• Cranberry Recipes

    Triple-cranberry Sauce

    1 cup frozen cranberry juice cocktail concentrate, thawed
    1/3 cup sugar
    1 12-ounce package fresh or frozen cranberries, rinsed, drained
    1/2 cup dried cranberries
    3 tablespoons orange marmalade
    2 tablespoons fresh orange juice
    2 teaspoons minced orange peel
    1/4 teaspoon ground allspice
    Combine cranberry juice concentrate and sugar in medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
    Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
    Makes about 2 1/2 cups.
    Source: Bon Appétit, Epicurious.com

    Belgian Endive and Apple Salad With Cranberry Vinaigrette

    For the Dressing:
    2 tablespoons olive oil (preferably extra-virgin)
    2 tablespoons frozen cranberry juice concentrate, thawed
    1 tablespoon white wine vinegar
    For the Salad:
    3 heads Belgian endive, thinly sliced crosswise
    2 Red Delicious or Fuji apples, unpeeled, cored, chopped
    1/2 cup chopped fresh cranberries
    1/4 cup thinly sliced green onions
    1/4 cup walnuts, toasted, coarsely chopped
    Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
    Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.
    Makes 4 Servings.
    Source: Bon Appétit, Epicurious.com

    Classic Cranberry Nut Bread

    2 cups flour
    1 cup sugar
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    3/4 cup orange juice
    1 tablespoon grated orange peel
    2 tablespoons shortening
    1 egg, well beaten
    1 1/2 fresh or frozen cranberries, coarsely chopped
    1/2 cup chopped nuts
    Preheat oven to 350°. Grease 9x5-inch loaf pan.
    Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
    Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
    Makes 1 loaf.
    Source: Oceanspray.com

    Cranberry Apple Crisp

    5 cups sliced tart apples (about 6 medium apples)
    1 1/2 cups fresh or frozen cranberries
    1/3 cup sugar
    1/2 cup all-purpose flour
    1/2 cup brown sugar
    1 teaspoon cinnamon
    1/4 cup butter or margarine
    Preheat oven to 375°. Lightly grease a 9-inch square baking pan.
    Pare and core apples. Layer apples and cranberries in pan sprinkling with sugar as you layer. Mix flour, brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries.
    Bake 45 minutes or until apples are tender.
    Makes 9 servings.
    Source: Oceanspray.com
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