I go nuts (or should it be fruity) for cranberries every year. It’s gotten to the point where I have to have them in the house in some form (usually either frozen or dried) all year. I have pretty much replaced raisins for cranberries in just about every recipe calling for raisins. Tired of the same old oatmeal cookies? Use dried cranberries instead! They are just awesome!
Recipe links for just about anything Cranberry:
Sweet-tart and crunchy, this unusual slaw is enlivened by a combination of cabbage, sugared cranberries and thin orange slices.
Prep Time: approx. 30 Minutes.
Ready in: approx. 1 Hour .
Makes 10 servings.
Printed from Allrecipes, Submitted by Winna
- 1 cup halved cranberries
- 1/4 cup white sugar
- 2 oranges, peeled and thinly sliced
- 1 red onion, thinly sliced
- 4 cups shredded cabbage
- 1 large apple – peeled, cored and chopped
- 1/4 cup mayonnaise
In a small bowl, toss together the cranberries and sugar. Cover and refrigerate. In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly
coated. When ready to serve add cranberry mixture and toss again.
There’s nothing quite like the combination of chocolate and cranberries, it wins every time. This fudge is a perfect holiday gift. Your friends, family and coworkers will thank you for it!
Makes 1 – 8×8 inch pan (16 servings)
Printed from Allrecipes, Submitted by Cathy
- 1 (12 ounce) package fresh or frozen cranberries
- 1/2 cup light corn syrup
- 2 cups semisweet chocolate chips
- 1/2 cup confectioners’ sugar
- 1/4 cup evaporated milk
- 1 teaspoon vanilla extract
Line bottom and sides of an 8×8 inch pan with plastic wrap. Set aside. In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes,
stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add chocolate chips, stiriing until they are melted completely. Add
confectioner’s sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill until firm.
Cranberry Hazelnut Bread
THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90
- 1 1/2 c All purpose flour
- 1 t Ground cinnamon
- 1/2 ts Baking powder
- 1/4 ts Baking soda
- 1/4 ts Ground cloves
- 1 c Dried cranberries, dried -pitted cherries, or Snipped dates
- 1/2 c Dried blueberries OR raisins
- 1/3 c Chopped hazelnuts OR pecans
- 2 Eggs
- 3/4 c Packed brown sugar
- 1/2 c Orange juice
- 1/3 c Cooking oil
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along
the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for
10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed. Makes 4 loaves, 8 servings each.
Guy C Younger
Date: Wednesday, October 31, 2001 03:43:23
- 1 cup fresh mint leaves
- 1 cup boiling water
- 1/2 cup sugar
- 1 quart cranberry juice
- 1/2 cup lime juice
- 2 quarts chilled ginger ale or sparking water
Make mint syrup by pouring the boiling water over the mint leaves, cool, strain, and dissolve the sugar. Add the cranberry and lime juice and chill. When ready to serve,
pour over ice ring and add two quarts of chilled ginger ale or sparkling water. From The Essence of Herbs, by Don Haynie
This is my favorite xmas pie recipe that I thought I would share with my favorite list family!
- 3 cups fresh cranberries
- 2 Tbsp. flour
- 2 cups sugar
- 1/4 tsp. salt
- 2/3 cups boiling water
- 1 cup raisins
- 2 Tbps. butter
- pastry for 2 crust pie
Remove stems from cranberries. Combine flour, sugar and salt in saucepan. Stir in cranberries, water, raisins, cover and cook until cranberries start to pop. Remove from
heat and add butter. Cool till lukewarm. Pour filling into pie crust. Bake in hot oven 425 for 40-50 minutes until juices bubble and crust is brown.
The following is a recipe submitted by Miss McPherson and published in “Woman’s Favorite Cookbook” (1902) by Annie R. Gregory (assisted by 1,000 housekeepers):
Place in granite saucepan one quart of cranberries and one cupful of water. Cook until soft and turn into flannel bag and let drain over night. In the morning measure the juice and allow an equal measure of sugar. Boil twenty minutes and turn into glasses.
A chewy chocolate mix with dried cranberries – a holiday treat! I prefer to use white whole wheat flour because it’s not as heavy as regular whole wheat flour.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 25 Minutes. Makes 32 cookies (32 servings).
Printed from Allrecipes, Submitted by Diana Stephens
- 1 cup butter
- 1 cup packed brown sugar
- 2 eggs
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
1 Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar. Beat in the eggs one at a time. Combine the rolled oats, flour, whole
wheat flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the cranberries, white chocolate chips and chocolate chips. Drop by rounded
spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack
to cool completely.
Couscous with Dried Cranberries & Pistachios
Here’s a cranberry recipe that’s unusual in that fuses a Moroccan concept with the strictly northern fruit.
Yield: 4 Servings
- 1 1/2 c Chicken stock OR Mixture of orange juice and Water (to make it pareve)
- 1/8 ts Ground cumin
- 1/8 ts Ground coriander
- 1 c Couscous
- 2 Green onions, finely-chopped
- 1/3 c Dried cranberries
- 1/4 c Shelled pistachios or Pine nuts
In a small saucepan, bring liquid and spices to a boil. Stir in couscous, onions, cranberries and pistachios. Remove from heat; cover and let stand for 5 minutes. Fluff
with a fork and serve.
Source: Homemaker’s Magazine (with some personal modifications)