 cups ketchup
1 cup cider vinegar
3/4 cup pure maple syrup
1/2 cup Jack Daniel�s Tennessee Whiskey
3/4 cup dried cranberries
3/4 cup chopped onion
1/4 cup vegetable oil
2 large dried ancho chilies, stemmed and seeded
2 cloves garlic, minced
3 tablespoons dark brown sugar
1 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cloves
Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for about 1 hour or until thickened. Remove from heat, cool and place in a blender or food processor; blend until smooth. Brush over chicken, pork or beef during the last 10 to 15 minutes of grilling time. Makes about 4 cups.
Cranberry Cake with Hot Caramel Sauce
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons butter
3 cups whole cranberries, halved
1 cup milk
Caramel Sauce; recipe follows
In a bowl, stir together flour, 1/2 cup sugar and baking powder. Add 4 tablespoons butter cut into bits and combine the mixture until it resembles meal. Stir in the milk and cranberries. Line the bottom of a buttered 9 inch round cake pan with wax paper. Butter and flour the paper. Pour the batter into pan and bake at 350F for 45 minutes or until the sides of the cake pull slightly away from the pan. Cool cake in pan for 30 minutes, then turn it out onto a cooling rack. Remove wax paper and let cake cool completely.
Caramel Sauce:
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons butter
In a saucepan, combine brown sugar, sugar, cream and butter. Bring to a boil over moderate heat while stirring constantly until sugar is dissolved. Serve the sauce with the cake.
Crunchy Cranberry Salad
2 packages raspberry gelatin
2 cups lemon lime soda
1 cup cranberries, chopped
1/2 cup orange juice
1/2 cup crushed pineapple in its own juice
1 cup celery, chopped
lettuce leaves
crushed mint
Dissolve gelatin in boiling lemon lime soda. Add orange juice, pineapples, chopped cranberries and celery together. Place in a ring mold, chill until firm. Remove from the mold ring and place on a bed of lettuce leaves. Garnish with crushed mint.
Cranberry Salad
1 cup sugar
1/2 cup raw apples ground
1/2 cup crushed pineapple
1 cup ground cranberries
1 package lemon jello
1/2 cup orange juice
1 1/2 cup boiling water
Mix sugar, raw ground apples, crushed pineapple, ground cranberries and let stand. Combine the lemon jello, orange juice, boiling water and let congeal and add fruit. Place in salad mold and leave in refrigerator overnight. Serve with a small bowl of mayonnaise.
Cranberry Pecan Bars
1/4 cup margarine or butter
1 cup all purpose flour
1/2 cup packed brown sugar
1 teaspoon finely grated orange peel
1/2 cup orange juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped pecans
1/2 cup chopped cranberries
powdered sugar
In a mixing bowl beat margarine or butter with electric mixer on medium speed for 30 seconds. Add about 1/2 of the flour, the brown sugar, orange peel, half the orange juice, the egg, baking powder and baking soda. Beat until thoroughly combined. Beat in remaining flour and orange juice. Stir in pecans and cranberries. Spread into and ungreased 11 x 7 x 1.5 inch baking pan. Bake at 350F for about 25 minutes or untill a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Sift powdered sugar over the top. Cut into bars. Makes 24.
Cranberry Bars
2 cups fresh cranberries
2 eggs, well beaten
1/2 cup butter or margarine
1 teaspoon vanilla
1 1/4 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts
1/2 teaspoon salt
Mix eggs, butter and vanilla. Add remaining ingredients. Spread in greased 9 x 13 pan. Bake 40 minutes at 350F. Allow to cool. Top with cream cheese frosting. Makes approximately 18 bars.
Cream Cheese Frosting
Mix 3 ounces softened cream cheese, 1 teaspoon milk, 2 cups powdered sugar, 1/2 cup butter or margarine and 1 teaspoon vanilla.
Cranberry Chicken Tortilla Rollups
2 flour tortillas
3 tablespoons cream cheese
2 tablespoons salsa
1 tablespoon sour cream
6 fresh spinach leaves
2 tablespoons thin sliced carrot strips
4 tablespoons skinless chicken, cooked and diced
2 tablespoons sweetened dried cranberries, chopped
Combine cream cheese, salsa and sour cream in a bowl and blend well. Spread mixture onto flour tortilla. Place remaining ingredients onto tortilla, roll up and cut crosswise to form small appetizers. Serve with salsa. Makes 2 rollups, cut each into 6 pieces.
Cranberry Salsa
4 tablespoons cranberry raspberry juice
1 1/2 cups diced tomatoes
1 cup fresh cranberries, sliced thin*
1 ripe avocado, diced
1/2 cup pineapple, diced
3 scallions, sliced thinly, including green tops
2 tablespoons lemon juice
1 to 2 jalapeno peppers, chopped fine
2 cloves crushed garlic
pinch salt
fresh ground pepper, as desired
Place the cranberry juice into a saucepan. Boil for approximately 5 minutes until reduced to a syrup of about 1 tablespoon. Place the reduced juice and all remaining ingredients into a medium bowl and stir until incorporated . Chill and serve immediately with favorite chips and vegetables.
Cranberry Sauce
4 cups cranberries
2 cups sugar
2 cups water
Boil sugar and water together 5 minutes. Add cranberries and boil without stirring until the berries pop; 5 minutes is usually sufficient. Remove from heat; let stand until cool.
Savory Cranberry Stuffing
1 cup chopped celery
1 cup chopped onion
1/2 cup margarine or butter
16 ounces whole cranberries
2 cups water
6 chicken flavor bouillon cubes
12 cups dry bread cubes
1 cup chopped pecans
2 teaspoons poultry seasoning
1 teaspoon rubbed sage
3 cups hot water
In large skillet, cook celery and onion in margarine until tender. In small saucepan, over low heat, cook and stir cranberries in water and bouillon until bouillon dissolves. In large bowl, combine remaining ingredients; add celery and cranberry mixtures. Mix well. Loosely stuff turkey just before roasting if desired. Place remaining stuffing in greased baking dish. Bake at 350F for 30 minutes or until hot.
Cranberry Jeweled Pork Chops
6 to 8 pork chops, cut 1 inch thick
1 tablespoon lard or drippings
1 teaspoon salt
1/4 teaspoon pepper
2 cups fresh or frozen whole cranberries
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup honey
1 cup dry red wine
2 teaspoons lemon juice
Brown chops in lard or drippings, season with salt and pepper. Brush a 13 x 9 x 2 inch baking dish with drippings and add cranberries, distributing evenly. Combine sugar and cornstarch and sprinkle over cranberries. Drizzle honey over berries. Place browned chops on top of cranberries in dish. Combine wine and lemon juice and pour over and around chops. Cover dish securely with foil and bake at 350F for 50 minutes, or until chops are done. Remove chops to hot platter and garnish with cranberry sauce. Serve remaining sauce in bowl to accompany chops. Serves 6 to 8.
Cranberry Mango Salsa
1 cup fresh cranberries
1/4 cup granulated sugar
1/4 cup water
1 large ripe mango, peeled and diced
1 small diced yellow bell pepper
2 kiwi fruit, diced
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 small serrano pepper, seeded and minced
1 garlic clove, minced
salt and pepper
In food processor, coarsely chop cranberries. Transfer to heat proof bowl; set aside. In small heavy saucepan, combine sugar and water over medium high heat; bring to a boil, stirring. Cook without stirring for 3 minutes. Immediately pour syrup over cranberries; let cool. Stir in mango, bell pepper, kiwi fruit, onion, cilantro, lime juice, serrano pepper and garlic into cranberry mixture. Season to taste with salt and pepper. Makes 3 cups.
Cranberry Swirl White Chocolate Cheesecake
Crust:
2 cups gingersnap crumbs
1 tablespoon granulated sugar
1 tablespoon grated orange zest
1/4 cup butter, melted
Cranberry Puree:
2 cups fresh cranberries
3/4 cup water
1/4 cup granulated sugar
Filling:
4 ounces white chocolate, chopped
2 8 ounce packages cream cheese
3/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla
pinch salt
3 cups sour cream
Crust: Combine crumbs, sugar, zest and butter. Press onto bottom and up sides of a 10 inch spring form pan. Center pan on 20 x 14 inch piece of foil; press up tightly around side of pan. Bake at 350F for 10 minutes. Let cool on rack. Cranberry Puree: In large saucepan, combine cranberries and water. Bring to boil; reduce heat to medium and cook 10 to 12 minutes or until reduced to 1 cup, stirring occasionally. Stir in 1/4 cup sugar until dissolved. Press through fine sieve set over bowl; let cool. Filling: In bowl set over hot not boiling water, melt chocolate. Let cool. In large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, salt and chocolate; stir in sour cream. Spread 1/2 of the filling evenly onto crust. Drop 1/2 of the cranberry puree by teaspoonfuls randomly over top. Swirl knife through batter to create a marbled effect. Spread remaining filling evenly over top. Dot with remaining puree. Again, swirl knife through batter. Set pan in shallow larger pan; pour in enough hot water to come 1 inch up side. Bake at 325F for 1 1/4 hours or until edge is set but center still jiggles slightly. Turn off oven. Quickly run knife around edge of cheesecake. Let cool in oven for 1 hour. Remove to rack and remove foil; let cool completely. Cover and refrigerate overnight of for up to 2 days. Makes 10 to 12 servings.
Cranberry Vinaigrette
2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon minced shallot
2 teaspoons minced Italian parsley
salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/4 cup fresh ripe cranberries, chopped
Combine the raspberry vinegar, lemon juice, honey, shallot, parsley, salt and pepper. Slowly wish in the thin streams of olive oil. Stir cranberries into the dressing. Adjust tartness with a bit more honey if needed.
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup orange juice
1 tablespoon grated orange rind
1 egg, well beaten
1/4 cup melted butter or margarine
2 cups coarsely chopped cranberries
1/2 cup chopped nuts
Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, rind, egg and melted butter or margarine. Add to dry ingredients and mix only until flour mixture is moistened. Carefully fold in cranberries and chopped nuts. Spoon into 2 greased loaf pans and bake in a 350F oven 1 hour.
Cranberry Pear Cobbler
2 pounds firm but ripe pears, peeled, cored and cut into 3/8 inch slices
2 cups fresh or frozen cranberries
1 tablespoon raspberry vinegar
1/3 cup plus 1/4 cup granulated sugar
1/3 cup brown sugar
1 tablespoon grated fresh ginger
2 tablespoons cornstarch
butter flavor cooking spray
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons chilled butter cut into small pieces
7 to 8 tablespoons buttermilk
vanilla ice cream or frozen yogurt, optional
Combine pears, cranberries, vinegar, 1/3 cup of the granulated sugar, the brown sugar, ginger and cornstarch in a bowl. Spray a 2 quart baking dish with butter flavor spray and spread the fruit evenly inside. Preheat oven to 375F. Put flour, baking powder, salt and remaining granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough comes together in a ball. Put the dough between two pieces of lightly floured waxed paper and roll out to a size just large enough to cover the baking dish. Peel off the waxed paper and top fruit with dough. Seal the edges with a scalloped shape if desired. Cut 4 or 5 vents into the dough. Bake 35 to 45 minutes or until the top is golden brown and juices bubble up freely. Serve warm with, if desired, vanilla ice cream or frozen yogurt. Serves 6.
Cranberry Cheesecake
1 1/2 cups fine vanilla wafer crumbs
3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cup dark rum
1 envelope unflavored gelatin
3 8 ounce packages cream cheese
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce
fresh cranberries for garnish
Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and part way up sides of a 9 inch spring form pan. Refrigerate. Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish. Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes. Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks. Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth. Beating at high speed, gradually add orange mixture, about 1/2 cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks. Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain. Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce. Refrigerate until set, at least 4 hours.
Garnish with fresh cranberries. Cheesecake will keep well for 2 days. Serves 12.
Cranberry Pie
2 cups cranberries, cut in half
1/2 cup brown sugar
1/2 cup chopped walnuts
2 eggs, well beaten
1 cup sugar
1 cup all purpose flour
1/2 cup butter or margarine, melted
1 pie crust for 10 inch pie pan
Combine cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400F for 15 minutes. reduce heat to 350F, remove foil and bake 35 minutes longer. Serve with ice cream.
Cranberry Muffins
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, well beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups chopped cranberries
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350F for about 25 to 30 minutes or until golden brown. Makes 15 muffins.
Cranberry Cobbler
Filling:
3 cups fresh cranberries
3/4 cup sugar
1/2 cup chopped walnuts or pecans
Crust:
2 eggs
3/4 cup sugar
3/4 cup flour
3/4 cup butter or margarine, cut in small pieces with a knife
Butter a 10 inch pie plate, spread cranberries over the bottom and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out. Beat eggs in a bowl until light. Continue to beat and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325F for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.
Cranberry Fritters
1 cup cranberries
1/4 cup sugar
1/2 cup water
2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
2 eggs
1/4 cup ice water
1 apple, peeled and diced
confectioner's sugar
raspberry jam
oil for frying
In a saucepan, combine cranberries, sugar and water. Over high heat, cook until berries begin to burst. Remove from heat and chill. Sift together flour, sugar and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted dry ingredients, apple, cranberries and any liquid in the pan used to cook them. In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350F. For each fritter, drip 2 tablespoons of batter into the oil. Cook 1 minute, flip the fritters over and continue frying until golden. This may have to be done in batches; be sure oil returns to 350F between batches. Drain fritters on paper towels and dust with confectioners' sugar. Serve with raspberry jam. Serves 6.
Cranberry Steamed Pudding
1 cup cranberries, quartered
1/2 cup molasses
1 1/2 cups all purpose flour
1/3 cup hot water
2 teaspoons baking soda
1 heaping tablespoon sugar
pinch salt
Combine all ingredients together and pour into a greased 6 cup mold. Cover tightly with foil; tie with string. Place rack in deep kettle large enough to accommodate mold; add boiling water 1 inch deep. Place covered mold on rack in kettle. Bring water to boiling. Cover; steam 1 1/2 hours, adding water if needed. Cool 10 minutes; unmold. Serve with warm sauce.
Sauce:
1/2 cup butter or margarine
1/2 cup light cream
1 cup sugar
1 teaspoon vanilla
Combine all ingredients in double boiler. Cook until sugar is dissolved and mixture is bubbly.
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6 ounce package CRAISINS� sweetened dried cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375F. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS� sweetened, dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Makes 2 1/2 dozen.
Blue Ribbon Cranberry Chicken
1 16 ounce can of whole cranberry sauce
1 8 ounce bottle of reduced calorie Russian salad dressing with honey or regular Russian salad dressing
1 envelope regular onion soup mix
1 2 1/2 to 3 pound broiler fryer chicken, cut up
hot cooked rice
fresh rosemary
fresh cranberries for garnish
In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13 x 9 x 2 inch baking dish.Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight. Bake the chicken mixture, uncovered, in a 300F oven for about 1 1/2 hours, or until the chicken is done, stirring the glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, cooked rice. Garnish the chicken with fresh rosemary and cranberries. Makes 4 servings.
Tangy Cranberry Marinade Recipe
1/2 cup dried cranberries
1 1 inch piece peeled ginger root
3 cloves garlic
1 small serrano chili
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons soy sauce
1/2 teaspoon salt
Place all ingredients in blender or food processor. Cover and blend on high speed 1 minute. Makes about 1 1/4 cups.
Chilled Cranberry Soup Recipe
12 ounces fresh cranberries
3 cups water
1 1/4 cups sugar, approximately
2 cinnamon sticks
2 allspice berries
2 whole cloves
4 black peppercorns
1 tablespoon cornstarch
1/4 cup heavy cream
3/4 cup dry red wine or to taste
Pick the cranberries over for stems and rinse in cold water. Combine the 3 cups of water, the sugar and the spices in a large saucepan and bring to a boil. Reduce the heat and add the cranberries. Gently simmer the soup for 15 to 20 minutes, or until the cranberries are soft and the liquid is well flavored. If necessary, add additional sugar to taste. Mix the cornstarch with 2 tablespoons of cold water to make a paste. Whisk this mixture into the soup and boil for 1 minute. The soup should thicken slightly. Let the soup cool to room temperature, then refrigerate until chilled. The recipe can be prepared up to 48 hours ahead up to this stage. Just before serving, stir in the heavy cream and wine. The spices can be left in or removed before serving. Serve the cold cranberry soup in chilled glass bowls. If you like, you can garnish each bowl with a dollop of sour cream. Makes 5 servings.
Cranberry Cookies
1/4 cup butter or margarine
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla
1 tablespoon orange zest
pinch salt
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
3/4 cup chopped cranberries, fresh or frozen
Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir in flour and baking soda. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake 375F for 10 to 12 minutes or light golden. Remove from rack to cool. Makes about 4 dozen. Store in an airtight container.
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