cranberry

[westbrook]

Cranberry Walnut Relish

 

 

Ingredients:

½ C. granulated sugar (I cut it to 1/4)

1/4 C loosely packed dark brown sugar

1/4 C maple sugar

3/4 C water

1 T ground cinnamon

 

1 tsp freshly grated nutmeg

1 lb fresh or frozen cranberries

4 naval oranges, peeled and divided into segments

½ C. coarsely chopped walnut pieces

 

How to Prepare:

 

Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently, 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries ?pop?. Remove from heat and stir in the orange segments. Cool, stir in the walnut and serve.

 

 

[MommaDogs]

Ooh, sounds yummy. I usually boil mine in orange juice, but I really like the idea of the walnuts. Thanks!

[mom11]

This sounds so wonderful! Thanks Westie! Could this be canned and for how long?? Thanks!

[Violet]

I know this to be safe:

Cranberry Conserve

 

1 unpeeled, finely chopped orange

1 cup water

3 cups sugar

1 quart cranberries, washed

1/2 cup seedless raisins

1/2 cup chopped nuts

Yield: About 4 half-pint jars

 

 

Procedure: Combine orange and water; cook rapidly until peel is tender (about 20 minutes). Add cranberries, sugar and raisins. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly, almost to the jellying point of 220°F (about 8 minutes). As mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a Boiling Water Canner. Use half pints, process 15 min.

 

 

 

[westbrook]

I had a similar relish as a christmas party one year as a side dish and it was wonderful!

[mom11]

Ummm!!!!!! Thanks Violet and Westie!

[Violet]

You are welcome ! It sounds good, real fall like.

 

[westbrook]

violet you should post your recipe in the preserving the harvest. What a great recipe to can.

[westbrook]

Cranberry Orange Relish

 

1 package (12 oz) fresh or frozen cranberries

1 medium orange

3/4 cups sugar

Cut the unpeeled orange into eights; remove seeds. Wash the fresh cranberries in a large bowl or pan of water, sorting out any squishy or moldy ones (if frozen, just use as is).

 

Place half the cranberries in a food processor. Process until chopped about the size of coarse pickle relish. Place in a bowl. Process the rest of the cranberries. Remove to the bowl.

 

Place half the oranges in food processor and proceed as above, mixing the chopped orange and peel into the cranberries.

 

Add the sugar. Stir well. Refrigerate for several hours or overnight to chill, and so the best flavor can develop.

 

 

[westbrook]

from the pantry

 

Cranberry Relish

If you don't have time to make cranberry sauce from scratch and want to dress up a can of prepared sauce,

Ingredients:

 

* 2 cans whole berry cranberry sauce

* 1 small can mandarin oranges, drained

* 1 small can pineapple tidbits, drained

* 1/2 cup or more coarsely chopped walnuts

 

Combine all ingredients. Serve chilled. Serves 8-12.

[Stephanie]

Here's one I plan to try with the Turkey and Dressing this year.

 

 

CRANBERRY SALAD WITH EQUAL

 

58% calorie reduction from traditional recipe.

 

2 cups cranberries

1 cup water

1 cup Equal® Spoonful*

1 small package cranberry or cherry sugar-free gelatin

1 cup water

1 cup diced celery

1 can (7 1/4 ounces) crushed pineapple, in juice

1/2 cup chopped walnuts

 

Bring cranberries and 1 cup water to a boil. Remove from heat when cranberries have popped open. Add Equal® and stir. Set aside to cool.

Dissolve gelatin with 1 cup boiling water. Add cranberry sauce; mix thoroughly. Add celery, pineapple and walnuts. Pour into a mold or bowl. Place in refrigerator until set.

 

Makes 8 servings.

 

* May substitute 24 packets Equal® sweetener.

 

Submitted by: Equal

 

 

[westbrook]

oh what a great recipe for diabetics! thanks.

[westbrook]

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

 

2/3 C Butter or Margerine, softened

2/3 C Brown Sugar

2 Large Eggs

1 1/2 C Old Fashioned Oats

1 1/2 C Flour

1 tsp Baking Soda

1/2 tsp Salt

1 6 oz pkg. Ocean Spray Craisins (Original Sweetened Dried Cranberries)

2/3 C. White Chocolate Chips

 

 

PREPARATION

 

Preheat oven to 375

 

Using an electric mixer, beat butter or margerine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda adn salt in a separate mixing bowl. Add to butter mixture in several additions mixing well after each addition. Stir in sweetened dried cranberries adn white chocolate chunks.

 

Drop by rounded teaspoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.

 

Makes approximately 21/2 dozen cookies.

 

 

PREPARATION

 

Preheat oven to 375

 

Using an electric mixer, beat butter or margerine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda adn salt in a separate mixing bowl. Add to butter mixture in several additions mixing well after each addition. Stir in sweetened dried cranberries adn white chocolate chunks.

 

Drop by rounded teaspoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.

 

Makes approximately 21/2 dozen cookies.

[westbrook]

CRANBERRY LEMON BREAD

 

1/4 Cup oil

 

1/2 Cup honey

 

2 eggs

 

Juice of 1 Lemon

 

1/2 rind - grated

 

1 Cup cranberries

 

 

1 Cup whole wheat flour

 

1/4 Cup soy flour

 

2 T. instant milk powder

 

2 1/4 tsp. baking powder

 

1/2 tsp. salt

 

1/3 Cup sesame seeds

 

PREPARATION

 

Beat oil and honey until well blended. Beat in eggs, lemon rind and juice. Mince the cranberries, then stir them in.

 

Stir in the dry ingredients together, then stir them into the first mixture. Pour into oiled loaf pan.

 

Bake: 350 degrees for 45 minutes

[westbrook]

CRANBERRY CHEWS

 

2 Eggs

 

3/4 Cup sugar

 

1 Cup chopped nuts

 

 

 

 

1/4 tsp nutmeg

 

1 1/2 C biscuit mix

 

1 Can Chilled Cranberry (whole) sauce

 

PREPARATION

 

Beat first 4 ingredients light & fluffy. Stir in biscuit mix. Fold in Cranberry & nuts. Pour into 13 x 9 pan.

 

Bake: 20 - 25 minutes at 350 degrees. Sift over top with white powdered sugar.

[westbrook]

CRANBERRY MUFFINS

 

1 Cup Cranberries

 

1/2 Cup sugar

 

2 Cups flour

 

4 tsp. baking powder

 

 

3/4 tsp salt

 

1 egg, beaten

 

1 Cup milk

 

3 T melted butter

 

PREPARATION

 

Put Cranberries through food chopper; mix with half the sugar. Sift remaining sugar with dry ingredients. Combine beaten egg, milk and melted butter, and add to dry ingredients. Stir only until blended. Fold in sweetened Cranberries.

 

Bake in buttered muffin pans in hot oven (425 degrees) about 25 minutes.

 

Makes 12 meduim-sized muffins.

[westbrook]

oh my... this sounds easy and delicious.. of course the Grand Mariner is a bit pricy... but lasts forever.. if you can keep from sipping on it while reading a good book.

 

To drink Grand Mariner - pour in a brandy snifter....just a wee bit. Now hold the glass in your hand.. the stem between your fingers so your hand encompasses the glass.. warms the liquor and now ready to be sipped.

 

Pour a little in your tea and it is called 'Tea and Sympathy'

 

 

Cranberry Sauce

Warm up a can (or two) of whole cranberry sauce and add:

* Some orange zest and 1 to 2 tablespoons of Grand Mariner or

* A few tablespoons of less-sugar raspberry preserves and 1/3 cup of dried cherries or craisins.

Let chill after you make your additions.

[westbrook]

Cranberry Sauce With Dried Cherries

2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail

1 8-ounce package dried tart cherries (about 2 cups)

1 cup sugar

1 12-ounce package cranberries

1/4 teaspoon (generous) ground cloves

 

Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.

 

Refrigerate until cold, about 4 hours (sauce will thicken as it cools).

 

Note: Can be prepared 4 days ahead. Cover and keep refrigerated.

 

Source: Bon Appetit magazine

[westbrook]

oh they have pictures!!

http://www.bobrej.com/thanksgiving/cranberry.htm

 

CRANBERRY RELISH

 

Although some think that a festive Thanksgiving dinner would be not be complete without cranberry relish, I never really cared very much for the stuff. The commercial variety tends to be both sweet and tasteless, with a consistency that can turn grown men squeamish.

 

This recipe corrects all. I've almost become a fan of this shrubby vine's fruit. BTW, the name may come from a corruption of "craneberry" as cranes, living in New England, ate the berries. They are also known as bearberries for a parallel reason.orange - ginger - lemon

 

The ingredients:

 

*

2 oranges (or tangerines if you like)

*

1 cup sugar

*

2 teaspoons fresh lemon juice

*

fresh ginger, cut in fine julienne, resulting in 1-2 Tablespoons. If you can find "new ginger" (aka "pink" or "green" ginger) use that; it has a fresh taste and is more moist than the usual fresh ginger that can be somewhat dry or woody. It also needs little or no peeling. Read all about ginger at the Cook's Thesaurus website.

*

1 bag (12 ounces) of fresh cranberries

*

1 teaspoon (or more) of freshly ground white pepperGround white pepper (or powdered; some asian markets have ground white pepper that retains its pungency and is of a very fine consistency, perfect for this dish).

 

Preparation (< 40 min):

 

1. Carefully peel 1 orange (to get the outer orange part only) and cut the zest into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside.

 

2. Combine sugar and lemon juice in a sauté pan. Heat up slowly and continue cooking until the sugar begins to caramelize*. If necessary, wash down the sides of the pan by brushing with a little water or orange juice to keep the sugar from burning. Be careful to not add more liquid than really needed; the sugar itself will melt at ca 340° F.

 

[*Caramelization is the progressive dehydration of the sucrose molecule. There are approximately three stages resulting in larger and less water soluble compounds. The initial products tend to have a bitter flavor while the later ones have buttery or toffee characteristics. Some flavorful pyrolytic compounds formed include maltol, iso-maltol and hydroxymethylfurfuranone; read about caramelization. Tip to the cook: caramelizing sugar has a melting point just below that of the outer corona of the sun - resist licking the spoon to check the progress of flavor development.]

Will all that sugar really dissolve?

 

After a few minutes the sugar dissolves in only 2 teaspoons of lemon juice!

The start of the caramelizing process.

 

Almost completely caramelized

Add the ginger and orange rind.

 

The whole turns a nice orange brown.

 

3. When the sugar is nicely caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, white pepper, and about half of the orange juice. Be careful though, popping cranberries can hurl ultrahot caramel in all directions.

Add the cranberries and lots-o-white pepper.

 

Almost there - don't overcook!

 

4. Continue to cook on medium-high heat, stirring frequently, for about 5 to 7 minutes or until the cranberries are slightly broken but not mushy. Add the remaining orange juice as needed if the sauce is too thick. If it seems too liquid, don't panic, the sauce will become thicker as it cools.

 

Remove from the heat and let cool. Completed cranberry sauce.

 

When the sauce is still warm, transfer to a serving dish or bowl. It's easier to shape and have it look nice before it cools completely.

 

Cover and refrigerate if not used the same day, but serve at room temperature. Makes about 3 cups.

 

References:

Jasper White's Cooking from New England

Brooklyn Botanic Garden

University of Wisconsin-Madison

 

 

[BiscuitMaker]

Westie in our last house we had a hot tub, we would float our brandy snifter in the hot water to heat and it worked great!!!!!!

Thanks for the memory, I had not thought about that in years.

[PoGo]

BTT -