Recipe: Recipes Using Cranberries (9)

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Cranberry Recipes - 2000-11-01 (9)

Kelly~WA (09:44:38) :
Nutty Cranberry Salad

6 ounces red flavored gelatin
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cloves
1-1/2 cups boiling water
1 lb. canned whole berry cranberry sauce
2 Tbs. orange rind
2 Golden Delicious apples, chopped
2/3 cup chopped walnuts

Dissolve first 4 ingredients in boiling water. Stir in cranberry sauce and orange rind. Chill until it just
begins to thicken. Fold in apple and nuts. Pour into mold or 9 inch baking dish. Chill about 3 hours, or until firm.

This recipe serves 8 people.

Kelly~WA (09:43:28) :
Layered Cranberry Salad

1 package vanilla instant pudding
1 small package lemon flavored gelatin
2 cups water
2 Tbs. lemon juice
1 small package raspberry flavored gelatin
1 cup boiling water
1 lb. whole cranberry sauce
1/2 cup celery, chopped
1/4 cup chopped pecans
3/4 lb. frozen dessert topping
1/2 tsp. ground nutmeg
4 lettuce leaves

Combine first 3 ingredients in a heavy saucepan over medium heat. Stir constantly until gelatin
dissolves. Stir in lemon juice. Chill about 1 hour until slightly thickened. Dissolve raspberry gelatin in
boiling water. Stir in cranberry sauce until mixed thoroughly. Stir in celery and pecans. Chill until
partially set. Fold dessert topping and nutmeg into lemon gelatin mixture. Spoon about 1-1/2 cups of
mixture into a lightly oiled 7-cup gelatin mold. Chill until set. Spoon raspberry gelatin mixture over
lemon mixture and chill until set. Spoon remaining lemon mixture over raspberry layer. Chill until firm. Unmold on lettuce leaves.

This recipe serves 12 people.

Kelly~WA (09:43:04) : Holiday Sweet Potatoes and Apples and Cranberries (or cherries)

2 lbs. sweet potatoes, peeled and cut into 1/8 inch slices
2 lbs. Jonathan apples, peeled, cored and sliced
1 cup apple cider
2/3 cup dried cranberries or dried cherries

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until
tender. Place remaining 3 ingredients in another saucepan over medium heat. Cover and cook about
5 minutes, or until apples soften. When sweet potatoes are cooked, drain and stir into apple mixture.
Continue cooking over low heat several minutes, until flavors are combined.

Kelly~WA (09:42:45) :
Cranberry Pear Oatmeal Crisp

1 lb. cranberries, picked over
1-1/2 lbs. pears, peeled and sliced
3/4 cup sugar
1/8 tsp. nutmeg
1/2 tsp. cinnamon
nonstick cooking spray
1 cup old fashioned oatmeal
1/4 cup all purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, chilled and cut into small pieces
4 cups nonfat vanilla frozen yogurt

Preheat oven to 350 F. Combine cranberries, pears, sugar, nutmeg, and half the cinnamon in a large
mixing bowl. Mix thoroughly. Transfer to a 9x13 inch baking dish coated with nonstick cooking
spray. Set aside. Combine oats, remaining cinnamon, flour and sugar in another bowl. Mix
thoroughly in a bowl or food processor. Add butter and cut in until mixture resembles coarse meal.
Sprinkle over fruit mixture. Bake 40 minutes until top is lightly browned. Serve with frozen yogurt.

This recipe serves 16 people.

Kelly~WA (09:42:07) :
Cranberry Coffeecake

1-1/2 cups fresh or frozen cranberries, thawed
1 cup sugar, divided
1 tsp. orange rind, grated
1-1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup orange juice
1/4 cup skim milk
3 Tbs. margarine, softened
1/4 cup chopped pecans

Arrange cranberries in a greased 8 inch square baking pan; sprinkle with 1/2 cup sugar and the
orange rind. Mix remaining ingredients until just moistened in medium bowl; drop by spoonfuls onto
cranberries, spreading batter evenly to sides of pan.

Bake coffeecake at 400 F until wooden pick inserted in center comes out clean, 25-30 minutes.
Immediately invert coffeecake onto serving plate. Serve warm.

This recipe serves 12 people.

Kelly~WA (09:41:45) :
Cornbread Stuffed Turkey Breasts

1/3 cup cornmeal
1/2 cup all purpose flour, plus extra for dusting
1/2 tsp. baking powder
1/4 tsp. salt necessary
1 Tbs. sugar
1/4 cup lowfat milk
1/4 cup water
1 egg, lightly beaten
2/3 cup frozen corn, thawed
1/4 cup unsalted butter
1 celery rib, finely chopped
4 scallions, trimmed and finely chopped
1 egg yolk, lightly beaten
1/4 tsp. dried thyme, crumbled
1/8 tsp. cayenne
1/2 cup chicken stock
2-1/2 lbs. turkey breast halves, with bone
wooden skewers or toothpicks
6 slices bacon, cut in half
1/4 cup brown sugar
oven roasting bag(s)
1 cup cranberry sauce
1 tsp. cornstarch
1 Tbs. water

Preheat oven to 400 F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix
thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean
when inserted in center. Set aside to cool. (This step can be done ahead of time.)

If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining
cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat
oven to 350 F.

Melt butter in a heavy nonstick skillet over medium heat. Saut celery and scallions 5-7 minutes,
stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme
and cayenne.

Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened. Cut a
deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through.
Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey
breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure
with toothpicks. Sprinkle brown sugar over bacon.

Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package
directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked
through. Remove turkey from roasting bag and set aside. Combine 1/4 cup turkey cooking juices
with cranberry sauce in a heavy saucepan.

Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture.
Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins
to thicken. Slice turkey crosswise and serve with cranberry sauce.

This recipe serves 8 people.

Kelly~WA (09:41:22) :

Apple Cranberry Squash

1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
1/4 cup sugar
1 cup cranberries, thawed if frozen
1 Tbs. plus 1 tsp. unsalted butter

Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until
tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan
over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or
until cranberries and apples are tender and liquid has evaporated. Add squash, butter and salt and
pepper to taste. Stir over heat until hot and serve immediately.

Kelly~WA (09:41:05) :
CRANBERRY WALDORF SALAD

1 pkg. large marshmallows
1 1/2 lb. cranberries
2 1/2 c. sugar
1 1/2 qt. tart red apples
3/4 tsp. salt
1 1/2 c. green grapes
1 1/2 c. chopped walnuts
1 1/2 c. whipped cream

Grind cranberries and combine with marshmallows and sugar. Cover, and chill overnight. Pare and
chop apples. Add apples, grapes, walnuts, salt and whipped cream to mixture. Garnish with
clusters of grapes and chopped cranberries.

Kelly~WA (09:40:47) :
Cranberry Nut Muffins

Yield: 12 muffins

3/4 c Miracle Whip Salad Dressing
1/4 c Orange juice concentrate,
Thawed and undiluted
2 Eggs, beaten
2 c Fresh or frozen cranberries
2 c Flour
3/4 c Sugar
1/2 c Chopped nuts
2 t Grated orange rind
1 t Baking powder
1 t Baking soda

Combine Miracle Whip, orange juice, eggs and berries. In separate bowl, combine remaining
ingredients. Stir wet mixture into dry ingredients. Fill greased muffin cups. Bake at 350F (180C) for
20 to 25 minutes. Let stand 10 minutes; remove from pan.