What can I do with crannberries?

Question

I have regular cranberries, not dried, just fresh cranberries. They seem too bitter to eat alone, and I dont' know what I can make with them. Does anyone have any recipes I can use to make something with the cranberries? (drying them, oven directions, cranberry muffins, e.t.c) thanks!!

Does anyone also have a good,easy cranberry muffin recipe??

Answer 1

I made these last month and thoroughly enjoyed them

Best Orange Cranberry Muffins Recipe

1 c Cranberries
1/4 c Sugar
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1 Egg -beaten
1/4 ts Orange rind
3/4 c Orange juice
1/3 c Butter -=OR=- 1/3 c -margarine -melted
1/4 c Nuts -chopped

Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheat oven to 375F, prepare pans. Combine flour, 2nd measure sugar, baking powder, salt, cinnamon & allspice.

In another bowl combine egg, orange rind & juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until golden. Makes 9 large muffins. I have double this recipes and it works well.

Answer 2

Sorry, no muffins...

"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 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 3

I don't make muffins, but cranberry sauce is simple. Boil 1 cup sugar, 1 cup water. Add washed cranberries. Bring back to a boil. Simmer 10 mins. Cool and put in fridge.

Answer 4

White Chocolate Cranberry Biscotti:

Prep Time: 10 min
Total Time: 58 min
Makes: 2 doz. or 24 servings, one biscotti each

2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal
3 squares BAKER'S Premium White Baking Chocolate, chopped
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 325°F. Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

BAKE 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks.

DIP biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

Answer 5

Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp ice water

Filling Ingredients
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties)
1 1/2 tablespoons brandy
1 teaspoon vanilla extract

Egg Wash
1 large egg yolk
1 Tbsp whipping cream

1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

2 Position rack in bottom third of oven and preheat to 375°F.

3 Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Spoon in apple filling, mounding slightly in center.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.

Serves 8.
----------------------------

APPLE AND CRANBERRY MUFFINS


1 1/2 cups flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/4 teaspoon Salt
2 Egg whites -- whipped
3/4 cup Brown sugar -- packed
1/4 cup Applesauce -- room temp
1 teaspoon Vanilla
3/4 cup Apples; peel -- chop finely
3/4 cup Cranberries -- chopped

Preheat oven at 350. Prepare 12 muffin pans with cooking spray and flour. In a mixing bowl, combine flour, baking soda, cinnamon, and salt. In another mixing bowl, combine egg whites, brown sugar, applesauce, vanilla, apples, and cranberries. Mix dry ingredients with wet ingredients just until moistened. Use an ice cream scoop to fill muffin tins 2/3 full. Bake 20 to 30 minutes, or until lightly browned. Yield: 12 servings

Answer 6

try cranberry sauce