What to do with fresh cranberries ?

Discussion in 'Cooking' started by ladytoysdream, Jan 8, 2018.

  1. ladytoysdream

    ladytoysdream Expect the unexpected Supporter

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    I am not a fan or cranberry sauce. Today I got a deal.
    I came home with several bags of fresh cranberries.
    I can either dry them or thinking maybe make a jam.
    What would you make with them ?
     
  2. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    My wife makes a delicious cranberry pie.
     

  3. ladytoysdream

    ladytoysdream Expect the unexpected Supporter

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    Pie sounds good :) Recipe ?

    Note to self....turn bag over and look at the back.
    5 recipes. The cranberry nut bread sounds interesting.

    These are 2 pound bags. Ocean Spray brand.
     
  4. snowlady

    snowlady Well-Known Member

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    Cranberry orange nut bread
     
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  5. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    Cranberry Pie Recipe
    3 ½ cups Cranberries, chopped
    1 ½ cups Sugar
    1 ½ T Flour
    ¼ tsp Salt
    3 T Water
    3 T Melted butter
    1 (9-inch) Prepared pie crust and 1 crust for top

    Prebake crust for 5 minutes in 350º oven – pierce bottom. Mix all ingredients, add into crust. Top with crust, vent. Bake at 450º for 10 minutes, reduce heat and bake at 350º for 40 more minutes.
     
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  6. alleyyooper

    alleyyooper keeper of the bees Staff Member Supporter

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    PECAN CRANBERRY JELLO SALAD

    Ingredients For the Jello Layer 1 ⅓ c water
    ⅔ c 100% cranberry juice concentrate,
    thawed
    ½ c sugar
    12 oz cranberries (fresh or frozen, thawed)
    3 Tbsp unflavored gelatin (3 pkgs)
    ½ c cold water
    1 can (10 oz) crushed pineapples, with juice
    3 c red grapes, halved
    1 ½ c pecans, coarsely chopped For the Topping
    1 ½ c heavy whipping cream
    1 pkg (8 oz) cream cheese (1/3 fat works well), softened to room temperature
    ½ c powdered sugar
    1 c mini marshmallows

    Instructions For the Jello In a medium saucepan,
    mix 1 1/3 c water, the cranberry juice concentrate, and sugar.
    Add the cranberries and bring the mixture to a boil. Reduce the heat to medium low and simmer until the cranberries have all popped open, 3-5 min. While the cranberries are simmering, in a small bowl, sprinkle the gelatin over ½ c cold water. Let it stand to bloom, or soften, for 5 minutes. Scoop the softened gelatin to the hot cranberry mixture. Stir to mix well. Remove the saucepan from the heat and mix in the crushed pineapple (with juices), halved grapes, and chopped pecans. Pour mixture into a 9x13 baking dish. Refrigerate for 2 hours, or until mixture has set. For the Topping In a large, chilled bowl, beat the heavy cream with an electric mixer fitted with whipping beaters, until soft peaks form. Set aside. In a medium bowl, beat the softened cream cheese with the powdered sugar, until light and fluffy. Scoop the whipped cream cheese into the bowl with the whipped cream. Continue beating until the mixture holds stiff peaks. Add marshmallows and fold them in with a rubber spatula, until evenly distributed. Spread the topping evenly over the set cranberry mixture. Return the salad to the refrigerator and chill at least 1 hour before serving. Recipe Notes *If you would like, substitute 2 cups of already sweetened whipped cream for the heavy cream and powdered sugar in the topping. Simply whip the cream cheese until fluffy and then add it to the whipped cream along with the marshmallows.

    We pick our own cranberries from our UP Mi property cranberry swamp. They are big juicy and very tart.

    :D Al
     
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  7. HeavyHauler

    HeavyHauler Active Member

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    Wine or mead, depending on how much cranberries you bought.
     
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  8. ladytoysdream

    ladytoysdream Expect the unexpected Supporter

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    5 bags,2 pounds each. I have 1 in the freezer. One in the house frig. And three in
    the frig in the garage which is running very cold. So 10 pounds.

    Thinking of putting them in the freezer till I can brainstorm what I want to do
    with them. I just been busy lately and things with priority have to get done first.
     
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  9. HeavyHauler

    HeavyHauler Active Member

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    The freezer is a good spot until you figure out what you want to do with them.

    And excellent for wine/Mead making. Freezing helps break them down better. Just thaw properly when/if you decide to go that route.
     
  10. alida

    alida Well-Known Member Supporter

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    Cranberries freeze beautifully. I've kept them in the freezer for six months or more without a problem.

    I made this cranberry orange marmalade when I had too many cranberries. It takes three cups of berries for six 8oz jars of jam. I like it on a bagel spread with cream cheese. According to those who have also tasted it, I should get moving and make more while oranges are in season around here. A double batch this time :)
    http://www.seriouseats.com/recipes/2011/11/cranberry-orange-jam-with-crystallized-ginger-recipe.html
     
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  11. Oregon1986

    Oregon1986 Well-Known Member

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    Cranberry banana muffins,to die for
     
  12. Nsoitgoes

    Nsoitgoes Well-Known Member

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    I am currently making cranberry liqueur:
    Wash a bag of cranberries and put them into a half gallon jar with enough Everclear to cover them. Leave them in a dark, cool, dry place for up to 2 months. Strain the liquor from the fruit. Make a heavy syrup with a cup of sugar and half a cup of water. Let this cool then add to the strained liquor (it will turn cloudy, don't worry) top up your jar with more Everclear. Let this sit for several months to mature and lose the raw liquor taste. You may have to adjust the sugar amount to your own tastes.

    I do this with orange, lime and lemon rinds in high-proof vodka, too, though I add no sugar syrup to them, just let them absorb the citrus flavors
     
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  13. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    @Nsoitgoes I might have to try that cranberry liqueur recipe.

    We make a lot of fruit liqueurs, but all I do is use a half bottle of vodka or brandy, add 1 cup sugar (shake until dissolved), and then fill the rest of the bottle with fruit. Let it cure for a month or so in a cool, dark location.

    I've used cherries, diced peaches, raspberries, chokecherries, and blackberries. I especially like the peach brandy and the blackberry brandy. We eat the leftover fruit on ice cream.
     
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  14. Nsoitgoes

    Nsoitgoes Well-Known Member

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    That sounds a lot more efficient, CF. I have never tried just shaking the sugar in the alcohol to dissolve it. My recipe is one I was given maybe 25 years ago, so I just went with it.
     
  15. Cabin Fever

    Cabin Fever Life NRA Member since 1976 Supporter

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    I've been using my recipe for probably 25 years, too. It's really easy and everyone likes it. If I were to use it with cranberries, I'd be tempted to crush the berries a bit first. I do crush the chokecherries.
     
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  16. tlrnnp67

    tlrnnp67 Well-Known Member

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    Cranberry Jalapeno Relish

    In a food processor bowl, dump in the cranberries, a couple of jalapenos, a bunch of cilantro, the juice of 1 or 2 limes, a bit of cumin, a pinch of salt, and maybe some sugar. Pulse until finely chopped. Good with any chicken dish.
     
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  17. ladytoysdream

    ladytoysdream Expect the unexpected Supporter

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    Thanks for all the ideas :)

    Going to start with a muffin recipe I found today :)
     
  18. crazydave

    crazydave Well-Known Member

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    I like to keep some in the freezer for summertime snacking. Just pop 1 or 2 in your mouth when hot and exhausted. Bam, instant refreshment !!