Cranberry Recipes – This Ain’t Your Momma’s Jiggly Sauce- Lori’s Top 5
It's the Holidays and cranberry is a big part of the holidays, whether it be the jelly stuff that comes out shaped like the can with ripples and everything, or it may be the actual berries. Don't let the cranberry fall by the wayside. Jazz up your cranberries for Thanksgiving or Christmas? Here are a couple of recipes that could make your cranberry rock and not jiggle this Thanksgiving or Christmas.
I LOVE jalapeño poppers! When I found this recipe I knew this would be what I was serving on my Thanksgiving table this year. OK so it will be the nosh before the feast but it looks delish!
1 pound fresh jalapeño peppers, sliced lengthwise and seeded
12 ounces cream cheese, room temperature
1 10-ounce package Ocean Spray® Craisins® Original Dried Cranberries
8 ounces Ocean Spray® Whole Berry Cranberry Sauce
4 cloves garlic, minced
1 tablespoon salt
8-10 round buttery crackers, crushed
1 package apple-maple bacon, slices cut in half
Grease baking sheet with sides with olive oil. Place jalapeño halves on baking sheet.
Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well.
Spoon filling into jalapeño halves.
Coat cream cheese mixture with crushed crackers.
Wrap half-slice bacon around each filled jalapeño half. Secure with toothpick, if desired.
Place baking sheet on grill. Cover grill; grill poppers until bacon is crispy.
Makes 30 poppers.
Cranberries and apples are fall flavors and bread pudding is a comfort food so why not combine them and make a warming savory dessert instead of a side for Thanksgiving.
Vegetable cooking spray
4 cups Pepperidge Farm® Herb Seasoned Cubed Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
3/4 cup dried cranberries
2 1/2 cups milk
1/2 cup sugar
1/2 cup chunky sweetened applesauce
1 teaspoon vanilla extract
Brandied Butter Sauce
Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray. Place the stuffing into the dish. Sprinkle the cranberries over the stuffing.
Beat the eggs, milk, sugar, applesauce and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the stuffing mixture. Stir and press the stuffing mixture into the milk mixture to coat.
Let stand for 20 minutes.
Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve warm with the Brandied Butter Sauce.
Brandied Butter Sauce: Heat 1/2 cup (1 stick) butter in a 1-quart saucepan over medium heat until the butter is melted. Add 1/2 cup packed light brown sugar. Cook and stir until the sugar dissolves and the mixture is hot and bubbling. Remove the saucepan from the heat. Whisk in 2 tablespoons brandy. Makes 1 cup.
Tip: Both the bread pudding and the Brandied Butter Sauce can be prepared in advance. Prepare the pudding as directed but do not bake. Prepare the sauce as directed above. Cover the pudding and the sauce and refrigerate for up to 24 hours. Bake the pudding as directed above. Microwave the sauce in a microwavable bowl on MEDIUM for 1 minute or until hot.
So sometimes my family and I go non-traditional for Thanksgiving or Christmas Dinners which means we don't cook turkey, ham, stuffing, etc. Take for instance, sometimes we cook Mexican, enchiladas, tamales, but just because we take that route doesn't mean we still can't have our cranberry.
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Forget the cranberry for your big feast and start your holiday with cranberry. Cook these up the night before, and warm them up for your family when they awaken on Thanksgiving or Christmas morning. The smell of turkey cooking will have them starving already, why not surprise them with this festive treat
1 ½ cups flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup cranberries
1 cup milk
Preheat oven to 375°F. Lightly grease or spray a 12-cup muffin tray.
Combine flour, sugar, baking powder, and salt in a large bowl; mix well.
Whisk together milk and egg in a small bowl; add to flour mixture and stir until just mixed. Fold in cranberries. Fill each muffin cup ¾-full.
Bake 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Cool and serve.
If you can't stand the thought of slimy canned cranberry sauce, ditch the jiggle and drink your cranberries this holiday season. No I don't mean go by a jug of cranberry juice and pour yourself a glass. Celebrate with this tasty punch! If you're not into Egg Nog, then this is perfect for your punch bowl.
4 1/2 pounds fresh cranberries
2 c. water
1 qt. sparkling soda water
1/2 tbsp cloves
1 small stick cinnamon
3 c. sugar
1 1/2 cups orange juice
1/2 cup freshly squeezed lemon juice
Wash and pick over the cranberries. Remove any that are soft. Put cranberries, water, cloves, and cinnamon in saucepan. Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in sugar until dissolved. Add the orange and lemon juice, and 1 qt. of sparkling soda water.
Before serving adjust sugar to taste.
If the in-laws are already getting to you before the festivities get started...I hear vodka goes good with cranberry.