Preheat oven: 350 degrees
2 cups all-purpose flour ¼ cup butter
1 cup sugar 1 egg
1 ½ tsp baking powder 1 tsp grated orange peel
1 tsp salt ¾ cup orange juice
½ tsp baking soda 1 ½ 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 degrees 25-30 minutes or until golden brown. Makes 15 muffins.
3 cups fresh cranberries 2 eggs
¾ cup sugar ¾ cup sugar
½ cup chopped walnuts or pecans ¾ cup flour
¾ 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 plate until evenly coated.
Beat eggs in a bowl until light. Gradually add sugar, then flour. Finally, cut in the butter. Combine until smooth. Spread over filling mixture.
Bake at 325 degrees for 45 minutes, until crust is golden brown. Serve warm or cold with whipped cream or ice cream.
Preheat oven 350 degrees
1 pie crust shell
¼ tsp. almond extract
1 ¼ cups fresh or frozen cranberries, halved
1/3 cup chopped walnuts
½ 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. Gradually add sugar, beating until smooth. Add flour and butter, alternately, mixing until smooth. Pour over cranberries. Bake 45 minutes.
2 cups chopped crisp apples
2 cups whole cranberries
¼ cup chopped onions
1 medium red pepper chopped (about 2/3 cup)
¾ cup brown sugar
½ cup golden raisins
½ white vinegar ( or rice vinegar)
½ tsp chopped garlic
1 Tbsp grated ginger root (or 1 tsp. ground ginger)
Combine all ingredients in a non-aluminum kettle. 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.
Here's another variation of an old recipe:
2 sweet seedless oranges remove coarse white ribs & ends, cut in fourths. Place in a food processor & chop coarsely.
Rinse 2-3 cups of fresh cranberries (if using frozen it works best if you use warm water to soften them slightly. Otherwise you get an icy frosty result.) Process just till coarsely chopped. Mix together oranges & cranberries together. At this stage this blend can be sweetened to taste with a liquid sweetener of choice or sugar & stored in the refrigerator for up to 2 weeks. It can also be frozen.
This can be served with chicken, turkey, pork, Use it to top your oatmeal or add it to your morning smoothie.
We like to add this mixture to Sweet Baby Ray's Bar-B-Q sauce and use it on Dave's Bar-B-Q Spare Ribs....but that's another recipe!
2 cups of fresh or fresh frozen Cranberries
4 cups of Water
Place in a pot large enough to accomodate. DO NOT USE ALUMINUM POT. Bring to a boil & 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.
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 tea, green tea or Cranberry Tea. I use TAZO Passion.
Cool & strain juice into container. Dilute & sweeten to taste. I use Stevia liquid sweetener.