Cranberry Apple Sweet Potatoes

http://www.cooks.com/rec/view/0,1950,149185-253206,00.html

and over 700 recipes on this link

http://www.cooks.com/rec/doc/0,1-1,cranberry_jello_salad,FF.html

frozen cranberry desert is good I posted the recipe last year

Hi,

I just looked and where did you post your recipe at?? as I can't find it, thanks

Ooo, that is one of my favs, with the pineapple, chopped cranberries and cool whip! YUM!

Here is the one I use:

http://allrecipes.com/recipe/frozen-...-2/detail.aspx

I too LOVE cranberries and was disappointed to discover that they cannot be found year-round here in Oklahoma. So I buy extra between October and December and freeze them for year round use!!

I make muffins, of my own design. My daughter used to call them "Good for you Muffins" The recipe is:

1 1/3 c. flour
1 1/3 c. rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon or fresh nutmeg

1 c. unsweetened applesauce
1/2 c. brown sugar
1/2 c. milk
1 egg
3 TBSP oil
2 tsp pure vanilla
zest of one navel orange

about 1 1/2 c. roughly chopped cranberries. (I keep frozen til I use them.)
about 1 c. walnuts, broken by hand (larger pieces)

Preheat oven to 375.
I grease and flour my muffin tins as well, as these do not have alot of fat in them.

Stir together dry ingredients and walnut in large bowl
Mix wet ingredients in smaller bowl with a whisk or fork.
Mix together and add cranberries at the end.

Bake for about 20 minutes.

These are chewy and dense, NOT like bakery muffins. They stick with you and are little bundles of complex carbs and anti-oxidants. Plus, they taste really good.

This is great with turkey dinner or on a cold turkey sandwich. Simple and yummy.

Cranberry-Orange Conserve

12 oz. Fresh cranberries

½ cup sugar

½ cup water

zest and juice of 1 orange

Boil water and sugar. Add cranberries, orange juice and zest. Return to boil, lower the heat and simmer 10 minutes, stirring frequently.

I don't have the recipe but I google cranbery salsa and cranberry relish, and found one with jalepenos in it that was awesome on chicken.

I have a fantastic recipe for Cranberry nut bread - without the orange - (I don't like orange and cranberry). I use walnuts and I don't smoosh them. So when you bite into the tart cranberry and get a big chunk of walnut - well, lady, you are in Bog heaven!!!!!
PM me if you would like the recipe! Edie

I make cranberry liqueur. It is a beautiful color and a great drink over ice! You do have to start it a month or so in advance. It is SO YUMMY!

That I would love the recipe for unless it is a family secret, which I would certainly understand. But here in the hinterlands, it would probably keep us from freezing to death come Winter. Edie

PS - I wonder how that would be over vanilla ice cream!

I would love the recipe for your muffins---they sound delicious!

I'd be happy to share the recipe! It is great over ice cream. Also for a lighter drink, I mix it will ginger ale/sparkling water...a grown up soda. It does make a nice gift..put in a pretty bottle. A beautiful deep cranberry color.

Let me find it and I will post it. Hope you enjoy.
Patt

I add dried cranberries to chicken salad, to turkey stuffing and in my tossed salad. Yummy!

Cranberry Liqueur

2 cups sugar
1 cup water
16 oz. bag of fresh cranberries
3 cups vodka

Boil sugar and water together, until sugar dissolves. Cool. Chop the fresh cranberries in a food processor. You want the cranberries to all be chopped so I usually do it in batches.
Pour the sugar syrup and cranberries into a large container. I usually use a large rubbermaid pitcher. Add vodka and mix. This needs to be gently stirred/shaken often...daily, if I remember. I store mine in a closet or garage (somewhere dark and cool). Usually give it a month to mellow before I strain out the solids and decant. I strain it several times...1st using cheesecloth or a strainer to remove actual berries (twist and squeeze so you get all the liquids out). Then paper towels/coffee filter to get the smaller bits.

You can add citrus peel if you like (lime, orange or lemon) when you make this. Use a mid-value vodka. No need to buy the most expensive. Also found this link to a cranberry cake, using the strained cranberry solids.
http://thanksgiving.food.com/recipe/...ple-cake-63302
Any questions..just ask!

Add dried cranberries to frozen green beans and stir fry lightly. This combination was in a TV dinner and I use it often. Green beans need a little dressing up.

And don't forget about craisins!!!!!! Any recipe that calls for raisins, gets substituted by craisins in my house. I also include them in my Thanksgiving stuffing. Yum!!!!

Sounds so good! Will try recipe. Thanks so much!

Those who take blood thinner beware. The new info sheet says stay away from cranberry products.

Oh....my 2nd favorite fruit after pears! Craisins on my cereal every morning. You can find tons of recipes at Ocean Spray's website. Try the Craisin White Chocolate Oatmeal cookies. Have made my own cranberry sauce for decades.....just cook, put in jars and freeze and a warm cranberry almond bread is great with tea.

This is absolutely fabulous. I make it as long as I can still get cranberries. DH and I put it on pancakes, hot cereal, french toast or as an ice cream or yogurt topping. Yuuuuummmmmmm!
It is an Ina Garten original recipe.



Cranberry Sauce Barefoot Contessa


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh cranberries -- cleaned
1 3/4 cups sugar
1 Granny Smith apple -- peeled, cored, and chopped
1 orange -- zest grated and juiced
1 lemon -- zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Note: I use Splenda rather than sugar for this recipe. Also, any variety of apple works.

Ann in TN

I add rough chopped cranberries to my zucchini bread, which has crushed pineapple and pecans in it. Yummy!

We live not too far from some commercial cranberry farms, so I buy them by the pound and freeze them in 2 cup packages for later use.

I love dried cranberries also, but aren't they all sweetened?

We tried a new Christmas Treat last year. It was so good that I had to make another batch.

Cranberry Pistachio Bark
1 block white almond bark, melted according to pkg
mix pistachios and craisins into bark (ever how much you want). Spread out on cookie sheet that has been covered in parchment paper. Let it set up then break into chunks and seal in zip lock bag.

Makes great gifts as well.

Julie

If you like Salsa...try this one:


CRANBERRY SALSA:



I CAN WHOLE BERRY CRANBERRY SAUCE

1 WHOLE JALAPENO, MINCED, SEEDS AND ALL

1/2 CUP CHOPPED CILANTRO

RED ONION, MINCED, ABOUT HALF OF A MED. ONION

1 TBLSP. LIME JUICE

MIX ALL TOGETHER AND ALLOW TO SET FOR AT LEAST 1 HOUR BEFORE SERVING.

One cup chopped eggs
One cup bacon bits
One cup shredded cheese
One cup cranberries. To that you add Ranch Style Dressing and I throw in some thinly sliced onion chopped to give it a kick. Almost any combination fruit will work and put crumbled Town House pretzel crackers on top.

Hi Crafty.
I make cold slaw :shredded cabbage,mayonaise, dried cranberries,salt and peper. My grand kids love it. Sometimes I add pinapple as well but just the cranberries are just enough.

Try something else too.
cut a red grape in half and insert 1/2 a small cherry tomato inside and put it into a salad. YumYum.

Enjoy.........

All of this sounds delicious.

My family’s favorite cranberry salad that I have been making for Thanksgiving for over 20 years.

Ingredients:

1 can WHOLE cranberries sauce

1 can crushed pineapple (although I have used tidbits too)

1 large package of Jell-O (sugar free or regular) in any red flavor combo you like... raspberry, strawberry, strawberry/banana, etc.)

1- 4 stalks of celery, diced or chopped (your preference)

1/2 c. to 1c. chopped walnuts (Opt.)

Drain pineapple and save the juice for the cold water amount to make the Jell-O. Make Jell-O with about 1/4 to 1/2 cup less liquid than directed on package and let partially set to soft gel.

Add all of the rest of the ingredients and mix very well, breaking up the whole cranberry sauce and place in 13" x 9" Pyrex dish.

Frequently, by the night before Thanksgiving my frig is too full and I let this dish set on my washing machine with saran wrap on it. It sets up pretty well.

PS: I have a 15" x 10" Pyrex dish so I double the recipe. I definitely like having leftovers of this dish.

For more crunchiness, add more chopped celery. It tastes great without nuts also.

Yum!

[quote=ncredbird]This is absolutely fabulous. I make it as long as I can still get cranberries. DH and I put it on pancakes, hot cereal, french toast or as an ice cream or yogurt topping. Yuuuuummmmmmm!


Cranberries freeze really well. Just put the whole bag in the freezer. I buy cranberries in season, and every time, I buy a couple of extra bags. I still have a couple from last year, which should take me until next month, when they start appearing again. You should never have to be without cranberries!.

Do you drain the pineapple or or just dump the whole can in?

Thanks for asking lynn7448

REVISED

Cranberry Salad

My family’s favorite cranberry salad that I have been making for Thanksgiving for over 20 years.

Ingredients:

1 can WHOLE cranberries sauce

1 can crushed pineapple, well drained. (save the juice for making the Jell-O)

1 large package of Jell-O (sugar free or regular) in any red flavor combo you like... raspberry, strawberry, strawberry/banana, etc.)

1- 4 stalks of celery, diced or chopped (your preference)

1/2 c. to 1c. chopped walnuts (Opt.)

Drain pineapple and save the juice for the cold water amount to make the Jell-O.

Make Jell-O with about 1/4 to 1/2 cup less liquid than directed on package and let partially set to soft gel.

Add all of the rest of the ingredients and mix very well, breaking up the whole cranberry sauce and place in 13" x 9" Pyrex dish, or dish of your choice.

Frequently, by the night before Thanksgiving my frig is too full and I let this dish set on my washing machine with saran wrap on it. It sets up pretty well.

PS: I have a 15" x 10" Pyrex dish so I double the recipe. I definitely like having leftovers of this dish.

For more crunchiness, add more chopped celery. It tastes great without nuts also.

Yum!
:-D :-D

What a great topic!

[quote=hazeljane]Thanks for the freezing idea. I never knew.