Recipes
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Recipes
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Cranberry Marmalade |
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| 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. |
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Squash with Cranberry Stuffing |
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| 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. |
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Cranberry Lemon Bread |
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| 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. |
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Cranberry Chutney |
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| 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. |
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Cranberry Poached Pears |
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| 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. |
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Pork Chops or Chicken with Apple/Cranberry Sauce |
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| 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. |
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- 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. |
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