Apple-Cranberry Chutney
Recipe
2 c Peeled, Chopped Rome Apples (About 2 Medium)
1 c Cranberries
1/4 c Golden Raisins
2 tb Brown Sugar
1 tb Grated Orange Rind
2 tb Cider Vinegar
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon
Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat.
Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min. OR
Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade in
Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until Combined.
Place in A Medium Bowl. Cover & Chill.
Tangy Cranberry Marinade
Recipe
1/2 c Dried cranberries
1 1-inch piece peeled Gingerroot
3 Cloves garlic
1 sm Serrano chili -or- 1 T chopped green chilies
1/3 c Vegetable oil
1/4 c Lime juice
3 tb Soy sauce
1/2 ts Salt
Place all ingredients in blender or food processor. Cover and blend on high
speed 1 minute. Makes about 1 1/4 cups.
Best Orange Cranberry
Muffins Recipe
1 c Cranberries
1/4 c Sugar
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1 Egg -beaten
1/4 ts Orange rind
3/4 c Orange juice
1/3 c Butter -=OR=- 1/3 c -margarine -melted
1/4 c Nuts -chopped
Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside.
Preheat oven to 375F, prepare pans. Combine flour, 2nd measure sugar, baking
powder, salt, cinnamon & allspice.
In another bowl combine egg, orange rind & juice and melted butter. Add dry
mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts.
Spoon into pans & bake for 15-20 mins or until golden. Makes 9 large
muffins. I have double this recipes and it works well.
Blazing Cranberry Pie
Recipe
1/2 c Seedless Raisins
3/4 c Water
4 c (1Lb)Cranberries
1 1/2 c Sugar
Pastry for 2-crust 8 or 9 inch pie
Sugar Cubes
Lemon Extract
Several hours ahead: In saucepan, place raisins into water; soak for 20
minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to
the raisins and cook, covered, until skins burst (about 10 minutes). Cool.
Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into
pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice
top. Fill lined pie plate with cooked cranberry filling; on top arrange strips
to make lattice top. Flute edges. Bake 30 minutes, or until crust is well
brown. Serve slightly warm.
To Flame: Dot several open spaces with sugar cubes dipped in lemon extract;
light with match. Serve at once as is or with vanilla icecream .
Cranberry Catsup
Recipe
Yield: 2 Pints
4 c Cranberries, fresh -(1 pound)
2 c Onion, finely chopped
2 c Water
4 c Sugar
2 c Vinegar, white
1 ts Pepper
1 tb Salt
1 tb Cinnamon, ground
1 tb Allspice, ground
1 tb Celery seeds
2 ts Cloves, ground
In 3-quart Dutch oven, combine cranberries, onion and water; bring to a
boil. Cover and simmer 10 minutes (or until berries are easily mashed). Puree
mixture or push through a sieve.
In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil. Boil
gently, uncovered, for 30 to 35 minutes, or until the mixture is the
consistency of catsup.
Stir cranberry ketchup occasionally to prevent sticking (mixture will thicken).
Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2 inch,
and put lids on jars. Put in boiling water for 5 minutes.
Cranberry Cider Jelly
Recipe
3 c Apple cider
1 c Cranberry juice cocktail
1 ts Lemon juice
1 pk Powdered pectin
5 c Sugar
Make as you would jelly using SureJell, i.e., combine juices and pectin
before adding sugar. Makes about 6 half-pints.
Cranberry Cookies
Recipe
1/4 c Butter or margarine
3/4 c Brown sugar
1 Large egg
1 ts Vanilla
1 tb Orange zest
Pinch salt
1 1/2 c Flour
1/2 ts Baking soda
1/2 c Chopped walnuts
3/4 c Chopped cranberries Fresh or frozen
Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir
in flour and baking soda. Fold in nuts and cranberries. Drop by rounded
teaspoonfuls onto greased cookie sheet, 2 inches apart.
Bake 375 for 10 to 12 minutes or light golden. Remove from rack to cool. Makes
abount 4 doz. Store airtight.
Whole Berry Cranberry
Sauce Recipe
12 oz Fresh or frozen cranberries
1 c Sugar
1 1/4 c Water
Juice and grated rind of 1 -orange
Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water,
orange rind and juice. Cook, stirring over medium heat, until sugar dissolves.
Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins
start to break or pop, about 1 minute.
Remove cranberries from the heat and pour into a 3-cup bowl or storage jars
with lids, to cool.
Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed
in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space
between sauce and jar lid.)
