Cranberry Wheat Pancakes

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 teaspoon finely shredded orange peel
• 1 cup orange juice
• 1/3 cup water
• 1 -2 tablespoon sugar (i prefer less sweet)
• 2 tablespoons snipped dried cranberries (optional)
• 1 tablespoon cornstarch
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon splenda brown sugar or 1 tablespoon sugar or 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup dried cranberries, finely chopped
• 1/8 teaspoon cinnamon
• 1 dash ground ginger
• 1 1/2 cups fat-free evaporated milk
• 1/4 cup skim milk (reduce or omit if you like thick batter)
• 2 egg whites or 1/4 cup egg substitute
• 4 teaspoons vegetable oil
• 1 teaspoon vanilla
• 1 tablespoon finely shredded orange peel
• nonstick cooking spray (i like the butter-flavored here)

Recipe

• 1 for orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. cook and stir over medium heat until thickened and bubbly. cook and stir for 2 minutes more. remove from heat and set aside. (note: if you are replacing the sugar with splenda, add it after cooking the sauce.)
• 2 for pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
• 3 in another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
• 4 add all at once, add the wet ingredients to flour mixture. stir just until moistened (batter should be slightly lumpy).
• 5 coat a griddle or heavy skillet with cooking spray. preheat over medium-high heat. for each pancake, pour about 2 tablespoons batter hot griddle or skillet. spread batter into a circle about 2 - 2 1/2 inches in diameter. cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
• 6 serving: 4 pancakes plus about 3 tablespoons syrup.

Cranberry Wontons

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 3/4 cup fresh cranberries
• 1 jalapeno pepper, stem removed
• 1/4 cup white sugar
• 1/2 cup mayonnaise
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) package wonton wrappers
• 3 cups canola oil (for frying)

Recipe

• 1 1. in a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. process until smooth. this will be your cranberry relish. set aside half of this mixture, and pour the rest into a medium bowl. mix cream cheese into this half until well blended.
• 2 2. lay a few wonton wrappers at a time out on a clean surface. spoon about 1 teaspoon of the cream cheese mixture the center of each one. pinch the corners together to make a triangle shape. if they don't stick, wet them with a little water using your finger. set aside on a piece of waxed paper while you assemble the remaining puffs.
• 3 3. heat the oil in a large deep skillet over medium to medium-high heat. when the oil is hot, carefully set 5 to 10 of the dumplings in the pan. do not over crowd the pan. fry on each side until golden brown. remove from the hot oil using tongs and place on paper towels to drain. serve on a platter with the reserved cranberry relish as a dipping sauce. the sooner you eat them, the better they taste.

Cranberry Walnut Bars

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 20 mins Cook Time: 50 mins

Ingredients

• 2 cups flour, sifted
• 1/2 cup sugar
• 12 tablespoons unsalted butter, chilled
• 1 large egg, beaten
• 2 tablespoons milk
• 3/4 cup walnut halves
• 12 ounces fresh cranberries, picked over
• 1 cup water
• 1 1/4 cups sugar
• 2 tablespoons unsalted butter
• 1 tablespoon almond liqueur (optional)
• 1 teaspoon sugar, to sprinkle over top crust

Recipe

• 1 crust:.
• 2 combine flour and 1/2 cup sugar in a mixer, blender or food processor. add butter in small pieces and blend quickly, just until mixture resembles coarse meal.
• 3 blend egg and milk together, pour into flour mixture and mix just until dough comes together. divide dough into 2 equal portions.
• 4 wrap dough in plastic and refrigerate 1 hour.
• 5 filling:.
• 6 preheat oven to 300 degrees fahrenheit (149 c).
• 7 spread walnuts on a baking sheet and toast in oven for 5 minutes (less if using pre-chopped walnuts - they can burn easily). remove walnuts from oven.
• 8 increase oven temperature to 375 f (190 c).
• 9 in a medium saucepan, bring cranberries, water and sugar to a boil.
• 10 reduce heat and simmer until berries have broken down and syrup has thickened, about 15 minutes.
• 11 remove pan from heat and stir in butter. add almond liqueur, if desired. cover pan and set aside to allow berries to cool and thicken.
• 12 coarsely chop walnuts and stir into cranberries.
• 13 lightly grease a 9x13-inch baking pan. remove dough from refrigerator and work with hands until pliable.
• 14 on a floured surface, roll one half into a 10x14 rectangle. lift it by wrapping around the rolling pin, then unroll over prepared pan. press dough evenly over bottom and 1/2-inch up sides. repair any cracks by pressing together with fingers.
• 15 pour cooled cranberry mixture over bottom crust. roll remaining dough as above and place over filling. trim away excess dough. press down on top layer gently to fuse the layers. sprinkle with 1 teaspoon sugar.
• 16 bake on middle rack in oven until edges are golden brown and center is light brown, 25-30 minutes. cool and cut into squares.

Cranberry White Chocolate Tarts

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 24 premade miniature tart shells
• 1/4 cup dried cranberries
• 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
• 2 tablespoons whipping cream
• 2 ounces white chocolate, finely chopped
• 2 teaspoons butter, softened

Recipe

• 1 bake mimi-tart shells according to package instructions. let cool in pans on rack.
• 2 meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
• 3 let stand until softened.
• 4 finely chop.
• 5 in small saucepan, heat cream just until boiling.
• 6 remove from heat.
• 7 whisk in chocolate and butter until melted.
• 8 divide cranberries among tart shells.
• 9 top with chocolate/cream mixture.
• 10 refrigerate until set, 2 hours.
• 11 (make-ahead:cover and refrigerate for up to 2 days.).

Cranberry Walnut Chocolate Chip Blondies

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1/4 cup unsalted butter
• 1 3/4 cups light brown sugar, packed
• 2 large eggs
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon kosher salt
• 4 1/4 ounces walnuts, toasted, coarsely chopped
• 6 ounces bittersweet chocolate, coarsely chopped (preferably in a food processor)
• 2 cups cranberries, briefly pulsed in a food processor (fresh or frozen)

Recipe

• 1 preheat oven to 300 degrees f & line a 9-inch square pan with overhanging parchment paper. grease exposed sides with vegetable spray.
• 2 in a large saucepan over medium heat, heat the butter until it foams, browns & then ceases to foam, but be careful that it doesn't burn. then remove it from the heat & let it cool for 10 minutes.
• 3 when cooled, stir in brown sugar (it will be very, very thick), then cool for an additional 5 minutes.
• 4 stir in eggs, whisking quickly until smooth.
• 5 add maple syrup & vanilla, mixing to blend.
• 6 add flour & salt, stirring to combine, & the batter will be kind of thick.
• 7 add nuts, chocolate & cranberries, stirring until combined.
• 8 spread dough in the prepared pan & bake 35 minutes or until the center is slightly puffed (soft but not wiggly to the touch).
• 9 remove from oven & cool in the pan on a wire rack.
• 10 chill completely before slicing & serving!

Cranberry Wobbler

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 1/2 cups fresh cranberries, ground
• 1/2 cup granulated sugar
• 2 (3 ounce) packages orange gelatin or 2 (3 ounce) packages lemon gelatin
• 1/4 teaspoon salt
• 2 cups boiling water
• 1 1/2 cups cold water
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon clove
• 1 orange, sectioned and diced
• 1/2 cup almonds or 1/2 cup walnuts, chopped

Recipe

• 1 combine cranberries and sugar and set aside.
• 2 dissolve gelatin and salt in boiling water. add cold water, lemon juice, cinnamon and cloves.
• 3 chill until thickened.
• 4 fold in cranberries, orange and nuts.
• 5 spoon into 6-cup mold. chill until firm.
• 6 unmold. garnish with crisp salad greens, if desired.

Cranberry Walnut Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups flour
• 1/4 cup maple sugar, plus
• 1 tablespoon maple sugar, for sprinkling on top
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons butter
• 1/2 cup fresh cranberries or 1/2 cup dried cranberries
• 1/2 cup walnuts
• 1 cup skim milk buttermilk
• 1 tablespoon skim milk

Recipe

• 1 heat oven to 425f, spray a baking sheet with veggie spray or lin it with parchment paper stir together the flour, sugar, baking powder& salt.
• 2 cut in the butter with a pastry blender, two knives or your finger tips until the mixture looks like coarse crumbs.
• 3 stir in the cranberries& walnuts.
• 4 make a well and gradually stir in the buttermilk to form a ball (handle as little as possible) the ball will be sticky and a bit difficult to work with.
• 5 divide the dough in half on a lightly floured board and pat each half into an 8" circle about a 1/2" thick.
• 6 cut each round into 8 triangles.
• 7 place scones on the prepared baking sheet.
• 8 brush tops with milk and sprinkle with the tbsp of sugar.
• 9 bake for 15 minutes until golden.
• 10 serve warm.

Cranberry Walnut Salmon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• cooking spray
• salmon fillet
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1/2 cup walnuts, coarsely chopped
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 1/2 cup squeezed orange juice
• 1/4 cup honey
• 1/2 cup craisins
• 1/8 teaspoon cayenne pepper

Recipe

• 1 preheat oven to 375 degrees f. lightly spray a jelly-roll pan with cooking spray.
• 2 in a bowl, mix salt, paprika, cumin, cinnamon, and nutmeg. rub spice mixture on each piece of salmon.
• 3 place filets on prepared pan. bake 15-20 minutes or until salmon is opaque and flakes easily with a fork.
• 4 for cranberry walnut topping: toast nuts in a small saucepan over medium heat for 5 minutes, stirring continually until lightly brown and fragrant. remove from pan and set aside.
• 5 heat oil in a small saucepan over medium heat. add shallots and cook for 1 minute.
• 6 reduce heat to low. add orange juice and honey; cook about 10 minutes or until sauce is thickened and syrupy. add craisins and cayenne; stir until combined. remove from heat, add nuts and spoon salmon pieces.
• 7 suggested serving on a bed of spinach that has been sauteed with olive oil and garlic until wilted and tossed with lemon zest, salt, and pepper.

Cranberry White Chocolate Chip Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract (almond would work as well)
• 1 1/3 cups sugar
• 2 large eggs
• 1 3/4 cups white chocolate chips
• 6 ounces dried sweetened cranberries
• 1/2-1 cup slivered almonds

Recipe

• 1 place cranberries in a large bowl. boil enough water to cover the cranberries, pour over berries and allow to steep for 8 minutes. drain completely and dry on paper towels.
• 2 combine flour and next 3 ingredients; set aside.
• 3 beat butter at medium speed with an electric mixer until creamy and then add vanilla; gradually add sugar, beating well. add eggs, 1 at a time, beating until blended after each addition.
• 4 add flour mixture to butter mixture gradually, beating at low speed until blended. stir in white chocolate morsels and cranberries.
• 5 drop cookie dough by heaping tablespoonfuls lightly greased baking sheets.
• 6 if desired place almond slivers on top of cookie dough.
• 7 bake at 350° for 10 to 12 minutes or until lightly browned on bottom. remove to wire racks to cool completely.

Cranberry Walnut Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups fresh cranberries
• 1 cup whole walnut halves
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1/3 cup butter, melted and cooled
• 1/2 cup flour

Recipe

• 1 preheat oven to 325 degrees f.
• 2 wash and drain cranberries.
• 3 mix cranberries, walnuts and brown sugar.
• 4 combine egg, sugar, butter and flour.
• 5 beat well.
• 6 spread on top of cranberry/walnut mixture.
• 7 bake 45-50 minutes.

Cranberry Waldorf Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 4 cups chopped yellow apples
• 1 cup seedless grapes, halved
• 1 cup sliced celery
• 2/3 cup toasted broken walnuts
• 1/2 cup raisins
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon celery salt
• 1 can whole berry cranberry sauce

Recipe

• 1 in a medium mixing bowl, combine apples, grapes, celery, walnuts and raisins.
• 2 for dressing, in a small mixing bowl, combine mayonnaise, sour cream, powdered sugar, lemon juice, and celery salt, fold in cranberry sauce combine fruits with dressing, mix to coat well.
• 3 chill, mix before serving.

Cranberry Wild Rice Pilaf

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 9 cups vegetable broth
• 1 1/3 cups wild rice, rinsed
• 1/4 cup butter
• 3 large onions, chopped
• 3/4 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 2 bay leaves
• 1 cup craisins (dried cranberries)
• 1 cup golden raisin
• 2 teaspoons grated orange zest
• salt
• black pepper
• 1 1/2 cups long grain rice
• 1/2 cup pine nuts, toasted

Recipe

• 1 in a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
• 2 reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
• 3 in another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
• 4 add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
• 5 season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
• 6 drain the wild rice.
• 7 remove the bay leaves from the white rice and discard.
• 8 mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
• 9 serve hot.

Cranberry Turkey

Total Time: 12 mins Preparation Time: 4 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb turkey breast, slices
• 1 tablespoon vegetable oil
• 1 cup whole berry cranberry sauce
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons dijon mustard

Recipe

• 1 in a large skillet, cook turkey in oil over medium-high heat for 3-4 minutes on each side or until juices run clear.
• 2 remove and keep warm.
• 3 combine the cranberry sauce, marmalade and mustard; add to skillet.
• 4 cook and stir until heated through.
• 5 serve with turkey.

Cranberry, Orange And Almond Fruit Loaf

Total Time: 1 hr 16 mins Preparation Time: 56 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 150 g butter
• 150 g cranberries
• 50 g marzipan
• 150 g self-raising flour
• 150 g sugar
• 3 eggs
• 75 g ground almonds
• 1 orange
• 1/2 teaspoon almond extract
• 150 g cranberries
• 75 g sugar
• 1 vanilla pod
• 1 orange
• 2 tablespoons icing sugar

Recipe

• 1 preheat the oven to gas 4, 180c, fan 160°c grease a 900g (2lb) loaf tin and line with nonstick baking paper.
• 2 combine the cranberries and marzipan with 1tbsp of the flour and set aside. put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. gradually add the egg, beating well between each addition. fold in the ground almonds, remaining flour, orange zest, almond extract, and the cranberry and marzipan mix. transfer the mixture to the tin and smooth the top.
• 3 bake for 50 minutes or until a skewer inserted into the midle comes out clean, then remove and rest in the tim for 10 minutes, before tipping out a wire rack to cool completely.
• 4 for the topping, put the cranberries, sugar, vanilla and orange juice in a saucepan, and cook on a medium heat for 6-8 minutes, stirring until jammy. set aside to cook and thicken.
• 5 meanwhile mix the icing sugar with enough orange juice to make a smooth, runny icing. drizzle over the cake and top with the cranberry mixture.

Creamed Cabbage Soup

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 7 fluid ounces chicken broth
• 1 1/2 gallons water
• 2 pounds cabbage, cut into 1-inch squares
• 1 tablespoon celery salt
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground thyme
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons butter
• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 2 quarts milk, or more to taste
• 6 slices american cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• melt 1/4 cup butter in a large stockpot over medium heat. cook and stir celery and onion in butter until tender, 3 to 5 minutes. pour chicken broth and water over the celery mixture; bring to a boil. add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. cook soup until the cabbage is very tender, 45 to 60 minutes.
• melt 6 tablespoons butter in a skillet over medium heat. stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
• bring the soup to a rolling boil. stir a small amount of the hot soup into flour mixture until smooth. return all flour mixture to soup. pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. add cheese and stir until blended into a thick, creamy mixture. thin by adding milk if needed.

Cranberry, Apple And Cinnamon

Total Time: 168 hrs 15 mins Preparation Time: 15 mins Cook Time: 168 hrs

Ingredients

• Servings: 1
• 12 ounces fresh cranberries or 12 ounces frozen cranberries
• 1 1/2 apples, cored and cut into rings
• 4 cinnamon sticks
• 750 ml
• 1/2 cup sugar syrup

Recipe

• 1 layer cranberries, apples and cinnamon sticks in 2 quart glass jar.
• 2 add and seal jar.
• 3 let set 1-2 weeks to develop the red coloring and cranberry flavor, shake jar daily.
• 4 strain and pour into sterilized bottle.
• 5 stir in sugar syrup.

Cranberry Whip

Total Time: 25 mins Preparation Time: 17 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 cups cranberry juice
• 6 tablespoons sugar
• 1/2 cup uncooked cream of wheat

Recipe

• 1 bring cranberry juice to a boil over medium heat in a saucepan.
• 2 when juice is boiling, slowly add sugar and stir gently until dissolved.
• 3 stirring briskly, add the cream of wheat.
• 4 reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes).
• 5 note: if using quick cream of wheat, cooking time should be 3-4 minutes.
• 6 when mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color.
• 7 pour into serving bowl or in individual dishes.
• 8 serve within 2 hours at room temperature.

Cranberry Tuna Salad Wrap

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 (6 ounce) cans tuna in water
• 1/2 cup mayonnaise (or more)
• 4 tablespoons celery, chopped
• 4 tablespoons white onions, finely chopped
• 3 tablespoons red apples, chopped
• 1/4 cup dried sweetened cranberries
• 1/4 cup colby-monterey jack cheese, finely shredded
• 1/4 teaspoon minced garlic
• salt and pepper, to taste
• 6 9-inch spinach tortillas or 6 sun-dried tomato tortillas

Recipe

• 1 mix all ingredients.
• 2 put a tablespoon or two in the center of a tortilla. fold bottom up, midpoint. repeat with the top and then fold/roll in the sides.
• 3 cut diagonally down the middle and enjoy!

Cranberry Sweet And Sour Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 teaspoon cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 ounce) can pineapple tidbits, liquid drained and reserved
• 1 teaspoon cornstarch
• 1/2 cup barbecue sauce
• 1 cup whole berry cranberry sauce
• 1 medium green pepper, cut into strips
• rice or chow mein noodles

Recipe

• 1 combine pineapple liquid and cornstarch.
• 2 stir in sauces and set aside.
• 3 heat oil in a large fry pan over high heat.
• 4 add chicken, salt, and pepper.
• 5 stir-fry until no longer pink.
• 6 add peppers and pineapple tidbits.
• 7 stir fry 2 minutes longer.
• 8 stir the cornstarch mixture and add to chicken.
• 9 cook and stir constantly, over med heat until thickened.
• 10 server over rice or chow mien noodles.

Cranberry, Goat Cheese And Chicken Wraps

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 (11 ounce) package goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons honey
• 1/3 cup dried cranberries
• 2 tablespoons whole berry cranberry sauce
• 1 (14 ounce) package spinach flour tortillas
• 12 ounces deli maple glazed chicken
• 1/2 cup spinach leaves

Recipe

• 1 sit goat cheese out prior to making so it can soften.
• 2 preheat oven to 350 and lightly toast walnuts for 8 minutes, stirring halfway through.
• 3 use electric mixer to beat together goat cheese and honey.
• 4 add the walnuts, dried cranberries and cranberry sauce.
• 5 heat flatbreads in oven for 4 minutes.
• 6 spread goat cheese mixture over bread.
• 7 top with chicken and spinach leaves.
• 8 tightly roll up jelly roll style.
• 9 cut into small rounds.

Cranberry White Chocolate Biscotti

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 1/4 cups flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, plus
• 2 tablespoons butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups white chocolate chips
• 1 cup dried cranberries
• milk chocolate

Recipe

• 1 preheat oven to 325.
• 2 in small bowl, mix flour, b.powder and salt.
• 3 in large bowl, beat butter and sugar until light and fluffy. beat in eggs and vanilla. gradually add flour mixture, beating well after each addition. stir in white chocolate and cranberries.
• 4 divide dough into 2 equal portions. on floured board, shape into 2 logs, each 14 inches long 1 1/2 inches wide and 1 inches thick. place 2 inches apart on greased and floured baking sheet.
• 5 bake 25 min., or until lightly browned. remove from baking sheet. place on cutting board, cool 5 minute.
• 6 using serrated knife, cut each log into diagonal slices about 3/4 in thick. place slices flat on baking sheet 1/2 inches apart. bake 10 min, or until slightly dry. remove from baking sheet and cool on wire rack. drizzle with melted chocolate, let chocolate dry. store in tightly covered container.

Cranberry Walnut Jam

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 5 cups cranberries, washed
• 1 cup water
• 1 cup orange juice (must be 100% juice not 'orange drink')
• 2 -3 tablespoons orange zest
• 1/2 cup walnuts, chopped and toasted
• 4 1/2 cups sugar, set the 1/2 cup off to the side
• 1 (1 7/8 ounce) box sure-jell

Recipe

• 1 wash jars and screw bands in the dishwasher on the 'hot water' or 'sterilize' cycle and heated dry cycle. leave them in there until ready to use so they stay heated which reduces the chance of jars cracking when you add the hot jam. alternatively you can wash them in hot, soapy water and then fill each with clean hot water to keep them warm while you are making the jam.
• 2 fill a heavy bottomed stock pot or canner about half-full with water and bring to simmer.
• 3 put lids in a small saucepan and bring to a 'near boil' for about 5 minutes to get them gummy for sticking. let stand in hot water until ready to use.
• 4 place cranberries, juice and water in a large saucepot. bring to boil.
• 5 reduce heat to low; add orange zest, cover and simmer 10 minutes.
• 6 stir in toasted walnuts.
• 7 stir pectin into the 1/2 cup sugar you set aside. stir this into the fruit/walnut mix. this reduces clumping and it seems to mix better.
• 8 bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. this can take 5-10 minutes.
• 9 quickly stir in the rest of the sugar.
• 10 return to full rolling boil and boil hard for 1 minute, stirring constantly.
• 11 remove from heat. skim off any foam with metal spoon.
• 12 time to test the jell: i like to keep a metal spoon in a glass of ice water on the counter, or you could keep one in the freezer. put about half a spoonful of jam on it and let it cool to room temperature. if it is the consistency you want, move on to the next step. if it is too runny, you can add a bit more pectin (1/4 to 1/2 a box) and bring back up to a boil for 1 more minute before canning.
• 13 carefully ladle the hot jam into the prepared jars, (a funnel would be a big help) filling to within 1/4 inch of tops.
• 14 wipe jar rims and threads clean. cover with two-piece lids. screw bands tightly but not with all your strength.
• 15 place jars on elevated rack in canner. lower rack into canner. if you do not have a rack, simply place a tea towel in the bottom of the pot to keep the jars from rattling and lower each jar individually using your tongs or jar tongs.
• 16 water must cover jars by 1 to 2 inches; add more boiling water if needed. i like to bring my teapot to a boil and then let sit on low so hot water is readily available.
• 17 cover; bring water to gentle boil and set your timer for 10 minutes. (see below for other altitudes.) do not overprocess as this can lead to runny and discolored jam.
• 18 remove jars carefully with tongs or jar tongs and place upright on a towel in a place they won't be bumped to completely cool. i usually let mine sit overnight.
• 19 after jars cool, check seals by pressing middle of lid with finger. if the lid springs back, lid is not sealed and refrigeration is necessary.
• 20 according to the national center for home preservation, homemade jams and jellies that have been processed in a canner for the recommended time, should retain best quality and flavor for up to one year. all home-canned foods should be stored in a cool, dark, dry place, between 50-70°f
• 21 once opened, jam should be kept in the refrigerator where it is good for 1-3 months. just watch for any signs of mold or other nasties.
• 22 if your walnuts were not purchased toasted, i highly recommend you take a moment to toast them yourself. here are three ways it can be done: oven: bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. microwave: spread walnuts in a single layer in a microwave safe plate. microwave on high for 5-6 minutes, stirring every 2 minutes. stove top: cook walnuts in a dry skillet on medium high heat for 3-5 minutes, stirring frequently.
• 23 at altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: increase processing time by 5 minutes. 3,001 to 6,000 feet: increase processing time by 10 minutes. 6,001 to 8,000 feet: increase processing time by 15 minutes. 8,001 to 10,000 feet: increase processing time by 20 minutes.

Cranberry-almond Pound Cake

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 20
• 2 cups fresh cranberries or 2 cups frozen cranberries
• 1/2 cup dried cranberries
• 1/4 cup water
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 ounces almond paste
• 1/2 teaspoon almond extract
• 2 1/2 cups sugar
• 10 tablespoons butter
• 6 eggs
• 1 cup sour cream or 1 cup plain yogurt

Recipe

• 1 a couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
• 2 preheat the oven to 425 degrees f.
• 3 grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
• 4 stir the flour, salt, baking powder and baking soda together and set aside.
• 5 in a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
• 6 add the butter and beat with an electic mixer until fluffy or about 3 minutes.
• 7 add the eggs individually, beating them in after each addition.
• 8 add the dry ingredients gradually, alternating with the sour cream.
• 9 beat 20 seconds and then gently fold all of the cranberries into the batter.
• 10 pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• 11 if desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.

Cranberry, Feta And Walnut Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 cups mixed salad greens (i use leaf lettuce, endive and radiccio)
• 1 cup dried sweetened cranberries
• 4 ounces crumbled feta cheese
• 1/2 cup walnut pieces, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil

Recipe

• 1 toss greens, cranberries, cheese and walnuts in large bowl.
• 2 mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• 3 gradually add oil, whisking constantly until well blended.
• 4 pour over salad; toss to coat.
• 5 serve immediately.

Cranberry, Pear, And Ginger Relish

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 15
• 3 cups fresh cranberries
• 2 cups finely chopped, peeled anjou pears (, , about 3 pears)
• 1 1/3 cups orange juice
• 1 1/4 cups dried cranberries
• 2/3 cup packed brown sugar
• 3 tablespoons dried currants or 3 tablespoons raisins
• 3 tablespoons minced crystallized ginger
• 1/8 teaspoon ground cardamom

Recipe

• 1 combine all the ingredients in a large saucepan; bring to a boil.
• 2 reduce heat, and simmer for 10 minutes, stirring occasionally.
• 3 chill.

Cranberry Yogurt Parfaits

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup whole berry cranberry sauce
• 2 cups plain nonfat yogurt
• 1/2 cup low-fat granola

Recipe

• 1 place about 2 tbsp cranberry sauce in bottom of 4 parfait glasses.
• 2 layer yogurt, remaining cranberry sauce, and granola on top.
• 3 chill until serving.

Cranberry Vinegar

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 12 ounces cranberries
• 3/4 cup vinegar
• 1/3 cup mild honey
• 1 (2 inch) cinnamon sticks

Recipe

• 1 wash cranberries and pat dry.
• 2 in a medium stainless or enamel pot combine berries with the vinegar, honey, and cinnamon stick.
• 3 bring to a full rolling boil.
• 4 reduce heat and simmer for 8-10 minutes.
• 5 you want the cranberries to burst.
• 6 strain hot vinegar through 3 layers of wet cheesecloth.
• 7 pour into hot sterile jars and seal.
• 8 keeps in fridge for 1 year.

Cranberry Wampanoag Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 cups cranberries
• 1 cup water
• 1 cup sugar

Recipe

• 1 wash the cranberries.
• 2 put the berries and water in a saucepan.
• 3 cook until the berries are soft.
• 4 add sugar.
• 5 cook 3-5 minutes more, or until berries are boiling.
• 6 let the sauce cool down.

Cranberry-almond Granola

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• nonstick cooking spray
• 2 cups old fashioned oats
• 1/3 cup slivered almonds
• 1/3 cup sweetened flaked coconut
• 1/3 cup pecan halves
• 1/3 cup frozen concentrated cranberry juice cocktail, thawed
• 1/3 cup brown sugar (packed)
• 2 tablespoons vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup dried sweetened cranberries

Recipe

• 1 preheat oven to 325 degrees f. spray a heavy large-rimmed baking sheet with nonstick cooking spray. combine oats, almonds, coconut, and pecans in a large bowl. combine cranberry juice concentrate, brown sugar, oil, cinnamon and allspice in a medium saucepan. bring to a boil, whisking until sugar dissolves. pour hot syrup over oat mixture; stir to coat evenly. spread mixture out on prepared pan. bake until golden brown at edges, about 20 minutes. add dried cranberries, using metal spatula, stir to blend. bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. cool completely on baking sheet. store in airtight container at room temperature.

Cranberry Walnut Rolls

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 cup coarsely chopped walnuts
• 3 1/2 cups bread flour
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons quick-rising dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 2 tablespoons vegetable oil, plus additional for coating bowl
• 1 large egg
• 1 cup sweetened dried cranberries
• nonstick cooking spray
• 1 large egg, beaten to blend (for glaze)
• raw sugar

Recipe

• 1 stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. set aside to cool.
• 2 mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment.
• 3 warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees f. add the oil; remove from the heat.
• 4 add the milk mixture and 1 egg to the flour mixture. mix on low speed until a wet coarse ball forms, about 1 minute.
• 5 add the nuts and the cranberries. replace the paddle attachment on the mixer with a dough hook. mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. transfer the dough to a floured surface and knead for about 2 minutes.
• 6 lightly oil a large bowl. shape the dough into a ball; place in the prepared bowl, turning to coat with oil. cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.
• 7 line a large baking sheet with parchment paper. transfer the dough to an unfloured surfaced; divide into 12 equal pieces. shape each piece of dough into a smooth round ball. transfer the rolls to the prepared baking sheet, spacing them apart. spray the rolls with nonstick spray. cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. brush rolls with egg glaze; sprinkle with raw sugar. let rise 15 minutes longer.
• 8 position a rack in the center of the oven and preheat to 425f,.
• 9 place rolls in oven; reduce oven temperature to 400 degrees f and bake 7 minutes. rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. cool completely on a cooling rack.

Cranberry Iced Tea

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 quarts water
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 8 english breakfast tea bags
• 2 cups cranberry juice
• 1 1/2 cups cranberry , to taste

Recipe

• 1 bring the water to a boil in a large pot, and remove from the heat. immediately whisk in the sugar and lime juice until sugar is dissolved.
• 2 add the tea bags and cranberry juice. allow the tea to steep for 10 minutes, remove the tea bags and cool the tea.
• 3 stir to be sure that the sugar is dissolved, and place in a large pitcher. refrigerate until thoroughly chilled.
• 4 just before serving, add the to the tea and serve in tall glasses filled with ice. garnish with lime slices.

Cranberry, Sausage And Apple Stuffing

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 12 cups bread cubes, baked until slightly dry
• 1 lb sweet italian sausage, casings removed
• 1/4 cup butter
• 6 cups coarsely chopped leeks
• 4 teaspoons poultry seasoning
• 2 cups chopped celery
• 3 tart apples, peeled cored and chopped
• 1 cup dried cranberries
• 2 teaspoons dried rosemary, crushed
• 1 1/3 cups chicken stock
• salt
• ground black pepper

Recipe

• 1 saute sausage in a large skillet over medium heat, crumbling coarsely for about 10 minute remove sausage to a large bowl iwth a slotted spoon & empty pan of grease.
• 2 into the same pan melt the butter. add the leeks, apples, celery and poultry seasoning. saute until softened, about 10 minute add the rosemary, dried cranberries and cooked sausage. mix all with the dried bread cubes. season to taste with salt and pepper. moisten with the chicken stock.
• 3 stuff turkey with about 5 cups for a 14 lbs turkey. add additional chicken stock to moisten stuffing if needed. remaining stuffing can be baked in a covered buttered casserole at 350 degrees for about 45 minute uncover and bake for another 15 minute to brown top.

Cranberry Walnut Feta Cheese Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 8 -10 cups romaine lettuce
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted walnuts
• 1/2 cup red onion, thinly sliced
• 4 ounces feta cheese, crumbled

Recipe

• 1 toast walnut pieces for 5-10 minutes at 350. allow walnuts to cool before adding to salad.
• 2 chop romaine lettuce into bite sized pieces.
• 3 slice the onion into thin pieces.
• 4 combine all ingredients in a large bowl.

Cranberry Turkey Rolls

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup packaged herb seasoned stuffing mix
• 1/2 cup whole cranberry sauce
• 1/4 cup walnuts, coarsely chopped
• 1 tablespoon water
• 4 turkey breast, slices
• 1/2 teaspoon sage, crumbled

Recipe

• 1 combine 1/4 cup cream of celery soup, stuffing mix, cranberry sauce, walnuts and water in a small bowl.
• 2 place about 1/3 cup stuffing mixture on narrow end of each slice of turkey fillet.
• 3 roll up tightly; fasten with wooden toothpicks.
• 4 arrange one roll-up along each edge of an 8x8x2-inch square microwave-safe baking dish.
• 5 combine remaining soup and sage in a small bowl; pour over roll-ups; cover baking dish with plastic wrap.
• 6 microwave on high 8 minutes, or until turkey is tender, rotating dish 1/2 turn after 4 minutes.
• 7 let stand, covered, 2 minutes before serving.

Cranberry, Pear And Ginger Chutney

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 2 cups apple vinegar
• 1 cup chopped onion
• 2 tablespoons fresh ginger, peeled and grated
• 2 tablespoons candied ginger, chopped
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons orange zest
• 1 cinnamon stick
• red pepper flakes
• ground cloves
• 1 (12 ounce) bag cranberries
• 1 cup brown sugar
• 2 bosc pears, peeled, cored, and chopped

Recipe

• 1 in a heavy saucepan bring vinegar, onions, gingers, zests, spices to a boil.
• 2 cook until reduced to 1 1/2 cups.
• 3 add remaining ingredients and cook on low until flavors blend, 30 minutes.
• 4 remove cinnamon stick, mash with potato masher if desired.
• 5 serve at room temperature may be prepared 3 days ahead.

Cranberry Walnut Cheesecake Pie

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• Servings: 8
• 1 1/4 cups cold milk
• 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling (4-serving size)
• 1/2 teaspoon grated lemon peel
• 1 (8 ounce) container frozen non-dairy topping, thawed (aka cool whip)
• 1 prepared graham cracker crust (or make your own if you are martha stewart)
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup toasted walnuts

Recipe

• 1 in a large bowl beat milk, pudding mix, and lemon peel for 1 minute. (mixture will be very thick) whisk in half of the whipped topping. (put the other half of the unused whipped topping back into the fridge to use later).
• 2 carefully spread half of the pudding mixture into the graham pie crust.
• 3 spoon half of the cranberry sauce over pudding mixture. reserve the remaining cranberry sauce along with the whipped cream topping in the fridge for later --.
• 4 sprinkle with half of the toasted walnuts. reserve the remainder for later --.
• 5 top with the remaining pudding mixture.
• 6 refrigerate for four hours or until set.
• 7 top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
• 8 keep chilled in the refrigerator until ready to serve.
• 9 *if your walnuts aren't toasted here is how you do it -- spread nuts evenly on baking sheet and bake in preheated oven for 5 minutes at 350. toss and stir around and bake for 3 or 4 more minutes.

Cranberry-almond Chicken Salad Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (12 1/2 ounce) can 98% fat free breast of chicken in water, drained
• 1/3 cup sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/2 cup miracle whip light
• 1 celery rib, diced
• 1/2 small onion, diced
• salt, to taste
• pepper, to taste
• 1 lettuce leaf
• 8 slices light bread

Recipe

• 1 you can toast your own almonds either in a frying pan or in the oven. be careful to watch them, though, because they will burn quickly.
• 2 in a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, miracle whip light, celery, onion, salt, and pepper until all is well coated.
• 3 place one-fourth of the mixture on each of four slices of bread. top with a lettuce leaf and another slice of bread. enjoy!

Cranberry, Orange And Pistachio Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 14
• 3 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange rind
• 6 tablespoons butter
• 1/3 cup splenda granular
• 3/4 cup nonfat milk
• 1/2 cup dried cranberries
• 1/2 cup chopped pistachio nut

Recipe

• 1 preheat oven to 425 degrees.
• 2 spray a cookie sheet with non-stick cooking spray or line with parchment paper.
• 3 in a large bowl, combine the flour, cream or tartar, soda, salt and orange rind.
• 4 add butter and with a pastry blender, cut in butter until mixture is crumbly.
• 5 add the spelnda and milk, stirring just until the dry ingredients are moistened.
• 6 stir in cranberries and chopped pistachio nuts.
• 7 on a lightly floured surface, pat the dough to a 3/4 inch thickness and cut with a 2-1/2 inch round biscuit cutter.
• 8 place on cookie sheet and bake for 12 to 15 minutes or until lightly browned.
• 9 serve hot from the oven with orange marmalade.

Cranberry, Orange, And Cointreau Brulee

Total Time: 1 hr 8 mins Preparation Time: 25 mins Cook Time: 43 mins

Ingredients

• Servings: 6
• 1 1/2 cups cranberries (about 7 oz.)
• 1 orange, zest of
• 1 orange, juice of
• 1/2 cup superfine sugar
• 8 egg yolks
• 2 cups heavy cream
• 2 tablespoons cointreau liqueur
• 1/2 cup superfine sugar, to finish

Recipe

• 1 add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften.
• 2 remove from the heat and add half the sugar.
• 3 using a fork to mix together the egg yolks and the remaining sugar in a bowl.
• 4 pour the cream into a second saucepan and bring almost to a boil.
• 5 gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the cointreau and mix all together.
• 6 arrange 6 ovenproof ramekins in a roasting pan.
• 7 evenly pour in the cranberry custard into the ramekins.
• 8 then pour warm water into the roasting pan to come halfway up the sides of the ramekins.
• 9 bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center.
• 10 leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
• 11 about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch.
• 12 leave at room temperature until ready to serve.

Cranberry,apple Spiced Tea

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• 2 quarts cranberry juice
• 2 quarts apple juice
• 1 cup pineapple juice
• 1/4 cup honey
• 3 cups water
• 1 orange, studded with (or lemon slices)
• clove (optional)
• 4 cinnamon sticks (optional)
• 1/2 nutmeg, freshly ground (optional)
• 10 cardamom pods (optional)
• 1 slice ginger (optional)
• 5 whole allspice (optional)
• 20 fluid ounces , 1 per mug (optional)

Recipe

• 1 put all ingredients in a slow cooker on low.
• 2 i usually do the night before and wake to the wonderful scents coming from my kitchen.

Cranberry White Chocolate Chip Biscotti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 3/4 cup sugar
• 2 cups flour
• 3 eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 2 teaspoons vanilla

Recipe

• 1 preheat oven to 350°f
• 2 in a mixing bowl, combine flour, sugar, baking powder and cinnamon. add cranberries and white chocolate chips.
• 3 in another small bowl, whisk together the eggs and vanilla. fold egg mixture into the dry ingredient mixture. stir until dough is stiff.
• 4 turn out dough a floured surface and split in two. roll each piece into a log around the same length as your baking sheet.
• 5 place the logs on the baking sheet and flatten slightly. make sure to leave plenty of room between them.
• 6 bake for 25 minutes. remove from the oven, and let cool. leave the oven on. slice each log into 1/3" slices diagonally.
• 7 place (cut side down) on the baking sheet. bake for another 15-20 minutes, until crispy.

Cranberry Walnut Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package fresh cranberries
• 1/2 cup sugar
• 1 (3 ounce) box strawberry jell-o gelatin dessert
• 1 (15 ounce) can pineapple tidbits
• 1 (8 ounce) container cool whip, thawed
• 1/4 cup walnuts, chopped

Recipe

• 1 in a food processor combine cranberries and sugar. process until cranberries are chopped very very small. set this mixture aside.
• 2 drain pineapple, and reserve the liquid.
• 3 pour jello into a bowl and dissolve with 1 cup bowling water. when jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set.
• 4 when jello is set mix in cranberries, cool whip, and walnuts. stir until all is combined.
• 5 refrigerate until ready to serve.

Cranberry, Apple, And Sweet Potato Packet

Total Time: 37 mins Preparation Time: 12 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (1-1/2 pounds)
• 2 granny smith apples or 2 apples, cored, thinly sliced into rings
• 1/2 cup dried cranberries or 1/2 cup raisins
• 1/2 cup packed brown sugar
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1/2 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 450 degrees f. or grill to medium-high.
• 2 center sweet potatoes, apples and cranberries on the sheet of heavy-duty aluminum foil. sprinkle with brown sugar. combine butter and cinnamon; drizzle over brown sugar.
• 3 bring up foil sides. double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• 4 bake 25-30 minutes on a cookie sheet in oven or grill 20-25 minutes in covered grill until sweet potatoes are tender.

Cranberry Tart

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 cups cranberries, washed
• 1/2 cup pecan pieces
• 1/2 cup sugar
• 12 tablespoons butter, very soft or melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract or 1 teaspoon amaretto
• 1 cup flour

Recipe

• 1 grease a 10- to 12-inch pie or flan dish. spread the berries, pecans in the dish. sprinkle with sugar.
• 2 combine the butter, sugar, eggs and extract. stir or beat in the flour. spread over the berries. bake at 325 degrees for 35-40 minutes.
• 3 serve with whipped cream flavored with grand marnier or orange peel, or ice cream or custard sauce.

Cranberry Tangerine Jam

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• 12 ounces cranberries, fresh or frozen
• 1 cup water
• 1/2 tangerine juice or 1/2 orange juice
• 3 cups sugar
• 1 inch cinnamon stick, broken

Recipe

• 1 in large pot combine cranberries, water and juice. bring to a boil, reduce heat, simmer covered until cranberries pop. remove from heat and cool for 1 hour. then transfer cranberry mixture to a blender or food processor. cover and blend or process until smooth. return to pot.
• 2 add sugar and cinnamon, stir. bring to a boil stirring constantly. reduce heat and simmer for about 25 minutes or until mixture is thickened, stirring frequently. remove from heat. discard cinnamon stick.
• 3 ladle into hot sterilized 4 oz jars, leaving 1/4" headspace. wipe rims and add lids.
• 4 process jars for your recommended altitude.
• 5 i like chunkier jam, so i will instead blend half the cranberries, water and juice first before cooking, then put blended berry mixer and whole berries into pot and go to step 2. or just process all the fruit until smooth, then go step 2. this cuts out the 1 hour of cooling time.
• 6 if you are using frozen berries, just defrost them in cool water. frozen cranberries last up to one year. the older they are the more wrinkled the berries become. any mush berries should be discarded.

Cranberry Syrup For Cocktails

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• 1 cup water
• 1 cup sugar
• 1 1/2 cups cranberries

Recipe

• 1 equal parts of sugar and water are warmed until dissolved, then add two parts of cranberries. simmer for a couple of minutes, let it cool, then strain through cloth.
• 2 can also be replaced with simple syrup and cranberry juice.
• 3 store in refrigerator up to two weeks. if it last that long.

Cranberry Walnut Orange Chocolate Tart

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 pie crust
• 3 large eggs
• 2/3 cup packed brown sugar
• 2/3 cup corn syrup
• 1/4 cup unsalted butter, melted, cooled slightly
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/4 cups cranberries
• 1 cup walnuts
• 1 orange, zest of
• 2/3 cup mini chocolate chip

Recipe

• 1 preheat the oven to 425 f (with an oven rack in the lower third part of the oven). roll out your pie dough and fit it into a pie pan (i used a 9 inch spring form). using a fork make wholes all over the pie dough surface.
• 2 fit aluminum foil snugly over the pie dough and weigh it down with pie weights or just dry beans. bake for 15 minutes. carefully remove the aluminum foil and the beans and bake for another 5 to 10 minutes.
• 3 make the tart filling: combine the rest of the ingredients in a bowl. pour the filling into the prebaked pie crust.
• 4 turn the oven down to 350 and move the oven rack to the middle position. bake the tart for about 40 to 45 minutes and let cool completely.

Cranberry White Chocolate Treats

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 24
• 1/4 cup unsalted butter
• 1 (10 1/2 ounce) bag miniature marshmallows
• 4 ounces white chocolate, chopped
• 1/4 cup seedless red raspberry jam
• 1 1/2 teaspoons raspberry extract or 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon red food coloring
• 7 cups toasted rice cereal
• 1 cup dried cranberries

Recipe

• 1 line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
• 2 in a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
• 3 stir in chocolate, jam, extract, and food coloring until blended and smooth; remove from heat.
• 4 stir in cereal and cranberries and press mixture into the prepared baking dish.
• 5 let cool completely, peel off foil; cut into 24 squares.

Cranberry-almond Cereal Mix, Diabetic Friendly

Total Time: 20 mins Preparation Time: 8 mins Cook Time: 12 mins

Ingredients

• 1 cup rolled oats (old fashioned)
• 1 cup quick-cooking barley
• 1 cup bulgur (cracked wheat, or amaranth seeds)
• 1 cup dried cranberries (or mix the choices) or 1 cup snipped dried apricots (or mix the choices) or 1 cup raisins (or mix the choices)
• 1/2 cup sliced almonds, toasted
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• splenda sugar substitute (white or brown, to taste optional)
• nonfat milk (optional)

Recipe

• 1 in a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
• 2 cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
• 3 for 2 breakfast servings:.
• 4 in a small saucepan bring 1-1/3 cups water to boiling. add 2/3 cup of the cereal mix.
• 5 reduce heat.
• 6 simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
• 7 sweeten with splenda or splenda brown blend and serve with milk if desired.
• 8 microwave directions:.
• 9 for 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once.
• 10 stir before serving.

Cranberry, Dried Cherry, And Almond Conserve

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 3 cups cranberries (fresh or frozen)
• 1 1/2 cups water
• 3/4 cup honey
• 3 tablespoons lemon juice
• 2 star anise pods (or 1 tsp. seeds in a tea infuser)
• 2 inches piece gingerroot, peeled & minced (or 1 tsp ground ginger)
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 2/3 cup chopped almonds

Recipe

• 1 in saucepan, combine cranberries, water, honey, lemon, anise, and ginger; bring to a boil (med-hi heat); reduce to low & simmer uncovered for five minutes.
• 2 add dried fruits and simmer five more minutes (stirring occasionally).
• 3 remove anise pods or tea infuser (discard).
• 4 remove from heat and stir in the almonds.
• 5 ladle into hot jars, leaving 1/2-inch headspace; seal with lids & rings, process in a hot-water bath for 10 minutes.

Cranberry, Pecan And Sage Stuffing

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 cup onion, diced
• 1 cup celery, diced
• 1 teaspoon salt
• 1 cup cranberries
• 1 cup pecans, pieces
• 1/4 cup fresh sage, minced
• 12 cups day old bread, cut into 1-inch cubes
• 2 cups chicken stock (or more)

Recipe

• 1 the amount of liquid will vary due to the moisture content of the bread. the stuffing should be moist, but not saturated.
• 2 in a large sauté pan or stockpot, over medium-high heat, melt butter and sauté onions and celery until translucent. add the rest of the ingredients and stir to incorporate. stuff the turkey or bake covered for 55 minutes at 375ºf, the last 10 minutes uncovered.
• 3 makes enough to stuff a 20-pound turkey
• 4 cooking time depends upon if the dressig is cooked in the bird or seperate. i estimated it as having been cooked in a 20 pound turkey.

Cranberry Walnut Pumpkin Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 1 cup molasses
• 1 (16 ounce) can solid pack pumpkin
• 1/2 cup vegetable oil
• 4 eggs
• 3/4 cup walnuts
• 3 3/4 cups flour
• 1 cup sugar
• 2 1/2 teaspoons baking soda
• 2 teaspoons spice
• 3/4 teaspoon salt
• 1 teaspoon baking powder

Recipe

• 1 in a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
• 2 in a second bowl, stir together the remaining ingredients.
• 3 add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
• 4 divide batter between two 9 x 5-inch greased loaf pans.
• 5 bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.

Cranberry, Chocolate Chip And Coconut Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup rolled oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup dried coconut
• 1 cup dried cranberries
• 1 cup chocolate chips

Recipe

• 1 preheat oven to 350 degrees.
• 2 cream butter and sugars. add eggs and vanilla and mix to combine. in a separate bowl, combine dry ingredients. add into wet ingredients gradually.
• 3 drop spoonfuls cookie sheets. bake for 10 minutes until edges are crisp and center is slightly gooey. let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.

Cranberry Zucchini Muffins

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1/2 cup cranberries, chopped

Recipe

• 1 preheat oven to 375°f grease muffin tin; set aside.
• 2 in a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
• 3 in a large bowl, whisk together the eggs, sugars, applesauce and vanilla. stir in the zucchini.
• 4 add the flour mixture to the wet ingredients, and stir to combine; do not overmix. using a rubber spatula fold in the cranberries. divide the batter evenly among the 12 cups.
• 5 bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. transfer the pan to a wire rack to cool for 10 minutes. turn the muffins on their sides in their cups, and cool.
• 6 bread variation: follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. bake at 375 f, rotating the pan halfway through, 45-50 minutes. transfer to wire rack to cool before serving.

Cranberry, Tangerine & Blueberry Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 large tangerines
• 1 cup golden brown sugar, packed
• 1 tablespoon ginger, peeled and minced
• 1/8 teaspoon ground cloves
• 1 (18 ounce) package fresh cranberries
• 1 1/2 cups frozen blueberries, thawed

Recipe

• 1 finely grate enough peel from tangerines to measure 2 tablespoons.
• 2 using small sharp knife, cut all peel and white pith from 1 tangerine.
• 3 cut between membranes to release segments.
• 4 set aside.
• 5 squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• 6 combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• 7 bring to boil, stirring until sugar dissolves.
• 8 reduce heat and simmer 5 minutes.
• 9 add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• 10 add blueberries and tangerine segments.
• 11 stir until blueberries are heated through.
• 12 cool.
• 13 cover and refrigerate.
• 14 serve cold or at room temperature.
• 15 can be made 4 days ahead.
• 16 keep refrigerated.

healthier italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 cup fresh whole-wheat breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 egg, beaten
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon ground black pepper
• 2 basil leaves, torn, plus additional for sprinkling on top

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl. mix well and form into 12 balls. store covered in refrigerator until needed.
• cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes. stir in tomatoes, salt, sugar, and bay leaf. cover with lid, reduce heat to low, and simmer for 60 minutes. stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs. simmer on low heat until meatballs are cooked through, about 30 minutes.

Cranberry Walnut Oatmeal Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3/4 cup shortening, crisco butter (or 3/4 crisco butter shortening sticks)
• 3/4 cup sugar
• 3/4 cup brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup dried cranberries
• 1 cup walnuts, chopped

Recipe

• 1 heat oven to 375ºf. lightly coat baking sheets with no-stick cooking spray.
• 2 beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until creamy. beat in eggs and vanilla. combine flour, baking soda, cinnamon and salt in small bowl. beat into shortening mixture until blended. stir in oats, dried cranberries and walnuts. drop by rounded tablespoonfuls about 2 inches apart on prepared baking sheets.
• 3 bake 10 to 12 minutes or until light brown. cool on baking sheets 2 minutes. place on cooling rack to cool completely.

chef john's ultimate steak sandwich

Ingredients

• Servings: 6
• 1 (2 pound) fully-trimmed flat iron steak
• salt and pepper
• 8 ounces brown clamshell mushrooms, grilled, separated
• salt and pepper to taste
• 1 tablespoon vinegar
• 2 tablespoons extra virgin olive oil
• 3 tablespoons barbeque sauce
• 2 tablespoons vegetable oil
• 1 tablespoon vinegar
• 6 hot dog buns
• 1/2 cup mayonnaise, or as needed
• 1 cup arugula leaves, or as needed
• 1 cup quartered cherry tomatoes

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• cut steak into 6 thick strips. season generously with salt and pepper.
• grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. remove the stem end to separate the mushrooms.
• stir mushrooms in a bowl with salt and pepper, vinegar, and extra virgin olive oil. set aside.
• grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). let rest for 5 minutes.
• whisk together barbeque sauce, vinegar and vegetable oil. set aside.
• serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

family secret meatballs and sauce

Ingredients

• Servings: 8
• 2 pounds ground beef
• 3/4 cup rolled oats
• 6 tablespoons chopped sweet onion (such as a walla walla)
• 1 cup milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups ketchup
• 3 tablespoons worcestershire sauce
• 3 tablespoons white sugar
• 4 1/2 tablespoons chopped sweet onion (such as a walla walla)
• 4 1/2 tablespoons apple vinegar
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• in a bowl, mix the ketchup, worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. an instant-read thermometer inserted into the center of a meatball should read at least 160 degrees f (70 degrees c).