Any good cranberry recipes out there?

Answer 1

I love cranberries and have a bunch of recipes, but I'm not sure if you want side dishes, desserts or drinks.
Here's one for each

Cran vodka
1 pound cranberries
1 cup sugar
1 bottle vodka
Place cranberries and sugar pot. Simmer cranberry mixture until the berries pop.
Pour into large, clean mason jars. Pour vodka into the jars to cover the berries. Set aside and allow to sit for 1 week. After 1 week, strain out the cranberries and store cranberry vodka in the refrigerator.

Cran-relish
2 cups cranberries
2 skinned and cored apples
1 large seedless orange
2 cups sugar
Run fruit through a processor or grinder. Add sugar. Let sit at room temperature until sugar dissolves.

white choc-cran cookies
1 cup butter or margarine
1 8-oz. package cream cheese
2 cups sugar
2 cups flour
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 325°F. Cream butter and cream cheese in a large mixing bowl. Add the sugar and beat until fluffy (about 3 minutes). Slowly stir in the flour by hand, then add cranberries and white chocolate. Drop by teaspoonfuls onto ungreased baking sheets.

Cranberries rock!!
Enjoy!!

Answer 2

INGREDIENTS

12 ounces cranberries
1 cup white sugar
1 cup orange juice

DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Answer 3

A good fail safe cranberry recipe i use every year

1 can of ginger ale
1 bag frozen cranberries
1 cup sugar

just boil all ingredients together for about 5 mins to achieve desired constancy, or if feeling adventurous you may throw an orange peel in there for some extra spice and flavor

Answer 4

"Baked Cranberry Sauce" - 10 servings

1 lb. fresh or frozen cranberries; thawed
1 1/2 cups chopped pecans
1 cup flaked coconut
1 cups orange marmalade
3/4 cup sugar
1/2 cup water

In large bowl, combine all ingredients; pour into a greased 11x7x2" baking dish. Bake, uncovered, at 350* for 25-30 minutes or until cranberries are tender. Serve warm or cold.


"Saucy Cranberry Cake" - 12 servings

3 tbsp. butter; softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup milk
2 cups fresh or frozen cranberries; thawed
CARAMEL BUTTER SAUCE:
1/2 cup butter
1 cup packed brown sugar
1 cup heavy whipping cream

In a small mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine flour, salt and baking powder; add to butter mixture alternately with milk. Fold in cranberries. Pour into a greased 9" square baking dish. Bake at 350* for 55-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve over warm cake.

Answer 5

For a great holiday treat, try Cranberry Orange Bread Pudding served warm with vanilla or orange sauce.
http://southernfood.about.com/od/breadpuddingrecipes/r/bl61028b.htm

Answer 6

put into uicer and drink. Best for health. Anything else like any recipies will just reduce effectiveness from original.

Answer 7

Check this out:

http://www.oceanspray.com/

Answer 8

CRANBERRY COGNAC TRIFLE
This impressive dessert is the sum of many parts that can each be made several days in advance. Assemble the trifle the day before serving to allow the cake to absorb the custard and the flavors to fully develop.

Active time: 2 1/2 hr Start to finish: 13 hr

click photo to enlarge
For cake layers
12 large egg yolks
21/4 cups sugar
6 tablespoons whole milk
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 teaspoon salt
6 large egg whites
For assembling trifle
Cranberry jam (recipe follows)
Cognac syrup (recipe this page)
Rich custard (page 181)

For cream topping
1 1/3 cups chilled heavy cream
1/4 cup confectioners sugar
2 tablespoons Cognac or other brandy
1/4 teaspoon vanilla

Garnish: sugared cranberries and mint leaves

Special equipment: 3 (15- by 10- by 1/2-inch) baking pans and a 31/2-quart straight-sided glass trifle or soufflé dish




Make cake layers: Preheat oven to 350°F and butter pans. Line bottom of each pan with wax or parchment paper and butter paper. Dust pans with flour, knocking out excess.
Whisk together yolks, 1 1/2 cups sugar, milk, and vanilla in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they hold soft peaks. With mixer at low speed, gradually beat in remaining 3/4 cup sugar. Increase speed to high and beat until whites hold stiff, glossy peaks.

Fold about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among pans and spread evenly. Rap pans against a work surface to release any air bubbles. Bake, 1 pan at a time, in middle of oven until cake is pale golden and beginning to shrink around edges, 10 to 11 minutes per pan. Cool layers completely in pans on racks.

Assemble trifle: Loosen edges of 1 cake layer with a knife. Place a sheet of wax or parchment paper on top of layer and invert onto a rack. Carefully peel paper from cake. Place a new sheet of wax or parchment paper on inverted cake and reinvert onto work surface, peeling off paper that is now on top. Repeat with remaining 2 layers.

With long side of layers toward you, halve layers vertically with a serrated knife. Spread 1 half of each layer (3 of 6 halves) with cranberry jam, then top with remaining plain halves.

Put each "sandwich" crosswise into 10 (71/2- by 3/4-inch) strips. Arrange 1 strip vertically in trifle dish with a cut side against glass (see photo below), then trim strip flush with top of dish. Using trimmed piece as a guide, cut remaining strips to fit dish, reserving trimmings. Brush strips on all sides with Cognac syrup and fit strips tightly all around edge of dish. (If your dish is slightly smaller on bottom than on top, cut a few strips in half diagonally to fill any gaps.)

Brush trimmings with syrup and arrange one fourth of them in 1 layer in bottom of dish. Pour in 1 cup custard. Repeat layering of trimmings and custard to fill dish, ending with custard. (You may have a small amount of custard left over.) Brush top of strips around edge with syrup. Cover trifle with plastic wrap and chill at least 8 hours.

Make topping: Beat heavy cream with confectioners sugar, Cognac, and vanilla with an electric mixer until it holds soft peaks. Remove plastic wrap from trifle and mound cream on top.

Cooks' notes:

• Resist the temptation to bake more than 1 cake layer at a time; layers will bake extremely unevenly.

• Cake layers can be baked 2 days ahead of assembling and chilled, wrapped well, or frozen up to 1 month.

• Trifle can be assembled (before topping with cream) up to 1 day ahead and chilled, covered.

Makes 8 to 10 servings.