Best Cranberry Recipes?
Here is a nice cranberry sauce/chutney:
Combine 12 oz. of cranberries with 3/4 c. of sugar and 1 c. water. Simmer just until tender and beginning to burst. Toast 3/4 c. of walnut pieces. Drain a can of mandarin oranges (or peel a few seedless clementines) and cut a few curls of orange zest from an orange.
Combine the cranberries, toasted walnuts, orange segments, and zest. Squeeze in a bit of fresh orange juice to taste, or add a dash of Grand Marnier.
Some fabulous cranberry recipes for some sweeter items.
Triple-Chocolate Cranberry Oatmeal Cookies
Dorie Greenspan's Cranberry Upside-Downer Cake
Rustic Canyon's Cranberry Orange Cornmeal Cake
Cranberry Nut Muffins
We love fresh cranberries and go out to the bogs every year and buy at least 5 pounds. I make lots of things with cranberries--cookies, muffins, Dories cake, sweet bread etc., but I have to say my fav. thing to make is cranberry vodka. If you start it now, you can have a cranberry bog for Christmas which is one of the best drinks to make with cranberry vodka.
Cranberry Ginger Chutney
1-1/2 C. sugar
3/4 C. apple cider vinegar
1-12 oz bag fresh cranberries
1 large pear poeeled and cored cut into cubes
1/4 C. chopped fresh ginger
1/4 tsp crushed pepper flakes
stir sugar into vinegar, dissolve
add all other ing.
bring to a boil, reduuce heat and cook until thickened about 20 min. stir occasionally
add s and p
chill before serving
Cranberry Pancakes and Cranberry Chocolate Sweet Buns are my two favorites using fresh cranberries.
There's a recipe floating around here for Cranberry Apple Upside Down Cake, I keep an extra bag in the freezer so I can make it year round. And Thanksgiving wouldn't be right without my Cranberry Sauce with Gran Marnier, recipe courtesy of Burt Greene.
I know you mentioned cranberry sauce recipes but this bundt cake recipe is so good for the holidaysI had to share it:
(found somewhere on the internet)
Spiced Cranberry Bundt Cake
yield: Makes 12 to 14 servings
• 2 cups all purpose flour
• 3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
• 2 1/2 teaspoons Chinese five-spice powder**
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup plain reduced-fat (2%) Greek-style yogurt
• 1 cup chopped toasted almonds
• 1 cup halved fresh or frozen cranberries (do not thaw)
• 1/2 cup dried sweetened cranberries
• 2/3 cup powdered sugar
• 4 teaspoons (about) orange juice
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.
* Sometimes labeled “ground almonds”; available at specialty foods stores and natural foods stores. (my note, grind your own meal in a food processor)
** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.
Greek-style yogurt is especially thick and rich, even the reduced-fat variety.
I put this on another thread, but here is my mama's cranberry sherbet:
1 qt fresh cranberries
3 cups water
1 3/4 c. sugar
1 packet unflavored gelatin bloomed in 1/4 cup cold water
2 egg whites
1/8 t. salt
Boil cranberries and water until soft. Push FIRMLY through a sieve, reserving juice and whatever other goodness you get out of those puppies. Discard skins and seeds, return liquid to pan. Add sugar, return to a boil, and boil for five minutes, stirring frequently. Remove from the heat, whisk in bloomed gelatin. Chill.
When cranberry mixture has chilled, whip egg whites and salt to stiff peaks. Fold into cranberry mixture. Now. There are, I suppose, two ways of going about the freezing process. Because of the egg whites, this sherbet never gets rock hard, so we always just keep the whole mess in a mixing bowl in the freezer and run through it with the hand mixer every couple of hours until it's well frozen, but I reckon you could put it in your fancy-schmancy ice cream freezer if you feel like it.
Don't forget cranberries with meats!
They go so nicely with chicken, turkey and pork.
You can use one of the sauce or chutney recipes to glaze the meats, or sometimes I just toss some into the roasting or saute pan with some onions, a little honey or maple syrup, a little liquid such as orange juice, balsamic vinegar and/or water, and as long as there's liquid, you could toss in a small handful of chopped walnuts, too.
And, relative to all this--cranberries make a great addition to bread dressings and the combinations are endless--onions, celery, nuts, grated orange peels, diced apple, a few wild blueberries, shredded carrots, minced jalapeno...just play.
Yesterday I made a modified version of Orange Currant Cranberry Scones from ExtraVeganZa by Laura Matthias.