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Use for cranberries that ISN'T sauce

So I bought cranberries (just your basic Ocean Spray bag) in preparation to make cranberry sauce. But now my cousin is making it so I have a bag of cranberries to use for something. Doesn't need to be Thanksgiving related, I can use them afterwards. Can be either sweet or savory.

So, what's your favorite ways to use cranberries that ISN'T in sauce?

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  1. I like them in muffins and quick breads. Better if they're coarsely chopped, because a whole one can be a bit much tart in one bite. I find that the easiest way to chop is frozen berries pulsed a few times in the food processor. They can go into batters frozen with no problem.

    4 Replies
    1. re: Caitlin McGrath

      I'm particularly fond of cranberry-walnut-lemon muffins. Lemon zest for flavour, and if you want, a sugar lemon-juice slurry drizzed over the top the moment they come out of the oven.

      1. re: Caitlin McGrath

        I used to make a cranberry-orange bread - hadn't thought about it in years. It's the Better Homes Gardens New Cookbook -- the red-and-white plaid one. (and "New" is a giggle -- I bought mine in 1989 for my kitchen, as my mom wasn't going to part with her 1965 version....)

        1. Yup - another vote for a quick bread. There are dozens (if not hundreds) of recipes for breads utilizing fresh cranberries. My favorites always involve oranges as well. Do a websearch on "Cranberry Orange Bread". You'll be inundated with great recipes.

          In fact, if I have the time I try to alway make a loaf the day before Thanksgiving that hubby & I can enjoy - shmeered with whipped cream cheese - for breakfast before the hard-core cooking commences.

          (In fact, do a search right here on Chowhound - they have a good-looking recipe for "Cranberry Orange Quick Bread".)

          1 Reply
          1. re: Bacardi1

            Cranberry-Orange bread with a schmear of cream cheese, +1. I could eat a whole loaf.

          2. Make an apple crisp with cranberries mixed into the apples.

            1. as previous posters have said, they're great in quick breads.
              other options:
              - corn bread
              - dark chocolate & cranberry tart
              - biscotti
              - oatmeal cookies
              - cheesecake
              - sorbet
              - chutney
              - BBQ sauce
              - with sautéed brussels sprouts or green beans
              - in a glaze or reduction for duck, pork or salmon
              - in a couscous, quinoa or rice pilaf with toasted nuts, fresh mint & crumbled feta or goat cheese
              - in stuffing

              1. I've only made this once (only because I ran out of cranberries) but I would highly recommend it! Crustless cranberry walnut pie

                http://coleensrecipes.blogspot.com/20...

                5 Replies
                1. re: geminigirl

                  I made this cranberry walnut "pie" for our dessert with Christmas dinner this year. A huge hit! Thank you for sharing this link. Incredibly easy and it got rave reviews. It's definitely going to be a recipe that I make again.

                  1. re: masha

                    I'm so glad you enjoyed it, I've stocked up on cranberres and looking forward to making it again soon! I love things that are so simple, and so good.

                  2. re: geminigirl

                    Love that "pie".

                    I also love the Butterscotch Cranberry Bars from Gourmet 1981. I found a reference and it looks the same. The bars do not taste like butterscotch to me, but like the pie great contrast of sweet and tart.
                    http://my.greasy.com/kitchentales/but...

                    1. re: geminigirl

                      I'm trying this tonight, but substituting white carbalose flour, reducing it and maybe adding some liquid, and mixing sugar alcohols with some sucralose liquid. Will report back on the low carb version...

                      1. re: mcf

                        Okay, so the taste was very good, but I had two quality issues caused by my need to modify for low carb... the erythritol still had too much cooling effect, will blend with it, sweetzfree and some xylitol next time. The other issue was texture; because carbalose has so much fiber, you need to use less to avoid baking a dry brick... I think I needed to use a bit more than I did, it didn't hold together well. Really, tasty and easy, though, thanks, GG! Your comment about the almond extract was dead on, too. Very key to the taste.