I bought 2 bags of fresh cranberries today. They really added a kick to the stuffing, but that only took half a bag. While I enjoy just munching on the tart little yummies, I still need to do something with the other bag and a half of them.
Does anybody have any cranberry recipes they’d like to share?
Well, can you narrow the field a little? Do you want breads, jams, side dishes, glazes…?
CRANBERRY-SOUR CREAM POUND CAKE
3 c all-purpose flour
1/2 t baking soda
1/2 t salt
1 c butter, softened
2 c sugar, divided
1 T grated orange peel
6 large eggs, separated – room temperature if you want a very fluffy cake
1 c sour cream
1½ t vanilla
2¼ c fresh or frozen cranberries, coarsely chopped
GLAZE
1/3 c sugar
1/3 c fresh orange juice
Heat oven to 350º. Grease and flour a 10-inch bundt pan.
Combine flour, baking soda and salt in bowl. Beat butter in large mixer bowl at medium-high speed until creamy. Gradually beat in 1 3/4 cups sugar until light and fluffy. Beat in orange peel. Add egg yolks one at a time. Beat in sour cream and vanilla. At low speed, gradually beat in flour mixture, just until combined.
Beat egg whites at medium speed in clean mixer bowl until foamy. Gradually add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold half of whites into batter, then fold in remaining whites (batter will be very thick). Fold in chopped berries. Spoon into prepared pan. Bake 70 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 15 minutes.
Glaze: Meanwhile, combine sugar and orange juice in small saucepan and bring to simmer, stirring until sugar dissolves. Unmold cake onto rack set over waxed paper and drizzle warm glaze all over warm cake. Cool completely.
Cranberry Salad :
This is a huge hit; it tastes great, is loaded with vitamins, and looks festive.
First, mix 2 packages of red jello and 1 pkg. of lemon jello with 3 cups of boiling water.
Let it sit while you do this other stuff:
Grind: 6 apples, 1 orange, 1 lb. raw cranberries.
Add 3 cups sugar, 1 can crushed pineapple (15 oz. can)
Let this mixture stand until the jello is nearly jelled.
Then combine and refrigerate. It keeps and travels very well.
That’s really great. Utah is the Jello capitol of the world.
Clarifications:
If three cups of sugar does not sound good to you, make it two.
Wash the fruit first, and remove the core and seeds from the apples, but leave the skin on for grinding.
Same for the oranges.
Ugh. Jello.
I made cranberry sauce the other day to send to work with Mr. Cameron. About half of it came back, and I put a bunch of it into muffins. It was a great success.
(I use Tightwad Gazette’s universal muffin recipe, half flour half oatmeal, but I imagine any basic muffin recipe would do the trick.)
I’ve still got cranberry sauce left, though, and another bag of cranberries in the fridge, so I’m watcing this thread for (non-jello) recipes.
(Also, at my daughter’s montessori school they strung popcorn and cranberries on thread and hung them on trees outside for the birds. We’ll probably do a bit of that, since that was a popular activity.)
The fruit totally counteracts the jello factor. It’s only in there for a bit of binding.
If you have leftover cranberry relish, core some apples and fill them with the relish (you might want to add a bit more sugar), then bake.
If you like oatmeal, try serving cranberry relish or sauce with the oatmeal–the tartness should balance the dish nicely. (I must confess, I’ve never done this with cranberries, only with lingonberries; but I can’t see why cranberries wouldn’t work).
I’ve seen recipes for using cranberries in a more traditional fruit-based sauce for meat, so you might want to play around with that.