Fresh Cranberry Recipes

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Cranberry Herb Stuffing

 

Ingredients:

1/4 cup butter or margarine

1/2 cup minced sweet onion

1/2 cup chopped celery

8 bread slices, cut into 1/2-inch cubes

1/2 teaspoon ground black pepper

2 teaspoons poultry seasoning

1 tsp. each dried sage, rosemary, and thyme

1/2 cup dried cranberries

1/2 cup egg substitute

1/4 cup chicken stock

 

Melt butter in a large frying pan. Sauté onion and celery. Remove

from heat. Toss in cubed bread, pepper, poultry seasoning, herbs

and cranberries. Mix egg product and stock. Mix lightly into the

bread mixture.Place the stuffing into the turkey body cavity and

neck and cook according to turkey instructions. Or you can bake

separately in a covered baking dish sprayed with nonstick cooking

spray for 45 minutes at 350 degrees F. I add more stock when

baking this way.

 

Spicy Cranberry Sauce

 

Ingredients

1 12-oz bag fresh cranberries

1 3/4 cups apple cider

3/4 cup honey

2 cinnamon sticks, broken in half

1 tbsp. grated orange peel

6 whole cloves

1 bay leaf

 

Combine all ingredients in a large, heavy saucepan. Bring to a boil

over medium heat. Simmer just until the cranberries burst and the

sauce thickens, stirring occasionally, about 15 minutes. Remove

cinnamon sticks, cloves and bay leaf. Refrigerate sauce until cold.

Makes about 2 1/2 cups.

 

Cranberry Herb Sauce

 

Ingredients:

1 large sweet onion, diced

4 cloves garlic, minced

1 tablespoon olive oil

1 package (12 ounces) fresh or frozen cranberries

2-1/2 cups water

2 cups dry red wine

2/3 cup honey

1/2 teaspoon dried thyme, crushed

4 whole bay leaves

5 drops Worcestershire sauce

Dash rosemary

Dash ground red pepper

 

Cook and stir onions and garlic in oil in a large pan over medium

heat until onions are softened. Add cranberries, water, wine,

honey, thyme, bay leaves, Worcestershire sauce, rosemary and

red pepper. Bring to a boil. Reduce heat to low and simmer about

I hour or until mixture reduces by half, stirring frequently. Remove

and discard bay leaves. Puree sauce in a blender until it resembles

a gravy texture.

 

Cranberry Sauce

 

Ingredients:

1 bag (12 oz) fresh or frozen cranberries

1 1/4 cup granulated sugar

3/4 cup water

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

 

In a medium pan, combine all the ingredients. Bring to a boil.

Stir constantly. Reduce the heat and simmer for 15-20 minutes

until mixture thickens. Cool completely and chill in the

refrigerator.

Makes 3 cups.

 

Cranberry Chicken

 

1 pound chicken wings or 5 chicken pieces

1/4 cup reduced sodium soy sauce

3 tablespoons firmly-packed brown sugar

1/2 teaspoon ground ginger

1/4 cup herb vinegar

1 teaspoon freshly squeezed lemon juice

1/2 green pepper, seeded and chopped

2 cloves of garlic, minced

Cooked rice

 

Place the chicken in a resealable plastic bag. In a medium bowl,

combine soy sauce, brown sugar, ginger, vinegar, lemon juice,

green pepper, and garlic; pour over chicken. Marinate a few hours

or overnight in the refrigerator. Preheat oven to 350 degrees F.

Place in a glass baking dish and bake for 30 minutes or until a

meat thermometer registers 165 degrees F. 4 servings.

 

 

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