Recipes
for Cranberries
Cranberry Sauce Recipe
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Fruit Dessert Recipes >> Cranberries
A
favorite for the holidays! My mom always used an old fashioned food grinder. I
found a food grinder at a yard sale for 25 cents. Here's a pic of me making the
cranberry relish.
1 bag of cranberries, 1 orange, and 3/4 to 1 cup sugar. I found out later in life, that this cranberry relish recipe is on the back on the cranberry bag.
But now you can use a food processor, put half the bag
of cranberries and half of the orange (quartered) and process until mixture is
evenly chopped, then do the other half. Makes about 2 1/2 cups. See Thanksgiving
Dinner Tips
This Thanksgiving in 2009, we had a cranberry relish that had
horseradish in it. It was just ground up cranberries and horseradish.
This dish was the request of an 89 year old grandmother! We found it
rather different, yet intriguing!
Cold Cranberry Relish
Put 1 cup cranberries and
half an orange in your blender or food processor, and grind. Remove and add a
half cup honey or sugar. Stir and refrigerate.
Don't forget you can use leftover cranberry relish for tea! Just
added a tablespoon to hot water and stir! After you drink it, you can
spoon out the relish in the bottom of the cup for a quick snack. Lots
of vitamin C!
Cranberry-Orange Relish
1 bag (12-ounces) fresh cranberries
1 medium orange
2/3 cup
honey
dash ground cloves
dash ground ginger
1/2 to 3/4 cups chopped
walnuts (optional)
Cut the orange into 8 sections, keeping the peel on. Remove and discard any seeds. Place half the cranberries and half the orange sections in a food processor. Coarsely chop, pulsing the blade, being careful not to chop too finely. Pour the mixture into a medium mixing bowl.
Add
the remaining ingredients to the processor, pulsing again until coarsely chopped.
Add to the mixing bowl. Stir until both batches are mixed together. Chill until
ready to serve. Stir before serving.
Cranberry Orange Relish
4 c. (1
lb) fresh cranberries
2 oranges, quartered
2 c. sugar
Wash and
remove stems from cranberries. Remove seeds from oranges. Put cranberries and
oranges through food chopper. Add sugar and mix well. Chill. Makes 2 pints.
Recipe
from a 1959 Farm Journal Country Cookbook
Cranberry Apple Relish
4
c. (1 lb) fresh cranberries
2 apples, quartered and cored
1/3 lemon, with
peel
2 c. sugar
Wash and remove stems from cranberries. Remove seeds
from lemon. Put cranberries, apples, and lemon through food chopper. Add sugar
and mix well. Chill. Makes 2 pints.
Recipe from a 1959 Farm Journal Country
Cookbook
_____________________________________
Cooked Cranberry Sauce recipes!
Cooked Cranberry Sauce
2
cups cranberries
1 orange, cut in small pieces or 1 cup orange juice
3/4
cup honey or raw sugar
1/2 tablespoon chopped walnuts
Cook cranberries in enough hot water to prevent scortching and until all skins pop open. Remove from heat, mix in the orange, the honey, and the walnuts. Let stand several hours. Refrigerate.
Cooked Cranberry Sauce #2
2 cups cranberries
2
cups water
1 cup honey or raw sugar
Cook berries until the skin pops
open, about 5 or 6 min. Bring to a boil, add honey, and boil 2 minutes. Let stand
several hours, then refrigerate.
_______________________________________
Cranberry Salad Recipes!
Cranberry Pineapple Salad
4 c. (1 lb) fresh
cranberries
1 c. crushed pineapple, drained
1 tsp. lemon juice
1 c. sugar
Wash
and remove stems from cranberries. Put through food chopper. Add pineapple, lemon
juice and sugar; mix well. Chill. Makes 2 pints
Recipe from a 1959 Farm
Journal Country Cookbook
Cranberry Jelly Mold
8 cups of cranberries
4 cups water
4 cups sugar
Cook
cranberries in water till skins pop, about 3 to 5 minutes. Put through a seive
of food mill.. Stir in sugar. Boil rapidly 10 to 15 minutes, or until a drop jells
on a chilled plate. Skim off foam. Pour into a 1 1/2 quart mold; chill until firm,
about 5 hours. Unmold on a platter.
Recipe from a 1963 cookbook
Cranberry Relish Salad
2 (3oz) pkgs. fruit flavored gelatin
2 c. cranberry
relish
Follow directions on package to make gelatin. Cool; when mixture
begins to thicken, fold in cranberry relish. Pour into molds; chill until firm.
To serve, unmold and decorate with fresh cranberries and parsley sprigs. Pass
mayonaise or salad dressing. Makes 8 servings.
Recipe from a 1959 Farm Journal
Country Cookbook
_______________________________________
Recipes for Cranberry Pies!
Mock Cherry Pie
Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts.
Cranberry Pie
11/2
cups cranberries
1/2 cup water
3/4 cup sugar
Put ingredients
in saucepan in order given, and cook ten minutes; cool, and bake in one crust,
with a rim, and strips across the top.
________________________________________
Cranberry Muffins and Bread Recipes!
Blender Cranberry Orange Muffins
Into
a mixing bowl
Sift 2 cups sifted flour and 3 teaspoons baking powder.
Into blender put:
1 cup fresh or defrosted cranberries
1 cup
milk
Thin yellow rind of one orange
1 egg
3 tablespoons of soft butter
or margarine
2/3 cup sugar
1/2 teaspoon salt
Cover and blend on
high speed until cranberries are finely chopped. Pour over dry ingredients and
stir just to moisten flour. Turn into greased muffin cups and bake in a preheated
400 oven for 25 min. Makes 1 1/2 dozen medium muffins.
Recipe from a 1961
cookbook
Cranberry Nut Bread
2 cups sifted flour
1/2
tsp. salt
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 large navel
orange
Boiling water
2 Tablespoons vegetable shortening
2 eggs
1 cup
sugar
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped
walnuts
Preheat oven to 325. Grease a 9x5 loaf pan. Sift together flour soda and baking powder and salt. Grate the rind of the orange, measure and reserve 1 tablespoon. Squeeze the juice into a 2 cup measureing cup. Add boiling water to make it 3/4 of a cup of liquid. Stir in the orange rind and shortening until the shortening is melted.
Beat eggs in a large bowl until foamy. Gradually beat in sugar. Continue to beat till mixture is thick and light. Stir dry ingredients into mixture alternately with the orange mixture. Blending well after each addition. Stir in cranberries and nuts. Spoon into a prepared pan. Bake in a preheated slow oven for 1 hour, until center springs back when touched. Cool in pan for 10 min. then turn out. Cool completely. Bread slices easier the following day.
___________________________________________Other recipes for Cranberries!
Cranberry Crunch
1 cup rolled
oats
3/4 cup brown sugar
1/2 cup flour
1/2 cup coconut
1/3 cup butter
1
16oz can whole cranberry sauce
1 tablespoon lemon juice
Mix first
5 ingredients together, cutting in butter. Place half of the mixture in a greased
9 inch pan. Add whole cranberry sauce with lemon juice. Top with other half of
crunch.
Recipe from a 1974 cookbook
Cranberry Squares
1 cup brown sugar
1/2 tsp salt
1
cup flour
1 cup quick cooking rolled oats
3/4 cup margarine, melted
1
can whole cranberry sauce
Mix sugar, salt, flour and oats. Pour margarine
over mixture and blend. Spread half of mixture in an 8 or 9 inch pan. Spread cranberry
sauce over bottom layer. Top with the remaining half of mixture. Bake at 350 for
45 min. Serve with whipped cream or ice cream.
Recipe from a 1974 cookbook
_________________________________________
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___________________________________________
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