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Please share your cranberry recipes

  • j

Hi--
I just got back from visiting a cranberry bog in Wisconsin and now have many pounds of fresh cranberries.
Would love to hear some of your ideas and fav. recipes for using all these beautiful berries. I have plenty of fresh relish recipes but anything else would be much appreciated.
TIA

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  1. I like adding harissa to a standard cooked cranberry sauce (I use the recipe on back of Ocean Spray packet, but reduce sugar by a quarter). This is fantastic as a relish with roast poulty - leftover turkey, roast chicken with curry spices rubbed on the skin, duck breast.

    Sometimes I also toss in golden raisins, orange zest or candied ginger with the harissa.

    2 Replies
    1. re: plum

      Sounds yummy.
      How much harissa do you add for one bag of cranberries?

      1. re: Fleur

        I use a regular spoonful - probably a scant tablespoon. It's an add-and-taste operation because harissas can vary so much from brand to brand. My favourite is a Tunisian brand in a jar, Les Moulins Mahjoub.

        I just had the idea to try something like muhammara as well. The original muhammara is a roast red pepper, pomegranate molasses, walnut and sweet/hot aleppo pepper condiment. I think you might try using the ground walnuts, aleppo hot pepper flakes and perhaps even a bit of cumin with a lightly sweetened cranberry sauce. I might try that tonight.

    2. j
      janet of reno

      Well, it may qualify as a "fresh relish", but I still like my SIL's recipe for cranberry chutney: Take about three cups of fresh cranberries, wash and pick over. Put in a food processor with 3/4 cup sugar, 2 Tablespoons ground cumin, a tsp. of crushed dried red chiles, a tsp. of salt, and a little ground pepper. You can also add a little (1/2 tsp) garam masala or ground coriander if you have it. Add a little (1/8 cup water or lime juice). Process until desired consistency, taste and adjust seasonings.

      1. This is always a favorite dessert at Christmastime. No crust either, making it ultra easy. Note that there are 3 layers of the cheesecake mixture and 3 of the cranberry puree. And make sure your oven temp is regulated to the temp stated - use your oven thermometer to ensure proper temp.

        Link: http://www.nikibone.com/recipe/cheese...

        1. Cranberry infused vodka! It a now a must have when I make cosmos or my limeade/cranberry cooler. When you are done infusing freeze the vodka soaked berries for garnish.

          It also makes a great Christmas gift if you celebrate. It is a wonderful pink color thatlooks very pretty when poured into a fancy bottle, sealed with green wax and tied with a deep green ribbon. You also turn it into a cranberry liqueur by adding simple syrup after you infuse the vodka, another great gift.

          7 Replies
          1. re: foodiex2

            Cranberry vodka sounds wonderful-what a great idea. Would you mail me or post here on just how to do that?(also the cranberry liqueur) Sounds like my friends are going to get some really fun gifts this year!

            1. re: jackie

              It is so easy! Get a quart of good quality vodka and 2 quart size mason jars. Fill the mason jars 3/4 of the way with cranberries and then pour the vodka over the berries to fill the jars. (You may need a little more than a quart of vodka to do 2 jars or you can just do one and have some vodka leftover). Seal the jars tightly with the lids and and place them in a cool dark place for at least 4 weeks, ideally go for as long possible. For Christmas presents I would get it started this week as the longer it sits the more intense the flavor and deep the color. When it is done strain the vodka and reserve the berries to freeze. The strained vodka can be stored in its mason jars indefinitely. For gifts pour the vodka in pretty bottles, cork and seal with wax. Add handmade tags with a cosmo recipe and some pretty ribbon.

              To make liqueur use a 3 to 1 ratio of 3 parts vodka to 1 part simple syrup. If you like it really sweet you can use more. Simple syrup is 2 parts sugar to 1 part water, boiled together until sugars is dissolved. Cool before adding to vodka.

              1. re: foodiex2

                So what do you do with the berries after straining? Drunken cranberry sauce? The vodka sounds delicious!

                1. re: enjil

                  It sure does, can't wait to make this for me and presents too. Thanks so much for sharing----

                  1. re: enjil

                    I freeze them for garnish when I make Cranberry Bogs, Cosmos or Poinsetta "martinis". I never thought about drunken cranberry sauce. Maybe with lots of fresh ginger??

                  2. re: foodiex2

                    What a great idea- sounds so good. I love respberry vodka with cranberry, tonic water garnished with lemon and lime . I wonder what would happen if I used Stoli Raspberi vodka?

                2. re: foodiex2

                  please send me your cranberry infused recipes

                3. I often add chopped cranberries along with candied ginger and pecans to basic muffin or coffee cake recipes. I also like some chopped cranberries added to bread stuffings for squashes (stuffed pumpkin is nice this time of year). Cranberry sorbet is lovely. I candied cranberries last year, which was a time-consuming process, but the results were tasty. I'll post the recipe/method if you like. Cranberries can be cooked in a bit of sugar syrup (just a tiny bit, not until they pop), then mixed with pomegranate seeds for an unusual topping for cheesecake. And I definitely second the cranberry vodka suggestion.

                  Link: http://seasonalcook.blogspot.com

                  2 Replies
                  1. re: curiousbaker

                    Please do post your candied cranberry recipe. It does sound like an unusual and fun thing to do with all these crans that I have. Also cranberry sorbet---wow---do you have a recipe or source for that? I've just this year gotten into making sorbets and am really enjoying it.

                    1. re: jackie

                      I don't have the book with me here, but found this online, which is similar. I remember only a few small differences: I believe my recipe took the cranberries to soft-ball, not jelly, stage. Then you spread the cranberries and their syrup on a lightly oiled tray and spread them out. When they get cool enough to handle, separate the individual cranberries. You can roll each one in your hand to get a nice round ball of syrup/berry - the syrup will be very red and sweet-tart, quite pleasant itself. Then roll them in granulated sugar when cool.

                      I found they stored well if laid out in a single layer, but not it piled on top of one another, in which case the bottom ones got all sticky. They were really pretty, though, and very tasty, like all natural sour-patch kids. You could use them as a candy or a garnish or probably in baked goods if you didn't feel like that would be a bit of a waste of effort.

                      I don't have a particular recipe I use for cranberry sorbet; I tend to eyeball sorbets. A pretty standard version from a quick review online would be:
                      2 1/2 cups water
                      2 1/2 cups cranberries
                      1 cup sugar
                      3/4 cup orange juice
                      Bring the sugar and water to a boil, add cranberries, cook about five minutes, then cool, puree, add orange juice, chill, and freeze.

                      Possible variations: Substitute port or red wine for 1/2 the water. Add some grated orange peel to up the orange flavor. Add candied ginger (can simmer some fresh ginger with the syrup as well). Substitute lime or lemon juice for the orange (increase sugar slightly). Or use all water, no juice for a very strong cranberry flavor.

                      I generally like a little booze (about a tablespoon) in my sorbets to keep them from freezing as hard. If you want a pure cranberry flavor, use a plain or cranberry-flavored vodka. If you want to play up the orange, use Grand Marnier or Triple Sec.

                      Link: http://www.cookingcache.com/dessert/c...

                  2. Epicurious has a wonderful cranberry sauce that's made with fresh cranberries and dried cherries (I use tart) and sugar, cloves, and fruit juice. It was part of an Epicurious advertisement in the NY Times. That's how I found the website.

                    I have also made Rose Levy Beranbaum's cranberry chiffon pie (from the Pie and Pastry Bible) that even a 4-year-old liked and cranberry charlotte from Mastering the Art of French Pastry by Bugat and Healy. It was excellent with whiskey-laced creme anglaise. It was also somethat time consuming because I made the ladyfingers to encase the mousse. You might be able to find the mousse recipe in Beranbaum's Cake Bible ... she calls them cloud cream but they are the same (or very close to the same) as Bugat and Healy's recipe.

                    1. Since we live just down the road from a cranberry marsh as well, here are a couple of additional ideas....I throw a handful into my apple crisp (aka apple brown betty) and butter tarts...I also do a pork tenderloin with apple slices, brown sugar, handful of cranberries in the roaster...lay the tenderloin on top and roast away. And of course at Christmas you can use them for decoration around candles and in ice rings etc. etc.!!! Not to mention they adorn my favourite Cosmo!

                      1. Cranberry upside down cake - you make it like pineapple upside down, but with a small bit of orange juice added to the brown sugar and butter at the bottom of the pan.

                        The result - a tart jammy cranberry topping, mmm. I like to make it with a dense white cake that includes either buttermilk or yogurt for a bit of tang.

                        1. Simmer rice with chicken broth, a handful of cranberries and some chopped tarragon. Rice turns pink and has a lovely flavor. A family favorite for many years.