From Cape Cod Cranberry Growers Association:Cranberry BreadServings: 1 LoafIngredients:1/2 C. Butter1 Tbs. Grated Orange Peel3 Large Eggs, Beaten2 1/2 C. Flour1 Tsp. Baking Soda2 C. Fresh or Frozen Cranberries, Chopped1 C. Sugar1Tsp. Vanilla3/4 C. Buttermilk1/4 Tsp. Salt3/4 C. Pecans, ChoppedMethod:Preheat oven to 350°. Spray bottom only of 9" X 5" loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack. Cranberry TrufflesIngredients:3/4 Cup Butter1 Can 14 oz. Sweetened Condensed Milk3/4 Cup Unsweetened Cocoa2 Cups Fresh or Frozen Cranberries1/4 Cup Light Corn Syrup1/4 Cup WaterChopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppingsMethod:In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator.Yield:48 one inch trufflesCranberry Filled CookiesIngredients:1cup Sugar1/4 teaspoon Salt4 cups Fresh or Frozen Cranberries1(3”) Cinnamon Stick1 tablespoon Lavender1 teaspoon Cardamom, ground2 pkg. Pre-made Sugar Cookie DoughMethod:Combine cranberries, sugar, lavender, cardamom, and cinnamon stick in a saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer the cranberry mixture to a blender and puree until smooth (use caution when blending hot mixtures). Cool the mixture in the refrigerator until completely cold.Roll out 1 log of cookie dough until 1/4” thickness is achieved consistently. Using a small round cookie cutter, cut out dough and transfer to a baking sheet, leaving 1/2” space between each cookie. Place 1-2 t of the cranberry mixture in the center of each cookie. Place another piece of round dough on top of the mixture and pinch the edges of the cookie together. At this point the cookies may either be frozen to be baked at a later date, or bake in a 350*F oven for about 10-15 minutes or until a light golden brown.Yield:25-35 servingsSweet Potato SouffléIngredients:6 medium sweet potatoes1/2 teaspoon salt2 tablespoons butter1 egg, beaten1/2 cup raisins3 tablespoons grated orange zest1/4 cup whipping cream or half and halfPinch freshly grated nutmeg2 cups fresh cranberries, chopped1 cup miniature marshmallowsMethod:Boil the potatoes with skins on until tender. Peel and mash. Place potatoes and remaining ingredients, except the marshmallows, into large mixing bowl and ship with electric mixer until light and fluffy. Place in baking dish and top with marshmallows. Bake at 375 for 10 minutes or until marshmallows brown and the dish is hot.Cranberry CouscousIngredients: (4 servings)2 tablespoons olive oil¼ cup chopped white onion1 ½ cups cranberry juice cocktail, heated to a simmer1 cup couscous¼ cup chopped pistachios2 scallions green parts only½ cup sweetened dried cranberriessalt and pepper (to taste)Method: In a medium saucepan add olive oil. Add the white onion, sweetened dried cranberries and pistachios, and saute gently over low heat until onion is translucent and slightly fragrant. Add the couscous and the warm cranberry juice cocktail. Stir with a fork to combine, cover. Let sit for 10 minutes. Add the scallions. Fluff with fork. Season, to taste, with salt and pepper. Toss gently to combine. Turn into serving dish. Serve hot.
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