Recipes (16): TALK TKL 11-25-97 - Cranberry Recipes

TALK TKL Recipe Chat Room - 11-25
Cranberry Recipes
Pot Roast with Cranberries and Horseradish
Medallions of Pork Tenderloin w/ Ruby Port and Cranberries
Cranberry Ice
Hot Cranberry Punch
Cranberry Fluff Or Waldorf
Cranberry-Apple Pie
Cranberry Carrot Cake
Cranberry Pecan Coffee Cake
Sour Cream Cranberry Cake
Cranberry Breakfast Cake
Cranberry Cake ( or Apricot Cake )
Pumpkin-Cranberry Cookies
Apple Cranberry Crisp
Cranberry Conserve
Cranberry Orange Spinach Salad
Apple-Walnut Salad with Cranberry Vinaigrette

Bill,DC (8:21:29 pm) : * Exported from MasterCook *
Pot Roast with Cranberries and Horseradish
Recipe By : bill
Serving Size : 8 Preparation Time :0:00
Categories : Beef Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup cranberries
1/3 cup sugar
2 2/3 tablespoons flour
as needed salt
as needed black pepper -- ground
3 1/3 pounds top round -- trimmed
2 2/3 tablespoons vegetable oil
1/2 cup horseradish -- grated
4 each cloves
1 1/3 sticks cinnamon
1 1/3 cups beef stock
2 2/3 each carrots -- trimmed and sliced
2 2/3 each onions -- peeled and sliced
1 1/3 teaspoons lemon juice
Cook the cranberries in a little water with the sugar in a little water for
10 minutes. Meanwhile, season the flour lightly with salt and pepper, and
then pound it into the meat all over. Heat the oil in a large skillet and
brown the floured meat on all sides. Add the horseradish, cranberries,
spices and beef stock, cover and cook gently for 2 hours, adding a little
water if necessary. Toss in the onions and carrots, cover again and continue
to cook until vegetables are tender, 30-40 minutes more. Taste and add salt
and pepper as necessary and the lemon juice. Let stand for 15 minutes before
slicing.
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Bill,DC (8:15:38 pm) : * Exported from MasterCook *
Medallions of Pork Tenderloin w/ Ruby Port and Cranberries
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course Meats
Amount Measure Ingredient -- Preparation Method
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1 cup low sodium chicken broth
1 cup low sodium beef broth
1/2 cup port wine
1/3 cup cranberry sauce
1/4 cup cranberries -- thawed
2 pounds pork tenderloin -- trimmed
3 tablespoons butter
salt and pepper -- to taste
Trim pork tenderloins of silver skin and cut into 3-4 ounce medallions.
Season medallions with salt and pepper. Melt butter on the griddle and sear
the medallions until lightly golden brown on all sides. Remove to sprayed
sheet pans and finish in the oven.
Combine chicken and beef broth in a saucepan. Bring to boil until liquid is
reduced by half, about 15-25 minutes. Add port wine and boil until it
reduces again by half. Whisk in cranberry sauce and cranberries and simmer
until the sauce thickens slightly. Whisk in 1/3 of the butter. Season sauce
to taste with salt and pepper.
Remove medallions to plates and garnish with the sauce. Serve.
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(08:53:31 am) : CRANBERRY ICE
2 cups fresh or frozen cranberries
1 cup sugar
1 cup boiling water
1 tsp cranberry Jello powder
1 cup ginger ale
Add cranberries and sugar to boiling water; cook until skins pop (about 5
minutes). Add Jello powder; mix well. Remove from heat and cool slightly.
Place in blender or food processor and blend until smooth. Return mixture
to saucepan and stir in ginger ale. Pour into 8x8x2 pan. Freeze until
mushy. Transfer into a large chilled mixing bowl and beat with electric
mixer until smooth but not melted. Return to pan and freeze.
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(09:02:17 am) : Hot Cranberry Punch
4 cups cranberry juice
4 cups apple juice
1 cup pear juice
Combine
1 cinnamon stick
4 whole cloves
1 lemon, thinly sliced
Add to juices, boil/simmer. Serve in mugs; garnish with apple wedges.
Sharon -- Merchandising
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SueA, CA (10:58:56 am) : CRANBERRY FLUFF OR WALDORF
2 cups of fresh or frozen cranberries
3 cups miniature marshmallows
3/4 cup sugar
2 cups diced unpeeled green apples
1/2 cup seedless green grapes (cut in half)
1/4 teaspoon salt
1/2 cup walnut pieces (or any other nuts)
1 cup of Cool Whip or 1/2 cup whipped cream, whipped
Grind berries, mix with sugar and marshmallows and refrigerate overnight.
Next day, add rest of ingredients (except cream). Fold in whipped cream or
Cool Whip just before serving. Serve immediately!
Serves 8 to 10
From Come into the Recipe With Jackie
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Marie, NJ (4:03:43 pm) : Cranberry-Apple Pie
Just add about 3/4 cups of fresh cranberries to your favorite apple pie
recipe. I usually add some extra sugar to the apple-cranberry mixture
because the cranberries are tart.
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Peggy, WA (8:01:20 pm) : Cranberry Carrot Cake
For convenience, we use whole-berry cranberry sauce in this recipe; but if
you have fresh berries on
hand, you can easily make your own. Simply boil 1 cup water with 1 cup
sugar, without stirring, for 5
minutes. Add 2 heaping cups cranberries, cover, and simmer 5 to 7 minutes,
or until cranberries burst.
Chill till ready to use.
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 can (16 oz.) whole cranberry sauce, or 2 cups homemade sauce
1 tablespoon vanilla extract
1 1/2 cups finely shredded carrots (about 3 medium-to-large carrots)
1/2 cup flaked coconut
1/2 cup chopped walnuts
In a large bowl, sift together the flour, baking soda, baking powder, spices
and salt. Set aside. In
another bowl, beat the eggs and sugar, on high speed of an electric mixer,
till light and lemon-colored.
Beat in oil, 2/3 cup of cranberry sauce, and vanilla. Add dry ingredients to
wet ingredients, stirring to
mix well. Gently stir in carrots, coconut and walnuts.
Grease a large ring pan. Spoon batter into pan. Spread remaining cranberry
sauce atop batter, then use
a knife to gently "marble" it into the batter with a swirling motion. Bake
cake in a preheated 350 F oven
for 50 to 55 minutes, or until it tests done. Remove from oven and cool
completely on a wire rack.
Sugared Cream Cheese Drizzle
1 3-oz. package cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla, or 1/4 teaspoon orange oil
1 to 2 tablespoons milk
Beat together cream cheese and sugar till well combined and fluffy. Add
vanilla. Then add just enough
milk for the mixture to be drizzled thickly. Spoon drizzle mixture onto cake
in any pattern you wish.
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Peggy, WA (8:04:02 pm) : Cranberry Pecan Coffee Cake
Ingredients
1/2 cup butter softened
3/4 cup granulated sugar
2 eggs
1 teaspoons vanilla
1-1/2 cups all purpose flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream
Topping
2/3 cup packed brown sugar
1/3 cup butter
1/4 teaspoon cinnamon
1-1/4 cups cranberries
1/2 cup pecans
Topping: In sauce pan, bring sugar, butter and cinnamon to boil over medium
heat, stirring. Pour into greased 9 inch spring form pan. Sprinkle with
cranberries and pecans; set aside.
Cake: In large bowl beat butter and sugar until fluffy. Beat in eggs, one at
a time, add vanilla. Stir together flour, baking powder, baking soda,
cinnamon and salt. Using a wooden spoon, stir half into creamed mixture;
stir in sour cream and remaining flour mixture. Spread batter over cranberry
layer, pushing batter higher around edges. Wrap foil around bottom of pan
and set on baking sheet.
Bake: Bake in 350 F oven for 1 hour or until cake tester inserted into
center comes out clean. Let cool in pan for 10 minutes. Invert onto serving
plate and serve warm. (Cake can be cooled completely, wrapped and frozen up
to 1 week. Thaw at room temperature; unwrap and reheat on baking sheet
covered with foil in 350 F oven for 15 to 20 minutes or until heated
through). Makes 10 servings.
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Peggy, WA (8:06:30 pm) :
Sour Cream Cranberry Cake
Category: Desserts
1 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon almond extract
1 cup sour cream
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Filling:
16-ounce can cranberry sauce
1 teaspoon cinnamon
1 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour a bundt pan. In large mixing
bowl, blend butter and sugar. Add eggs, extract, and sour cream. In another
bowl, mix flour, baking powder and baking soda. Blend wet and dry
ngredients. Mix cranberry sauce, cinnamon and nuts. Spoon half of batter
into pan. Spread with cranberry mixture. Cover with rest of batter. Bake 55
minutes, until firm to touch and browned. Let cake cool before removing
from the pan.
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Peggy, WA (8:09:26 pm) : Cranberry Breakfast Cake
2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1-1/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup dried cranberries (craisins)
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
powered sugar
Preheat oven to 325 degrees Fahrenheit. Butter and flour 12-cup Bundt pan.
Sift flour, baking powder,
nutmeg, and salt into medium bowl. Beat 1 cup sugar and butter in large bowl
until well blended. Add
eggs 1 at a time, beating well after each addition. Beat in vanilla. Mix dry
ingredients into butter mixture alternately with buttermilk in 3 additions,
ending with dry ingredients. Fold dried cranberries and fresh
or frozen cranberries in to batter.
Transfer batter to prepared pan (batter will come only about halfway up
sides of pan). Smooth top.
Mix walnuts, cinnamon, and remaining 1/4 cup sugar in medium bowl. Sprinkle
over batter and press in slightly to secure.
Bake cake until tester inserted near center comes out clean, about 45
minutes. Turn off oven. Open oven door slightly. Let cake stand in oven with
door ajar 10 minutes. Turn cake out onto rack; cool completely. (Can be made
1 day ahead. Wrap in foil; store at room mperature.) Sift powdered sugar
over cake.
Serves 12. Original recipe from the Old Dover Inn in Dover Plains, New York,
published in Bon
Appetit, December 1996.
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Peggy, WA (8:12:44 pm) :
Cranberry Cake ( or Apricot Cake )
3 eggs
2 cups sugar
3/4 cup margarine or butter
1 tsp almond extract
2 cups flour
2 1/2 cup fresh or frozen ( thawed cranberries)
OR 2 1/2 cups chopped stewed apricots
( I stew with a bit of water, sugar, lemon juice, cinnamon )
2/3 cup chopped pecans or walnuts
Beat eggs with sugar until light in color and volume ( about 5 minutes
)Beat in softened butter or margarine with extract.Blend in flour to
just combine, donUt over beat.
Stir in cranberries and nuts ( or apricots and nuts )
Spread into a greased 9 x 13 or 8 x12 pan and smooth top even. Bake
350 for 45 minutes or tested done with wooden toothpick. cool on rack.
Serve warm or room temp.Freezes well.
NOTE: there is no baking powder or leavener in this recipe !
Batter fills an 8 x 12 pan almost full for a nice high cake.
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Peggy, WA (8:16:55 pm) :
Pumpkin-Cranberry Cookies
These are soft, cakelike cookies.
1/2 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup pureed cooked pumpkin
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup whole cranberries, then cut them in half
1 tablespoon grated orange peel
1/2 cup chopped nuts
Cream the butter and sugar until the mixture is light and fluffy.
Then beat in the vanilla, egg, and pumpkin. Separately, sift
together the flour, baking powder, baking soda, salt, and
cinnamon, and then beat this mixture into the pumpkin mixture.
Stir in the halved cranberries along with the orange peel and
nuts. Drop by rounded spoonfuls onto a greased cookie sheet.
Bake in a preheated 375-degree oven for 10 to 12 minutes. This
makes 36 cookies.
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Peggy, WA (8:57:08 pm) : Apple Cranberry Crisp
Cranberry sauce adds color and a touch of
tartness to a traditional apple crisp. Terri
Booth, executive secretary of the U.S. Apple
Association likes serving this dessert.
4 medium-sized Cortland apples,
about 1 3/4 pounds
1 teaspoon cinnamon
1 1-pound can whole cranberry sauce
1 cup uncooked quick oats
1 cup flour
1 cup dark brown sugar, firmly packed
1/2 cup butter
2 tablespoons sugar
Peel apples and slice thin. Arrange in a square 10- by 6-inch baking dish.
Sprinkle with cinnamon. Spoon cranberry sauce over apples.
In a large bowl, stir together rolled oats, flour and brown sugar. Cut in
butter until evenly mixed and crumbly. Sprinkle over cranberry layer. Bake
at 350 degrees for about 40 minutes, until apples are cooked and top is
lightly browned. Serve hot
with whipped cream or vanilla ice cream. Makes 8 servings.
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Cow/AR (9:05:22 pm) : * Exported from MasterCook II *
Cranberry Conserve
Recipe By : Anchorage Times
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Condiments
Gift Receipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound raw cranberries -- about 4 cups
1 1/2 cups water
3 cups sugar
1 cup crushed pineapple -- well drained
1/2 cup seedless grapes
1 seedless orange -- peeled and chopped
1/2 cup walnuts -- chopped
Bring water and berries to a boil and simmer until berries have popped and
are tender ( about 5 to 8 min.). Stir in the remainder of the ingredients
except the nuts. Simmer for 35 min.
If not serving immediately, pour conserve into sterile canning jars. Cool, then seal and store in refrigerator.
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Cow/AR (9:42:28 pm) : * Exported from MasterCook II *
Cranberry Orange Spinach Salad
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
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1 teaspoon orange zest
1/2 cup orange juice
1/2 cup rice wine vinegar
1/3 cup dried cranberries
3/4 cup sliced red onion
1 pound fresh spinich
Mix the orange zest, orange juice and rice wine vinegar together. Add the
cranberries and let sit for 20 min or more. Toss the onion and the spinich
together with the dressing.
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SueA, CA (00:03:43 am) :
Apple-Walnut Salad with Cranberry Vinaigrette
from Bon Appetit November 1995
6 servings
1/4 cup fresh or frozen cranberries, thawed
1/4 cup blasamic vinegar
1 tablespoon chopped red onions
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup vegetable oil
10 cups mixed baby greens
2 Red Delicious apples, cored, thinly sliced
1/2 cup chopped walnuts
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and
mustard and process unitl well blended. With processor running, gradually
add oil and proces until well blended. Transfer to mediuim bowl. Season to
taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to
room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat.
Sprinkle with walnuts. Serve, passing remaining dressing separately.