Any good cranberry recipes from your kitchen?

Question

I want to liven up ye ole sliced can. Thanks and enjoy your Holiday!!

Answer 1

CRANBERRY SALAD

SALAD:

2 (16 oz.) cans whole cranberry sauce
2 c. water
1 (6 oz.) pkg. cherry or raspberry Jello
1 (20 oz.) can crushed pineapple
1 c. chopped pecans

TOPPING:

1 (8 oz.) pkg. cream cheese, crumbled
1 (6 1/4 oz.) pkg. miniature marshmallows
1 pt. whipping cream

SALAD: In saucepan, combine cranberry sauce and water, boiling until sauce is dissolved. Add gelatin, pineapple and nuts. Chill in 9x13 inch pan for 15 hours.
TOPPING: Place in a large mixing bowl in layers crumbled cream cheese, marshmallows and whipping cream. Chill for 15 hours. When ready to serve, whip the topping mixture and spread on top of salad. Yield: 16 servings.

Answer 2

I never use "ye ole sliced can"
I make my own from cranberries... 2 versions... sugar and sugar-free:

with sugar:
1 12-oz bag of cranberries
1/2 orange with seeds removed
1/2 lemon with seeds removed
sugar to taste

run all through the cuisinart (or whatever chopper you have) till it's well chopped. Do this ahead and let it sit and tastes all blend. Refrigerate. Sweeten this to your own personal taste.

sugar-free recipe:
1 12 oz bag of cranberries
1 cup water (or 1/2 cup water & 1/2 orange)
splenda to taste

chop berries (& orange if you add this), simmer with water. add splenda to the level of sweetness you want. simmer 15 to 30 min. Cool and refrigerate.

No matter what you do, fresh cranberries always liven up the relish over the taste of canned.

Answer 3

This recipe will bring cranberries to a level far above the forgotten side they once were. The first time I tried it I was surprised at how easy it was. And its very good!

RECIPE: Cranberry Conserve

SOURCE: Food Network (Emeril Legasse)

INGREDIENTS:

1 pound Fresh Cranberries
1 cup water
1 ½ cups sugar
1 whole orange, seeds removed, chopped (about 1 cup)
1 cup peeled and chopped apple
1 cup peeled and chopped pear
1 tablespoon fresh lemon juice
¼ teaspoon cinnamon
Optional: 1 cup golden raisins

In a medium heavy saucepan combine cranberries and water and cook until berries burst, about 10 minutes. Add all other ingredients and cook, stirring frequently, until mixture thickens, about 25 minutes. Stir to combine and allow to cool. Transfer to a non-reactive bowl (glass) and refrigerate, covered, until set.

Conserve will keep in refrigerator for up to two weeks. Conserve may also be frozen in plastic food storage bags for up to a year. You may also process hot mixture into sterilized jars and keep in a cool, dark place for up to six months.


Tip: There is enough natural pectin in the cranberries to form an almost gelatin like consistency.

Answer 4

Not to dis the can or anything....but real cranberry relish is pretty easy.
Put a bag of washed cranberries in a food processor (you can also do them a bit at a time in a blender or even just chop them fine with a knife). Grate in the zest of one orange. Squeeze in the juice. Chop some walnuts and put them in (maybe 1/2 cup). Add sugar to taste. It's terrific.

Answer 5

Go to www.recipezaar.com, and do an ingredient search for cranberries. I got 635 recipes which include 'cranberries' or 'canned cranberries' as ingredients.

Answer 6

It is so simple but it does so much! Just grate some orange zest on top, it really brightens the flavor and looks pretty.My husband never liked it until he met me and I made him try it. Now he loves it.

Answer 7

peanut butter.