This was very tasty!
3/4 cup cranberry juice
1/2 cup sugar
1 (10 oz) fresh cranberries
2T red currant jelly
3T butter, divided
6 cups (1/2") cubed peeled Rome apple
1/4 cup water
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2T flour
2T packed brown sugar
2T chopped walnuts
Preheat oven to 350.
Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.
Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.
Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.
CRANBERRY PORK ROAST
Fix-it and forget it cookbook pg. 133. This was really yummy!
3-4# roast
pepper to taste
1 cup ground or finely chopped cranberries
1/4 cup honey
1 tsp grated orange peel
1/8 tsp ground cloves
1/8 tsp ground nutmeg
Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.
CRANBERRY CORNBREAD
We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved
Preheat oven to 375. Grease a 9" square pan.
In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved
Preheat oven to 375. Grease a 9" square pan.
In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.
CRANBERRY BREAD
We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.
12 cups flour
5 1/2 cups sugar
2 T baking powder
1 T baking soda
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3/4# (3 cubes) margarine, softened
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6 eggs
4 1/2 cups orange juice
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6 cups cranberries, chopped
Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.
CRANBERRY SCONES
We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.
UPDATE: Would love to try with blackberries, raspberrries or blueberries.
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped
Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.
Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
Turn dough out onto a lightly floured surface; knead 5-6 times.
Shape into a 8" circle.
Cut into 8 wedges and place on an lightly greased baking sheet.
Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.
Bake at 425 for 18 minutes or until lightly browned.
Serve warm with whipped cream drizzled on top.
UPDATE: Would love to try with blackberries, raspberrries or blueberries.
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped
Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.
Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
Turn dough out onto a lightly floured surface; knead 5-6 times.
Shape into a 8" circle.
Cut into 8 wedges and place on an lightly greased baking sheet.
Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.
Bake at 425 for 18 minutes or until lightly browned.
Serve warm with whipped cream drizzled on top.
