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lots of cranberries left--any healthy ideas?

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Many thanks in advance!

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  1. I would dry the cranberries and use them all year in salads, cereals, granola, yogurt, baking recipes and as a quick snack.

    2 Replies
    1. re: HillJ

      They would be pretty tart dried as is. The ones in the store are loaded with sugar.

    2. Cranberry applesauce. Great and visually beautiful side dish. Also don't forget you can freeze those little devils right up. And that cran. sauce is a lovely side to virtually any meat or poultry; just not any fish that comes to mind right now.
      Cranberry/orange/toasted pecan bread
      Cranberry-topped cheesecake, best if topping spiked with a little splash of brandy or Courvosier
      Infused into good Vodka and used as the base for Cosmos
      Fine-sugared and used as a garnish for any dessert (roll in beaten egg white first, then superfine or glitter sugar. Great for crabapples, grapes....)
      Nantucket Cranberry pie ala Laurie Colwin
      Cranberry-Walnut Squares
      Gawwd, you said healthy (I'm editing this) and here I am blabbing about cheesecake! and liquor! and other desserts! Sorry, honey. I'd just go on and report me for doing that, but I think you or someone else might like these ideas anyway.

      3 Replies
      1. re: mamachef

        i've gotten and am getting more cranberries from my CSA. i might just freeze them for thanksgiving, but the idea of cranberry/orange/toasted pecan bread sounds awesome. do you have a recipe to share? thanks!

        1. re: rose water

          BASIC ORANGE BREAD, add cranberries or pecans or dates or anything: Process 1/3 cup butter, 1 large egg, 3/4 cup milk, 1 cup sugar, 3 tsp baking powder, 3/4 tsp salt, and 1 whole navel orange (peeling and all) cut up. Process this thoroughly then add 3 cups flour and process very briefly just to integrate the flour. Bake in loaf pans.( If you want to add any solids, take out 1/2 cup of the flour and flour them before adding to the batter so they won't sink.) Bakes in medium loaf pans in about 45 minutes. Turn out onto a towel. As soon as cool, wrap in foil and let sit 24 hours so it will slice better. This bread makes unbelievable toast.

          1. re: Querencia

            Sounds awesome, thanks! I assume this is for two loaf pans, right?

      2. Cranberry Turtle Bars - http://www.epicurious.com/recipes/foo...

        Easier than the recipe makes them seem. Even though the recipe doesn't call for a whole bag of cranberries, you can use a whole bag and not affect the finished product.

        1. Sometimes I mix leftover cranberry sauce with French's onion soup mix and russian dressing and dump skinless chicken breasts in them and bake. My mom called it "Great Chicken" I call it easy chicken.

          If all else fails - feed it to the dog. This week I have been including it in our dog's dish and she now knows it is coming and does a happy bit of jumping while waiting for dinner. At least it will bring you joy.

          1. HI,
            I always look forward to the left over cranberries, I even buy extra, I make a martimonial square but use the cranberrie sauce instead of dates, making the sauce from scratch with orange juice instead of water.
            Or there is a great orange/cranberrie relish you can make now and have on hand for christmas, makes a great gift in fancy little jars.
            Possiblities are endless.
            I never had any luck drying them though, didn't taste like ocean spray no matter what I did. Anyone out there have hints for that?