Cranberries Recipes For Thanksgiving Food

CRANBERRY RELISH

Steps:

• Place the frozen cranberries, orange, granulated sugar and honey in a food processor. Process until the mixture is evenly chopped. Store in the refrigerator until needed. Serve as a condiment for roasted turkey.

RED DEVIL CRANBERRIES

Steps:

• Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
• Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
• Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
• Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

THANKSGIVING JELLIED CRANBERRY SAUCE

Steps:

• In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
• Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
• Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
• Strain until there is 3 cups of juice, then discard the solids.
• In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
• Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
• Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
• Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
• Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
• Cool to room temerature.
• Cover with plastic wrap and chill for 12-24 hours.
• DELICIOUS!

CRANBERRY CHUTNEY

Steps:

• Place all ingredients in a large saucepan.
• Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
• (If using frozen cranberries, increase cooking time to 35-40 minutes.).

CRANBERRY COBBLER

Steps:

• Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
• In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
• Bake 55 minutes, or until entire crust is brown. Serve hot or cold.

CRANBERRY THANKSGIVING BREAD

Steps:

• Sift flour, sugar, baking powder, salt, baking soda together.
• Cut in 1/4 cup butter until mixture is crumbly.
• Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
• Fold in raisins and cranberries.
• Spoon into a greased 9 x 5 x 3 loaf pan.
• Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
• Cool out of pan on a wire rack. keep stored in aluminum foil.