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Nov 17, 2010

CranBerry Cooking | Country Cooking Recipes



Baked Cranberry Sauce























If you’ve never made your own homemade cranberry sauce, you are really missing out. Besides being easy to make, with each spoonful, you’ll experience a burst of flavor that is second to none.


Ingredients


4 cups fresh cranberries, rinsed and drained (see Note)
2 cups sugar
2 tablespoons water
Instructions
Preheat the oven to 350 degrees F.

Combine all the ingredients in a 1-1/2-quart casserole dish.

Cover and bake for 50 to 60 minutes, stirring occasionally, until the cranberries pop.

Let cool slightly then cover and chill until ready to serve.





Cranberry Relish


Once you try this no-cook cranberry relish, you won't go back to canned cranberry sauce. It has a fresh taste that canned can't duplicate, and it's so easy to make!


Ingredients
4 cups cranberries
1 apple, cored and cut into large chunks
1 small seedless orange, unpeeled, cut into large chunks
1 -1/4 to 1-1/2 cups sugar
Instructions
Place all the ingredients in a food processor container and process for 1 to 2 minutes, or until the ingredients are finely chopped and thoroughly combined, scraping down the sides of the container as needed.

Serve immediately, or transfer to an airtight container and chill until ready to use.






Cranberry Holiday Mold


When cranberry sauce just isn't special enough for your dinner, this Cranberry Holiday Mold is what you need. This is definitely not your grandma's jello mold!


Serves: 10
Preparation Time: 10 min
Chilling Time: 4 hr
Ingredients
2 (4-serving size) packages strawberry-flavored gelatin
1 cup boiling water
1 (16-ounce) can whole-berry cranberry sauce
1 1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 (11-ounce) can mandarin orange segments, drained
Instructions
In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.

Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 4 hours, or until firm.

When ready to serve, immerse the bottom of the mold in warm water for a few seconds, then invert onto a flat serving plate larger than the mold, and release the mold.



Cranberry Compote


Ditch the can and do it yourself for the taste that only fresh cranberries can bring to this comforting compote. With a splash of citrusy sunshine in every mouthful, you can't go wrong!


Serves: 5
Ingredients
2 cups fresh cranberries
Zest of 1 orange
3/4 cup fresh orange juice
Juice of 1/2 lemon
1/2 cup granulated sugar
2 cinnamon sticks
Instructions
In a medium saucepan, combine all the ingredients. Cook over medium-high heat until all the berries pop open.

Let cool then serve, or let cool then cover and chill until ready to serve.



Cranberry Pecan Relish


Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving table. It can complement everything from turkey to ham to veggies!


Cooking Time: 1 min
Ingredients
1 seedless orange, cut into large chunks (see Tip)
1 apple, cored and cut into large chunks
2 cups fresh cranberries (see Tip)
1/2 cup sugar
1/4 cup pecans
Instructions
Place all the ingredients in a food processor that has been fitted with its metal cutting blade. Process for 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down the sides of the container as needed. 

Serve immediately, or transfer to an airtight container and chill until ready to serve.


compliments: Mr. Food






















COUNTRY COOKING RECIPES
countryfixins2009@gmail.com



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