T.R | Title | User | Personal Name | Date | Lines |
---|
764.1 | Cranberry Stuff | IMAGIN::YOUNGWIRTH | | Wed Oct 14 1987 15:32 | 28 |
| Here's one for you. It is extremely rich, but we always serve it
with dinner (Thanksgiving, Christmas, etc.). Dessert is _always_
pie!
CRANBERRY REFRIGERATOR DESSERT
2 cups fresh cranberries
1 large banana, diced
1/2 cup sugar
2 cups vanilla wafers or graham cracker crumbs
6 tbsp. butter, melted
1 cup sugar
2 eggs
1/2 cup chopped nuts
1 cup whipping cream
Grind cranberries; combine with banana and 1/2 cup sugar; set aside.
Combine vanilla wafer crumbs or graham cracker crumbs and 6 tbsp.
melted butter. Press 1/2 mixture in bottom of 9x9x2 pan.
Cream 1/2 cup butter and sugar till light. Add eggs and beat till
fluffy; fold in chopped nuts. Spread over crumb layer.
Top with cranberry mixture. Whip whipping cream till soft peaks
form; spread all over. Sprinkle with remaining crumbs; press down
lightly. Chill 6 hours or overnight.
-Barb
|
764.2 | can't eat those eggs... | SUPER::ST_ONGE | | Thu Oct 15 1987 14:06 | 7 |
| Hi! Your Cranberry Refrigerator Dessert sounds wonderful. I was
just wondering....I have an aversion to eating raw eggs. Can you
suggest any substitutes for the eggs in this recipe?
thanks!
Diane St. Onge
|
764.3 | A few other cranberry recipes | EGRET::WHITTALL | thatthatisisthatthatisnotisnot | Thu Oct 15 1987 14:59 | 63 |
| A sample of some recipes I have...
===============================================================================
Cranberry Nut Bread
2 Cups Flour 1 Egg
1 1/2 tsp Baking powder 1 Cup Chopped Nuts
1/2 tsp Baking soda 1 Orange
1 Cup Sugar 1 Cup Cranberries (cut and
1/2 tsp Salt rinsed in water to remove seeds)
2 TBLS Melted Butter
Sift flour, baking powder, baking soda, sugar and salt. Grate
Orange rind into these and put juice into measuring cup. Add
melted butter and boiling water to fill cup to 3/4 full. Add
this and beaten egg to dry ingredients. Then add nuts and
cranberries, mix well. Bake in greased and floured loaf pan
for 1 hour at 325 (F). Keep 24 hours before cutting.
=============================================================================
Cranberry Squares
2 Cups Flour 2 TBLS Shortening
1 Cup Sugar 1 Egg
1 1/2 tsp Baking Powder 1 1/2 Cups Cranberries
1 tsp Salt 1/2 Cup Chopped nuts
1/2 tsp Baking Soda
3/4 Cup Orange Juice * Streusel Topping
Preheat oven to 350 (F). In a bowl, mix together flour, sugar,
baking powder, salt, and baking soda. Stir in orange juice,
shortening and egg. Mix until well-blended. Carefully fold in
cranberries and nuts. Turn into greased 9" X 13" X 2" pan.
Sprinkle with Streusel Topping. Bake 30-35 minutes. Serve warm.
* Streusel Topping:
Mix together until crumbly 1/4 cup flour, 2 TBLS butter, 1/3 Cup
sugar, 3/4 tsp cinnamon.
NOTE: To prepare squares using cranberry sauce, substitute an
8 oz. whole berry cranberry sauce for fresh berries, and
reduce sugar to 1/2 cup and orange juice to 1/2 cup.
===============================================================================
Cranberry Nut Pudding
1 1/4 cups cranberries 1 egg
1/4 cup brown sugar 1/2 cup sugar
1/4 cup chopped nuts 1/2 cup flour
1/3 cup melted butter
Spread cranberries in a buttered 9" pie plate. Sprinkle with
brown sugar and nuts. Beat egg until thick, slowly add sugar.
Beat until blended. Add flour and butter. Beat well. Pour
over cranberries. Bake at 325 (f) for 45 minutes
Best served warm with ice cream.
===============================================================================
|
764.4 | Cranberry Applesauce | PARITY::VIEIRA | | Thu Oct 15 1987 17:37 | 17 |
|
I tried this recipe the other night and it was wonderful (and I
don't even like apples!)
Cranberry Applesauce
Core and peel 3 large apples and cut into small pieces. Place
them in a saucepan with 1/3 cup of water. Bring water to a boil,
then reduce heat and simmer for 10 minutes or so. Add 1 cup of
whole cranberry sauce and heat through. Serve immediately.
Yields 4 portions.
p.s. I couldn't resist adding a dash of cinammon.
Heather
|
764.5 | Chuncky or Smooth? | CSSE::MCKINNON | | Fri Oct 16 1987 11:16 | 9 |
| re: 764.4
Did you leave the apples in small pieces or could you mash them
up to resemble commercial applesauce?
It sounds good, but I can't believe that there aren't any seasonings
at all i.e sugar, allspice, etc
Allison
|
764.6 | Leave them in pieces | PARITY::VIEIRA | | Fri Oct 16 1987 17:53 | 14 |
|
RE: 764.5
the recipe called for just cutting the peeled, cored apples into
quarters, but I cut them into pineapple chunk size pieces. Mashing
isn't necessary, since first boiling the water then simmering
the stuff breaks it down naturally.
I thought the recipe sounded bland, too, but believe me, it wasn't.
Of course you can always ad lib.
Enjoy!
Heather
|
764.7 | Check the ingredients on the sauce. | SQM::AITEL | NO ZUKES!!!! | Mon Oct 19 1987 15:46 | 5 |
| Cranberry sauce usually has a lot of sugar in it already - I can't
imagine that you'd need more between what's in the sauce and
what's naturally in the apples.
--Louise
|
764.8 | Cranberry muffins | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 13:21 | 17 |
|
1 cup raw, chopped cranberries
3/4 cup sugar
2 cups sifted flour
3/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
3/4 cup sour milk or buttermilk
1/4 cup melted butter
Combine cranberries and 1/2 cup sugar. Sift flour, soda, salt and
1/4 cup sugar. mix egg, milk and melted butter. Make a well in dry
ingredients; add liquid at once; stir until mixed. Add cranberries,
mixing slightly. Fill greased muffin pans 2/3 full. Bake in hot
oven (400 degrees) for 20 minutes. Yield: 12 muffins.
|
764.9 | Candied Cranberries | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 13:34 | 16 |
|
2 1/4 cups sugar
1 1/2 cups water
1 quart cranberries
In saucepan heat sugar and water and stir until dissolved. Bring
to boil. Put cranberries in a pan and pour boiling liquid over them.
Put the pan in steamer and steam for about 45 minutes.
Remove pan of cranberries from steamer without stirring and cool.
Leave in a warm; dry place for 3 to 4 days, stirring at intervals.
When syrup reaches a jelly-like consistency, remove berries and
let them dry for 3 days longer, turning occasionally for even drying.
When fruit can be handled easily, store in covered container. They
will keep for about 3 months. Use the berries on picks to stud a
ham or for other garnishes
|
764.11 | Cranberry Burgundy Ham | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 13:47 | 21 |
|
5 to 7 lb. ham, rump/butt portion
Whole cloves
1 1/2 cups whole cranberry sauce
1/4 cup packed brown sugar
1/2 cup burgundy wine
2 tsp. prepared mustard
Score ham using a sharp knife to make shallow cuts diagonally across
the fat surface in a diamond pattern. Stud with cloves. Place ham
on rack in shallow baking pan. Insert meat thermometer. Bake,
uncovered, in 325 degree oven for 1 1/2 to 1 3/4 hours.
Meanwhile, for glaze, in medium saucepan combine cranberries, brown
sugar, burgundy wine and mustard. Heat and stir about 5 minutes
or until sugar dissolves. Spoon about half of the galze over ham
and continue baking for 20-30 minutes longer or until meat thermometer
registers 140 degrees. Serve remaining glaze warm with ham. Yield:
12-16 servings.
|
764.12 | Quick Cranberry Bread | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 13:53 | 22 |
|
1 1/2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups whole grain flour
1/4 cup shortening
1/2 cup sugar
1 egg
3/4 cup unsweetened, cooked, mashed cranberry pulp
1 cup chopped nutmeats
1 cup buttermilk
Rind of orange, grated
1/4 cup cranberry juice
Sift together flour, salt and baking soda; add whole grain flour.
Cream shortening and sugar in large mixing bowl; beat in egg, cranberry
pulp and cranberry juice. Alternately sift in dry ingredients and
buttermilk. Stir batter with a few swift strokes, until just blended.
Fold in nutmeats and orange rind and place in greased loaf pan.
Bake at 350 degrees for about 1 1/4 hours. Let bread cool in the
pan.
|
764.13 | Cranberry Relish | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 14:08 | 11 |
|
4 cups cranberries
1 whole orange
2 cups sugar
Grind cranberries and remove seeds. Grind whole orange (you may
wish to use only the yellow portion of the orange skin, as the white
part is sometimes bitter). Stir orange and sugar into cranberries
and refrigerate in covered jars for 2 days before serving. Serve
with meat, fowl or hot breads.
|
764.14 | Cranberry Dumplings | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 14:13 | 23 |
|
1 cup fresh cranberries
3/4 cup sugar
1/2 cup water
1/4 cup orange juice
1/3 cup sifted all-purpose flour
1/2 tsp. baking powder
Dash of salt
2 tbsp. sugar
2 tbsp. flaked coconut
1 egg yolk
1 tbsp. milk
1 tbsp. melted butter
In 2-quart saucepan combine cranberries, 3/4 cup sugar, water and
orange juice; cover and simmer 10 minutes. Sift together flour,
baking powder, salt and 2 tbsp. sugar; stir in the coconut. Combine
egg yolk, milk and butter; stir into flour mixture just until blended.
Drop in 2 portions into boiling cranberry mixture. Simmer tightly
covered, 20 minutes. Serve with light cream. Yield: 2 servings.
|
764.15 | Cranberry Sherbet | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 14:21 | 16 |
|
1 quart whole cranberries
1 3/4 cups water
1 3/4 cups sugar
1 cup pineapple juice
2 tsp. gelatin
2 egg whites
Simmer cranberries in 1 3/4 cups water until soft and ready to pop.
Force berries through sieve or blend in electric blender. Add sugar
and pineapple juice and boil, covered, for 5 minutes without stirring.
Soak gelatin in 1/4 cup cold water. Dissolve gelatin in the hot
juice, chill. Beat 2 egg whites into mixture until stiff, but not
dry. Freeze overnight. Yield: 8 servings
|
764.16 | Cranberry Puffs | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 14:27 | 23 |
|
1 cup cranberry-orange relish
1 cup Bisquick baking mix
1/4 cup sugar
1 egg
1/3 cup milk
Preheat oven to 400 degrees. Grease 8 large muffin cups. Spoon about
2 tbsp. of cranberry-orange relish into each cup. Mix remaining
ingredients with spoon, beat vigorously for 30 seconds. Fill muffin
cups 2/3 full with batter. Bake about 15 minutes or until tops are
golden. Invert puffs on wire rack. Serve with warm butter sauce
made by heating 1/2 cup sugar and 1/4 cup light cream to boiling,
stirring constantly. Remove from heat. With rotary beater, beat
in 1/4 cup butter and 1/2 tsp. vanilla.
To make in a flat pan, place a layer of the cranberry-orange relish
on the bottom of an 8- by 8- by 2-inch baking pan, pour batter over
and bake for 20-25 minutes. Cut into squares and serve with butter
sauce.
|
764.17 | Cranberry Spice Punch | CURIE::JOY | Expensive but worth it | Mon Nov 02 1987 14:32 | 18 |
|
1/4 cup sugar
4 inches of stick cinnamon
1/2 tsp. whole cloves
2 32-ounce bottles cranberry juice cocktail, chilled
1 6-ounce can frozen limeade concentrate
1 6-ounce can frozen orange juice concentrate
In a small saucepan combine sugar, cinnamon, cloves and 1 cup water.
Bring to boiling, reduce heat, cover and simmer for 10 minutes.
With slotted spoon, remove spices. Cover and chill spiced liquid.
To serve: In punch bowl combine spiced liquid, cranberry juice
cocktail, frozen concentrates and 3 cups water. Stir to dissolve
frozen concentrates. If desired, float ice ring in punch bowl, or
serve in glasses over cracked ice. Yield: 28 4-ounce servings.
|
764.18 | Added tips on Cranberry relish | PARSEC::PESENTI | JP | Tue Nov 03 1987 07:23 | 9 |
| re .13
I've never removed the cranberry seeds from this recipe! Never even noticed
them. I also use thin skinned oranges to cut down on the bitter flavor of the
pith. And for short turnaround, I zap it till it bubbles and then chill it.
The I can use it later that day.
- JP
|
764.19 | cranberry sauce without sugar | CSCMA::L_HUGHES | | Wed Nov 11 1987 21:01 | 13 |
| I found a cranberry sauce recipe in the University of California,
Berkeley Wellness Letter that does not have sugar. I haven't tried
it yet but the article says that this recipe has about half the calories
of store bought sugar added cranberry sauce. They added that the
taste will be slightly tart and zesty.
Bring one cup of frozen apple juice concentrate to a boil in
a saucepan. Add 4 cups of cranberries. Reduce heat and simmer,
stirring frequently, for 7 to 10 minutes or until thickened.
Stir in one tablespoon grated orange peel and remove from heat.
Let cool to room temperature, then cover and refrigerate. Makes
8 servings, about 1/2 cup each. About 100 calories per 1/2 cup
serving.
|
764.21 | Try Pepperidge Farm Stuffing Mix | VINO::SSCOTT | | Fri Feb 24 1989 15:37 | 7 |
| The Pepperidge Farm Stuffing Mix package has a recipe for cranberry stuffing on
it. (Sorry, I don't have a copy of it!) My mom has been making this for years
and it's great. Recently, the recipe changed a bit -- according to Mom, they
cut the amount of butter by half. Still tastes good and is probably lots
better for us!
Sandy
|
764.22 | Cranberry Cordial | NECVAX::OBRIEN_J | at the tone...... | Wed Sep 13 1989 17:49 | 15 |
| 1 pound fresh Cranberries
3 cups sugar
2 cups gin
Chop cranberries coarsley, place in 1/2 gallon jar or crock, add
sugar and gin. Seal jar tightly. Store mixture in cool place,
turn jar daily or stir gently for three weeks. Strain mixture
(using old fashioned cheese-cloth) after 3 weeks and transfer to
tighly covered jar or decantor. Makes 3 1/4 cups.
After straining you can use the cranberries to make cranberry muffins,
bread or whatever.
|
764.23 | Mother Standberg's Cranberry Relish anyone? | SWSCIM::DIAZ | | Wed Nov 21 1990 13:27 | 11 |
| I'm probably too late on this request and I'll have to wing it from
memory but does anyone know Susan Standberg's Mother's Cranberry Relish
Recipe. I heard it the other morning on Morning Edition (NPR) and it
sounds like a good thing to bring to the Thanksgiving Dinner as my
contribution. My husband phones at noon to tell me we need to bring
something for the dinner in addition to the Plum Pudding.
I have most of it in memory I just need to verify the amount of
horseradish the secret ingredient.
Thanks
|
764.24 | From memory | SSGBPM::KENAH | I am the catalyst, not the poison | Wed Nov 21 1990 14:16 | 13 |
| 2 cups raw cranberries
1 small onion
1 cup sugar
2/3 cup sour cream
2 tablespoons horseradish
Crush cranberries and onion in food processor (or blender).
Add other ingredients and blend well.
Freeze.
Thaw one hour before serving.
andrew
|
764.25 | Oh happy day! | SWSCIM::DIAZ | | Wed Nov 21 1990 14:30 | 7 |
| re:-1... What a life saver! Thank you!
This sounds exactly right and easy enough for me to pull off on short
notice. I seem to remember 3/4 cup of sour cream. I'll let you know how
it goes over.
Thanks again, Jan
|
764.27 | relish variation | NAVIER::SAISI | | Mon Dec 02 1991 11:48 | 13 |
| 2 bags cranberries
1 bag oranges (juice variety is best)
1 c. seedless grapes
1 c. walnuts
approx. 1 c. sugar
Thoroughly wash and scrub the oranges and quarter them. Put
cranberries and oranges through the food processor, or a blender
will probably work. Chop the walnuts and halve the grapes and stir
these in. Sweeten with granulated sugar or honey to taste.
This is a sweet/tart recipe and makes a ton of relish. Which is
okay because it is so good!
Linda
|
764.29 | Cranberry Cordial | CGHUB::OBRIEN | Yabba Dabba DOO | Wed Dec 04 1991 09:52 | 10 |
| 1 Pounds Fresh Cranberries
3 Cups Sugar
2 Cups Gin
Place berries in 1/2 gallon jar or crock, add sugar and gin, tightly
seal. Store in a cool place (room temperature is fine). Gently stir
each day for 3 weeks. Strain after the 3 weeks, may want to re-stain
to get all the tiny seeds out. Transfer into tighly covered decanter
or jar.
|
764.30 | Cranberry Salad | LOMITA::GOHN | "WITH THE WIND" | Wed Dec 04 1991 12:28 | 13 |
| 1 lb. cranberries, washed and ground fine
1 C. sugar
3/4 pkg. miniature marshmallows
Mix together and refrigerate overnight.
Next day, right before serving:
Mix in:
1 C. whipping cream, whipped
2 C. finely chopped apple
1/2 C. chopped walnuts, optional
|
764.31 | Brandied cranberry sauce | FORTSC::WILDE | why am I not yet a dragon? | Wed Jan 22 1992 16:56 | 6 |
| a quick little goodie I discovered this holiday season...I made cranberry
sauce (recipe on back of bag of fresh berries)...and I added a cup of
Brandy instead of a cup of water. The resultant sauce was the hit of
my Thanksgiving feast.
|
764.32 | in time for thanksgiving I hope! | CHORDZ::WALTER | | Mon Nov 14 1994 14:51 | 3 |
| wow, cup of brandy? what particular kind? sounds great!
cj
|
764.33 | Cranberry Nut Loaf | SOLVIT::FLMNGO::WHITCOMB | | Mon Nov 14 1994 16:56 | 24 |
| This cranberry bread is delicious, and best of all, you don't have to chop the
cranberries!
CRANBERRY NUT LOAF
------------------
1 egg
1 cup sugar
2 TBS melted butter
1/2 cup orange juice
2 TBS hot water
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups whole uncooked cranberries
1/2 cup crushed walnuts or pecans
Blend egg with sugar; add melted butter, orange juice, and hot water. Combine
flour, baking powder, soda, and salt; add to egg mixture. Fold in cranberries
and nuts. Pour into greased and floured 9" loaf pan. Bake at 325 degrees for
1 hour and 10 minutes.
|
764.34 | Cranberry Sweet Potato Casserole | BIGQ::ZANNOTTI | | Thu Mar 23 1995 12:11 | 23 |
| I unfortunately have no measurements, but this was *really* good:
Cranberry Sweet Potato Casserole
Sweet Potatoes (peeled and cubed)
Butter
Whole Cranberries
Walnuts, chopped
Brown Sugar
Cube and boil sweet potatoes until done. Mash (add a little butter)
and put in a greased casserole dish (Pam would do fine). Top potatoes
with brown sugar and small slabs of butter. Then top with whole
cranberries and chopped walnuts. Bake (I'm guessing) at 350 until
sugar and butter melts and cranberries are done (they become shriveled)
I have yet to make this myself. I had this at a bridal shower a few weeks
ago and this is what my cousin said she did. I'll let you know how it
comes out.
Karima
|