Cranberry Dishes

Double Cranberry-Apple Sauce

 

Southern Living NOVEMBER 2003

• Yield: Makes about 5 cups

Ingredients

• 6 large Granny Smith apples, peeled and diced
• 1 (12-ounce) package fresh cranberries
• 1 small lemon, sliced and seeded 
• 1 cup granulated sugar
• 1/2 cup water
• 3/4 cup sweetened dried cranberries

Preparation

Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
Note: Mixture can be stored in the refrigerator for up to 2 weeks.



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Cranberry-Strawberry-Jícama Salad

The raw jícama in this salad adds flavor and crunch. Sometimes referred to as the Mexican potato, jícama has a sweet, nutty taste and can be eaten raw or cooked.

Southern Living DECEMBER 2002

• Yield: Makes 8 to 10 servings

Ingredients

• 1/2 cup olive oil
• 1/2 cup orange juice
• 1/4 cup cranberry-orange relish
• 1 small shallot, peeled and chopped
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground pepper
• 1 large jícama, peeled
• 2 (5-ounce) packages gourmet mixed salad greens
• 2 cups sliced fresh strawberries
• 1/2 cup sweetened dried cranberries, finely chopped
• 2 large navel oranges, peeled and sectioned (optional)
• Garnish: shaved Pecorino Romano or Parmesan cheese

Preparation

Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
Cut jícama into cubes, or, if desired, cut into 1/4-inch-thick slices, then cut with a 1 1/2-inch star-shaped cutter.
Place jícama, salad greens, strawberries, cranberries, and, if desired, orange sections in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Garnish, if desired.
NOTE: For testing purposes only, we used Ocean Spray Cran-Fruit Crushed Fruit For Chicken (Cranberry Orange flavor) for the cranberry-orange relish. Look for it near the cranberry sauces in your grocery store.

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Cranberry Congealed Salad

Serve this cranberry congealed salad at holiday gatherings for a festive and colorful side dish   Got leftovers?  Spoon into parfait glasses with a mixture of cream cheese and whipped topping.

Southern Living DECEMBER 2002

• Yield: Makes 12 servings

Ingredients

• 1 (12-ounce) package fresh cranberries
• 1/2 cup sugar
• 3 (3-ounce) packages raspberry-flavored gelatin
• 2 cups boiling water
• 2 cups cranberry juice, chilled
• 1 (8-ounce) can crushed pineapple, undrained

• 2 celery ribs, diced (1 cup)
• 2/3 cup chopped pecans,toasted
• Lettuce leaves
• Pickled peaches
• Fresh mint sprigs
• Garnish: chopped pecans, toasted

Preparation

Process cranberries in a food processor 30 seconds or until coarsely chopped, stopping once to scrape down sides.
Stir together cranberries and sugar in a bowl; set aside.
Stir together gelatin and 2 cups boiling water in a large bowl 2 minutes or until gelatin dissolves. Add juice, and chill 30 minutes or until consistency of unbeaten egg whites.
Stir in cranberry mixture, pineapple, celery, and pecans. Spoon mixture into a lightly greased 10-cup Bundt pan; cover and chill 8 hours or until firm.
Unmold onto a lettuce-lined platter. Fill center of ring with pickled peaches and fresh mint sprigs. Garnish, if desired.
Frosted Cranberry Congealed Salad Parfaits: Beat 8 ounces softened cream cheese at medium speed with an electric mixer until fluffy. Fold in 8 ounces frozen whipped topping, thawed. Layer parfait glasses evenly with leftover salad and cream cheese mixture.

Note: For a special presentation, Recipe Development Director Mary Allen Perry chills the salad in individual teacups. "This works particularly well for holiday luncheons," she says.

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Cranberry-Apricot Sauce

 

Southern Living NOVEMBER 2012

• Yield: Makes about 3 cups
• Hands-on:20 Minutes
• Total:9 Hours

Ingredients

• 1 cup sugar
• 1/2 cup fresh orange juice
• 1 tablespoon red wine vinegar
• 2 (1/4-inch-thick) fresh ginger slices 
• 1 (3-inch) cinnamon stick
• 4 cups fresh or frozen cranberries
• 1/2 cup chopped dried apricots

Preparation

1. Bring first 5 ingredients to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.
2. Remove from heat; cool 30 minutes. Discard cinnamon and ginger. Pour into a 3-cup mold; cover and chill 8 hours or until set.

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Cranberry-Orange Sauce

Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate ThanksgivinServes 12
http://www.foodnetwork.com/recipes/tyler-florence/cranberry-orange-sauce-recipe3/index.html

Ingredients

• 2 (8-ounce) packages cranberries, fresh or frozen
• 1 orange, zest cut into strips and juiced
• 1/2 cup sugar
• 1 cinnamon stick

Directions

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

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Fresh Cranberry Relish

Show: Food 911Episode: Tyler Talks Turkey
Recipe courtesy Tyler Florence and JoAnn Cianciulli

• Recipe categories: Fruit, Cranberry, Oranges, Sugar,
  more

 

Ingredients

• 2 pounds fresh cranberries
• 1 cup sugar
• 1/4 cup Grand Marnier liqueur
• 1 orange, zested and juiced

Directions

Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. 

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Cranberry-Citrus Chutney

Recipe courtesy Food Network Magazine

Prep Time: 10 min     Cook Time: 22 min   Level: Easy  Serves  8 servings 

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

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Cranberry Mold

Recipe courtesy of Food Network Magazine

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.

Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

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Whipped Cranberry Dressing

Recipe courtesy Food Network Magazine

Directions

Combine 1 can whole-berry cranberry sauce and the grated zest of half an orange in a skillet and warm over low heat, stirring, just until the cranberry sauce loosens. Sweeten 2 cups freshly whipped cream with a touch of confectioners' sugar; fold into the cranberries until ribbons of color form, but stop before the two mix completely.

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Cranberry Pomegranate Terrine

Recipe courtesy Food Network Magazine

Serves 8

Ingredients

• 1 8-ounce bag fresh cranberries
• 3/4 cup sugar
• 2 cups pure pomegranate juice
• 1 cinnamon stick
• 2 whole black peppercorns
• 2 large strips orange peel, white pith removed, plus strips of zest for garnish
• Salt
• 3 packets (6 teaspoons) unflavored gelatin

Directions

Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.

Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.

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Cranberry-Horseradish Cream

Recipe courtesy Food Network Magazine

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.

Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.

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Red Devil Cranberries

Recipe courtesy Guy Fieri for Food Network Magazine

Ingredients

• 2 teaspoons canola oil
• 1/4 cup minced shallot
• 1 teaspoon minced serrano chile pepper
• 1 cup fresh orange juice
• 1/2 cup agave syrup
• 1 12-ounce package fresh cranberries
• 1 blood orange
• 1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
• 1 teaspoon ground cinnamon
• Kosher salt

Directions

Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.

Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

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Cranberry Sauce

Recipe courtesy Alton Brown, 2007

Serves 6-8

Ingredients

• 1 pound fresh cranberries, approximately 4 cups
• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100 percent cranberry juice, not cocktail
• 1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.

Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

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Cranberry, Apple and Ginger Chutney

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman 
Episode: Food Bank Thanksgivin

Ingredients

• 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
• 2 crisp red apples, peeled, cored and sliced 1-inch thick
• 2-inch piece ginger, peeled and finely grated
• 1/2 cup apple cider vinegar
• 1 cup granulated sugar
• 1 cup water

Directions

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

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Almost-Famous Cranberry Walnut Relish

Recipe courtesy Food Network Magazine

Ingredients

• 1 orange
• 2 cups fresh or frozen cranberries (about 8 ounces)
• 3/4 cup sugar
• 1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

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Redder Than Red Cranberry Sauce

Redder Than Red Cranberry Sauce

Show: Food Network Specials
Episode: Nigella's Christmas Kitchen: Holiday Roast
Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007

Ingredients

• 1 (12-ounce) bag fresh cranberries
• 7 ounces caster sugar
• 3 tablespoons cherry brandy
• 4 fluid ounces water
• Lemon juice, optional

Directions

Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.

The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).

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Cranberry-Pear Relish

Show: How To Boil WaterEpisode: Thanksgiving Made Easy Recipe courtesy Food Network Kitchens

Serves 6 to 8 servings

Ingredients

• 1 small navel orange
• 1 (12-ounce) bag fresh or frozen cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar
• Pinch kosher salt
• 3 tablespoons pecans, toasted and coarsely chopped

Directions

Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

Notes

Shopping List:
1 small navel orange
1 bag fresh or frozen cranberries
1 Bartlett pear
1 bag brown sugar
Pinch kosher salt
1 bag chopped pecans

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Cinnamon Apple Cranberry Sauce

Show: Dear Food Network 
Episode: Dear Food Network: Top 10 Thanksgiving Problems Solved
Recipe courtesy Aaron McCargo Jr. 2009

Serves:  12 servings

Ingredients

• 2 cups cranberry juice
• 1 (6-ounce) bag sweetened dried cranberries
• 1 cinnamon stick, broken in half
• 1 cup sugar
• 2 Gala apples, peeled, cored and diced
• 2 teaspoons corn starch

Directions

In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

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Orange-Cranberry-Pear Relish

From Food Network Kitchens

Serves:  10 to 12 servings

Ingredients

• 1 small navel orange
• 1 (12-ounce) bag fresh or frozen cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar
• Pinch kosher salt
• 3 tablespoons toasted and coarsely chopped pecans

Directions

Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.

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Nutty Cranberry Relish

Recipe courtesy Food Network Magazine

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Quarter 1 each unpeeled orange and tart apple; remove seeds. Roughly chop the fruit with 1/2 cup sugar in a food processor. Fold into cranberry sauce along with 1/2 cup chopped toasted pecans. Let cool to room temperature before serving.

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Spicy Cranberry Salsa

Recipe courtesy Food Network Magazine

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.

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