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Cranberry Recipes  - Recipes have collected from newspapers, magazines, box tops, and friends over the years.

   
Cranberry Chicken Salad

First Layer
1 envelope unflavored gelatin
1/2 c. cold water
1 can condensed cream of chicken soup
1/4 c. mayonnaise
1 tbsp. lemon juice
1 c. diced cooked chicken
1/4 c. chopped celery
1 tbsp. chopped onion
Pepper to taste

Second Layer
1 envelope unflavored gelatin
1/2 c. cold water
1 lb. can jellied cranberry sauce

Method: First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Unmold. Serve on crisp lettuce. Serves 6 to 8.
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Frozen Cranberry Salad

1 (8 oz.) pkg. cream cheese
1 qt. Cool Whip
1 c. mayonnaise
1 lg. can crushed pineapple
1 reg. can whole cranberry sauce
1 c. salted Spanish peanuts, chopped

Blend first three ingredients together. Add next three. Pour mixture into large glass dish. Freeze, cut in squares to serve.
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Sweet and Sour Chicken

2 chicken breasts, split and skinned
1 (8 1/2 oz.) can unsweetened
pineapple chunks
1 c. cranberry sauce
2 tbsp. vinegar
2 1/2 tbsp. brown sugar
1/2 c. chicken broth
2 tbsp. cornstarch
2 tbsp. water
1 green pepper, cut into long, thin
strips

Place chicken in baking dish. Drain pineapple, reserving juice and set aside. In separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Then mix the cornstarch with 2 tablespoons of water until smooth and add to sauce mixture. Cook sauce until thickened. Add pineapple chunks to sauce an pour over chicken. Cover and bake at 350 degrees for 35 minutes. Uncover, add green pepper strips and baste with sauce. Bake uncovered for an additional 5 minutes. Yield: 4 servings
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More Cranberry Recipes
Apple Cranberry Bake
Brandied Cranberries
Chicken Marinade/Baste
Cocktail Meat Balls
Cran Apple Pie
Cranberry and Orange Salad Mold
Cranberry Apple Granola
Cranberry Apple Jello Salad
Cranberry Balls
Cranberry Chocolate Chip Cookies
Cranberry Compote
Cranberry Cookies
Cranberry Cream Pie
Cranberry Drop Cookies
Cranberry Jello
Cranberry Kiss Cookies
Cranberry Meatballs
Cranberry Mold
Cranberry Nut Bread
Cranberry Nut Loaf
Cranberry Popcorn Balls
Cranberry Puffs Cookies
Cranberry Sauce
Cranberry Stuffing
Cranberry Ring
Cranberry Strawberry Jello Salad
Curried Chicken Salad
Easy Apple Cranberry Bake
Fresh Cranberry Relish
Fresh Cranberry Salad
Frozen Cranberry Cup
Fruitcake Cupcakes
Marinated Pork Chops with Cranberry Glaze
Meatloaf with Cranberry Glaze
Orange Iced Cranberry Cookies
Oven Baked French Toast/Cranberry Sauce
Pink Jello
Spiced Cranberry Jello Salad
Turkey (or Chicken) Cranberry Glaze
Turkey Cranberry Loaf
Wild Cranberry Salad Mold


Recommended Sources for cranberry information and recipes
History of Cranberries
More History of Cranberries
Cranberry Museum

OceanSpray Cranberry Recipes
Cape Cod Cranberry Organization Recipes
Betty Crocker Cranberry Recipes 

Cranberries
by Jennifer Wickes

(Also known as called bounceberries, because ripe ones bounce, and craneberries!)
Mmmm! Cranberries! Every time I see cranberries, I just know the holiday season has started! It reminds me of cold weather, family time and carefree moments as a child. You can find them in baked goods, in sauces, as drinks, cooked with meat, or even strung up with popcorn to go on a Christmas tree! But what do you really know about cranberries?

Cranberries are grown in huge sandy bogs off of vines in Northern Europe and in some of the northern United States. They are harvested in September and October, yet their peak-selling season is between Halloween and Christmas!

When taking home your package of cranberries, throw out any shriveled or discolored cranberries. They should then be wrapped tight and stored in the refrigerator for approximately 2 months or even in the freezer for up to a year!

Cranberries are very high in Vitamin C, and can help in the treatment of bladder infections.

Due to the fact that cranberries are extremely tart, they are usually combined with another fruit when cooking or processing. Beware of straight cranberry juice as a lot of sugar may have been added to make the juice more palatable!

The following recipe I have made during Christmas for potluck Christmas parties. It has always been a hit!

Cranberry Orange Walnut Scones
by Jennifer Wickes copyright 2001

3-cups flour
1/2 cup sugar
1-tablespoon baking powder
1-teaspoon salt
3/4 cup butter
2-tablespoons grated orange zest
1-cup fresh cranberries
1/2 cup chopped walnuts
3/4 cup buttermilk
1/4 cup fresh orange juice

For the glaze: 2 tablespoons half and half 2 teaspoons sugar

Preheat your oven to 425 and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, cranberries and walnuts and toss to combine. Add the milk and juice, and stir until the dough is rough.

Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 6 inches in diameter and about ˝ inch thick. To glaze, brush the circles with the half and half and sprinkle with sugar. Cut each circle into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 18 minutes.

Makes 16 scones.

My mother makes the next recipe for a Christmas auction every year to help raise money for the non-profit organization she belongs too. People have paid as much as $12 a jar for this!

Cranberry Sauce With Bourbon
by Joan P. Chilvers

12 oz. fresh cranberries
4 c. sugar
1/2 c. bourbon

Preheat the oven to 350 degrees. Stir ingredients together. Place in the oven for 1 hour. Stir contents occasionally during cooking.

Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Store in a refrigerator indefinitely.

Here is another great recipe:

Hot Cranberry Punch
Source: "Cooking Light, Nov/Dec 1994, page 145" Copyright: "© Cooking Light"

12 cups cranberry juice cocktail 4 cups orange juice 1 cup lemon juice 1/2 cup sugar 1 tablespoon grated orange rind 12 whole cloves 6 cinnamon sticks -- (3-inch)

Combine all the ingredients in a large Dutch oven, and bring to a boil.

Reduce heat, and simmer for 5 minutes. Strain the juice mixture, and discard spices.

Serving Size: 1 cup Yield: 17 cups

For more information about cranberries, please go:
http://www.cranberriesmagazine.com/

To understand how cranberry juice helps to eliminate bladder infections, please read Suite 101’s Neale Rolfe Chamberlain’s article: http://www.suite101.com/article.cfm/microbiology/11524

To learn more about cranberries in the United States, read Suite 101’s Audrey Stallsmith’s recent article:
http://www.suite101.com/article.cfm/historical_plants/83789

This article was originally published at Suite101.com:
http://www.suite101.com/article.cfm/
Jennifer Wickes may be contacted at http://home.comcast.net/~culinaryjen/Bio.html CulinaryJen@comcast.net. Email Address to view more of their articles.
Jennifer A. Wickes is a freelance food writer, researcher and cookbook reviewer. She has written several eBooks, and has had several articles and recipes in printed publications. She is working on her first cookbook.

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