Cranberry Recipes

Mimi's Cranberries

Makes 3 to 4 cups sauce | Preparation time: 5 minutes | Cooking time: 5 minutes

 

Ingredients

2 cups fresh or frozen cranberries

1/2 to 3/4 cup granulated sugar

1/2 cup Beaujolais or other dry, fruity red wine

1 (10-ounce) package frozen sliced and sweetened strawberries

Process

Rinse and sort cranberries. Combine with sugar and wine in a saucepan. Bring to boil and cook gently, uncovered, for 4 minutes, or until half the berries burst their skins. Remove from heat and immediately add frozen strawberries; stir occasionally until defrosted. Store in covered container in refrigerator. – From Mimi Fuller Foster

 

Fresh Cranberry-Orange Relish

Makes about 2 1/2 cups | Preparation time: 5 minutes

 

Ingredients

1 medium orange

1 package (12 ounces) fresh or frozen cranberries

3/4 to 1 cup granulated sugar

Process

Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange into a food processor container. Process until mixture is evenly chopped. Transfer to bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to desired sweetness. Store in refrigerator or freezer.

 

Molded Cranberry Salad

Makes 8 servings | Preparation time: 10 minutes | Chilling time: Several hours

 

Ingredients

1 can (8 ounces) crushed pineapple in its own juice

1 package (3 ounces) raspberry-flavored gelatin

1 can (16 ounces) whole-berry cranberry sauce

1/4 cup chopped celery

1/4 cup chopped nuts

Process

Drain pineapple and save the juice, adding enough water to make 1 1/4 cups liquid. In a saucepan, bring liquid to a boil, remove from heat and stir in gelatin until dissolved. Break up cranberry sauce with a fork and stir into gelatin mixture. Cook until mixture begins to thicken. Stir in crushed pineapple, celery and nuts. Pour into mold. Chill and set.

 

Cranberry-Apple Chutney

Makes 16 servings| Preparation time: 20 minutes | Cooking time: 20 minutes | Chilling time: at least 2 hours

 

Ingredients

1 1/2 cups water

1 1/2 cups granulated sugar

3/4 cup finely chopped onion

1 tablespoon minced garlic

2 teaspoons cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup apple cider vinegar

1/4 teaspoon cayenne pepper

1 (12-ounce) bag fresh cranberries, rinsed and picked over

1 cup white or dark raisins

1 cup finely chopped apples

1/2 teaspoon ground ginger

1/2 cup light brown sugar

Process

Place water, sugar, onion, garlic, cinnamon, cloves, salt, vinegar and cayenne pepper into a 2-quart saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, for 5 minutes.

Add cranberries, raisins, apples, ginger and brown sugar. Simmer, uncovered, stirring occasionally, for 15 minutes longer.

Pour into a glass dish and let cool for 15 minutes, then refrigerate for at least 2 hours to cool completely.

Note: If you wish to transfer chutney into jars, pour while hot into sterilized canning jars. Seal with sterilized lids and rings and let cool on counter for 1 hour.

Make-ahead tip: Chutney will keep in the refrigerator for six to nine months.

 

Cranberry Butter

Makes 1 1/2 cups | Preparation time: 5 minutes

 

Ingredients

3/4 cup fresh cranberries

2 teaspoons grated lemon or orange peel (optional)

6 tablespoons confectioners' sugar

1 cup (2 sticks) unsalted butter, softened

Process

In a food processor, chop cranberries with citrus peel (if using) and sugar until coarse. Add butter and process until all ingredients are combined but slightly chunky.

 

Cranberry Salsa

Makes 10 servings | Preparation time: 15 minutes | Cooking time: 5 minutes | Chilling time: at least 1 hour

 

Ingredients

Zest of 1/2 navel orange, peeled with a vegetable peeler, then finely minced

1 length (1 inch) fresh ginger, peeled and finely minced

1/2 cup granulated sugar, plus extra if desired

1/4 cup water

1 bag fresh cranberries

2 serrano peppers, halved, seeded and minced

Pinch of salt

1/4 cup plucked cilantro leaves, chopped, not packed

Juice of 1 lime

1 tablespoon rum or vodka

Process

Combine the minced orange zest, minced ginger, sugar and water in a small, nonreactive saucepan. Bring to a boil over medium-high heat.

Meanwhile, chop the cranberries finely in a food processor fitted with a steel blade. Transfer cranberries to a nonreactive bowl. Cook the sugar mixture until very thick and syrupy, about 5 minutes. Pour over the cranberries, using a rubber spatula to scrape every bit. Add minced peppers, salt, cilantro, lime juice and rum. Mix well. Taste and adjust sugar if necessary. Refrigerate at least 1 hour.

Note: May be made up to a week ahead.

 

Spiced Candied Cranberries

Makes 4 cups | Preparation time: 15 minutes | Cooking time: 50 minutes | Cooling time: 45 minutes

 

Ingredients

Nonstick cooking spray

1 pound fresh cranberries, washed and picked over

1 1/2 cups granulated sugar

3/4 cup apple cider vinegar

3/4 cup port wine

1/2 cup apricot preserves

1/2 cup apple jelly

1/2 cup raisins

1 tablespoon curry powder

1 teaspoon ground cinnamon

1/2 teaspooon ground ginger

1/2 teaspoon salt

1/4 teaspon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Process

Spray a large Dutch oven with cooking spray. Add the cranberries, sugar, vinegar, wine, preserves, jelly, raisins, curry powder, cinnamon, ginger, salt, allspice, cloves and cardamom. Bring to a boil over medium-high heat. Reduce heat to low and simmer about 40 minutes. Cool about 45 minutes. Cover and refrigerate until ready to use. Serve cold or at room temperature.