Recipe: 5 Cranberry Desserts and 2 Cranberry Salads

Fresh Pear and Cranberry Butter Crunch
Forbestown Inn Lakeport, California

4 ripe pears, peeled, cored, and sliced
One 12-ounce bag fresh cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
3 tablespoons all purpose flour
2/3 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 pound butter

Preheat oven to 375 degrees F. Combine pear slices, cranberries, sugar, cinnamon, and 3 tablespoons flour. Place in buttered 9x13 inch baking dish. In a mixing bowl combine butter into small pieces and cut into oats mixture with a knife and fork or pastry cutter. Sprinkle over pear/cranberry mixture. Bake 45 minutes. Cut into squares before serving.
Serves 8 to 10

Cranberry Apple Cobbler
Gourmet December 1990

1 1/2 cups cranberries
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream as an accompaniment, if desired

In a shallow 2-cup baking dish toss together the cranberries, the apple, the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the flour and dot the top with the butter. In a bowl stir together the remaining l/2 cup flour, the baking powder, and the salt. Add the shortening, blend the mixture until it resembles coarse meal, and stir in the yogurt. (The dough will be sticky. ) Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in the middle of a preheated 400 F. oven for 30 minutes, or until the top is golden. Serve the cobbler with the ice cream. Serves 2.

Quick Apple Cranberry Dessert

4 cups (4 medium) chopped peeled apples
2 cups fresh or frozen cranberries
1 cup water
1 1/4 cups sugar
1/2 cup chopped nuts, if desired
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
TOPPING
1 (10-oz.) can Hungry Jack Refrigerated Flaky Biscuits
1/4 cup sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, melted
1/4 cup chopped nuts

Heat oven to 400 F. In large saucepan, combine apples, cranberries and water; cook over medium heat for 5 minutes. In small bowl, combine 1 1/4 cups sugar, 1/2 cup nuts, cornstarch, salt and 1/4 teaspoon cinnamon. Stir into apple mixture; cook 2 to 4 minutes or until thickened. Pour into ungreased 13x9-inch pan. Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
In another small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip one side of each biscuit in melted butter, then in sugar mixture. Arrange biscuits, sugared side up, over hot apple mixture, overlapping to make 2 rows. Sprinkle with nuts. Bake at 400 F. for 20 to 25 minutes or until deep golden brown. If desired, serve warm with cream or ice cream.
10 servings
From Pillsbury site

Cranberry Dessert
Four Columns Inn Sherburn, Minnesota

2 cups flour
1 cup sugar
2-1/2 teaspoons baking powder
3 tablespoons melted butter
2/3 cup milk
1/2 pound cranberries
Topping Sauce:
1/2 cup whipping cream
1/2 cup butter
1 cup sugar

Mix in a bowl dry ingredients, (flour sugar and baking powder). In a separate bowl mix together melted butter, milk then add dry ingredients. Add cranberries. Put in a 8 x 8 inch pan and bake at 350 for 40 minutes.
Topping: Mix ingredients and bring to a boil. Remove from heat. Add 1 teaspoon vanilla. Serve warm.
Makes 9 servings. Double the recipe if you want more.
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Cranberry Almond Butter Cake

2 cups cake flour
3/4 cups yellow cornmeal
l-1/2 tsp. baking powder
2 sticks unsalted butter, room temperature
3 cups powdered sugar, sifted
3/4 cups firmly packed dark brown sugar
4 large eggs, room temperature
1 tsp. vanilla
1 cups milk
1/2 cups ground almonds
2 cups cranberries, coarsely chopped
sifted powdered sugar (garnish)
mint leaves (garnish)

Preheat oven to 350 F. Butter and flour 10- to 12-cup bundt pan. Sift cake flour, cornmeal and baking powder together. Cream butter, 3 cups powdered sugar and brown sugar in a large bowl until fluffy. Beat in eggs one by one. Add the vanilla. Mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the ground almonds and cranberries.
Transfer the batter to the prepared pan, smooth the top with a spatula and bake until golden about 1 hour.
Cool 10 minutes in the pan on a rack then turn out onto a rack to cool completely.
Dust with sifted powdered sugar, cut in slices and serve, garnished with mint leaves.
MAKES: 8 servings
found at WWWiz magazine

Cranberry Orange Vinaigrette-Soar
Yield: 1 Cup

1/4 c Cranberry concentrate
1/4 c Orange juice concentrate
1/4 c Red wine vinegar
1 ts Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

In small bowl, whisk ingredients together or blend in food processor. Makes 1 cups. Source: Toronto Star Newspaper Typed by Cindy Hartlin cjhartlin@msn.com

Cranberry Salad (Eileen)

1 cup crushed pineapple
1/2 cup sugar
1 lb. cranberries, ground
1/2 bag marshmallows, ground
chopped up nuts

Mix well and let stand overnight. Before serving add 1 pint whipped cream.
from Eileen s Recipes

Jellied Cranberry Salad
Southern Living Annual 1985

2 cups fresh cranberries
2 oranges, unpeeled, seeded, and cut into eighths
1 carrot, scraped and cut into 6 pieces
1 cup pecans or walnuts
3/4 cup sugar
1 (8-ounce) can crushed pineapple, drained
2 (3-ounce) packages raspberry-flavored
gelatin
1 cup boiling water
1 cup cold water
Lettuce leaves

Position knife blade in food processor bowl. Add cranberries, oranges, carrot, and pecans; top with cover, and pulse until finely chopped. Combine cranberry mixture, sugar, and crushed pineapple, stirring well. Dissolve gelatin in boiling water; stir in cold water. Add gelatin mixture to cranberry mixture, and stir well. Pour into a lightly oiled 6-cup mold. Chill until firm. Serve on lettuce leaves. Yield: 8 servings.