Cranberries Add Zing To Thanksgiving
Published 5:03 pm Tuesday, November 13, 2012
It wouldn't be Thanksgiving without cranberries!
The bright red berries have been a part of the feast since the earliest celebration of thanks.
Cranberries actually predate the first Thanksgiving. Native Americans cooked them with honey or maple sugar and dried them for winter use.
Aside from their naturally festive appearance, cranberries are a healthy choice for holiday meals – they are high in Vitamin C.
Consider one or more of today's recipes for your holiday meal: Chunky Apple and Cranberry Sauce, Cranberry Chutney, Spicy Cranberry Warmer, Cranberry Date Nut Bread, Rich Cranberry Coffee Cake.
2 T. margarine, 2 lb. apples peeled and diced, 1/4 tsp. cardamom or allspice, 3 c. cranberries, 3/4 c. sugar
In non-stick 12-inch skillet, melt margarine over medium heat. Add apples and cardamom and cook 10 minutes or until apples are tender-crisp, stirring occasionally. Increase heat to medium-high. Stir in cranberries, sugar, and 1-1/2 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, about 6 to 8 minutes or until most cranberries pop and mixture thickens slightly. Stir occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, about 3 hours. Makes 5 cups.
3 c. cranberries, 1 c. dried apricots, chopped, 1/2 c. dates, chopped, 1/2 c. onion, chopped, 1/2 c. cider vinegar, 1/2 c. light corn syrup, 3/4 c. packed brown sugar, 1 T. grated orange peel, 3/4 c. orange juice, 1/2 tsp. dry mustard, 1/2 tsp. salt, 1/4 tsp. ginger
In large heavy saucepan combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped. Chill. Serve as an accompaniment to turkey. Makes 3-1/2 cups.
3 whole cloves, 2 cinnamon sticks, 2 whole allspice, 4 c. apple cider, 1/3 c. packed brown sugar, 4 c. cranberry juice, cinnamon sticks for garnish
Place spices in a double thickness of cheesecloth. Bring up corners of cloth and tie with a string. Place with cider in a large saucepan. Simmer, covered, for five minutes. Add cranberry juice and heat to simmering temperature. Serve hot in mugs. Garnish with cinnamon sticks if desired. Serves 8 to 10.
2 c. dates, chopped, 6 T. margarine, 2 c. flour, 3/4 c. sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 lg. egg, lightly beaten, 1-1/2 c. cranberries chopped, 1 c. pecans, chopped
In 2-qt. saucepan, heat 1 cup water to boiling. Remove saucepan from heat; stir in dates and margarine. Let stand 30 minutes or until slightly cooled. Preheat oven to 325 degrees. Grease 9 x 5-inch loaf pan. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With fork stir egg into cooled date mixture. Stir date mixture, cranberries, and pecans into flour mixture just until evenly moistened (do not overmix). Spoon batter into loaf pan and spread evenly. Bake one hour and 15 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Serves 16.
8 oz. cream cheese, 1 c. butter or margarine, 1-1/2 c. sugar, 1-1/2 tsp. vanilla, 4 eggs, 2-1/4 c. flour, divided, 1-1/2 tsp. baking powder, 1/2 tsp. salt, 2 c. cranberries, patted dry, 1/2 c. pecans, chopped, confectioners' sugar
In mixing bowl beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350 degrees for 65 to 70 minutes or until cake tests done. Let stand five minutes before removing from pan. Cool on a wire rack. Before serving dust with confectioners' sugar. Serves 16.
