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Tested Cranberry Recipes

Cranberry Bread Cranberry Oat Scones Cranberry Upside Down Cake
This Cranberry Bread contains the delightful combination of fresh cranberries, candied mixed peel and toasted almonds. more This recipe honors the original oat scone recipes by adding, to the wheat flour, some old fashioned rolled oats. more A Cranberry Upside Down Cake consists of lovely caramelized ruby red cranberries and a buttery white cake. more
Cranberry Upside Down Muffins Cranberry Shortbread Bars

Lemon-Cranberry Pound Cake

Cranberry Upside Down Muffins start with a glistening cranberry sauce, flavored with orange, that is topped with a moist cake-like batter. more Cranberry Shortbread Bars have two layers of buttery shortbread with a lovely tangy cranberry layer in between. more This recipe uses dried cranberries. The advantage of drying any fruit is to prolong its storage but it has the added benefit of concentrating the fruit's sweetness and flavor. more
     
More Recipes Below

Fresh cranberries are small, round, shiny, crimson colored berries that are harvested in the Fall. They are the last berry of the season and what makes them different from other berries is that they do not easily spoil. Cranberries have this hard outer shell that keeps them fresh for up to two months when refrigerated and they can be frozen for up to one year. 

The tartness of the cranberry make it one of the few berries never to be eaten raw. Sugar, and lots of it, is needed to tame its sour flavor. The most famous way to use cranberries is in a sauce which we like to serve with our Thanksgiving turkey. Cranberry sauce takes fresh or frozen cranberries and cooks them slowly with water and sugar until they soften and start to pop. Since cranberries are high in pectin, which is a natural jelling agent, no thickening agent (like cornstarch (corn flour)) is needed. Cranberries are also wonderful when added to sweets like cookies, pies, quick breads, muffins, cakes, cobblers, and puddings. You will find their tart flavor is enhanced by spices like ground cinnamon, cloves, vanilla, and/or ginger. Cranberries also pair well with nuts and other fruits like apples, pears, lemons, and oranges.

Fresh cranberries can also be dried and in recent years dried cranberries have become very popular. Dried cranberries are cranberries that have most of their moisture removed (up to 80%) through drying, either by machine or by the sun. The advantage of drying any fruit is to prolong its storage but it has the added benefit of concentrating the fruit's sweetness and flavor.  Continued below....

Cranberry Swirl Cheesecake

Cranberry Raisin Pie

Ricotta Cheesecake with Cran-Raspberry Sauce

Cranberry Swirl Cheescake combines two favorites, a New York Style Cheesecake and ruby red cranberry sauce. more Cranberry Raisin Pie has two layers of buttery crisp pastry with a rich and spicy filling full of cranberries, dried fruit, chunks of apple, nuts, and candied peel. more Ricotta and cream cheese are used in this cheesecake which makes it both light and fluffy and smooth and creamy. more

Cranberry Christmas Cake

Cran-Raspberry Sauce

Cranberry Cream Cheese Tart

This Cranberry Christmas Cake consists of a chocolate genoise that is split in half, filled with chocolate cream and candied cranberries, and covered with a snowy white whipped cream frosting. more Cran-Raspberry Sauce is a sweet and tangy sauce made with a combination of cranberries and raspberries, along with sugar and a little lemon zest. more This lovely Cream Cheese Tart has a graham cracker crumb crust, a no-bake cheesecake-like filling, that is topped with a Cran-Raspberry Sauce. more

Cranberry Pear and Apple Crumble

Cranberry Galette

Cranberry Nut Tarts

The delicious combination of sweet pears, tart cranberries, and crisp apples, along with a crumble topping, make for a perfect Fall dessert. more This makes the perfect Thanksgiving or Christmas dessert; ruby red cranberries and walnuts encased in a buttery flavored pastry. more Individual tarts made with a sweet pastry crust and filled with ruby red cranberries and nuts covered in creamy caramel. more

Cranberry Orange Bread

Pumpkin Cranberry Bars

Cranberry Scone

Cranberry Orange Bread combines the tartness of fresh cranberries with the sweet citrus flavor of freshly squeezed orange juice. Delicious! more Pumpkin Cranberry Bars are moist and full of flavor and beg to be cut into large chunks and served with a steaming hot cup of coffee or tea. more There are lots of scone recipes milling about, but this rich flavored cream scone is what I like to serve with Devonshire Cream and either jam or lemon curd. more

Cranberry Pistachio Biscotti

Pumpkin Cranberry Bread

Cranberry & White Chocolate Shortbreads

This biscotti makes the perfect Christmas cookie, combining bright red dried cranberries with lovely green pistachios. more

As its name implies, this quick bread is full of the flavors of pumpkin and fresh cranberries. Sweet and moist its flavor is enhanced by freshly squeezed orange juice and zest. more

Cranberry & White Chocolate Shortbreads have a delicious buttery flavor that are full of  dried red cranberries and chunks of white chocolate.

Cranberry Pistachio Shortbreads Cranberries Candied Cranberries
These rich and buttery Cranberry Pistachio Shortbreads are dressed for the holidays with their chunks of green pistachio nuts and dried red cranberries. more The tartness of the cranberry make it one of the few berries never to be eaten raw.  Sugar is needed to temper its tangy flavor. Cranberries are used in both sweet and savory dishes. more The sweet tart flavor of candied cranberries makes them ideal to use as a filling for cakes or as an alternative to fresh or dried fruit in your baking.  more

 Dried cranberries are soft and chewy with a sweet tart flavor which makes them ideal for both eating out-of-hand and in baking. They can be found in most grocery stores as well as health food stores. Dried cranberries can be used in most recipes that call for fresh cranberries and can also be used in place of raisins, currants, dried cherries, and other dried fruits. If you need to re-hydrate dried cranberries, cover them with a hot liquid (water, liqueur, etc.), cover and let stand for 20-30 minutes, then drain.

There are a few things to keep in mind when buying dried fruits. First, try to buy in bulk from a grocery store or natural food store that has a high turnover. Not only will the fruit be fresher, but you can see, smell, feel, and often taste the fruit to make sure it is fresh and of high quality. Pre-packaged fruit can also be excellent but it is harder to tell the quality of the fruit through the plastic bag. Make sure to check the expiration date on the bag. Always look for dried fruit that is plump, moist, and has good color. Never buy fruit that is dried out or moldy. There is a debate about whether to buy 'sulphured' or 'unsulphured' dried fruits. Some like to buy 'sulphured' which means that it has been treated with a sulphur dioxide solution. This preserves the fruit's bright color and makes the fruit very soft and moist. The downside is that some people can taste the preservative while others are allergic. Of course, 'unsulphured' means it has not been treated before it is dried and some say the flavor of untreated dried fruits is far superior. The downside is that the fruit's color may be slightly faded looking, especially dried fruits (like apples, pears, and bananas) that oxidize quickly. 

Sources:

Daley, Regan. 'In the Sweet Kitchen." Random House Canada: 2000.

Ferrary, Jeannette & Fiszer, Louise. Sweet Onions & Sour Cherries. Simon & Schuster. New York: 1992.

Hibler, Janie. The Berry Bible. William Morrow. New York: 2000.

Scofield Wilson, David & Kress Gillespie, Angus. Rooted in America. The University of Tennessee Press. Knoxville: 1999.

Smith, Andrew F. The Oxford Companion to American Food and Drink. Oxford University Press. New York: 2007.

Waters, Alice. Chez Panisse Fruit. Harper Collins Publishers. New York: 2002

 

 
 
     
 

 

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