~Cranberry Recipe's~

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:34 pm

Cranberry Spice Cake

1 cup butter or margarine

1 1/2 cups sugar

4 eggs

3 cups sifted all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon each cinnamon, nutmeg and cloves

1 cup milk

2 teaspoons vanilla

1/2 cup coarsely chopped fresh cranberries

1 1/2 cups chopped, peeled and cored apples

2 packages (5 3/4 ounces each) fluffy white frosting mix

1 cup boiling cranberry juice cocktail

In a large bowl cream butter until light and fluffy

Gradually beat in sugar

Beat in eggs one at a time

Sift flour, baking soda, salt and spices together

Alternately stir in milk and dry ingredients beginning and ending with the dry ingredients

Stir in vanilla, cranberries and apples

Spread batter evenly into two greased and floured 9 inch round layer cake pans

Bake in a preheated moderate oven 375 for 35 to 40 minutes. Or until cake shrinks in slightly from sides of pan and feels firm to the touch in the center

Cool layers on cake racks

Pour frosting mix into a bowl

Beat in cranberry juice and beat with an electric mixer until very thick and fluffy

Place one layer on a serving platter and spread with some of the frosting

Top with second layer

Spread sides and top with remaining frosting

Cut into wedges to serve

Makes one 9 inch layer cake.

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:34 pm

Cranberry Sauce Cake

3 cups all purpose flour

1-1/2 cups sugar

1 can (16oz) whole berry cranberry sauce

1 cup mayonnaise

1/3 cup orange juice

1 tbsp grated orange peel

1 tsp baking soda

1 tsp salt

1 tsp orange extract

1 cup chopped walnuts

Icicng

1 cup confectioner’s sugar

1 to 2 tbsp orange juice

In a mixing bowl, combine flour, sugar, cranberry sauce, mayonnaise, orange juice and peel, baking soda, slat and orange extract, mix well Fold in walnuts

Cut waxed or parchment paper to fit the bottom of a 10 inch tube pan. Spray the pan and paper with nonstick cooking spray

Pour batter into paper lined pan

Bake at 350 for 60 to 70 minutes or until the cake tests done

Cool 10 minutes in pan before removing to a wire rack

Combine icing ingredients, drizzle over the warm cake

Yield 12 to 16 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:34 pm

Cranberry (Warm) Cake

1 tbsp butter or margarine, melted

1 tbsp cornstarch

1/2 cup orange juice

3 cups fresh cranberries

1-1/2 cups light brown sugar, firmly packed

1 tbsp grated orange peel

1-1/2 cups packaged biscuit mix

2/3 cup granulated sugar

1/4 cup shortening

1 egg

2/3 cup milk

1 tsp vanilla extract

Whipped Cream

Grated orange peel

Preheat oven to 350F

Put melted butter in bottom of 9x9x 1-3/4 inch baking pan

Combine cornstarch and 2 tsp water, stirring until smooth

Heat orange juice in medium saucepan, stir in cornstarch

Add Cranberries, brown sugar, 1 tbsp orange peel, bring to boil, stirring

Reduce heat, simmer, uncovered, about 7 minutes

Pour into buttered pan, set aside

Combine biscuit mix and granulated sugar in large bowl

Add shortening, blend in with back of wooden spoon

Add egg and 1/3 cup milk, beat hard 1 minute

Gradually beat in rest of milk combined with vanilla, then beat for 1/2 minute

Pour batter over cranberry mixture

Spreading evenly bake 40 minutes or until surface springs back when gently pressed with fingertip

Let cake stand in pan on wire rack, about 5 minutes then invert on platter

Serve warm, topped with whipped cream and grated orange peel, or with vanilla ice cream

Makes 12 servings

Note cake may be made ahead of time (early in the morning or day before) just before serving; reheat at 300F for 10 minutes

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:35 pm

Cranberry Kuchen
(German CoffeeCake)

2 pkg (1/4oz each) active dry yeast

1/4 cup warm water (110-115)

1 cup warm milk (110-115)

1/4 cup butter, softened

1/4 cup sugar

1 tsp salt

1 egg

3-1/2 to 4 cups all purpose flour

Cranberry Sauce

2 cups water

1-1/2 cups sugar

4 cups fresh or frozen cranberries

Egg Mixture

8 eggs

3/4 cup evaporated milk

3/4 cup sugar

Topping

2 cups all purpose flour

2 cups sugar

1 cup cold butter

In a mixing bowl, dissolve yeast in warm water

Add milk, butter, sugar, salt, egg and 2 cups flour

Beat until smooth

Stir in enough remaining flour to form a soft dough

Do not knead

Cover

Let rise in a warm place until doubled, about 1 hour

Meanwhile, in a saucepan, bring water and sugar to a boil

Add cranberries

Reduce heat, cover and simmer for 10 minutes

Remove from the heat, set aside

In a bowl, combine the eggs, evaporated milk and sugar, beat well

Divided half of the egg mixture between two greased 13x9x2 inch baking pans, set remaining egg mixture aside

Punch dough down

Divide in half

Pat each portion over egg mixture in pans

Spoon cranberry sauce over dough

Drizzle with remaining egg mixture

For topping, combine flour and sugar in a bowl

Cut in butter until crumbly

Sprinkle over the top

Bake at 350 for 25 to 30 minutes or until lightly browned

Yield 2 Kuchens

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:35 pm

Cranberry Cinnamon
Christmas Tree Rolls
(Cinnamon Rolls with colorful Cranberries)

1 tbsp active yeast

1/2 cup warm water (110-115)

1/2 cup sour cream

1/4 cup butter

1/4 cup sugar

1 tsp salt

2 eggs

3-3/4 to 4-1/4 cups all purpose flour

Filling

2 cups fresh or frozen cranberries

1/2 cup water

1-1/2 cups packed brown sugar, divided

1 cup chopped pecans

1/3 cup butter, softened

1 tbsp ground cinnamon

1/4 cup butter, melted

Topping

1/4 cup corn syrup

3/4 cup confectioner’s sugar

1 tbsp milk

Cranberries and red and green candied cherries, halved

In a mixing bowl, dissolve yeast in warm water, in a small saucepan, heat sour cream and butter to 110-115.

Add the sour cream mixture, sugar, salt, eggs and 1-1/2 cups flour to yeast mixture

Beat on medium speed for 2 minutes

Stir in enough remaining flour to form a soft dough

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes

Place in a greased bowl, turning once to grease top

Cover and let rise in a warm place until doubled, about 1-1/2 hours

Meanwhile in a saucepan, bring cranberries and water to a boil

Cover and boil gently for 5 minutes

Stir in 1/2 cup brown sugar

Reduce heat, simmer, uncovered, for 5 minutes or until thickened, stirring occasionally

Cool

Combine the pecans, softened butter, cinnamon and remaining brown sugar, set aside

Punch dough down

Turn onto a lightly floured surface, divide in half

Roll each into a 14 x 12 inch rectangle.

Brush each with 1 tbsp melted butter

Spread half of the filling to with 1/2 inch of edges

Sprinkle with half of the pecan mixture

Roll up, jelly roll style, starting with a long side, pinch seam to seal

Brush with remaining melted butter

To form a tree from each log, cut a 2 inch. Piece from one end for a tree trunk, set a side.

Then cut each log into 15 slices,

Cover two baking sheets with foil and grease well

Center one slice near the top of each prepared baking sheet

Arrange slice with sides touching in four more rows

Adding one slice for each row, forming a tree

Center the reserved slice lengthwise below the tree for trunk

Cover and let rise until doubled, about 45 minutes

Bake at 350 for 25 to 30 minutes, or until golden

In a saucepan, heat corn syrup over low heat

Transfer foil with trees onto wire racks, brush with corn syrup

Cool for 20 minutes

Combine confectioner’s sugar and milk

Fill a small pastry or plastic bag, cut a small hole in corner of bag

Pipe on trees for garland

Garnish with cranberries and candied cherries

Yield 2 trees (16 rolls each)

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:35 pm

Rainbow Fantasy Cake

1 mocha layer

1 mint pineapple layer

1 peach layer

1 cranberry layer

4 cups coconut cream

1 can flaked coconut (3-1/2oz)

Make Layers as directed in recipes

To assemble

With small spatula, carefully loosen edges of all layers

Invert Mocha Layer onto serving plate, remove waxed paper

Spread top with 1/2 cup Coconut Cream

On this, unmold in turn:

Mint-Pineapple, Peach, and Cranberry Layers,

Removing waxed paper and

Spreading 1/2 cup Coconut Cream between layers

Frost top and side with remaining Coconut Cream

Sprinkle with coconut

Refrigerate 3 to 4 hours before serving

To serve, slice with serrated knife dipped in warm water

Makes 16 servings

Mocha Layer

1 pkg (4oz) dark chocolate pudding mix

1 tbsp unflavored gelatin

2 tbsp instant coffee

2 cups milk

1-1/2 cups dessert topping (recipe below)

In medium saucepan, combine pudding mix, gelatin, and coffee

Gradually blend in milk, stirring until smooth

Cook, over medium heat, stirring constantly, until mixture boils and thickens

Remove from heat

Pour into medium bowl, press waxed paper right on surface, cool

Refrigerate until well chilled

With portable mixer at high speed, beat until smooth and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan

Spread evenly

Refrigerate until set at least 4 hours, or overnight.

Mint-Pineapple Layer

1 pkg pineapple flavored gelatin

3/4 cup boiling water

1 can (9-3/4oz) crushed pineapple, undrained

1/2 tsp mint extract

3 drops green food color

1 cup dessert topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add pineapple

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in mint extract, food color, and chilled dessert topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight.

Peach Layer

1 pkg (3oz) peach flavored gelatin

3/4 cup boiling water

1 pkg (12oz) frozen sliced peaches, thawed and undrained

1-1/2 tsps almond extract

3 drops yellow food color

1 cup Dessert Topping, below

In medium bowl, dissolve gelatin in boiling water, stirring well

Add peaches

Refrigerate until gelatin is consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With portable mixer at high speed, beat until light and fluffy

At low speed, beat in almond extract, food color, and chilled Dessert Topping until color is uniform

Turn into waxed paper lined 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight.

Cranberry Layer

1 pkg (3oz) orange flavored gelatin

1-1/4 cups hot cranberry juice

1-1/2 cups Dessert Topping below

In medium bowl, dissolve gelatin in hot cranberry juice, stirring well

Refrigerate until consistency of unbeaten egg white (Hasten chilling by placing bowl in larger one containing ice water)

With mixer at high speed, beat until light and fluffy

At low speed, beat in chilled Desert Topping until color is uniform

Turn into waxed paper lined, 8 by 1-1/2 inch layer cake pan, spread evenly

Refrigerate until set at least 4 hours, or overnight

Dessert Topping

3 pkg (2oz size) dessert topping mix

1-1/2 cups cold milk

In large bowl of electric mixer, at high speed, beat mix with milk as package label directs (omit vanilla and sugar)

Refrigerate until well chilled 2 hours

Makes about 6 cups

Coconut Cream

2 tsp unflavored gelatin

1/4 cup milk

1/2 cup confectioner’s sugar

Dash of salt

2 tsp lemon juice

2 tsp coconut extract

2 cups heavy cream

Sprinkle gelatin over 1/4 cup water in top of double boiler, let stand 5 minutes to soften

Place over hot water, stirring until gelatin is dissolved

Add milk, refrigerate until consistency of unbeaten egg white

With rotary beater, beat until smooth

Gradually beat in sugar

Add salt, lemon juice, and coconut extract; continue beating until smooth and fluffy

In small bowl of electric mixer, at medium speed, beat cream just until it starts to thicken

Gradually add gelatin mixture, beating until cream mounds and holds a soft peak when beater is raised

Refrigerate until ready to use

Makes 4 cups

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:36 pm

Cranberry Cookies

1/2 cup butter or margarine

1 cup granulated sugar

3/4 cup brown sugar (packed)

1/4 cup milk

2 tablespoons orange juice

1 egg

3 cups sifted flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped nuts

2 1/2 cups coarsely chopped cranberries

Cream butter and sugars together

Beat in milk, orange juice and egg

Sift together flour, baking powder, baking soda and salt

Combine with creamed mixture and blend well

Stir in chopped nuts and cranberries

Drop by teaspoonfuls onto greased cookie sheet.

Bake at 375 F for 10 to 15 minutes

Makes about 12 dozen tea sized cookies

To bake as bar cookies

Spread batter on a well greased 11 x 15 x 1 inch pan and bake at 350 F for 45 minutes or until golden brown

For a sugary crust, sprinkle with granulated sugar

Makes 4 dozen 1 x 2 inch bars

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:36 pm

Yogurt Panna Cotta
With Fresh Cranberry Sauce

1 (.25oz) envelope unflavored gelatin

1/4 cup warm water

1-1/4 cups whipping cream

1/2 cup sugar

2 cups plain low-fat yogurt

2 tsp grated lemon rind

1 tsp vanilla extract

Fresh Cranberry Sauce

Sprinkle gelatin over 1/4 cup warm water in a small bowl. Stir 3 minutes or until gelatin dissolves, set aside.

Stir cream and sugar together in a small sauce pan gradually bring to a boil over medium heat. Remove from heat, whisk in gelatin mixture, yogurt, lemon rind, and vanilla until blended

Pour warm mixture into 6 (4oz) ramekins or custard cups. Cover and chill for least 8 hours or until firm.

Remove from the refrigerator, and let stand at room temperature 5 minutes.

Invert panna cotta into individual serving bowls.

Serve with Fresh Cranberry Sauce

Fresh Cranberry Sauce

1 cup firmly packed light brown sugar

2 cups water

1 (12oz) package fresh cranberries (3cups)

Combine sugar and 2 cups water in a medium saucepan.

Bring to a boil over medium heat, stirring constantly

Add cranberries, and continue to stir until mixture returns to a boil

Cook for 5 minutes or until the berries begin to pop but maintain their shape.

Cool

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:37 pm

Cranberry Nut Dessert

1 cup all purpose flour

1 cup sugar

1/4 tsp salt

2 cups fresh or frozen cranberries

1/2 cup chopped walnuts

1/2 cup butter, melted

2 eggs, beaten

1/2 tsp almond extract

Whipped cream or ice cream, optional

In a bowl, combine the flour, sugar and salt

Add cranberries and nuts, toss to coat

Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries) Spread into a greased 9 inch pie plate

Bake at 350 for 40 minutes or until a toothpick inserted near the center comes out clean

Serve warm with whipped cream or ice cream if desired

Yield 8 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:37 pm

Almond Cranberry Tart

1-1/4 cups sugar, divided

1 cup finely chopped toasted slivered almonds

1 cup all purpose flour

1/2 cup cold butter

1 egg

1 tsp vanilla extract

1 envelope unflavored gelatin

1/4 cup water

1 pkg (12oz) fresh or frozen cranberries

1/2 cup red currant jelly

Whipped cream and additional chopped almonds optional

In a bowl, combine 1/4 cup sugar, almonds and flour

Cut in the butter until crumbly

Beat egg and vanilla, add to flour mixture and stir until moistened

Cover and chill for 30 minutes

Coat fingers with flour and press mixture into the bottom an d1-1/2 in up the sides of a greased 9 in spring form pan

Bake at 350 for 25 to 30 minutes or until golden brown

Cool

Meanwhile, soften gelatin in water

Set aside

In a saucepan cook cranberries, jelly and remaining sugar over medium low heat until berries pop

Remove from the heat stir in gelatin until dissolved

Cool

Pour into crust

Chill for at least 4 hours

Garnish with whipped cream and almonds if desired

Yield 8 to 10 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:37 pm

Cranberry Bombe

2 pkg Cranberry Flavored Jell-0

2 8oz pkgs Cream Cheese

1 Tub Whipped Cream Topping

30 Oreo Cookies

Dissolve 2 pkg (3oz each) Jell-0 Cranberry Flavor Gelatin. (Or any red flavor.)

In to 1 cup boiling water in a medium bowl

Beat 2 tubs (8oz each) Philadelphia Cream Cheese Spread with electric mixer on low speed until softened

Gradually add gelatin mixture. Beating until smooth.

Mix in 1 tub (8oz) Cool Whip topping and a few spoonfuls Brandied Cranberry Sauce. Pour into a 2 or 2 1/2 qt bowl lined with plastic wrap.

Mix 30 finely crushed Oreo Chocolate Sandwich Cookies with 1/4 cup melted butter

Sprinkle over gelatin mixture press gently.

Cover and refrigerate overnight.

Release from mold onto serving plate. (its kind of like an Pineapple Upside down Thing)

Remove plastic Wrap

Drizzle with melted Bakers Premium White Chocolate Baking Squares or top with additional crushed Oreo Chocolate Sandwich cookies.

You can use this recipe for anytime of the year just change the Jell-0 to suit your needs.

(Brandied Cranberry Sauce

Place 4 cups fresh or frozen cranberries in 9x13 in baking dish. Sprinkle evenly with 2 cups sugar.

Cover and bake at 300F for 1 hour. Remove from oven

Stir carefully then stir in 1/3 cup brandy or orange juice. Pour into jars or serving dishes

Store in refrigerator

Makes about 3 cups)

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:37 pm

Layered Cranberry Mousse

1-1/2 cups boiling water

1 pkg (8 serving size) Jell-O brand cranberry flavor gelatin or any red flavor

1 can (16oz) whole berry cranberry sauce

1 cup cold water

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 cups thawed cool whip whipped topping

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add cranberry sauce, stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold Refrigerate 45 minutes or until set but not firm.

Meanwhile stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 minutes. Until slightly thickened (consistency of unbeaten egg whites) add whipped topping stir with wire whisk until well blended

Pour over gelatin mixture in mold

Refrigerate 4 hours or until firm

Store leftover gelatin in refrigerator

Makes 12 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:38 pm

Cranberry Sour Cream Pie

9 inch unbaked pie shell

For Filling

1 tablespoon unflavored gelatin

1/3 cup lemon juice

2 eggs

2/3 cup sugar

1 teaspoon vanilla

2 cups sour cream

1/2 cup heavy cream, whipped to soft peaks.

For the Topping

2 cups cranberries

1 1/2 cups sugar

1/2 cup water

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 1/2 teaspoons grated orange rind

4 teaspoons cornstarch dissolved in 3 tablespoons orange juice

Prepare the pie shell bake and cool.

In a small pan soften the gelatin in the lemon juice. In the top of a double boiler beat the eggs with the sugar over simmering water for 8 to 10 minutes. Or until light and voluminous. Remove top of double boiler. Heat the gelatin mixture until melted, add the eggs, and beat the mixture until cooled. Beat in the vanilla and fold in the sour cream and whipped cream. Spoon filling into shell and chill until firm.

Make the topping

In a stainless steel or enameled saucepan combine the cranberries, sugar, and water, cinnamon, nutmeg and orange rind. Bring to a boil and simmer the mixture for 3 to 5 minutes, stirring, or until the berries are just tender. Bring the liquid to a rolling boil, stir in the cornstarch mixture and cook, stirring, until thickened. Let cool to room temperature, spoon over the filling and chill, covered loosely, until ready to serve.

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:38 pm

Cranberry Pie

4 cups cranberries

1-1/2 cups sugar

2 tbsp flour

1/4 tsp salt

3 tbsp water

1 tbsp melted butter

1 pie shell

Wash berries, chop and mix with next 5 ingredients

Pour into pie pan Arrange strips of pastry over top in lattice design or pinwheel design

Bake in very hot oven 450 for 15 minutes

Reduce to moderate 350F and bake about 30 minutes more

Makes one 9 inch pie

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:38 pm

Cranberry Meringue Pie

2 cups sugar

1 cup water

4 cups cranberries

2 tbsp cornstarch

1/4 tsp salt

3 tbsp melted butter

2 egg yolks, beaten

1 pie shell

Cook sugar and 3/4 cup water until sugar is dissolved

Add cranberries and cook until they stop popping

Combine cornstarch, remaining water, salt, and butter and egg yolks and add a small amount of cranberries

Mix thoroughly add to remaining cranberries and cook until thickened and clear

Pour into pastry shell, cover with meringue

Bake 30 minutes at 350F another 10 minutes at 450F

Makes one 9 inch pie

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:38 pm

Cranberry Cutouts for the Kids Table

Use cookie cutters to cut Jellied Cranberry Sauce and place on a plate on the Childrens Table, Or the Grown Ups Table. LOL

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:38 pm

CranBerry Baskets

Hollow out orange halves, to make baskets for Cranberry Sauce place one at each table setting

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:39 pm

Sugared Cranberries

2 cups granulated sugar

2 cups water

2 cups fresh cranberries

3/4 cup superfine sugar (you can food process granulated sugar if you want to)

Combine granulated sugar and water in a small saucepan over low heat stirring mixture until sugar dissolves

Bring to a simmer, remove from heat

Do not boil or the cranberries may pop when added

Stir in cranberries, pour mixture into a bowl

Cover and refrigerate 8 hours or overnight

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired

Place superfine sugar in a shallow dish

Add the cranberries, rolling to coat with sugar.

Spread sugared cranberries in a single layer on a baking sheet let stand at room temperature 1 hour or until dry

Place in a pretty Glass Bowl on the table for a wonderful display and great munching.

Store in an airtight container in a cool place for up to a week.

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:39 pm

Fresh Cranberry Sauce

4 cups (1lb) fresh cranberries

3 cups sugar

2 cups boiling water

1 tbsp grated orange peel

Wash cranberries, drain , and remove stems

Combine with remaining ingredients in 3-1/2 quart saucepan, let stand 5 minutes

Simmer, covered 5 minutes Remove from heat Let stand 5 minutes

Simmer, covered 5 minutes longer, remove from heat

Cool then refrigerate until well chilled several hours, or overnight

Makes 1 quart

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:39 pm

Spiced Cranberries

4 cups (1lb) fresh cranberries

5 whole cloves

5 whole allspice

2 (3 inch) cinnamon sticks

3 cups sugar

Wash cranberries, drain, remove stems

Turn into 3-1/2 quart saucepan

Add 1-1/2 cups water

Tie spices in a small cheesecloth bag add to cranberries

Cook, covered and over medium heat, just until cranberries burst about 10 minutes

Remove from heat, discard cheesecloth bag

Stir in sugar, cook, stirring, over low heat 5 minutes

Cool refrigerate covered

Serve cold

Makes 1 Quart

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:39 pm

Jello Cranberry Relish

2 1/2 cups orange juice

1 tsp ground cinnamon

1/4 tsp ground cloves

1 pkg (4serving) Jell-O brand cranberry flavor gelatin

1 cup finely chopped mixed dried fruit (apricots, raisins, dates)

1 cup chopped Walnuts, toasted

1 tbsp grated orange or lemon peel (optional)

Mix juice, cinnamon and cloves in medium saucepan. Bring to a boil on medium high heat

Add to dry gelatin in large bowl; Stir at least 2 min. until gelatin is completely dissolved.

Refrigerate about 1 1/2 hr. or until thickened (spoon drawn through leaves an impression)

Spoon fruit mixture into 1 qt serving bowl.

Serve with cooked chicken, Turkey or pork.

Or serve as a dessert sauce spooned over Ice Cream or pound cake slices

Makes 6 servings about 1/2 cup each

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:39 pm

Merry Berry Sweet Potatoes

2 cups (1 lb 2 oz can) sweet potatoes, sliced

1-10 oz package frozen cranberry orange relish, thawed

1 cup kraft miniature Marshmallows

Place sweet potatoes in 10 x 6 inch baking dish

Top with cranberry orange relish

Bake at 350 for 30 minutes

Arrange marshmallows on top

Broil until lightly browned

6 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:40 pm

Wild Rice with Cranberries and Toasted Walnuts

Serve warm or chilled

6 cups water

2 (6oz) pkgs wild rice

1-1/2 tsp salt, divided

1 (6oz) pkg sweetened dried cranberries

1 tbsp peanut oil

1 cup walnut halves

1/4 cup chopped green onion

1/2 cup chopped fresh parsley

2 tsp chopped fresh tarragon

2 tbsp white wine vinegar

1/4 tsp pepper

Bring 6 cups water to a boil over medium high heat in a Dutch oven

Add rice and 1 tsp salt

Return to a boil, cover, reduce heat to medium, and simmer 40 minutes.

Stir in cranberries, cover and cook 15 more minutes or until rice is tender. Drain

Heat oil in a skillet over medium heat. Add walnuts cook 3 minutes or until browned, stirring constantly. Remove from heat

Combine rice, walnuts, remaining 1/2 tsp salt. Green onions, and remaining ingredients in a bowl, stir gently to combine.

Serve immediately

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:40 pm

Berry Glazed Ham

1 smoked precooked whole ham, about 10 to 12 pounds

Whole cloves

2 cups sugar

4 teaspoons dry mustard

1 cup water

4 cups (1 pound) fresh or frozen-fresh cranberries, rinsed and drained

1 cup fruit juice

Score ham fat into diamonds

Press a whole clove into each diamond

Place ham into a shallow roasting pan and roast at 350 for 1 hour.

In a saucepan combine sugar, mustard and water, stir until smooth, and add remaining ingredients cook at a boil until cranberries are tender, about 10 minutes

Remove ham from oven and spread with part of glaze

Return to oven for 30 minutes

Remove from oven and place on platter

Spoon some warmed glaze over ham

Cut ham into slices to serve with some of the glaze spooned over each serving

Cranberry Glaze

1 can (1 lb) jellied cranberry sauce

2 tsp grated orange peel

1/2 cup orange juice

2 tbsp butter or margarine

Rinse pheasant, inside and out, in cold running water

Pat dry with paper towels

Sprinkle inside and out with salt

Make Cranberry Glaze

In small saucepan, melt cranberry sauce with orange peel, orange juice, and butter

Stir, over medium heat, until thickened and smooth

To serve pheasant

Remove twine

Split pheasant in half lengthwise, arrange on serving platter

Spread with rest of Cranberry glaze

Serve along with Gravy, below

Makes 2 servings

Subject: Re: ~~~~~Cranberry Recipe's~~~~~ Tue Nov 11, 2008 11:40 pm

Cranberry Stuffing

2 cups fresh cranberries

1/2 cup butter or margarine

1/2 cup orange juice

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp cloves

1 pkg (8oz) prepared stuffing mix

Wash cranberries, removing stems, chop coarsely

Combine butter, orange juice, sugar, cinnamon, cloves, and 1/2 cup water in medium saucepan

Cook, stirring, over low heat just until butter has melted, removes from heat

Add cranberries, mix well

Add stuffing; toss lightly, with fork, until well combined

Makes about 5 cups

(Enough to fill a 5 lb ready to cook bird)

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» Cranberry Pie

~~~~~Cranberry Recipe's~~~~~

~Cranberry Recipe's~