Any recipe using CRANBERRIES?

Answer 1

Cranberry Relish
1 pkg. fresh cranberries
4 red delicious apples peeled and seeded
1 c. sugar
1 c. chopped pecans
1/2 pkg. mini marshmallows
1carton cool whip or one carton whipped cream (whipped of course)

In a food processer grind the cranberries and apples. Add the sugar and let this refrigerate overnight for the fruit to absorb the sugar. Add remaining ingredients and serve. This makes quite a bit but you could half the recipe.

Answer 2

my mom makes this one ...it is different than regular cranberry sauce..sweeter and very pretty!

INGREDIENTS
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
DIRECTIONS
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Answer 3

I have made these several times and they are awesome.


Cranberry Meatballs
In a bowl combine:
2 lightly beaten eggs
1 cup, crushed saltines(about 15)
1 med. onion, finely chopped
2 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 lb. ground pork.
Mix well, shape into 1" meatballs, place on rack in a 15"x10" baking pan. Bake at 400* for about 20 mins.
Meanwhile: combine 2 cans whole-berry cranberry sauce and 2- 10 3/4 oz cans condensed tomato soup, undiluted, and 1 tsp. prepared mustard in a large saucepan. Bring to boil, reduce heat; add meatballs. Simmer uncovered for 10-20 mins.
Yield 5 dozen
To serve as a main dish instead of an appetizer, make 1 1/4 " balls and bake for 30 mins.

Serve over pasta or rice, if desired

Answer 4

Cranberry Chutney

1 cup chopped Granny Smith apple
1 cup raisins (I prefer golden raisins)
1 cup chopped onion
3/4 cup chopped celery
1 cup granulated sugar
1 cup white vinegar
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
12 ounce bag fresh or frozen cranberries
Combine all ingredients in large saucepan.
Bring to a boil, then reduce temperature, and simmer for 30 minutes, stirring occasionally.
Cook till slightly thickened - will thicken a bit more as it cools. Good with turkey, roast pork, chicken or ham.
makes about 4 cups

Answer 5

hi, here in Greece we make a drink with cranberries so here it is

in a large glass canning jar add the following ingredients and leave in a cool dark place (i put it out of reach in a kitchen cupboard that i dont open that often) for 2months

1litre of brandy
500-700grms of sugar (depends on how sweet you want your liquer)
2-3cinnamon sticks
6-8 cloves
now add the same amount of cranberries as the sugar
close the glass canning jar and keep in dark cool cupboard away from sunlight and in 2months you have cranberry liquer.

goodluck and gooddrinking

Answer 6

Like what kind of cranberries...?

If dried then take chex cereal, dark chocolate chunks, and almonds and pour the dried Cranberries in and then bake it for about 10 mins in the oven (400 degrees)

Answer 7

1-1/2 cups flour
1/3 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1 Tbsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 cup sugar
1/4 cup (1/2 stick) margarine or butter, softened
1/2 cup cholesterol-free egg product
1/2 cup fat free milk
1/2 cup apple juice
3/4 cup frozen cranberries, coarsely chopped
Cinnamon Crumb Topping (recipe follows)
Powdered Sugar Glaze(recipe follows) (Optional)

MIX flour, cereal, baking powder and cinnamon.
BEAT sugar and margarine in large bowl with electric mixer on medium speed until creamy. Blend in egg product. Add flour mixture alternately with combined milk and apple juice, mixing after each addition until well blended. Gently stir in cranberries.
SPREAD batter into greased 9-inch round pan; top with Cinnamon Crumb Topping.
BAKE at 375°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Serve warm or cooled drizzled with Powdered Sugar Glaze.

Answer 8

not sure if you wanted main course (brisket is to die for but not typed up email if you want it [e-mail]), app, side, dessert. I'll give a dessert, let me know if you want something else.

Streusel Apple Cranberry Pie

Streusel Topping
¼ cup all-purpose flour
¼ cup packed brown sugar
3 Tbsp butter or margarine
½ cup coarsely chopped walnuts

Crust & Filling
½ package (15 oz) refrigerated pie crusts (1 crust)
¾ cup granulated sugar
¼ cup all-purpose flour
¼ tsp salt
1 ¼ tsp Pantry Cinnamon Plus spice blend
1 cup dried cranberries
2 tsp orange zest
7-8 baking apples, such as Jonathan (about 2 ½ lbs)


1.Preheat oven to 350°F. For Streusel Topping, combine flour and brown sugar in classic batter bowl. Cut in butter using pastry blender until mixture is crumbly. Stir in walnuts and set aside.
2.For crust and fruit filling, let pie crust stand at room temperature for 15 minutes. Meanwhile, combine sugar, flour, spice blend and salt in small batter bowl. Add cranberries and orange zest, mix well and set aside.
3.Core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half to make about 8 cups of slices. Toss apples with sugar mixture in large stainless mixing bowl until evenly coated; set aside.
4.Gently unfold crust onto lightly floured surface. Roll crust to 11 ½ inch circle using lightly floured Baker’s Roller. Place crust into bottom and up sides of Deep Dish Pie Plate forming a loose ruffle even with the edges of the pie plate. Spoon apple mixture into crust. Sprinkle evenly with streusel topping. To prevent over browning of pastry edges, use crust shield.
5.Bake 50-55 minutes or until apples are tender and streusel topping is golden brown. Cool at least 2 hours before serving. Cut into wedges.

Answer 9

http://www.cranberryrecipes.us/