A Collection Of Cranberry Recipes



Counting down to Thanksgiving, yam and sweet potato recipes were featured in the last edition of the Rim Review -- now here are some tasty treats using cranberries, another holiday favorite with surprising versatility.

Cranberries add tangy flavor to everything from stuffing and sauces to beverages and barbecues, according to the Wisconsin State Cranberry Growers Association.

Fresh cranberries are available in supermarket produce sections from September to December.

To prepare cranberries for cooking, sort out bruised berries, then rinse in cold water. The berries can easily be frozen for up to nine months. Just pop them in the freezer for later use (wash before use, but not before freezing). When ready to use, do not thaw. Follow recipe directions using frozen berries.

Cranberries are healthy too. They're high in fiber, have just 25 calories per half cup, and provide more than 10 percent of the recommended daily allowance of Vitamin C. Cranberries are also low in sodium and are a source of Vitamins A and B, calcium, phosphorus, and iron.

Cranberry Chutney

2 cups chopped Braeburn apple

2 cups whole cranberries

1/4 cup chopped onion

3/4 cup brown sugar

1/2 cup golden raisins

1/2 cup white vinegar

1/2 teaspoon chopped garlic

1 medium red pepper chopped, about 2/3 cup

1 tablespoon grated ginger root or 1 teaspoon ground ginger

Combine all in a non-aluminum kettle. Simmer until all fruits and vegetables are tender, about 20-30 minutes. Stir often to prevent scorching. Great with chicken, turkey and pork. Also makes a great hors d'oeuvre with cream cheese on crackers.

Cranberry Pie

2 cups cranberries, cut in half

1/2 cup brown sugar

1/2 cup chopped walnuts

2 eggs, well-beaten

1 cup sugar

1 cup all-purpose flour

1/2 cup butter or margarine, melted

1 pie crust for 10-inch pie pan

Combine cranberries, brown sugar and walnuts together. Spread the mixture into the bottom of the prepared pie shell. Beat eggs well; gradually add the sugar; continue beating. Stir in flour and melted butter. Pour batter over the berries in the pie shell. Cover edges of pie crust with foil and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; remove foil and bake 35 minutes longer. Serve with ice cream.

Cranberry Muffins

2 cups all-purpose flour

1 cup sugar

1-1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter or margarine

1 egg, well beaten

1 teaspoon grated orange peel

3/4 cup orange juice

1-1/2 cup chopped cranberries

Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange 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 for about 25-30 minutes or until golden brown. Makes 15 muffins.

Cranberry Punch

4 cups cranberry juice cocktail, chilled

1 cup orange juice, chilled

1/4 teaspoon orange extract

12 ounces of lemon-lime soda, chilled

1 pint raspberry sherbet, slightly softened

Mix the cranberry juice, orange juice and orange flavoring. Just before serving, add the soda. Pour mixture into individual serving glasses and top with a tablespoon of sherbet. Makes 12 four-ounce servings.

Cranberry Cobbler


3 cups fresh cranberries

3/4 cup sugar

1/2 cup chopped walnuts or pecans

Butter a 10-inch pie plate, spread cranberries over the bottom, and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out.


2 eggs

3/4 cup sugar

3/4 cup flour

3/4 cup butter or margarine, cut in small pieces with a knife

Beat eggs in a bowl until light. Continue to beat, and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325 degrees for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.

Whole Cranberry Sauce

3 cups cranberries

3/4 cup water

1-1/2 cups sugar

Simmer cranberries and water together. While simmering, mash with potato masher. Add sugar; simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes about 2 cups of sauce.

Frozen Cranberry Loaf

4 cups sugar

8 cups cranberries (chopped coarsely)

1/2 cup chopped walnuts

1, 8-ounce can of crushed pineapple, drained

2, 12-ounce cartons frozen whipped topping, thawed

2, 8-ounce packages of cream cheese, softened

In a large mixing bowl, beat cream cheese, whipped topping and sugar at low speed until thoroughly mixed. Fold in remaining ingredients and stir to distribute evenly. Pour mixture into 3 loaf pans and freeze. To serve, unmold on plate and garnish with lettuce and cranberries.

Cranberry Steamed Pudding

1 cup cranberries, quartered

1/2 cup molasses

1-1/2 cups all-purpose flour

1/3 cup hot water

2 teaspoon baking soda

1 heaping tablespoon sugar

pinch of salt

Combine all ingredients together and pour into a greased 6-cup mold. Cover tightly with foil; tie with string. Place rack in deep kettle large enough to accommodate mold; add boiling water 1-inch deep. Place covered mold on rack in kettle. Bring water to boiling. Cover; steam 1-1/2 hours, adding water if needed. Cool 10 minutes; unmold. Serve with warm sauce.


1/2 cup butter or margarine

1/2 cup light cream

1 cup sugar

1 teaspoon vanilla

Combine all ingredients in double boiler. Cook until sugar is dissolved and mixture is bubbly.

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