Cranberry Puffs

CRANBERRY PUFFS

 

INGREDIENTS:

¾ cup fresh cranberries

1 jalapeno pepper, stem removed

¼ cup sugar

½ cup mayonnaise

1 (8 ounce) package cream cheese, softened

1 (14 oz) package wonton wrappers

3 cups canola oil for frying

DIRECTIONS:

In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise.  Process til smooth. This will be your cranberry relish for dipping.  Set aside half of this mixture, and pour the rest into a medium bowl.  Mix cream cheese into this half until well blended.

Lay a few wonton wrappers at a time out on a clean surface.  Spoon about 1 teaspoon of the cram cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape.  If they don’t stick, wet them with a little water using your finger.  Set aside on apiece of waxed paper while you assemble the remaining puffs.

Heat the oil in a large deep skillet over medium to medium-high heat.

When the oil is hot, carefully set 5-10 of the dumplings into the pan. Do not overcrowd the pan.  Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain.  Serve on a platter with the reserved cranberry relish as a dipping sauce.  The sooner you eat them, the better they taste.

NOTE:  Use the whole jalapeno(do not seed)

 

Cranberry-Pistachio Biscotti

PISTACHIO-CRANBERRY BISCOTTI

6 Tbsp. unsalted butter, softened

¾ cup of sugar

2 large eggs

1 Tbsp. grated orange rind

1 ½ tsp orange extract

2 ¼ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp salt

1 cup orange-flavored sweetened dried cranberries

¾ cup shelled natural salted pistachio nuts, chopped

Beat butter and sugar in large bowl at medium speed with an electric mixer until light and fluffy.  Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder and salt; add to butter mixture, beating at a low speed until blended.  Stir in cranberries and pistachios.

Divide dough in half.  Using lightly floured hands, shape each portion into a 14”x2” log.  Place both logs 3” apart on a large baking sheet lined with parchment paper.

Bake at 325 degrees for 28 minutes or until firm to the touch. Cool logs on baking sheet ten minutes

Cut each log into ½”-thick diagonal slices with a serrated knife using a gentle sawing motion.  Place slices, cut side down on baking sheet.  Bake 9 minutes; turn cookies over. And bake 13 more minutes.  Transfer biscotti to wire racks to cool completely. 

Yield 1 ½ dozen

(Note:  Biscotti was crumbly…reduce initial baking by 5 minutes)

CAPE COD CHOPPED SALAD


CAPE COD CHOPPED SALAD

     8 ounces thick-cut bacon

     8 ounces baby arugula

     1 large Granny Smith apple, peeled and diced

     ¼ cup toasted walnut halves,  coarsely chopped (see note)

     ½ cup dried cranberries

     6 ounces blue cheese, such as Roquefort, crumbled

FOR THE DRESSING

     3 tablespoons good apples cider vinegar

     1 teaspoon grated orange zest

     2 tablespoons freshly squeezed orange juice

     2 ½  teaspoons Dijon mustard

     2 tablespoons pure maple syrup

     Kosher salt

     ½ teaspoon freshly ground pepper

     2/3 cup good olive oil.


Preheat the oven to 400 degrees.

Place a baking rack on a sheet pan and lay bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned.  Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries and blue cheese.

Chop the bacon in large pieces and add it to the salad.  Toss the salad with just enough dressing to moisten.  Sprinkle with ½ teaspoons salt and toss well.  Serve immediately.  Serves 4 or 5

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/1/2 teaspoons salt and the pepper in a bowl.  Slowly whisk in the olive oil.

NOTE:  Toast walnuts in a dry sauté pan over medium-low heat for 4-5 minutes, tossing frequently until lightly browned.

Orange-Cranberry Almonds

Orange and Cranberry Almonds

2 C raw almonds
1 C orange juice concentrate
1/2 C water
1/2 C brown sugar
1/2 tsp salt
1 C dried cranberries

In a warm skillet, toss the almonds until they release their aroma. Transfer to another dish. Add orange juice, water, sugar and salt to the skillet and let melt together. Return the almonds to the pan, and add cranberries. Continuously toss the nuts in the sugar mixture, evenly coating the nuts but also ensuring they don’t burn. Once all the liquid has evaporated, remove the skillet from the heat, and transfer the nuts to a cookie sheet covered in parchment paper. Bake in the oven at a very low temp – 250 is good, but lower if your oven can – for around 45 minutes. Check frequently to make sure the sugar isn’t burning, but you want the glaze to dehydrate onto the nuts so they lose their stickiness while retaining the orange flavor.

Cranberry Energy Drink

     Ever heard of an energy drink with cranberries?????

    It is not of just cranberries, there is a tropical/exotic fruit scent to
it. The taste is very intense at first, but the strong carbonation  makes it
quickly disappear. Once again the flavour is not of just cranberries, but
cranberries      

                                What I Drink At Work –                                 
http://whatidrinkatwork.blogspot.com/ 

Cape Cod Cranberry Scones

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Cape Cod Cranberry Scones

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter or margarine
1 cup cranberries, coarsely chopped
2 teaspoons grated orange peel
2/3 cup granulated sugar
1/2 cup buttermilk or sour milk

Preheat oven to 400 degrees F.

In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blender or two knives. Stir in cranberries, orange peel and sugar;stir in buttermilk just until ingredients are moistened.

 Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.

Cranberry Vinaigrette

Tossed Romaine Salad with Cranberry Vinaigrette

 

this recipe chosen to help manage fibromyalgia symptomsFibroCare Recipe
Ingredients:

1 head of Romaine lettuce
1/4 cup olive or walnut oil
2 tbsp. white wine vinegar
1 tbsp. cranberry juice concentrate
2 tbsp. local honey
1 tsp. fresh sage, minced
Sea salt and pepper to taste

Whisk oil, vinegar, cranberry juice concentrate, maple syrup andfresh sage. Add a pinch or two of sea salt and a shake of black pepper.Mix well with lettuce.

Classic Cranberry Bread

Cranberry bread doesn’t have to be just for the holidays!
This cranberry bread recipe can be made anytime of the year
using frozen cranberries. Cranberries freeze well
for up to 8 months and can be purchased inexpensively
during November and December when stores are filled with them.
Bake this tasty cranberry bread in small mini loaves
to give as gifts or to freeze for later use.
Baked in large muffin pans for a breakfast treat on the go.

Ingredients:
1 2/3 cup sugar
2/3 cup light extra virgin olive oil
2 teaspoons vanilla
1/2 cup low-fat milk
2 teaspoons grated orange peel
1/2 teaspoon grated ginger
4 fresh eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup coarsely chopped walnuts
3 cups cranberries, rinsed and cleaned

Directions:
Move oven rack to low position so that the tops
of the pans will be in the center of the oven.
Pre-heat over to 350 degrees F.
Lightly grease bottoms of two 8×4 inch loaf pans
with olive oil and then dust with flour tapping out excess flour.
In a large glass mixing bowl, mix together sugar, oil, milk,
grated orange peel, grated ginger, vanilla and eggs until well mixed.
Stir in all other ingredients ( except nuts) and mix.
Add chopped nuts and stir into batter.
Pour cranberry bread batter into loaf pans
and lightly tap on counter to settle ingredients.
Bake loaves for 50 to 60 minutes or until a toothpick
inserted comes out clean.

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Raw Cranberry Salad

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Handwritten Recipe Card For Raw Cranberry Salad

Raw Cranberry Salad

Chop up 2 cups cranberries
2 T sugar
Small can drained crushed pineapple

(Let this set overnight)

(Noon next day) 1 cup sm marshmallows. Just before you eat add 1/2 pint whipping cream – place on lettuce leaves.


Cranberry Crockpot

Here are two easy recipes using canned cranberry sauce

CRANBERRY PORK

INGREDIENTS:
1 CAN (16 0Z) WHOLE CRANBERRY SAUCE
1/3 CUP FRENCH SALAD DRESSING
1 ONION SLICED
3 POUNDS PORK TENDERLOIN

DIRECTIONS:
IN A MEDIUM BOWL, COMBINE CRANBERRY SAUCE, SALAD DRESSING AND ONION.
PLACE PORK IN SLOW COOKER

COOK ON HIGH SETTING FOR 4 HOURS OR ON LOW SETTING FOR 8 HOURS.

SERVES 6

CRANBERRY TURKEY

INGREDIENTS:
1  BONE-IN TURKEY BREAST (ABOUT 6 POUNDS)
1 ENVELOPE ONION SOUP MIX
1 CAN (16 OZ) WHOLE CRANBERRY SAUCE

DIRECTIONS:
REMOVE EXCESS SKIN FROM THE TURKEY BREAST.
MIX TOGETHER THE ONION SOUP MIX AND CRANBERRY SAUCE AND POUR OVER TURKEY IN SLOW COOKER.

COVER AND COOK ON HIGH FOR 2 HOURS, THEN REDUCE TO LOW AND COOK FOR 6-7 HOURS OR UNTIL TURKEY IS TENDER.
REMOVE AND SERVE SLICES OF TURKEY WITH THE CRANBERRY SLOW-COOKER SAUCE.

SERVES 6