Cranberry Salad With Celery Food

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CRANBERRY CHUTNEY



Cranberry Chutney image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar

Steps:

  • Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; saute until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.

PERFECT CRANBERRY SAUCE



Perfect Cranberry Sauce image

For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Number Of Ingredients 0

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

OATMEAL-CRANBERRY COOKIES



Oatmeal-Cranberry Cookies image

Tweak the classic oatmeal-raisin cookie by swapping in dried cranberries.

Provided by Food Network Kitchen

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups old-fashioned rolled oats
1 1/4 cups dried cranberries

Steps:

  • Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
  • Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
  • Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

CINNAMON APPLE CRANBERRY SAUCE



Cinnamon Apple Cranberry Sauce image

Get Aaron McCargo Jr.'s Cinnamon Apple Cranberry Sauce recipe for Food Network.

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 6

2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch

Steps:

  • In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
  • Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
  • Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

CLASSIC CRANBERRY SAUCE



Classic Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 4

1 pound cranberries, thawed if frozen
1 1/2 cups sugar
2 wide strips lemon zest, plus 2 tablespoons lemon juice
2 wide strips orange zest, plus 2 tablespoons orange juice

Steps:

  • Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
  • Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

CRANBERRY BOURBON COCKTAIL



Cranberry Bourbon Cocktail image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cranberry bourbon cocktail

Number Of Ingredients 0

Steps:

  • Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into a glass filled with ice and garnish with cranberries.

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