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Feb 3, 2014 09:17 AM

Baking on a snow day - want to use up fresh cranberries

Another snow day here in Jersey, and I was thinking of baking. I have a half a bag of fresh cranberries that I want to use, and trying to think what I can do - could I add them to brownies? Maybe do scones? Most recipes call for dried cranberries, so do I need to do anything special? I'm not a very good improv baker, so recipes welcome.

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  1. I make cranberry orange muffins with 1/2 cup of chopped fresh cranberries.

    1. Are you absolutely set on baking? I make a 'relish' of cranberries, jalapenos and oranges. It keeps forever in the fridge and is a great accompaniment to so many things.

      1 Reply
      1. re: c oliver

        I'd love that recipe, c oliver, even if you prefer to post in a different thread!

      2. I'd cooked them down into a chunky glaze and use it as a sauce for a roast (which on this snowy day in NJ I am doing right now). I'm also baking rye bread (it's rising) and a batch of peanut butter and jelly cookies for the snow shovel gang.

        16 Replies
        1. re: HillJ

          That might work too - Ive got dinner plans (a picky eater as our babysitter, AKA grandma), but I can do that and then add it to a roast later in the week.

          1. re: mickeygee

            If you enjoy the tart flavor of fresh cranberries already, then go easy on the sugar and taste as you go. I actually like raw cranberries as is. I pop them like candy. Cooking them down without much sugar will create a glaze very quickly. Low flame, slow and easy stirring.

            Enjoy the snow!

          2. re: HillJ

            Can you share the PBJ cookie recipe? Sow day here, and need something fun as an afternoon project

            1. re: cheesecake17

              Sure! I take my favorite PB cookie recipe and instead of making the traditional indents with a large fork I make a thumb indent and fill the indent with jam after the cookies have baked and cooled. Or, I bake off the entire recipe, let the cookies cool and then sandwich the jam between two cookies. Today I'm doing with the thumbprint version with black raspberry jam.

              This is the PB cookie recipe I use:

              black raspberry jam is my own batch.
              I used almond PB from WF because I had it on hand but any will do.

              Happy baking!

              1. re: HillJ

                I've got chunky on from WF (365 brand). Think that'll work?

                Also, does the dough need to chill for a full 2hrs?

                1. re: cheesecake17

                  Oh yeah, love chunky! It's a snowstorm in NJ right now so no I only left the dough on my back pantry for 30 mins and it was chilled enough :) If you're in a warm place chill for at least an hour or you could have tiny oil pools in your cookies. Btwn the butter & the PB called for the chill is important.

                  1. re: HillJ

                    It's snowing like crazy in Brooklyn now :(
                    We'll make and chill, either today or Wednesday (another snow day predicted)

                    1. re: cheesecake17

                      Ugh, more snow? Well we try and make the best of it... :)

                      1. re: HillJ

                        Wednesday 8 inches.
                        Saturday it's going to be 3" or 30"
                        Gonna stock up on flour & sugar :)

                        1. re: cheesecake17

                          I'm right there with you! Tomorrow I'm making baklava with pistachios and lamb meatballs with creamed spinach.

                          Saturday I'm suppose to be in PA, wonder if I'll make it there?!

                          1. re: HillJ

                            Yummm. Baklava is a favorite- I don't make it but I love to eat it!

                            Have you tried the lamb meatballs from Jerusalem? Current favorite.

                            Hope you make it to PA! This weather has been insane

                            1. re: cheesecake17

                              Yes I own a copy of Jerusalem and I adore all types of lamb dishes.

                              In 2013 I was on a baklava sojourn. Relearning, playing with the recipe, working out my issues with the dough. Now I'm happy and now I just make a batch without second guessing myself. NOW I love making baklava. Before, it was like taking a course 4x's until I finally passed!

                              1. re: HillJ

                                Definitely try the lamb meatballs with herbs (I skipped the yogurt). Went over VERY well around here.

                                My grandma makes baklava that's unbelievable. One of these days I'm going to have to write down the recipe.

                                1. re: cheesecake17

                                  Thanks, I will. You are lucky to have a Grandma who makes wonderful baklava!

                                  1. re: HillJ

                                    She makes wonderful everything! And shes always teaching and helping me. I'm super thankful

                    2. re: HillJ

                      didn't figure you to be in NJ HillJ.

            2. I would suggest brownies and or blondies. I've used them in a brownie before; I just roughly chopped them before adding to the batter. You may want to add a bit more sugar to the recipe to allow for the bitterness of the fresh cranberry.

              2 Replies
              1. re: Cherylptw

                i love them in chocolate chip blondies, but do not add extra sugar. i whiz the cranberries in the food pro, so the pieces are pretty small and that little pop of tartness is just delicious for me.

                1. re: Cherylptw

                  +1 love to use them in a white chocolate brownie (with or without a swirl of nutella… or a dark chocolate brownie with that swirl of nutella)

                2. They need serious sweetening. Cook them into a conserve which can be a topping for pudding, ice cream, shortcake, or poundcake. Use oranges/juice in it, or any other fruit you have on hand in whatever form. Depending on the fruit(s), spice with clove, cinnamon, cardamom, etc.

                  Or make a cranberry upside down cake, using a generous amount of sugar and raw berries. Fill in with apple or pear slices if you don't have enough berries.

                  I have a recipe for cranberry topped meatloaf that I could dig out upon request.

                  2 Replies
                  1. re: greygarious

                    Could you post that on the meat loaf thread please? Sounds like a delicious and interesting twist.

                    1. re: meatn3

                      Looked at it and it calls for cranberry sauce, not berries.
                      It's just 3/4 cup each whole berry sauce and brown sugar in the bottom of a greased loaf pan, topped with a pretty typical meatloaf mixture based on 2.5# meat. You turn out the cooked loaf after 10-15 minutes of resting time.