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  • Cranberry Muffins
    Preheat oven: 350 degrees 2 cups all-purpose flour, 1/4 cup butter 1 cup sugar, 1 egg 1 1/2 tsp baking powder, 1 tsp grated orange peel 1 tsp salt, 3/4 cup orange juice 1/2 tsp baking soda, 1 1/2 cup chopped cranberries Sift the flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel and juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350, 25-30 minutes or until golden brown. Makes 15 muffins.
  • Cranberry Cobbler
    Filling Crust 3 cups fresh cranberries, 2 eggs 3/4 cup sugar, 3/4 cup flour 1/2 cup chopped walnuts or pecans 3/4 cup butter, cut into small pieces Butter a 10 inch pie plate, spread cranberries over the bottom. Sprinkle with sugar and nuts. Stir together in pie plate until evenly coated. Beat eggs in a bowl until light. Gradually add sugar, then flour, then cut butter into sugar/flour mixture. Bake at 325 for 45 minutes until crust is golden brown. Serve warm or cold with whipped cream or ice cream.
  • Classic Cranberry Walnut Pie
    Preheat oven to 350 degrees 1 pie crust shell 1/4 tsp almond extract 1 1/4 cuts fresh or frozen cranberries, halved 1 egg 1/3 cup chopped walnuts 1/2 cup sugar 1/3 cup flour 1/3 cup butter, melted Spread cranberries in unbaked shell. Sprinkle with nuts and brown sugar. In bowl, beat egg until thick. Grandually add sugar, beating until smooth. Add flour and butter alternately, mixing until smooth. Pour over cranberries. Bake for 45 minutes.
  • Cranberry Chutney
    2 cups chopped crisp apples 2 cups whole cranberries 1/4 cup chopped onions 1 medium red pepper (2/3 cup) 3/4 cup brown sugar 1/2 cup golden raisins 1/2 cup white vinegar (or rice vinegar) 1/2 tsp chopped garlic 1 tbsp grated ginger root or 1 tsp ground ginger Combine all ingredients in a non-aluminum pan. Simmer until vegetables and fruits are soft. Stir often to prevent scorching. Cook about 20-30 minutes. Serve with poultry or pork. This chutney can also be served as an appetizer with cream cheese and crackers.
  • Cranberry Orange Relish
    2 sweet seedless oranges, remove corse white ribs & ends and cut in forths. Place in food processor & chop coarsely. Rinse 2-3 cups of fresh cranberries. (If using frozen, it works best to use warm water as to soften them slightly. Otherwise your get an icy, frosty result.) Process just until coarsely chopped. Mix together oranges and cranberries together, at this stage the blend can be sweetened to taste with a liquid sweetner of choice or sugar. Refrigerate for up to 2 weeks, can also be frozen. This can be served with chicken, turkey, pork, use it to top your morning oatmeal, or add it to your morning smoothy. We like to add this mixture to Sweet Baby Rays Barbaque sauce and use it on Dave's Bar-B-Q Spare Ribs...but that's another recipe!
  • Basic Cranberry Juice
    2 cups of fresh or frozen cranberries 4 cups of water Place in a pot large enought to accomodate. Do Not Use Aluminum! Bring to a boil and simmer until berries pop open. Cool & refrigerate, sweeten to taste. This can be added to teas or any juice. Makes about 5 cups. Reserve berry pulp & use in muffins, pancakes, or oatmeal.
  • Cranrose Tea
    Boil 2 cups of fresh cranberries & 4-5 sprigs of fresh rosemary in 4 cups of water, simmer until the cranberries pop open. To the juice add your favorite tea such as white, green, or cranberry tea. I use TAZO© Passion. Cool & strain juice into a container. Dilute & sweeten to taste, I use Stevia Liquid sweetener.
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