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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...

              2. I make cranberry corn muffins

                1. Cranberry turtle bars. :)

                  There's a link from my blog, areyouhungryyet.blogspot.com

                  1 Reply
                  1. re: Chocolatechipkt

                    wow- I'm excited to try a bunch of these- thanks for the ideas!

                  2. I freeze ny for later use. I also skewer them and freeze them - then pull them out for martinis or champagne garnishment. Fun! I use in glass jars to surround candles, too!!

                    1. My family loves these Cranberry Fritters. I make them for breakfast on Thanksgiving morning. They are round and look like like Dunkin' Munchkins. The cranberry inside pops as the fritter cooks.

                      Cranberry Fritters

                      3/4 cup fresh cranberries
                      1 1/2 cups unbleached flour
                      3/4 cup granulated sugar
                      1 tablespoon baking powder
                      1/4 teaspoon salt
                      1/2 cup plus 1 tablespoon milk

                      1/4 cup dark brown sugar (for the indentations)
                      Oil (for deep frying, I use peanut)
                      Cinnamon and Sugar to roll fritters in

                      1. Wash cranberries and dry on paper towels.
                      2. Sift dry ingredients together and mix in milk gradually to form a stiff dough.
                      3. With well-floured hands, pinch off 1 teaspoon of dough and make an indentation.
                      4. Sprinkle a little brown sugar in the indentation and place a cranberry in the center. Roll dough around the berry. balls should be about the size of a large marble.
                      5. Heat oil in a deep, heavy kettle until the temperature reaches 375 degrees F.
                      6. Drop fritter balls into the hot fat and fry, turning, until they are deep golden brown on all sides. Drain on paper towels.
                      7. Roll fritters in cinnamon sugar mix. Serve hot.

                      Makes 3 dozen.

                      1 Reply
                      1. Cut a bunch in half and add them to a half gallon of vodka to infuse. Nothing like REAL cranberry vodka. Mix appropriately!

                        Add some citrus zest for and extra flavoring.

                        1. http://www.nytimes.com/2008/11/12/din...

                          The rolls were okay but the cranberry butter was fabulous on pancakes this morning!

                          3 Replies
                          1. re: HillJ

                            I was going to make the cranberry butter yesterday to go with the anadama bread on that same page ... I made the bread but ran out of steam for the butter. Glad it's as good as it looks!

                            1. re: Chocolatechipkt

                              http://slowlikehoney.net/2008/11/16/t...

                              This was the pancake recipe we paired with the cranberry butter.

                          2. I make pumpkin bread with fresh cranberries. I also have a great recipe for cranberry upside down cake if you're interested.

                            1 Reply
                            1. re: TerriL

                              Cranberry Chocolate Buns - Homecooking by Alford Duguid

                            2. Smitten Kitchen had a recipe up this week for Meyer Lemon and Fresh Cranberry scones. They look delicious and I am planning on baking some to bring to Thanksgiving. Not for the actual dinner, but more like the next morning.

                              1. Silver Palate's Cranberry-Orange bread -- a tea bread. Freezes very well.

                                1. I added in a few handfuls of fresh cranberries to the stuffing I made last night. I used a baguette, shitake mushrooms, onions, celery, a diced apple, and mushroom broth. It came out really good.

                                  1 Reply
                                  1. re: cheesecake17

                                    I do that too -- I love the pop of fresh cranberries in stuffing.

                                  2. Awesome collection of recipes. i bought a substantial amount of local fresh cranberries and stuffed them into the freezer. So my vote is wait until you are craving cranberries and go for it.

                                    1. I can across this recipe- do you think I can sub cranberries for the cherries? Do I need to alter anything to make it work? I am concerned because of the note about the cherry amount.
                                      http://cafechocolada.blogspot.com/200...