Cranberry Recipes

Cranberry Ketchup

Ingredients:

1 can jellied cranberry sauce (16 oz.)

3/4 cup sugar

1/4 cup white vinegar

2 tsp. ground ginger

1/4 tsp. ground cinnamon

1/8 tsp. ground black pepper

1/8 tsp. ground allspice

1 T. flour

2 T. hot water

Instructions:  In a large pan, combine all but the flour and water over medium high heat.  Bring this mixture to a boil.  In a bowl, stir the flour and hot water together to make a paste.  Add this flour mixture to the cranberry mixture in the pan and stir until it thickens.  Remove from the heat.  Cover and chill overnight to allow the flavours to blend.  Keep stored in the fridge.

Cranberry Butter

2 cups butter, softened

1 can (16 oz.) whole cranberry sauce

1 T. grated dried citrus peel (optional)

Instructions:  Mix all ingredients together on low.  Spoon this mixture into a waxed paper lined bowl or mould.  Chill until firm.  Delicious with breads or crackers!

Cranberry Divinity

Ingredients:

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1/8 tsp. salt

2 egg whites

1 tsp. vanilla

1 cup chopped dried cranberries

1/2 cup finely chopped walnuts

Instructions:  Grease the sides of a large stock pot.  Combine the first 4 ingredients over medium-low heat, stirring constantly until the sugar dissolves completely.  The syrup that forms will be clear.  Using a pastry brush dipped in hot water, wipe down the sides of the stock pot periodically to keep any sugar crystals from forming.  Insert your candy thermometer making sure it doesn’t touch the bottom of the pan.  Increase the heat to medium and bring the syrup to a boil.  Don’t stir during this boiling stage.  When the syrup comes to about 240 degrees, beat the egg whites until stiff on high.  Continue to cook the syrup until it reaches firm ball stage – about 242 to 248 degrees F.  You can test the candy at this stage by dripping about 1/2 tsp. of the syrup into ice water – when dripped in it should form a firm ball but when you take it out of the water, it should flatten if you press it down.  Begin beating the egg whites again on low, adding the syrup very slowly.  Add teh vanilla and turn the mixer up to high.  keep beating until the candy isn’t glossy anymore and columns of the batter form when you lift the beaters out.  Fold in the cranberries and walnuts.  Pour into greased 8 inch square baking dish.  Let harden and cut into squares.  Store in a sealed container.

Cranberry Liqueur

Ingredients:

1 can (14 oz.) sweetened condensed milk

2 cups vodka

1 can (16 0z.) jellied cranberry sauce

1 can (12 oz.) frozen cranberry juice cocktail (or a cranberry juice blend – orange is nice)

1 cup half and half

1 tsp. ground cinnamon

Instructions:  Blend all the ingredients in a blender until smooth.  Chill overnight to allow flavours to infuse.  Keep in refrigerator.

Christmas Fudge

Ingredients:

2 1/2 cups icing sugar

2/3 cup milk

1/4 cup butter or margarine

12 oz. white chocolate, coarsely chopped

3/4 cup dried cranberries

Instructions:  Line an 8 inch square pan with foil and grease the foil.  In a pan, mix together the icing sugar and milk over medium heat.  Stir in the butter, stirring constantly, and bring to a boil.  Reduce heat to low and stir in the chocolate.  Whisk until chocolate is melted and mixture is smooth.  Stir in dried cranberries and press mixture into the pan.  Refrigerate until firm, about 2 hours.  Remove from pan, peel off the foil, and cut into squares.

Cranberry Pecan Pancakes

Ingredients:

1 cup flour

1/2 cup dry milk powder

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup whole wheat flour

1/2 tsp. ground cinnamon

1/3 cup cornmeal

1/3 cup packed brown sugar

2/3 cup dried cranberries

2/3 cup chopped toasted pecans

1/4 cup rolled oats

5 T. butter

3 eggs. beaten

1 1/2 cups water

Instructions:  Mix all dry ingredients together. Melt the butter and beat the eggs.  Stir the water and butter into the beaten eggs.  Pour over the dry ingredients and mix well with a fork (don’t beat).  Cook 1/4 cup portions over medium heat in a buttered skillet about 2-3 minutes on each side.

Here are some other cranberry recipes I posted last year:  http://islandtearoom.wordpress.com/2009/11/08/crazy-for-cranberries/