Ur best savoury dried cranberry recipes?
- aussiewonder Oct 1, 2008 09:40 AM
I just found a HUGE bag of dried cranberries in the cupboard and am trying to come up w/ ways to use them beyond turkey chilli/turkey burgers and cranberry sauce. Does anyone have any suggestions? I would prefer something that's not too labour intensive as I'm babysitting the 2year old nephew tomorrow, so something I can make for the family for dinner but not have to be absconded in the kitchen for hours on end.
I don't remember where I got this idea (not really a recipe), but I usually make a gnocchi with brown butter and sage dish that I often add some dried cranberries to. It's very Thanksgiving-like in taste, and if you use premade gnocchi, pretty quick.
I put dried cranberries in my oatmeal, in salads, in cold cereal and in quick breads, too!
Run a pork tenderloin with herbes de provence, salt and pepper, then brown. Remove and saute chopped shallots. Add pork back, deglaze with port, add dried cranberries and chicken broth, cover and cook. When the pork is just done, remove it and cook the sauce down to thicken. Serve over the top. Super quick and ridiculously easy, but the port and cranberries are nice with the pork.
Hope this works for you!
3-4 lb. fryer, cut in 8 pieces
1 med onion, diced
3-4 ribs celery, diced
s&p, garlic, sweet paprika to taste
1/2 cup orange juice
1/2 cup Bennett's or Heinz chili sauce
1/2 cup dried cranberries
EVOO or canola oil
Dry chicken, season. In very large skillet, over med hi heat, brown chicken in 2-3 T oil in one layer on all sides till nicely browned, 10-12 min. Remove chicken, keep warm. Saute onion & celery for 5-10 min until softened. Combine chili sauce & OJ, pour over veggies, return chicken to pan. Simmer 15 min, add cranberries and sherry, simmer another 15 min till cooked. Good served with rice or noodles.
I found this recipe at the Epicurious swap & love it . I found I needed more dressing & had to add some sugar as the orange I used wasn't very sweet. Also, I used orange flavored Craisins. This recipe is delicious and a keeper for us. If you make the whole salad you might want to double the dressing (I just halve the salad part and make the dressing as described below).
Israeli Couscous with Cranberries and Pecans (a la Whole Foods) Serves: 4-6
2c Israeli couscous, uncooked
1c dried cranberries
1c toasted pecans, quartered
2 scallions, minced
3T canola oil
1.5T champagne vinegar
Zest of 1 orange
Juice of 1/2 the orange you just zested
1/2 t turmeric
1/2 t dried thyme
1/2 t dried tarragon
Salt and pepper to taste
1. Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.
2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.
3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.
4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!
Posted at epicurious swap by ach77
Huge bag all at once, no. But a handful at a time in various salads, sides, cereals, and cookies will empty a bag in fairly short order. The oatmeal cookie recipe I tweaked to my liking contains pecans, white chocolate chips, and dried crannies. You can swap them for raisins in a multitude of recipes.
I found this one a while back & haven't had a chance to try it yet, but it looks super yummy!
Wild Rice Salad with Roasted Green Beans and Dried Cranberries
Serves 6 - 7
1 cup wild rice
1/2 cup brown rice
1 pound green beans, ends trimmed and cut into 1"-long pieces
1 onion, diced
10 oz portabella, baby bella, or white mushrooms, diced into large chunks
1 cup dried cranberries
Extra cranberries for garnish
salt and pepper
for the vinaigrette:
4 Tablespoons good olive oil
2 Tablespoons red wine or cider vinegar
1/2 tsp Dijon mustard
salt and pepper
Heat the oven to 400-degrees.
Bring a large pot of water to boil. Add a handful of salt and the wild rice. Cook for 15 minutes and then add the brown rice. Cook the rices are chewy and tender, about 45 minutes more, adding additional hot water as needed for the rice to stay submerged. Drain the rice and return it to the pot. Cover and let sit until ready to make the salad.
Meanwhile, arrange the green beans on a sheet pan. Sprinkle with good olive oil, salt, and pepper, and turn to coat evenly. Roast in the oven for 20 - 25 minutes, turning the beans after 10 minutes, until beans are shriveled and have brown spots. Set aside to cool.
Heat a teaspoon of oil in a skillet over medium heat. When the oil is hot, add the onions and saute until they become translucent. Add the mushrooms. Saute until the mushrooms have release all their liquid, the liquid has boiled off, and the mushrooms are golden brown.
Combine the cranberries, rice, green beans, onions, and mushrooms in a large bowl. Whisk together all the ingredients for the vinaigrette and toss with the salad. Salt and pepper to taste.
The salad can be served hot, room temperature, or cold, though the flavor improves the longer you let the salad sit. Garnish with extra cranberries.