Lots of fresh cranberries, what's your fav recipe?
I visited a cranberry bog in Wisconsin last week and bought 5#s of very beautiful fresh berries. The first thing I did was make lots of cranberry vodka which is now resting in the basement, so it will be ready for Christmas. I've made cranberry muffins, bread, tart,etc. Anyone have any other fav cranberry recipes?
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Cranberry Swirl Cheesecake - this is a great alternative to pies at the holidays. And a Pumpkin Cranberry Bread using oil instead of butter - it's so moist!
Cranberry Swirl Cheesecake
1 12 oz. bag fresh cranberries -- picked over
1-1/3 cups sugar -- plus 2 Tablespoons
2 lbs cream cheese, at room temperature -- cut into 8 pieces
2 tsp 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 of 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 275°. Butter and flour a 9x2-3/4" springform pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 Tbsp. 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 even 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 (NO peeking!!!). Transfer the cake to a rack and let cool to room temperature. Cover and refrigerate overnight before serving.
2-1/4 cups all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 cups granulated sugar
1/2 cup vegetable oil
1 cup canned solid-pack pumpkin
1 cup cranberries -- chopped
In large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs. Beat in sugar, oil, and pumpkin. Pour pumpkin mixture into dry ingredients; stir with wooden spoon just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4-inch loaf pans (or 4 mini-loaf pans). Bake in preheated 350°F oven for 60 minutes (or 45 minutes for smaller loaves), or until a wooden toothpick comes out clean. Cool for 5 to 10 minutes; remove from pan and cool completely.
Fantastic recipe! Just made this yesterday as a treat for my co-workers...They devoured it. The only hold-outs were dieters (their loss). I tried to tell them it was fruit and cheese – what’s not healthy about that? lol
Very rich and creamy as opposed to hard and dry...I’ll use this as a base and try other fruit purees. Thanks for posting this LindaWhit!
I like adding them to stuffing too. Just a few handfuls are used, but the sweet, tart pop of them in your mouth is great.
My husband makes a lovely cranberry lemon cake, and he starts with a storebought lemon cake mix.
He crushes about 6 ounces of berries with a fork, and leaves another 6 ounces whole, He mixes the whole berries into the cake batter, and then uses the crushed berries in the frosting. He makes simple syrup, adds the crushed cranberries, and mixes it into store bought frosting to make a light cake glaze. It becomes a tart, tangy cake that tastes more sophisticated than it sounds. I bet if he used a bundt pan it would be really gorgeous.
I love anything with ginger, and I've made two rather different variations on cranberry sauce that incorporate it. The other I'll have to look up and paraphrase, as I don't have a link, but it's a cranberry-ginger chutney.
This is a sweeter one, with cranberries, peaches (the recipe uses frozen, so it doesn't matter that peach season's past), and crystallized ginger. It's good used like cranberry sauce, or as preserves, or heated up, spiked with liqueur or spirits and spooned over ice cream. Like any cranberry sauce, it'll keep a long time in the fridge or can be frozen, but I can it and process it in a water bath for 10 minutes. Makes a great holiday gift.
The recipe is is improved, IMO, with a bit of subtle spice. I tie up a cinnamon stick, a few whole cloves, and a couple of crushed cardomom pods in a cheesecloth bag and steep in the sugar syrup before proceeding with the recipe. It provides a more complex background flavor.
re: Caitlin McGrath
I also like cranberry with ginger and for Thanksgiving I usually make cranberry relish, using the recipe on the back of the bag (which I realize you don't have) for plain cranberry sauce - just water & sugar - and then when it's done, I stir in a lot of slivered high quality crystalized ginger (Williams Sonoma and Dean and Deluca have good ones). It's best if it sits for a while so that the sauce absorbs the ginger flavor, and lasts forever. I serve it with toasted almond slivers.