Recipes for Cranberries

Cold Cranberry Orange Relish 1

• 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.

My Note: 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 2

• 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 3

• 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 1

• 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 scorching 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 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 until skins pop, about 3 to 5 minutes. Put through a sieve 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 (3 oz) 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 mayonnaise or salad dressing. Makes 8 servings.
Recipe from a 1959 Farm Journal Country Cookbook

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

• 1 1/2 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.

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 measuring 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 until 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.

Cranberry Crunch

• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup coconut
• 1/3 cup butter
• 1 16 oz 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