Some of you may know that I LOVE cranberries and cook with them as much as possible. I only have four cups left from the 20 pounds that I bought last October. However....I will be getting more cranberries in a few weeks so I am looking for new recipes :D

I will also post some of my favorites but I have most of them at my home computer!

Do any of you have any good recipes using either fresh or dried cranberries?

Cranberry Pumpkin Bread

From: Northland Cranberries

Ingredients:
1 cup Egg Beaters
1/2 cup vegetable oil
3 cups sugar
16 oz. canned pumpkin
3 3/4 cups flour, all purpose
2 tsp baking soda
1 tsp salt
1 1/2 Tbsp pumpkin pie spice
2 cups fresh cranberries
1 cup chopped nuts (optional)

Directions:
Preheat oven to 350 degrees. In a large mixing bowl, beat egg substitute; add oil and mix. Blend in sugar and pumpkin. In a separate bowl, sift together dry ingredients. Add to pumpkin mixture. Fold in cranberries and nuts. Pour into two 9x5x3 inch loaf pans. Bake at 350 degrees for 75 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans and continue cooling.

Cheese with Cranberries

From: The Joy of Cranberries

Ingredients:
8 oz. pkg cream cheese
1/4 cup crumbled blue cheese
1 cup shredded white cheddar cheese
1 Tbsp chopped onion
1 cup cranberries, thawed if using frozen
1/4 cup sugar
3 Tbsp frozen apple juice concentrate, thawed
2 Tbsp red wine (optional)

Ingredients:
Process cheeses and onion in a food processor until well blended. Spoon mixture into a 1 1/2 cup flat shallow dish lined with plastic food wrap. Cover and refrigerate. Cook cranberries, sugar and apple juice concentrate in a small saucepan over low heat, stirring often, until cranberries pop; continue cooking until mixture thickens slightly, about 3 min. Remove from heat. Stir in wine (if desired). Refrigerate until cooled. Remove cheese mix from refrigerator 20 min. before serving; invert on a serving plate; remove plastic. Top with cranberry mixture; serve with crackers.

Cranberry Apple Salad

From: Creme de Colorado

A festive refreshing salad that goes especially well with a holiday turkey. Freeze an extra bag of cranberries to enjoy this salad during the summer months.

Yield: 6-8 Servings


1 1/2 cups cranberries, coarsely chopped
4 T. + 2 tsp. sugar
2 T. fresh lime juice
2 tsp. Dijon mustard
1/2 cup virgin olive oil
1 cup chopped walnuts
2 large Granny Smith apples, cored and coarsely chopped
1/4 cup sliced green onions
1 head romaine lettuce
1 t. orange zest
1/2 c. golden raisins
Garnish: freshly grated lime peel

Directions:
Combine cranberries and 4 T. sugar and orange zest. Cover and refrigerate overnight. In blender mix lime juice, mustard and 2 t. sugar. Add oil in slow stream, beating constantly. Marinate walnuts, apples, raisins and onions in this dressing for 1-4 hours. To serve, line a large bowl with romaine leaves. Spoon apple mixture over leaves. Make a well in middle of apple mixture and spoon in cranberry mixture. Garnish with grated lime peel.

Oh I LOVE cranberries. The cranberry apple salad sounds yummy!!!

I love cranberry bread - I have a basic recipe with OJ but it's always a favorite. My mom gave me a recipe for 3 berry cookies - sort of like oatmeal cookies with dried berries - let me see if I can find it.

Cranberry Christmas Scones
Makes 12 Small Scones

2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg or 1 teaspoon nutmeg

1/2 cup (1 stick) butter, chilled & cut into bits
3/4 cup sweetened dried cranberries (craisins)*
1/2 cup chopped pecans (optional)

1 egg
2 Tablespoons yogurt + milk to make 3/4 cup**
(or 3/4 cup buttermilk)

Optional Egg Glaze:
Beat well with a fork:
1 egg & 2 Tablespoons milk

Heat oven to 400 degrees. Combine 2-1/4 cups flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Using a fork, pastry blender, or your fingers, cut butter into the flour mixture until it forms coarse crumbles. Add cranberries and pecans (if desired) and toss gently until combined. Beat yogurt/milk mixture with the egg and gently fold into the dry ingredients, mixing lightly just until blended. Add up to 1/4 cup additional flour if dough is too sticky.



On a floured surface, divide dough in half and gently pat each half into a circle 5 or 6 inches in diameter. With a sharp knife (I use a large serrated knife dipped in flour), cut each circle into 6 wedges and place on a greased or parchment-lined*** baking sheet.



Brush tops and sides of scones with egg glaze if desired and bake for about 20 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and store in an airtight container or freeze.

DOOR COUNTY OATMEAL BERRY COOKIES

1 cup butter or margarine
1 cup brown sugar
½ cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt (I don’t use any salt)
3 cups oatmeal
1-1/2 cups dried berry mix

cream margarine, add sugars, eggs, beat together, add rest of ingredients beat so mixed. Drop onto cookie sheets (I used a small scoop, then flattened them with a glass dipped in sugar so they bake better) bake at 350 deg for 10-12 minutes. Makes about 4 doz depending on size you make cookie.

Sweet and Spicy!

Recipe for: Grilled Cranberry Shrimp
From the Kitchen of: The Joy of Cranberries

Ingredients
24 large shrimp, peeled and deveined
Italian dressing
2 cups cranberries, very finely chopped
¼ cup sugar
1/3 cup prepared horseradish


Marinate shrimp in Italian dressing in a glass bowl in the refrigerator for one hour. Place shrimp on skewers. Mix cranberries and sugar in a saucepan. Cook over medium heat, stirring constantly, until mixture is well blended, about 2 minutes. Remove from heat; stir in horseradish. Baste shrimp with cranberry-horseradish sauce. Grill 3 – 4 minutes (depending on size). Turn shrimp over; baste with cranberry-horseradish sauce, and grill another 3 – 4 minutes.

Recipe for: Cranberry Honey Glazed Pork Loin Roast

Serves: 8
From the Kitchen of: The Joy of Cranberries

Ingredients
1 16-ounce can whole berry or jellied cranberry sauce (I use homemade cranberry sauce)
¼ cup honey
2 tablespoons soy sauce
1 tablespoon sesame seeds
pinch ground ginger (optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 3-pound boneless pork loin roast


Preheat oven to 325. In a small saucepan, over medium heat, stir first five ingredients until sauce is smooth. Remove from heat; set aside. Season roast with salt, black pepper and garlic powder. Place roast into a 13x9 roasting pan. Bake uncovered until a meat thermometer registers 170 degrees, about 1 ½ - 2 hours. Baste roast with glaze during the last 30 minutes of baking.

Recipe for: Dried Cranberry Feta Cheese Salad

From the Kitchen of: The Joy of Cranberries

Ingredients
1 10-ounce package mixed salad greens
1 cup sweetened dried cranberries
1 4-ounce package crumbled feta cheese
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon style mustard
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil


In a large serving bowl, toss salad greens, cranberries, cheese and walnuts. In another bowl, whisk vinegar, honey, mustard and pepper with a wire whisk until well blended. Gradually whisk in olive oil until blended. Pour dressing over salad; toss until coated. Serve immediately or refrigerate.

Fresh Cranberry Apple Crisp
The Joy of Cranberries

4 Golden Delicious apples, peeled, cored and coarsely chopped
2 cups fresh cranberries
1 cup sugar
1 ½ teaspoons fresh lemon juice
½ teaspoon pure vanilla extract
1 cup quick cooking oats
½ cup flour
1 cup pecans, coarsely chopped
½ cup butter, melted
1/3 cup brown sugar, packed

Preheat oven to 325. Mix apples and cranberries in a greased 11x7x2 inch baking dish. Sprinkle with sugar, lemon juice and vanilla. In a bowl, mix remaining ingredients; sprinkle over fruit. Bake 1 hour or until golden. Serve warm with vanilla ice cream.

Makes 8 servings.

Chocolate Dipped Cranberry Cookies
Oceanspray

1 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups cranberries, coarsely chopped
1 1/3 cups semi-sweet chocolate bits, melted
1 ¼ cups chopped nuts (optional)

Preheat oven to 350. Grease cookie sheets. Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add vanilla and egg; mix well. Combine flour, baking powder and salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough forms. Stir in cranberries. Immediately drop dough by rounded teaspoonfuls onto cookie sheets. Bake for 10 minutes or until golden brown. Transfer cookies to a wire rack; cool completely. Dip half of each cookie into melted chocolate and then in nuts. Allow chocolate to dry completely.

Makes 3 dozen cookies.

Jen’s notes: Don’t dip the cookies! Pour the chocolate into a baggie and clip a small corner off of the baggie and drizzle over cookies.

Recipe for: Cranberry Brie Bites
From the Kitchen of: Food Network
Ingredients
1 1/2 cups cranberry sauce (use homemade or store-bought cranberry sauce)
1 puff pastry sheet
1 brie triangle, chilled

Preheat oven to 375 degrees F.
Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.
Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes before serving.

Ang asked me to also post my recipe for Cranberry Fudge. I make this fudge for Christmas and I also made it for our wedding. I put a big chunk in each welcome basket. That was A LOT of fudge!

Cranberry Fudge

Ingredients:
2 cups white chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
6 ounces craisins (dried cranberries) I eyeball the amount and will add more
1/3 cup chopped walnuts or pecans (optional)

Directions:
Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.

Notes: This past year, I experimented and added a bit of ameretto as well as some red food coloring to make the fudge pink. The outcome - I didn't like the pink fudge but I LOVED the addition of the ameretto!