BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
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Post by BC on Dec 30, 2014 18:00:21 GMT -5
Post your favorite cranberry recipes here.  |
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:02:45 GMT -5
Cranberry Streusel Pie by Linderlou
/2 (15 oz) pkg refrigerated piecrusts
2 cups fresh or frozen cranberries
1/4 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup chopped walnuts
1/2 tsp ground cinnamon
1 Lge egg
1/2 cup butter or margarine, melted
1/3 cup sugar
3 Tsp all purpose flour
Fit pie crust into 9 inch pieplate according to pkg directions; fold edges under & crimp.
Stir together cranberries & next 4 ingredients & spoon into piecrust.
Whisk together egg & next 3 ingredients, pour over Cranberry mixture.
Bake at 400°F for 20 minutes. Reduce temperature to 350°F & bake 30 more minutes.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:03:30 GMT -5
Apple-Cranberry Crisp by Linderlou
Topping:
3/4 cup old fashioned rolled oats
1/2 cup firmly packed dark brown sugar
2 1/2 Tsp all-purpose flour
1/4 cup (1/2 stick) chilled butter, cut into small pieces
1 large egg
3/4 cup coarse gingersnap cookie crumbs(about 12 2-inch cookies)
1/2 cup chopped almonds
Fillings:
6 Granny Smith or McIntosh apples, peeled, cored & sliced
1 1/4 cups fresh or frozen, thawed cranberries chopped
1/3 cup granulated sugar
Preheat oven to 375°F.
To prepare topping, mix together oats, brown sugar & flour. Using pastry blender or 2 knives, cut butter into oat mixture until coarse crumbs form. Stir egg yolk, gingersnaps crumbs & nuts into mixture until well blended.
To prepare filling, mix together all ingredients. Spoon filling into 11x7 inch baking dish. Sprinkle
topping evenly over filling.
Bake until topping is browned & filling is bubbly, 30 to 35 minutes. If topping browns too quickly, cover dish with aluminum foil for last 15 minutes of baking.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:04:08 GMT -5
Cranberry Swirl Coffeecake by Linderlou
Makes 1 - 9 or 10 inch tube pan (12 servings).
1/2 cup unsalted butter
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh Cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries (for 12-oz cranberries use 1 cup sugar and 1 cup water. Bring to a boil and reduce heat. Cook until cranberries pop. Sauce will thicken as it stands.), OR one
8-ounce can of whole Cranberry sauce
Directions
1. Preheat oven to 350°F (175°C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the Cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:04:44 GMT -5
Christmas Cranberry Pudding with Vanilla Sauce by Linderlou
2 teaspoons baking soda
1/2 cup hot water
1 1/2 cups all-purpose flour
1/2 cup molasses
2 cups cranberries -- coarsely chopped
*** VANILLA SAUCE ***
1 cup sugar
1/2 cup butter
1/2 cup heavy cream -- (whipping cream)
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees Fahrenheit. Generously grease twelve 2 1/2-inch muffin pans. Set aside. Dissolve baking soda in hot water.
2. In a large bowl, stir together flour, molasses and soda-water mixture till smooth. Fold in cranberries. Fill prepared pans about two-thirds to three-fourths full of batter.
3. Bake in a 350°F oven for about 25 minutes or until a toothpick inserted near the center of one pudding comes out clean. Cool slightly. Remove from pans.
4. Serve puddings warm with warm Vanilla Sauce. Makes 12 servings.
*** Vanilla Sauce ***
In a medium saucepan, cook sugar, butter and whipping cream over medium heat, stirring till smooth. Bring just to boiling; reduce heat. Boil gently for 10 minutes or till mixture is slightly thickened, stirring constantly. Remove from heat and stir in vanilla.
Notes: You can freeze this pudding for up to 3 months. Let stand at room temperature to thaw. If desired, microwave puddings on a microwave-safe plate for a few seconds or till warm.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:05:17 GMT -5
Cranberry Apple Pie by Linderlou
1 9 inch pie pastry, unbaked
1 1/2 C. sugar, divided
3/4 C, flour, divided
1 tsp cinnamon
12 oz. fresh cranberries
2 C. sliced, peeled apples
1/3 C butter
Preheat oven to 425°F. Line a pie pan with pastry; prick with fork. Freeze until filling is ready. In large bowl, combine 1 1/4 C sugar, 1/4 C flour and cinnamon. Rinse and pick through cranberries; drain well. Add to sugar mixture. Add chopped apples and stir to mix well. Pour into unbaked pie crusty. In a small bowl, combine 1/2 C flour, 1/4 C sugar and 1/3 C butter. Blend with fork until crumbly and sprinkle over filling.
Bake for 15 minutes. Reduce heat to 350°F and bake for about 45 minutes more or until crust is lightly browned. Cool before serving.
Great with vanilla ice cream!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:05:53 GMT -5
Wisconsin Cranberry Pie by Linderlou
Pastry for double crust pie
3 cups Halved cranberries
1/2 cup Water
1 3/4 cups Sugar
5 tablespoons Flour
1/4 teaspoon Salt
1/2 teaspoon Almond extract
2 tablespoons Butter
Prepare pastry for pie.
In saucepan add cranberries and water and bring to the boiling point. Mix dry ingredients and slowly add to Cranberry mixture. Cook on low heat until mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places.
Bake in 425°F oven for 35 to 40 minutes or crust light golden.
Serve room temperature or cold with ice cream or whipped cream.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:06:26 GMT -5
Cranberry salad by proverbsmama
1 bag cranberries, cleaned and stemmed
Grind and crush them in a blender.
Add:
1 c sugar
1 stalk celery, chopped
1 can crushed pineapple with juice (20 oz.)
64 mini marshmallows
chopped walnuts, optional
Mix in 12 oz. cool whip.
Freeze. Take out about 20 minutes before serving.
*This will freeze well for a long time. I made some ahead last season to use through-out the year. It tasted great everytime we got into it.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:07:14 GMT -5
This is the cranberry sauce that I make every year. I originally got it off of allrecipes.com
Orange Cranberry Sauce
2 (12 oz.) pkgs. Fresh Cranberries
1 Orange, zested
3 cinnamon sticks
2 cups orange juice
2 cups packed brown sugar
In a medium saucepan, combine all ingredients. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat and simmer for about one hour or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You cannot overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:08:12 GMT -5
Cranberry Salad by Flautista
This was my MIL's recipe. I make it for my DH every Thanksgiving and Christmas
Cranberry Salad
2 3-oz pkgs raspberry gelatin (or 1 6-oz pkg)
1/2 tsp cinnamon
1/8 tsp nutmeg
2 11-oz cans mandarin oranges, drained
1 8-oz can crushed pineapple, drained
1 16-oz can whole-berry cranberry sauce (I use 2 cups of homemade cranberry sauce)
Prepare gelatin as directed*, mixing the cinnamon and nutmeg with the hot water before adding to gelatin (this prevents the cinnamon and nutmeg from clumping together). Allow to set, then add remaining ingredients.
*If there is time, chill juices drained from oranges and pineapple--or freeze--and use instead of the cold water.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:09:16 GMT -5
Whole Cranberry Sauce by Flautista
Whole Cranberry Sauce
1 bag cranberries
1 cup water
1 cup sugar
Put all ingredients in saucepan and stir together. Allow to come to a boil. Keep boiling for 5 minutes. Cranberries should pop as they cook. Remove from heat when done and allow to cool. Makes about 4 cups.
I use this in my cranberry salad recipe and as a condiment for turkey dinner or turkey sandwiches. It works well with pork, too.
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