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BREADS & MUFFINS |
Cranberry
Carrot Bread
1½ cups grated carrots
1 cup fresh or frozen cranberries
1 cup brown sugar
1 egg
1 tsp lemon juice
1 tsp baking soda
3 Tbsp vegetable oil
3 Tbsp poppy seeds
1 cup boiling water
2 cups flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
In large bowl, beat together oil and egg. Stir in carrots, cranberries,
brown sugar, lemon juice, and soda. Pour on boiling water, and let
rest. In a separate bowl, combine remaining ingredients. When carrot
mixture has rested at least 10 mins., add flour mixture and stir
just until moistened. Pour into greased loaf pan and bake at 350
F for 40 to 50 minutes. Let cool in pan for 10 mins.
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Cranberry
Lemon Muffins
½ cup
melted butter or margarine
½ cup sugar
1 egg
1 cup milk
1¾ cups flour
3 tsp baking powder
½ tsp salt
2 Tbsp finely grated lemon rind
1 cup fresh or frozen cranberries
In large bowl,
mix together first four ingredients in order given. In a separate
bowl, combine remaining ingredients. Add the dry ingredients to
the first bowl, stirring just until moistened. Fill greased muffin
tins and bake at 325 F for 10 to 12 minutes. Makes 10 large muffins.
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Double
Berry Muffins
½ cup
melted butter or marg. ½ cup fresh or frozen blueberries
½ cup sugar ½ cup fresh or frozen cranberries
1 egg 2 T finely grated lemon rind
1 cup milk
½ cup 'Cranberry Kitchen' Cranberry
Blueberry jam
1¾ cup flour
3 tsp baking powder |
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In
large bowl, beat together melted butter, sugar and egg. Stir in
milk. In a separate bowl, combine remaining ingredients, except
for jam. Add flour mixture to wet ingredients and stir just until
moistened. Half fill 10 greased or lined muffin tins with batter,
top each with a tablespoon of jam, then fill to top with remaining
batter. Bake at 350 F for 10 to 15 minutes, until batter is set
and berries are bubbling juice.
Makes 10 muffins.
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Pineapple
Cranberry Bread
¾ cup
sugar
3 Tbsp butter
1 Egg
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup undrained crushed pineapple
1 cup cranberries, fresh or frozen
½ cup almond slivers
Cream sugar and butter. Add egg. Sift flour, baking powder, soda
and salt. Add to egg mixture alternately with pineapple. Stir in
cranberries and almonds. Pour into a loaf pan, and bake at 350 F
for 60 minutes. Let cool in pan for 10 minutes. Turn out on rack.
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Cranberry
Brie in Puff Pastry
1 pkg frozen
puff pastry dough
(or try phyllo for a different effect)
500g Brie cheese
1/2 cup cranberry sauce (also tasty with cranberry orange)
Roll out the
puff pastry into a 12” square. Place the cheese in the centre
of the square. Cutting within 1/4 “ of the edge, gently remove
the top rind from the Brie. Spread the cranberry sauce on top of
the cheese. Bring up the corners of the pastry to the center, and
twist them together, sealing the cheese inside. Bake at 375 F for
10-15 minutes, or until pastry is golden and cheese is softened
and warm through.
Serve with crackers.
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Warm
Cranberry Dip
1 cup Miracle
Whip or similar dressing
1 package (250g) cream cheese, softened
1/2 cup each: cranberry sauce, grated cheddar cheese
1/4 cup each: sliced green onions, toasted sliced almonds
Mix all ingredients
together in a pie plate or ovenproof serving dish. Bake at 350 F
for 15 minutes, stirring once during baking, or heat in microwave
about 5 minutes, stirring once. Serve warm with crackers or sliced
raw vegetables.
Makes 32 servings.
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Warm
Cranberry Cider
6 cups cranberry
cocktail
6 cups apple cider
1 Tbsp whole cloves
1 1/2 tsp whole allspice
1 3” cinnamon stick, broken
1/2 cup brown sugar
Combine all
ingredients in a large saucepan. Bring to a boil. Simmer 5 minutes.
Pour through strainer into punch cups, or pour into pre-heated slow
cooker, and let guests serve themselves.
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No-cook
Cranberry Relish
3 cups fresh
cranberries (12 oz pkg)
3 crisp apples
1 small orange
1/2 lemon
1 1/2 cups sugar
Grate orange
and lemon rind on the large holes of a grater. Reserve. Quarter
the remainder of the orange and lemon, and remove any seeds. Quarter
and core apples, but leave peel on. Chop orange, lemon, apples and
cranberries coarsely in a food processor or grinder. Stir in sugar
and reserved strips of orange and lemon rind. Chill for at least
3 hours. Stir before serving. Store in refrigerator.
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Homestyle
Cranberry Sauce
3 cups cranberries
(12 oz pkg), fresh or frozen
1 cup water
3/4 cup sugar
Put berries
and water in a saucepan. Bring to a boil. When the first few berries
pop, stir in sugar. Continue to cook for a few minutes, stirring
occasionally, until nearly all berries have popped. Bottle immediately
and store, or (even better) serve warm.
For Cranberry
Orange Sauce, add peel of one small orange, grated on large holes
of grater, when the sugar is added.
For Cranberry
Maple Sauce, replace sugar with 3/8 cup maple syrup and 1/2 cup
brown sugar.
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Apple
Cranberry Torte
Base: Filling:
½ cup softened butter or marg. 1 pkg (250g) cream cheese
¼ cup sugar ¼ cup sugar
1 cup flour 1 egg
½ cup 'Cranberry Kitchen' Cranberry
Jelly
1 tsp vanilla
Topping: 3 cups peeled, thinly sliced apples
¼ cup sugar with ½ tsp cinnamon
½ cup sliced almonds
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| Cream
butter and sugar together. Blend in flour. Press evenly onto bottom
and 1½” up sides of 8” springform pan. Spread jelly
evenly over bottom of crust. Beat filling ingredients with electric
mixer until smooth. Spread over jelly. Toss apples with sugar and
cinnamon. Layer over filling. Sprinkle with almonds. Bake at 425 F
for 10 minutes, then reduce to 375 F for 25-30 minutes, until filling
is set and apples are tender. Cool slightly before removing pan rim. |
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this
recipe is made using 'Cranberry Kitchen' Cranberry Jelly
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Cranberry
Mincemeat Tarts
1 jar (500ml)
'Cranberry Kitchen' Cranberry Mincemeat
32 tart shells,
2”diam., homemade or storebought
Spoon 1 tablespoon
of cranberry mincemeat into each unbaked tart shell. Bake at 350
F for 10 mins, or until edges just start to brown. Remove from tart
pans, cool a bit, and enjoy! |
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this
recipe is made using Cranberry Mincemeat
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Cranberry
Pecan Shortbread Cookies
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour (or a little more)
3/4 cup butter (not margarine)
1/3 cup dried cranberries
1/4 cup pecan pieces
Combine first
three ingredients. Add soft butter, stirring until evenly mixed.
Work in cranberries and pecans. Shape dough in to a log about 2”
in diameter. Cut in slices. Place on ungreased cookie sheet and
bake at 325 F for 12 mins, or until edges just start to brown.
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Cranberry
Squares
Base:
½ cup soft butter or margarine
1 cup flour
2 Tbsp icing sugar
Mix together
and pat into a 8x8 pan.
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Topping:
2 eggs
1 cup sugar
1/3 cup flour
1 tsp baking powder
1 tsp almond flavouring
1/3 cup raisins
1/2 cup coconut
1/2 cup chopped almonds
2/3 cup cranberry sauce
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Mix
together the base ingredients and pat into a 8x8 pan.
Mix together the topping ingredients in order given. Spread over
base. Bake at 350 F for 55 minutes.
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| ...MORE
GREAT SERVIING SUGGESTIONS... |
Cranberry
Orange Glazed Chicken
1 Tbsp Worcestershire
sauce
¼ tsp black pepper
½ cup 'Cranberry Kitchen' Cranberry
Marmalade
2 boneless, skinless chicken breasts
Bake: Warm marmalade in microwave, about 30 seconds. Whisk in Worcestershire
sauce and pepper. Place chicken in baking dish. Spoon half the glaze
evenly over chicken. Bake at 350 F for 30 minutes, until chicken
is no longer pink. Top with remaining glaze and bake a final 5 minutes.
OR
Broil: Prepare glaze as above. Arrange chicken smooth side down
on foil covered rimmed baking sheet. Broil 5 inches from heat for
about 7 minutes, turning once, until just a hint of pink remains
in chicken. Spoon glaze over chicken and broil for a final 1-2 minutes,
until chicken is no longer pink.
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this
recipe is made using Cranberry Citrus
Marmalade
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Peach
and Chutney Pork Skillet
4 pork chops
or pork loin slices
½ cup 'Cranberry Kitchen' Cranberry
Chutney
1 can (14oz/398ml) sliced peaches, drained
Brown pork in
large non-stick skillet. Remove to a plate, and drain fat from pan,
if any. In same skillet, over medium-low heat, warm chutney with
peaches. Return pork to skillet, cover and simmer 5 minutes or until
meat is completely cooked. |
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Serve
over rice.
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this
recipe is made using Cranberry Chutney
|
Turkey
Burgers with Cranberry Salsa
4 1 pound ground
turkey
1 egg
½ cup bread crumbs
1 clove garlic, minced (optional)
1 medium jalapeno pepper, minced (optional)
½ cup 'Cranberry Kitchen' Cranberry
Salsa
4 burger buns |
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Mix
ground turkey with egg, crumbs, and garlic and jalapeno (if using).
Form into four patties. Grill over medium heat, 5-7 minutes per
side, until turkey is cooked. Place patties on buns and top each
with 2 Tbsp cranberry salsa.
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this
recipe is made using Cranberry Salsa
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