Cranberry ideas and recipes!

[strwbrygirl]

I love fresh cranberries in the fall, and I recently picked up some fresh organic berries from a local grower's organization. I'm definitely looking for some new recipes... and maybe I'll have to pick up some more cranberries, too!

Cranberries are said to contain some amazing health benefits (http://www.cranberryinstitute.org/emerging.htm), and to me, cranberries and pumpkins mean that fall is HERE!

So-- please share your favorite cranberry-involving recipes!

[TriSigmaNC]

I would LOVE to see some recipe with cranberries and walnuts.

My DH does make a good cranberry chutney/sauce for on top of salmon. YUM.

[andrew&shannah]

Love cranberries! Some faves include:

Cranberry Citrus Muffins
Cranberry Glazed Pork
Cranberry Orange relish (so yummy on leftover turkey sandwiches!)

Oh, and of course, Cranberry Cosmos to drink!

[strwbrygirl]

Cranberry cosmos-- what a fun idea!

[Rosebud]

Easy and delicious salad that I make often, even in the middle of winter:

Summer Spinach Salad with Cranberries & Chicken

1 bag Spinach leaves
2 Grilled chicken breasts, cut into strips
1 package dried cranberries
1 cup Feta cheese, crumbled
1 package halved walnuts
Raspberry Vinaigrette

Toss and serve

This is a variation on the easy and popular Baked Apricot Chicken recipe. Really tasty!

Cranberry Chicken

6 to 8 boneless, skinless chicken breast halves
16-ounce can whole-berry cranberry sauce
8-ounce bottle Catalina, French or Russian salad dressing
1 package dry onion soup mix

Preheat oven to 350 degrees.

Spray a 9-by-13-inch glass baking dish with cooking spray. Place breasts in a single layer in the baking dish. In a medium bowl, combine the cranberries, dressing and soup mix. Blend well. Pour over chicken, making sure each piece is well covered with the cranberry mixture. Bake uncovered for 1 to 1 1/2 hours or until the cranberry mixture has formed a glaze on the chicken.

[jimmysgirl424]

These bars are out of this world, especially served still warm with an ice cold glass of milk! I got rave reviews when I made them!




Cranberry Date Bars

12 oz. cranberries
8 oz. chopped dates
2 tbsps. water
1 tsp. vanilla extract
2 cups flour
2 cups old fashioned oats
1 1/2 cups brown sugar, packed
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine, melted

Glaze:
2 cups powdered sugar
2-3 tbsps. orange juice
1/2 tsp. vanilla

Combine the berries, dates and nuts. Cover and simmer over a low heat 15 minutes, stirring occasionally, until the cranberries pop. Remove from heat and stir in vanilla.

Combine the dry ingredients in a bowl. Stir in butter until well blended. Pat half of crumb mixture into an ungreased 9"x13" dish.

Bake 350° for 8 minutes. Spoon cranberry mixture over baked crust. Sprinkle remaining crumbs over filling, and pat down lightly.

Bake 25-30 minutes longer, until light brown. Cool and glaze.

[Rosebud]

This sounds really yummy:

Cranberry Apple Stuffed Pork Loin

1 boneless pork loin (about 3 pounds)
Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

Preheat oven to 325°F.

Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Sprinkle with salt and pepper and set aside.

Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

Serves 6.

[Kiley]

Cran-Apple Pie = yummy!

[strwbrygirl]

All of these ideas sound great! I think we're going to try out the cranberry chicken and the date bars this weekend-- thanks for the ideas!

[Reenie]

This Cranberry Upside-Down Coffeecake (http://allrecipes.com/Recipe/Cranberry-Upside-Down-Coffee-Cake/Detail.aspx) is absolutely delicious... I threw it together and served it warm on Christmas morning, and the whole thing was gone in minutes!

INGREDIENTS
2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

DIRECTIONS
1) Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2) In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
3) In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
4) Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Yum, yum. And TriSigmaNC, I'm sure you could substitute walnuts for the pecans.


Also, I like to make this salad for lunch:
Baby spinach with shredded carrots
Craisins
Blue Cheese
Candied Walnuts
Balsamic Vinaigrette.

Super-easy and super-good (but really bad breath after :o )

[Rosebud]

From Cooking Light:

Braised Cranberry-Barbecue Beef Sandwiches

1 cup less-sodium beef broth
1/4 cup instant minced onion
2 tablespoons coarsely ground black pepper
1 (4-pound) boneless chuck roast, trimmed
1 cup sweet hickory smoke barbecue sauce (such as Bull's-Eye)
1 cup whole-berry cranberry sauce
16 (1 1/2-ounce) hamburger buns

Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.

Yield: 16 servings (serving size: 1 bun and about 1/3 cup beef mixture)


Apple-Cranberry Crisp

This dish includes a lot of fruit and whole grains yet tastes like dessert. It's equally good warm or cold, and low-fat vanilla ice cream is nice on top.

3 cups cubed Granny Smith apple (about 1 pound)
2 cups fresh cranberries
1/2 cup sugar
Cooking spray
1/3 cup whole wheat flour
1 cup regular oats
1/2 cup packed brown sugar
1/4 cup canola oil

Preheat oven to 350°. Combine the first 3 ingredients in a medium bowl; spoon into an 8 x 8-inch baking dish coated with cooking spray. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, oats, sugar, and oil, stirring with a fork until crumbly. Sprinkle over the apple mixture. Bake at 350° for 40 minutes or until bubbly.

Yield: 10 servings (serving size: 1/2 cup)

[princesse]

I love the basic Cranberry Sauce...
1 Cup water
1 Cup Sugar (I use a little less)
1 Bag of fresh cranberries.

Boil all til the cranberries pop. Cool. It's so good to eat with so many things.

Last nite I sampled this dish that was salmon with a cranberry-jalepeno sauce and a shredded, lightly fried sweet potatoes. It was SOOOOO good!

[jimmysgirl424]

Cranberry Pudding with Butter Sauce

2 cups fresh whole cranberries
1 1/3 cups flour
2 teaspoon baking soda
¼ teaspoon salt
¾ teaspoon baking powder
½ cup molasses
1/3 cup hot water
2 cups sugar
2 teaspoon vanilla
1 cup butter
1 cup cream


1. Combine the cranberries, flour, soda, salt, powder. (Note: Don't mash the cranberries!)
2. Mix together molasses and hot water.
3. Combine the mixes from #1 and #2.
4. Bake in a covered dish at 325 degrees for 40 min.
5. Mix sugar, vanilla, butter and cream for sauce.
6.Heat sauce until clear, stirring occasionally.
7.Pour over pudding and enjoy!

[Rosebud]

It's that time of year again!

Cranberry Pecan Bars

1/4 cup margarine or butter
1/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup orange juice
1/2 cup chopped cranberries
1 egg
1/2 teaspoon baking powder
1/2 cup packed brown sugar
1 teaspoon finely grated orange peel
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 un-greased 11x7x1.5 inch baking pan., Bake at 350 for about 25 minutes or until 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.

[Rosebud]

Cranberry Orange Scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Ina Garten

[Rosebud]

Cranberry-Brie Bites

1 1/2 cups cranberry sauce (use homemade or store-bought cranberry sauce)
1 puff pastry sheet
1 brie triangle, chilled

Preheat oven to 375 degrees F.

Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.


Cranberry Walnut Crumb Cakes

Cake:
8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup dried cranberries, cherries, or raisins

Topping:
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees F. Line the muffin tins with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.

Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.

Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.

Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

[Rosebud]

Sausage, Dried Cranberry and Apple Stuffing

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Preheat the oven to 375 degrees F. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.