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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2006
All Easy Cooking Recipe Kitchen
Cranberry
Recipes - Recipes have collected from newspapers,
magazines, box tops, and friends over the years.
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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.
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.
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
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 |
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 ½ 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. Click
here 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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