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From Cape Cod Cranberry Growers Association:

Cranberry Bread

Servings: 1 Loaf

1/2 C. Butter
1 Tbs. Grated Orange Peel
3 Large Eggs, Beaten
2 1/2 C. Flour
1 Tsp. Baking Soda
2 C. Fresh or Frozen Cranberries, Chopped
1 C. Sugar
1Tsp. Vanilla
3/4 C. Buttermilk
1/4 Tsp. Salt
3/4 C. Pecans, Chopped

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 Truffles

3/4 Cup Butter
1 Can 14 oz. Sweetened Condensed Milk
3/4 Cup Unsweetened Cocoa
2 Cups Fresh or Frozen Cranberries
1/4 Cup Light Corn Syrup
1/4 Cup Water
Chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings

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.

48 one inch truffles

Cranberry Filled Cookies

1cup Sugar
1/4 teaspoon Salt
4 cups Fresh or Frozen Cranberries
1(3”) Cinnamon Stick
1 tablespoon Lavender
1 teaspoon Cardamom, ground
2 pkg. Pre-made Sugar Cookie Dough

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.

25-35 servings

Sweet Potato Soufflé

6 medium sweet potatoes
1/2 teaspoon salt
2 tablespoons butter
1 egg, beaten
1/2 cup raisins
3 tablespoons grated orange zest
1/4 cup whipping cream or half and half
Pinch freshly grated nutmeg
2 cups fresh cranberries, chopped
1 cup miniature marshmallows

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 Couscous

Ingredients: (4 servings)
2 tablespoons olive oil
¼ cup chopped white onion
1 ½ cups cranberry juice cocktail, heated to a simmer
1 cup couscous
¼ cup chopped pistachios
2 scallions green parts only
½ cup sweetened dried cranberries
salt and pepper (to taste)


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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