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Basic Whole Cranberry Sauce
4 cups cranberries
2 cups water
2 cups sugar
2 teaspoons shredded orange peel (optional)
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Continue boiling, uncovered for 5 minutes, stirring occasionally. Add cranberries and return to a boil, then reduce heat and continue simmering uncovered for about 5 minutes without stirring until sauce thickens. Skim froth from top. Stir gently and if desired, mix in orange peel. Pour into large bowl or molds, cool and chill until firm.
Basic Cranberry Jelly
4 cups cranberries
2 cups boiling water
2 cups sugar
In a saucepan, pour boiling water over cranberries and bring to a boil. Cover and continue boiling for about 4 minutes or until cranberries pop. Strain, return juice to saucepan and add sugar. Bring to a boil and continue boiling for 5 minutes. Rinse molds in cold water and pour juice into wet molds. Cool and chill.
Canadian Cranberry Sauce
2 cups fresh cranberries (8 ounces)
1/2-cup maple syrup
1/2-cup packed brown sugar
1/2-cup water
1 teaspoon shredded orange peel (optional)
In saucepan bring sugar, syrup and water to a boil, stirring until sugar is dissolved. Reduce heat and simmer, uncovered for 5 minutes. Stir occasionally. Add cranberries and return to a boil, then reduce heat and continue simmering for about 4 minutes, stirring occasionally until cranberries pop. Remove from heat. Stir in orange peel. This sauce is very nice when served warm, but it can also be chilled.
Cranberry Crock Pot Roast
Pork roast (3 to 4 pounds)
1 cup cranberries, finely chopped
1/4-cup honey
1 teaspoon grated orange peel
1/2-teaspoon salt
1/2-teaspoon pepper
1/8-teaspoon ground cloves
1/8-teaspoon ground nutmeg
Sprinkle salt and pepper onto all sides of meat and place meat in crock-pot. Combine remaining ingredients in a bowl and mix well. Spread this mixture over meat. Cover and cook 8 to 10 hours on low.
Cranberry Cake
2 1/2-cup fresh cranberries
(frozen berries can be used, but thaw first)
2 cups flour
2 cups sugar
3 eggs
3/4-cup butter or margarine
2/3-cup chopped pecans or walnuts
1tablespoon baking powder
1 teaspoon almond extract
Beat eggs and sugar for about 5 minutes, until light in color then add softened butter or margarine and extract. Next, add flour and baking powder, but do not over mix. Stir in cranberries and nuts. Place mixture in a greased 9 x 13 and smooth top. Bake for 45 minutes at 350. Remove from pan and cool.
Cranberry Cheesecake
3 pkg cream cheese - softened
3/4-cup cranberries - chopped
3/4-cup sugar
3 eggs
1 teaspoon vanilla extract
1/2-teaspoon grated orange peel
1/3-cup graham cracker crumbs
Mix cream cheese, sugar and vanilla until well blended. Mix in eggs until just blended. Do not over mix after eggs are added. Stir in 1/2 cup of the cranberries. Oil a 9-inch pie plate, sprinkle the bottom with graham crumbs and pour in cream cheese mixture. Sprinkle remaining 1/4 cup of cranberries and bake at 325F for 45 minutes or until center is almost set. Cool and refrigerate for at least 3 hours.
Cranberry Jelly Salad
4 cups raw cranberries- finely chopped
2 cups sugar
1 cup hot water
2 1/2 tablespoons unflavoured gelatine
1/2-cup cold water
1 medium sized orange -
Finely grate rind and halve sections
1 cup chopped celery
1 cup chopped pecans
Soak gelatin in 1/2 cup cold water. Meanwhile, bring 1 cup water and
sugar to a boil, stirring to make a thin syrup. Add gelatin and
cold water and stir until dissolved. Allow this mixture to cool
and add other ingredients. Pour into an 8-cup mold and chill.
Cranberry Upside Down Cake
2 cups cranberries
1 1/2 cups packed brown sugar
1 1/2 cups cake flour
1/2-cup milk
1/4-cup shortening
1 egg - beaten
3 tablespoons butter
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4-teaspoon salt
Sift flour, then resift with baking powder and salt. Cream shortening with
1/2 cup of sugar until fluffy. Add egg and beat until well mixed. Add sifted
dry ingredients, 1/4 cup at a time, alternating with small amounts of milk,
mixing well with each addition. Mix in vanilla. In a skillet, melt butter
and add remaining 1 cup of sugar, stirring until dissolved. Pour into 8-inch
square baking pan and add cranberries. Pour batter over cranberries. Bake in
pre-heated oven at 350 degrees for 40 to 50 minutes. Serve upside down,
garnished with whipped cream.
Cranberry Pie from Judy H.- Cornwall
My Mother always used the recipe, as is, but I found the filling wasn't
quite thick enough. I usually do 1 1/2 times the recipe for a 9" pie.
I make 2 pies at a time, but measure the ingredients separately for each one.
To get the 1/2 egg for the extra half recipe, I measure 1 beaten egg in a cup
(it's usually about 1/4 cup of egg). Then I use half for each pie.
1 cup of cranberries (cut in half)
1/4 tsp. salt
1 cup white sugar
1 tsp. vanilla
1 Tbsp. flour
1/2 cup water
1 large egg, beaten lightly
Combine all ingredients and pour into 9" unbaked pie shell. Top with lattice
crust. Bake 400 for 5 minutes. Then bake at 350 for 30 to 40 minutes until golden.
Cranberry Muffins from Lyn P.
2 cups all purpose flour
1 cup sugar (or use 1/2 cup)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Dash of salt
1/4 cup butter softened
3/4 cup orange juice
1 Tbs. orange rind
1 egg well beaten
1 tsp. almond flavouring
1 1/2 cups cranberries (fresh or frozen)
1 cup yellow raisins
1 cup chopped pecans
Sift together flour, baking powder, baking soda and salt. Cut in shortening
until it resembles coarse cornmeal. Combine orange juice, rind, egg and
almond flavouring then add to mixture. Carefully fold in cranberries,
raisins and pecans. Spoon into greased muffin tins and
bake at 400F for 20 - 25 minutes. (I use BIG muffin cups with lots of batter)
These are sure to please!
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