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fresh cranberries....

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I bought a large amount. I've made lots of cranberry applesauce and a pumpkin/cranberry upside down cake. Please share some of your favorite recipes for me to try!
(other than cranberry sauce!)

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  1. Here's a link to a recipe that I used last year at Christmas. Was surprised at how fast they were gobbled up.
    http://find.myrecipes.com/recipes/rec...
    Hank

    1. 1. Brush a couple of pork tenderloins with a mixture of 2 teaspoons ground cinnamon and 1 tablespoon olive oil.

      2. Heat 2 tablespoons olive oil in an ovenproof skillet and brown the tenderloins in it. Transfer the tenderloins to a plate and set aside.

      3. In the same skillet, brown 1 finely chopped onion and 2 finely chopped cloves of garlic, adding more oil if necessary. Add 1 1/2 cups fresh cranberries, 1 or 2 branches fresh thyme, 1/2 cup chicken broth, up to 1/4 cup honey. Bring to a boil, scraping the brown bits from the bottom.

      4. Return the tenderloins to the skillet. Roast in a preheated 375ºF oven until pale pink in the centre, 15-20 minutes. Remove from the oven. Tent with foil and let rest for 5 minutes.

      5. Slice the tenderloins. Arrange on heated plates. Spoon the cranberry sauce (sans the thyme branches) over. Serve immediately. Nice with a creamy potato gratin and a New World Pinot Noir.

      - Adapted from one of the few recipes in Ricardo magazine that have entered my repertory.

      1. Totally different, and only if you are having guests. Roll a bunch(wet) in sugar and freeze.

        At cocktail time, make a drink of 2 parts cranberry juice to one part cheapo champagne. Add a few cranberries to the glass (not to a pitcher of the stuff). Pour and watch the fizz

        3 Replies
        1. re: FriedClamFanatic

          interesting, i'm gonna have to try this...this reminds me of the blueberry beer at Boston Beer Works where the blueberries float up and down in the glass!!

          I just made a batch and a half of this yesterday, it is delicious, but you will have to wait at least 4 weeks. I still have some from last fall as I've been hoarding it and it is still unbelievable!

          http://www.guntheranderson.com/liqueu...

          1. re: geminigirl

            I've been on a stuffed winter squash kick recently, and it's really good with sausage and rhubarb in it. Next time, I want to make it with cranberries as the tart element instead:

            http://mealplanner.eatrealgood.com/re...

            1. re: kaaris

              Oh, and of course there's always a Granny Smith apple pie with cranberries in it, and struesel topping over the top. Ahhhh, pure heaven!

        2. Freeze them and save for another time! Cranberries are so easy - wash them, dry them, freeze individually on large sheet pan and pop into freezer bags.

          4 Replies
          1. re: Diane in Bexley

            It's even easier than that: Just toss the bag of fresh cranberries in the freezer, where they will last for months and months. The cranberries will maintain their individual integrity and will not clump up. When you are ready to use them, pour them out.

            1. re: Pumpkinseed

              That's what I do too. I just cooked a bag that had been in the freezer since about last Thanksgiving.

              1. re: masha

                Yes - they do really last well in the freezer.

                1. re: masha

                  I'll confess: I think there are bags in my freezer that are actually even older than that. As they age in the freezer, the cranberries get a little wrinkly, but they are still fine to use.

                  Moral of the story: When fresh cranberries are in season, stock up! They will stick around and they won't let you down!

            2. I made sweet potato/cranberry/walnut bread earlier in the week from ExtraVeganZa cookbook. My husband used some of the cranberries in a brown rice pilaf served with greens.

              1 Reply
              1. re: lgss

                Everybody's ideas sound delicious, so many cranberries, so little time.

                I've been making this Nigella Lawson pudding (more like a cake top and bottom with fruit in between) during December for the last few years:

                http://www.foodnetwork.com/recipes/ni...