Food for Thought
November recipes 2014: Cranberries

 

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Whole Berry Cranberry Sauce


Homemade cranberry sauce is easy and inexpensive to make.

 

Makes approximately 1 1/2 cups of sauce.

Coarsely grated peel and juice from one large orange
2/3 cup cranberry juice or wine (approximate measurement)
12 ounces fresh cranberries
1 teaspoon finely grated fresh ginger
1/4 cup brown sugar
1/2 cup granulated sugar

  1. Place grated orange peel and juice in 1-cup measuring cup. Add cranberry juice or wine to equal 3/4 cup. Pour into a medium saucepan.
  2. Add berries and ginger.
  3. Bring to a boil over medium heat and cook for approximately 10 minutes, or until most of the berries have popped.
  4. Add brown sugar and granulated sugar. Bring back to a low boil, reducing heat if necessary, and cook for 2 minutes, stirring constantly.
  5. Pour into bowl and refrigerate until firm.

 

Jellied Cranberry Sauce


A variety of molds can be used for Jellied Cranberry Sauce.

 

Makes approximately 1 cup of sauce.

12 ounces fresh cranberries
2/3 cup cranberry juice
1 tablespoon fresh lemon juice (optional)
1 cup sugar

  1. Combine berries and cranberry juice in a medium saucepan over medium heat.
  2. Bring to a boil and cook for approximately 10 minutes, or until most of the berries have popped.
  3. If you have a food mill, run the cooked berries and remaining juice through it into a bowl. If you don't have a food mill (or don't want to bother digging it out), press the berries through a fine strainer with a large spoon, getting as much of the juice out as possible. Discard the remaining skins and pulp.
  4. Return the berry mixture to the pan and add the lemon and sugar. Bring to a boil on medium heat and cook for 1 minute.
  5. Pour into mold and refrigerate until firm. Turn out onto a plate and serve.
  6.  

    Lemon Cranberry Nut Muffins


    Fill muffin liners two-thirds full and cover with streusel.

    Makes 24 muffins.

    1 1/3 cups all-purpose flour
    1 cup cake flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup granulated sugar
    1 cup sour cream
    1/4 cup vegetable oil
    1/2 cup milk
    Juice and zest from 2 small lemons
    1 large egg
    1 teaspoon clear vanilla (may use regular if preferred)
    1 cup chopped walnuts
    1 cup chopped fresh cranberries

    Streusel Topping
    1/2 cup all-purpose flour
    1/2 cup granulated sugar
    3 tablespoons melted butter
    1/2 teaspoon cinnamon
    Pinch of salt

    1. Heat oven to 375 F.
    2. Line 2 12-cavity muffin pans with paper liners.
    3. In a large bowl, sift the flour, baking powder, soda, and salt together twice.
    4. Add the sugar and whisk until combined.
    5. In a small bowl, combine the sour cream, vegetable oil, milk, lemon juice and zest, egg, and vanilla. Whisk together well.
    6. Make a well in the dry ingredients and add the wet ingredients. Stir just until mostly mixed. It's fine to see a few dry spots of flour.
    7. Fold in the walnuts and cranberries. Do not overmix!
    8. Gently spoon batter into liners, approximately 2/3 full.
    9. Combine all of the streusel topping ingredients. Divide between the muffins, sprinkling evenly over the top of the batter.
    10. Bake 22–25 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
    11. Allow muffins to cool in the pans on a rack for 10 minutes. Remove muffins from pans and allow them to cool completely on the racks.
    12.  

      Cranberry Pucker


      Line up your ingredients and mix a Cranberry Pucker.

      If this is too tart for you, you can add a little grenadine or simple syrup.

      Cranberry juice
      Orange bitters
      Hard cider (or apple cider if you prefer a no-alcohol option)
      Club soda or sparkling water
      Ice

      1. Fill a large wine glass or goblet 1/3 with cranberry juice.
      2. Add 1/2 teaspoon orange bitters.
      3. Add hard cider until the glass is 2/3 full.
      4. Add 1 or 2 ice cubes and fill the glass the rest of the way with club soda.
      5.  

        Harvest Casserole


        Bake Harvest Casserole until marshmallows are golden brown.

        1 1/2 pounds sweet potatoes
        2 medium apples, any kind
        4 tablespoons melted butter
        1/2 cup chopped pecans
        1/2 cup coarsely chopped raw cranberries
        4 pieces of bacon, cooked and broken into small pieces
        4 tablespoons brown sugar
        1/4 teaspoon cinnamon
        1 cup miniature marshmallows (optional)

        1. Heat oven to 350 F.
        2. Peel sweet potatoes and cut into bite-size pieces. Place in medium saucepan and cover with water. Bring to a full boil and cook for 1 minute. Drain.
        3. Peel and core apples. Cut into bite-size pieces.
        4. Place sweet potatoes and apples in a large bowl. Add melted butter and toss to coat.
        5. Add all remaining ingredients except for the marshmallows and toss.
        6. Place in a casserole dish with at least 1/2-inch of space at the top.
        7. Bake for 40 minutes.
        8. Remove from oven and cover with marshmallows. Return to oven and cook for 10–12 minutes, or until marshmallows are golden brown.
        9.  

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