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Cranberries
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Add cranberries to stuffings muffins, cakes or combine with other fruit in pies. For most recipes, you can use fresh, frozen or dried berries - all of which will want a good amount of sugar, depending on your taste - or canned cranberry sauce.
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CRANBERRIES AND CHICKEN -- Toss and coat chicken pieces in a spice mix of cumin, coriander, turmeric, paprika, salt and pepper, then brown in skillet. Remove, drain off all but 1 tablespoon of the oil and sauté onions, garlic, ginger root and chili pepper. Return chicken along with 1/2 cup of chicken broth, honey and dried fruit (apricots, prunes, dried cranberries). Arrange lemon slices over chicken; tuck in cinnamon sticks. Bring to boil; reduce heat and simmer, covered for 25 minutes, basting occasionally. Stir in fresh cranberries; cook 5 minutes or until chicken is no longer pink inside. Remove chicken and thicken stock with cornstarch; add more lemon slices and adjust seasoning. Sprinkle cilantro on top.
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CRANBERRIES AND HAM -- Score ham fat into diamonds; press cloves into each diamond. Bake ham at 350 degrees for 1 hour. In saucepan, combine three cups of sugar, four teaspoons dried mustard, and cup of water; stir until smooth. Add four cups of cranberries, a cup of burgundy and cook at a boil until the cranberries pop, about 10 minutes. Glaze ham and cook for another 30 minutes.
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CRANBERRIES AND PORK -- Brown chops in lard or drippings, season with salt and pepper. Brush a baking dish with drippings and spread with fresh or frozen whole cranberries. Sprinkle with mix of sugar and a couple of tablespoons of cornstarch, then drizzle with honey. Place browned chops on top, then pour over a cup of dry red wine with a few teaspoons of lemon juice. Cover dish with foil and bake at 350 for 50 minutes, or until chops are done.
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CRANBERRIES AND TURKEY -- Pour orange juice over turkey or turkey breast roast; sprinkle with sage, thyme, pepper, salt and orange peel. About 15 minutes before its done, spread with two cups of fresh or unthawed frozen cranberries mixed with about a third cup of sugar.
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CRANBERRIES, APPLES AND FIGS -- Combine cranberries, sliced fresh figs, peeled chopped tart green apples, chopped lemons, lemon juice and some water in heavy pot and simmer until all fruit is tender. Add lots of sugar, to taste, and stir over low heat until dissolved. Bring to hard, spitting boil about another 10 minutes. Add kirsch, cook another minute or two and then bottle. Great with meats, cheeses and cakes.
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CRANBERRIES, APPLES AND YAMS -- Sauté apples in butter until crisp-tender. Place apples and yams in a greased casserole and sprinkle with the nutmeg. Combine cranberry sauce or chopped cranberries and orange marmalade and spoon over apple/yam mix. Bake at 350 for 30 minutes
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CRANBERRIES VEGETABLE QUICHE -- Make a quiche using sweet potatoes, carrots, cranberries and cream cheese. Sweeter than most quiches, it can be eaten as a side dish or dessert. Great with turkey. Cook the cranberries with sugar, then add grated parboiled mixture of sweet potatoes and carrots. Mix well and cook another five minutes or so and stir into custard mix of milk, eggs, cream cheese, nutmeg and dash of salt. Bake until firm.
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CRANBERRY, ORANGE, MUSTARD SAUCE -- Dissolve dry mustard in juice from one or two oranges; add to 2 lbs. thick, whole-berry cranberry sauce along with lemon juice, grated orange rind and a few tablespoons of sugar. Heat, then add ground cinnamon or cloves to taste and some grated lemon rind; add more sugar if needed. If too thin, add cornstarch dissolved in water or juice. Chill and serve with sweet or sour dishes.
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CRANBERRY PIZZA-- Prepare a flaky croissant dough, any pie dough or frozen puff pastry. Spread it with a sauce made by cooking cranberries, water, sugar and lemon zest until cranberries burst and sauce resembles a jam. Top according to taste with strawberries, unshelled pistachios, pitted and diced prunes and grated white chocolate. Bake in a preheated 375 degree oven in the lower half of your stove for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Serve warm slices on plates sprinkled with cinnamon. Good with ice cream
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