CRANBERRY RECIPES -  Cranberry Recipes (107 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostJan-5 5:51 PM 
To: All  (1 of 21) 

Applesauce with Cranberries

Cranberries add color, flavor and nutrition to applesauce.
Recipe Ingredients:
3/4 pound cranberries
1 1/2 cups water
3/4 cup granulated sugar
4 pounds apples, cored and quartered
Cooking Directions:
1. In a saucepan, combine cranberries, water, sugar and apples. Cover and simmer for 20 minutes, or until the apples are soft. Press through a food mill. Refrigerate until ready to serve.
Makes 8 servings.




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From: Margie (ILovePhotos) Posted by hostJan-5 6:02 PM 
To: All  (2 of 21) 
 10.2 in reply to 10.1 

Cranberry Sherbet

1 lb. cranberries
2 cups boiling water
1 envelope plain gelatin
1/4 cup cold water
2 cups sugar
1 pint gingerale

1. Cook the cranberries in boiling water until the skins pop.

3. Mix the gelatin with the cold water and allow it to soften.

2. Put the cooked cranberries through a food mill; do not drain the liquid.

4. Stir the sugar and the gelatin into the processed cranberries, stirring until the sugar is dissolved.

5. Allow the mixture to cool. When it has cooled, stir in the gingerale.

6. Put the mixture in the freezer and chill until almost solid.

7. Turn out the partially frozen mixture and beat with a "mix-master" until it is light in color.

8. Freeze overnight.




From: Margie (ILovePhotos) Posted by hostJan-5 6:03 PM 
To: All  (3 of 21) 
 10.3 in reply to 10.1 

Cranberry Sauce Cake

3 cups all-purpose flour
1 cup mayonnaise
1 (16-ounce) can whole cranberry sauce
1 teaspoon baking soda
1 teaspoon orange extract
1-1/2 cups sugar
1/3 cup orange juice
1 Tablespoon grated orange peel
1 teaspoon salt
1 cup chopped walnuts

ICING: 1 cup confectioners sugar and 2 Tablespoons orange juice

In a mixing bowl combine everything except the nuts and mix well. Fold in the walnuts. Grease a Bundt pan and pour in.
Bake at 350 degrees for 60 to 70 minutes or until the cake tests done.
Cool for 10 minutes in pan and then remove to a wire rack. Mix icing ingredients and drizzle over the warm cake.




From: Margie (ILovePhotos) Posted by hostJan-5 6:04 PM 
To: All  (4 of 21) 
 10.4 in reply to 10.1 

Cranberry-Apple Pecan Bread Pudding Recipe

1 C. pecans, coarsely chopped
8 slices raisin bread, diced
2 medium green cooking apples
1 C. sugar
1 t. cinnamon
1/2 t. nutmeg
3 eggs
2 C. half-and-half or milk
1/4 C. bourbon or brandy
1/2 C. dried cranberries
1/4 C. butter or margarine, melted
Vanilla ice cream, for serving

Preheat oven to 350° F. Spread pecans in a shallow baking pan and toast until golden, about 8 to 10 minutes, stirring occasionally.
Meanwhile, place bread cubes in a greased 3-quart or larger slow cooker. Peel, core and thinly slice the apples on top of bread. Mix together the sugar,
cinnamon and nutmeg; add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples;
stir in dried cranberries. Pour egg mixture over all. Drizzle with butter.
Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.
Serve warm with ice cream, if desired.




From: Margie (ILovePhotos) Posted by hostJan-5 6:05 PM 
To: All  (5 of 21) 
 10.5 in reply to 10.1 

Cranberry Apple Oat Bar Recipe

3 cups rolled oats
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
2 cups brown sugar
1/2 cup applesauce
1/4 cup margarine, softened
2 cups dried cranberries
1 cup apple juice
2 cups (2 medium) apples, peeled, cubed
1 teaspoon cinnamon, ground

Blend first 4 ingredients; set aside. Beat brown sugar, applesauce and margarine in large bowl, on high until smooth. Stir-in flour mixture until crumbly.
Press half onto bottom of greased 9 x 13 x 2-inch pan; reserve other half.

Bake in preheated 350°F oven 15 minutes.

Place cranberries, apple juice, apples and cinnamon in small saucepan; soak 20 minutes. Boil over medium high heat 5 minutes until tender, stirring occasionally.

Spread hot fruit over crust; crumble remaining crust mixture over fruit.

Bake at 350°F 20 to 25 minutes until light brown.

Makes 48 bars.






From: Margie (ILovePhotos) Posted by hostJan-5 6:06 PM 
To: All  (6 of 21) 
 10.6 in reply to 10.1 

Cranberry Swirled White Chocolate Cheesecake Bars

For the crust:
2 1/2 C. gingersnap crumbs
1/2 C. sugar
1 T. orange zest
1/2 t. cinnamon
1/2 C. unsalted butter, melted

For the cranberry swirl:
2 C. fresh or frozen, thawed cranberries
3/4 C. fresh orange juice
2/3 C. sugar
2 T. orange zest
1/2 t. ground cinnamon
1/4 t. ground nutmeg
4 t. vanilla extract

For the filling:
1/2 C. whipping cream
12 oz. white chocolate, chopped
2 packages (8 oz. each) cream cheese, softened
6 T. sugar
2 T. cornstarch
2 T. vanilla extract
1/4 t. salt
1 C. sour cream
3 eggs

Directions: Heat oven to 350° F. For crust, combine gingersnap crumbs, sugar, orange zest and cinnamon in a medium bowl. Pour melted butter over; mix well.
Pat mixture into the bottom of a 13 x 9-inch baking pan. Bake crust 10 minutes. Remove from oven; set aside to cool.

For cranberry swirl, combine the cranberries, orange juice, sugar, orange zest, cinnamon and nutmeg in a large saucepan over medium-high heat. Cook, stirring,
until cranberries pop and mixture begins to thicken, about 5 minutes. Remove from heat; stir in vanilla. Transfer mixture to a food processor or blender;
puree until smooth. Strain into a mixing bowl. Cool to room temperature.

For the filling, place the cream in a large, heavy saucepan over medium-high heat; heat to a boil. Remove from heat; stir in white chocolate. Stir until
melted. Let cool. Place the cream cheese and sugar in the bowl of an electric mixer. Beat until smooth. Add cornstarch, vanilla and salt; beat until well
combined. Mix in sour cream. Beat in eggs one at a time. Fold in chocolate mixture.

Reduce oven temperature to 325° F. Pour filling over crust; spread evenly. Drop cranberry mixture in dollops over filling. Draw swirls of cranberry mixture
through filling with a knife.

Place a pan filled with water on the lower rack of the oven. Place cheesecake on middle rack. Bake until center of cheesecake is set, about 45 minutes.
Turn off oven; let cheesecake sit 1 hour. Remove from oven. Let cool. Chill at least 2 hours before cutting into bars.

Makes 32 small bars.




From: Margie (ILovePhotos) Posted by hostJan-5 6:06 PM 
To: All  (7 of 21) 
 10.7 in reply to 10.1 

Cranberry Orange Bundt Cake

3 cups flour
1 1/2 tsp. baking soda
2/3 cup margarine (room temperature)
1 1/4 cup sugar
3 eggs OR 6 egg whites (room temperature)
1 1/2 cups buttermilk
1 1/2 cups cranberries
1 1/2 tsp. grated orange peel

Grease and flour a bundt pan. Sift together flour and soda-set aside.

In another bowl beat margarine and sugar together until creamy. Add eggs and orange peel and beat until fluffy. Sprinkle half the dry mixture over this
and beat until blended--beat in half of the buttermilk.

Repeat the process, beating until just blended. Stir in cranberries.

Bake at 1 hour at 350º

Cool 10 minutes in pan. Remove from pan and complete cooling on rack.




From: Margie (ILovePhotos) Posted by hostJan-5 6:07 PM 
To: All  (8 of 21) 
 10.8 in reply to 10.1 

Cranberry Truffle Brownies

1 1/4 cups semisweet chocolate chips
1/2 cup butter or margarine
3/4 cup brown sugar
2 eggs
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

Melt chocolate chips with butter or margarine. Cool.

Beat eggs and sugar. Add chocolate mixture and water. Mix. Stir in baking powder and flour. Bake in a well greased and floured 8-square or 9-inch round
cake pan at 350 degrees F for 30-35 minutes. Remove from oven, turn out onto a cake platter and let cool.

Truffle Topping:
1 cup semisweet chocolate chips, melted and cooled
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup cranberry sauce or seedless red raspberry jam

Beat cream cheese and confectioners' sugar. Add cranberry sauce and beat. Beat in melted chocolate chips. Spread on top of cooled brownies.

1/4 cup semisweet chocolate chips
1 teaspoon solid shortening

Melt chocolate chips with the shortening. Drizzle over the cream cheese layer. Chill at least 2 hours before serving. Garnish with fresh sugared cranberries
if desired.




From: Margie (ILovePhotos) Posted by hostJan-5 6:23 PM 
To: All  (9 of 21) 
 10.9 in reply to 10.1 

Apple Cranberry Streusel Pie

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
cold water

1/2 cup dried cranberries
or dried tart cherries
6 large apples -- peeled, cored and
sliced, 6 cups
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon apple pie spice
1/4 teaspoon salt
1/3 cup half-and-half or light cream
1/3 cup all-purpose flour
1/3 cup toasted finely chopped pecans
or walnuts
1/3 cup packed brown sugar
1/4 teaspoon ground nutmeg
3 tablespoons margarine or butter
vanilla icing -- optional
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
milk -- as needed

PREPARE pastry. Line pastry with a double thickness of foil. Bake in a 450ºF oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or till crust is
golden. Cool in pie plate on a wire rack. Reduce the oven temperature to 375ºF.

FOR FILLING, pour boiling water over cranberries. Let stand for 5 minutes; drain. Mix cranberries and apples; place in pastry shell. Combine granulated
sugar, the 3 tablespoons flour, apple pie spice, and salt. Stir in half-and-half or light cream. Pour over fruit.

FOR TOPPING, combine the 1/3-cup flour, nuts, brown sugar, and nutmeg. Cut in margarine or butter with a pastry blender till the pieces are the size of
small peas. Sprinkle over filling. COVER edge of pie with foil. Bake in the 375ºF oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till
top is golden and fruit is tender. Cool 45 minutes on a wire rack. Drizzle with Vanilla Icing, if desired. Serve warm or cool. Makes 8 servings.

PASTRY FOR SINGLE-CRUST PIE: Stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt in a medium mixing bowl. Cut in 1/3 cup shortening till pieces
are the size of small peas. Sprinkle 3 to 4 tablespoons cold water, a tablespoon at a time, over mixture, tossing gently till all is moistened. Form dough
into ball. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge; fold under pastry
and flute edge.

VANILLA ICING: Combine 1 cup sifted powdered sugar, 1-tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, till icing
is of drizzling consistency.






From: Margie (ILovePhotos) Posted by hostJan-5 6:24 PM 
To: All  (10 of 21) 
 10.10 in reply to 10.1 

Cranberry Sour Cream Bundt Cake

1 Stick butter
1 c Sugar
2 Eggs
1 ts Baking powder
1 ts Baking soda
2 c Flour
1/2 Pint sour cream
1 ts Almond or vanilla extract
1 16 oz whole cranberry
Sauce ( not jellied )
1/2 c Chopped nuts

Cream butter and sugar well. Beat in eggs well.

Combine dry ingredients. Add dry ingredients alternately with sour cream to creamed mixture. Pour 1/2 batter into a greased and floured 9 inch bundt pan.

Add 1/2 of the cranberry sauce, the remaining batter and the remaining sauce.

Sprinkle with the nuts.

Bake in a 350 oven 40 to 45 minutes or tested done.

Cool in pan 5 minutes before removing. cool completely

Note: do not spread the cranberry sauce to the edges of the pan when layering with the batter.




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