|1 cup water||1/2 - 3/4 cup sugar|
|2 cups fresh cranberries||1/2 cup snipped dried apricots|
|1/4 cup orange marmalade||Shredded orange peel (optional)|
In a medium saucepan, combine water and sugar. Bring to boiling, stirring to dissolve sugar.
Boil rapidly for 5 minutes. Add cranberries to saucepan. Return just to boiling then reduce heat. Cook gently over medium heat for 3 minutes or until most of the cranberry skins pop, stirring occassionally.
Stir in apricots and marmalade. Remove from heat. Server warm or chilled. Add a small amount of water, if necessary, to reach the desired consistency. Garnish with orange peel. Makes 2 1/4 cups.
Marzipan/Graham Cracker Cranberry Pie
Submitted by Melanie Champniss of Raymond, ME
|Graham cracker pie crust (bought or home made)||Marzipan (box or roll) Odense brand or other found in import section of supermarket|
|Approx. 2 cups (1 qt) of fresh or frozen Maine Cranberries||1/4 cup granulated white sugar|
|1/4 cup brown sugar (light or dark)||Dash of cornstarch|
|Dash of cinnamon|
|1/2 cup flour||1/2 cup brown sugar (light or dark)|
|1/4 cup butter or margarine||Dash of salt|
For the crust,
roll out approx 1/2 to 3/4 of the Marzipan into a round just enough to fit bottom of Graham Cracker Pie Crust. Marzipan round should be approx 1/8 inch thick more or less
(May have enough Marzipan for 2 pies. Wrap up tightly to prevent drying out and save.)
For the filling, pour cranberries into marzipan prepared pie crust - alternating with sugar(s), dash of cornstarch and dash of cinnamon until pie crust is filled with cranberries
For the topping, lightly mix flour, brown sugar, salt and butter with fork until crumbly. Spread over pie mixture.
Place pie on cookie sheet or pizza pan and bake at 325 degrees until bubbly and crumb topping browned. Approx 30 to 45 mins. Serve with Vanilla Ice Cream or whipped cream
Goat Cheese in a Cranberry Nut Crust
|1/4 cup dried cranberries, finely chopped||2 tbsp chopped pecans or walnuts|
|1 - 4 oz. log of soft goat cheese|
|Lay a piece of plastic wrap on a work surface. In a small bowl, combine cranberries and nuts. Pour the mix on the plastic wrap and form into a small rectangle. Roll the goat cheese in the mix to completely coat. Wrap in plastic and refrigerate for up to 3 days. Serve on bread or crackers.|
Crustless Cranberry Pie
|12 oz. fresh cranberries||3/4 cup walnuts coarsely chopped|
|1/2 cup light brown sugar||1 tsp grated orange peel|
|1 tsp ground cinnamon||3/4 cup dried apricots, snipped|
|2 large eggs||1/4 cup sour cream|
|1/2 cup butter, melted||1 cup sugar|
|1 tsp vanilla extract||1 cup flour|
Heat oven to 325. Grease a deep 10 inch pie plate.
Toss cranberries, walnuts, brown sugar, orange peel, cinnamon, and apricots in prepared pie plate until well mixed. Spread evenly.
In a medium sized bowl, whisk eggs, butter, sugar, sour cream and vanilla until thoroughly blended. Gradually stir in flour until smooth. Pour evenly over cranberry mixture. Bake 55-60 min. until browned on top and fruit bubbles. Serve plain dusted with powdered sugar or with whipped cream or ice cream.
Oatmeal Cranberry White Chocolate Chunk Cookies
|2/3 cup butter or margarine, softened||2 eggs|
|2/3 cup brown sugar||1 1/2 cups rolled oats|
|1 1/2 cups flour||1 tsp baking soda|
|1/2 tsp salt||1 cup chopped cranberries|
|2/3 cup chopped walnuts||2/3 cup white chocolate chips|
|Preheat oven to 375. Using electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, salt in a separate bowl. Add to the butter mixture in several additions, mixing well after each addition. Stir in nuts, cranberries, and white chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes until golden brown. Makes 2 ˝ dozen.|
|1/2 cup packed golden brown sugar||2 cups orange marmalade|
|1 Tbs. grated lime peel||1/8 Tsp. ground cloves|
|1/4 cup water||2 cups fresh or frozen cranberries|
|Dissolve sugar in water. Add remaining ingredients and boil about 5 minutes or until cranberries burst, stirring occasionally. Pour into containers and keep in the refrigerator for up to two weeks.|
Squash with Cranberry Stuffing
|2 acorn, butternut, or buttercup winter squash||1/2 tsp. cinnamon|
|1/2 cup fresh cranberries||2 Tbs. melted butter|
|1/2 cup chopped pecans or almonds||1/2 cup brown sugar|
|Cut squash in half. Remove seeds. In a mixing bowl, combine remaining ingredients. Fill squash halves with cranberry mixture and bake in a 350° oven for 50 minutes or until squash is tender.|
Cranberry Lemon Bread
|2 cups all-purpose flour||1/4 cup vegetable shortening|
|1 tsp. salt||1 1/4 cups sugar|
|1 tsp. baking soda||2 large eggs, beaten lightly|
|1 tsp. baking powder||1/2 cup buttermilk|
|1 cup fresh or frozen cranberries||1 Tbs. grated lemon rind|
|1/2 tsp. vanilla|
|Pre-heat oven to 350°. In a bowl combine first four (dry) ingredients. In a separate bowl, combine shortening and sugar, then add eggs, buttermilk, vanilla and lemon zest. Add the flour mixture and stir until batter is just combined. Fold in the cranberries. Place in a loaf pan and bake for 45-50 minutes or until a skewer comes out clean. Cool in pan for 10 minutes, then loosen edges with a knife and cool for 2 hours more.|
|12 oz. fresh cranberries||1/2 cup dark brown sugar|
|1/2 cup raisins||6 pieces fall fruit (pear, apple, quince or a combination) peeled and chopped|
|1/4 cup fresh ginger root, peeled and finely chopped||1 cup chopped onion|
|1/4 cup cider or cranberry vinegar||1 tsp mustard seeds|
|1/2 tsp dried red pepper flakes||2 tsp gated lemon zest|
|In a heavy saucepan, combine all ingredients and simmer over medium heat until the cranberries have burst and are cooked, about 20-25 minutes. Spoon into ˝ pint jars (water bath canner for 15 minutes) or seal and refrigerate for immediate use. Makes about 4 cups.|
Cranberry Poached Pears
|2 cups cranberry juice||1/4 cup orange juice|
|1/2 cup sugar (or less to taste)||1 stick cinnamon|
|4 firm rip pears||1/2 cup fresh cranberries|
|Combine the cranberry juice, orange juice and sugar in a saucepan that will be large enough to hold the pears. Heat slowly until sugar is dissolved. Add the cinnamon stick and cook 5 minutes. Peel the pears and stand them in the pan with the cranberry syrup. Cover and simmer gently until the pears are cooked (30-40 minutes), then remove from heat and cool. Remove the pears from the syrup. Simmer the syrup until it is reduced by ˝ and thick. Add the cranberries and simmer for 5 more minutes. The syrup and pears can be served warm or cool.|
Pork Chops or Chicken with Apple/Cranberry Sauce
|4 pork chops or 4 chicken breats||1/4 cup flour|
|2 tsp ground ginger||1 onion, thinly sliced|
|2 tbs vegetable oil||1 apple cored and sliced|
|1 cup fresh cranberries||1/4 cup orange juice|
|2 tbs honey||Salt & pepper to taste|
|Combine flour, ginger, salt, pepper in a shallow bowl. Coat pork chops with flour. Sauté onion in a skillet oil until translucent. Add chops and brown on each side until almost done. Remove from pan and keep warm. Add remaining ingredients to drippings in pan. Stir and cook over low heat until blended. Return pork chops to pan, cover and cook until done. Garnish with orange slices and parsley if desired.|
- Fresh cranberries are available from late September to December.
- Fresh cranberries bounce when dropped.
- Store cranberries in the refrigerator. They keep for months.
- Freeze cranberries in plastic bags or containers. Do not wash, but rinse them before using. Use cranberries frozen, but pat them dry before using in baked goods.
- To chop cranberries use a food processor. Small cranberries can be used whole.
- Use only stainless steel, glass, or porcelain cookware. Do not use aluminum because the acid content of the cranberries reacts with the aluminum causing it to discolor.
- Cook cranberries until they pop. Overcooking makes them bitter.
- Adding cranberries to your jams and jellies will add a great taste and assist in jelling due to their high pectin content. Try with raspberries, grapes, apples, oranges, or blueberries.
- Put cranberries in your apple pies, chutneys, salsas, crisps, cheesecakes, muffins, stuffings, smoothies, cereals and sauces for a delightful taste and added nutrition.