Tart Cranberry Butter

December 23, 2014 Leave a Comment

 

Tart Cranberry Butter

Tart Cranberry Butter

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

One of my favorite toppings for toast is this tart spread.  It’s also great spooned over poultry…and ice cream!  I’ve given jars as gifts and have always gotten positive comments.

Carol Studebaker                                                                             Gladstone, Missouri

 

Tart Cranberry Butter Recipe

 

Tart Cranberry Butter

10 cups fresh or frozen cranberries

2/3 cup apple juice

½ to ¾ cup sugar

1 cup maple syrup

½ cup honey

½ tsp. cinnamon

 

In a saucepan over medium heat, bring the cranberries, apple juice, and sugar to a boil.  Cook 10 – 15 minutes or until all berries have popped, stirring occasionally.  Remove from heat; cool slightly.  Process in batches in a blender or food processor until smooth.

Return cranberry mixture to the saucepan; add remaining ingredients.  Bring to a boil over medium heat.  Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally.  Cover and chill 8 hours or overnight.  Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.        5 cups

 

(Recipe for Tart Cranberry Butter was in www.tasteofhome.com, 2014)

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Holiday Salsa

December 22, 2014 Leave a Comment
Holiday Salsa

Holiday Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas

 

Holiday Salsa Recipe

 

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

 

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings

 

(Recipe for Holiday Salsa was in www.tasteofhome.com, 2014)

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Cranberry Gingerbread Muffins

December 14, 2014 Leave a Comment
Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This wonderful treat can be served as a breakfast or brunch bread.  The spices and cranberries really put people in the holiday spirit!

          Lisa Varner                                                                         Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

 

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

 

In a large bowl, combine the first seven ingredients.  In a small bowl, combine the egg, water, yogurt, molasses and oil.  Stir into dry ingredients just until moistened.  Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter.  Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.        1 dozen

 

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

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Cranberry Apple Crisp

December 29, 2013 Leave a Comment

 

Cranberry Apple Crisp

Cranberry Apple Crisp

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

THIS IS a wonderful dessert for fall, when both cranberries and apples are in season.  The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting.  A dear friend from California shared this recipe with me years ago, and it’s always been a big hit whenever I’ve served it.

        Martha Sue Stroud                                                                         Clarksville, Texas

 

Cranberry Apple Crisp Recipe

Cranberry apple Crisp

3 cups chopped peeled tart apples

2 cups fresh or frozen cranberries

1 cup sugar

3 Tbsp. flour

Topping:   1 ½ cups quick-cooking oats

½ cup flour

½ cup packed brown sugar

½ cup butter, melted

¼ cup chopped pecans

Combine apples, cranberries, sugar and flour.  Pour into a greased 11×7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 F. for 50-55 minutes or until fruit is tender.              6-8 servings

 

(Recipe for Cranberry Apple Crisp was on www.tasteofhome.com, 2013)

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Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Pumpkin Cranberry Nut Bread

November 22, 2013 Leave a Comment
Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

 

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      

 

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)

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Cranberry Upside-Down Muffins

November 17, 2013 Leave a Comment
Cranberry Upside-Down Muffins

Cranberry Upside-Down Muffins

 

Fresh cranberries are readily available here, so I cook with them often.  The sweet-tart taste of these pretty muffins adds a festive touch to special occasion suppers.

         Michele Briasco-Brin                                                       Fall River, Massachusetts

 

Cranberry Upside-Down Muffins Recipe

Cranberry Upside-Down Muffins

1 ¾ cups fresh or frozen cranberries

¾ cup sugar

1/8 tsp. ground nutmeg

Batter:   1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg

¾ cup milk

¼ cup canola oil

½ tsp. lemon extract

1/3 cup chopped walnuts

In a small saucepan, combine cranberries and sugar.  Cover and cook over low heat until juice form.  Uncover; cook and stir over medium heat for 10 minutes or until berries pop.  Stir in nutmeg; cool slightly.  Spoon into 12 paper lined muffins cups; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, milk, oil and lemon extract; stir into dry ingredients just until moistened.  Stir in walnuts.  Spoon over cranberry mixture.

Bake at 400 F. for 18-22 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Carefully remove paper liners and serve muffins warm, cranberry side up.                      1 dozen

 

(Recipe for Cranberry Upside-Down Muffins came from Taste of Home Best Holiday Recipes, December 28, 2009)

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