Whole Berry Cranberry Sauce With Walnuts Food

CRANBERRY JELL-O® SALAD WITH WALNUTS

Steps:

• Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.

WHOLE-BERRY CRANBERRY SAUCE

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, cover, then turn to medium heat.
• Continue cooking until all the berries pop.
• Remove from heat and let cool.
• Refrigerate until cold, or serve warm.

CRANBERRY SAUCE WITH WALNUTS

Steps:

• In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.

WHOLE BERRY CRANBERRY SAUCE

Steps:

• In a medium saucepan, mix the apple juice, sugar and allspice (or cloves). Bring to a boil.
• Add the cranberries and return to a boil.
• Reduce heat and simmer for 12 -15 minutes, stirring occasionally.
• Allow to come to room temp and chill.

ZUCCHINI CRANBERRY BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Fold in the zucchini, cranberry sauce, walnuts and orange zest (batter will be thick)., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PINEAPPLE-STRAWBERRY CRANBERRY RELISH

Steps:

• In a large bowl, gently mix cranberry sauce, pineapple and strawberries until blended. Refrigerate, covered, 1-2 hours or until cold. Just before serving, stir in walnuts. Freeze option: Do not add walnuts. Freeze relish and walnuts separately in freezer containers. To use, thaw in refrigerator overnight. Stir in walnuts just before serving.

BERRY CRANBERRY SAUCE

Steps:

• Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.

CRANBERRY SAUCE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Stir in extract.
• Combine flour, baking powder, baking soda, and salt.
• Add to the creamed mixture alternately with the sour cream, beating well after each addition.
• Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
• In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
• Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
• Repeat layers two times.
• Sprinkle top with finely chopped pecans.
• Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing cake from pan onto a wire rack.
• Cool completely then place on cake plate.
• Combine icing ingredients until smooth.
• Drizzle icing over cake.
• Let set before serving.

CRANBERRY CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 325 degrees.
• In a small bowl combine crumbs, walnuts and butter.
• In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
• Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
• Spread with cranberry sauce; set aside.
• Reduce oven temperature to 300 degrees.
• In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
• Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
• Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
• Cool on a wire rack, about 1 hour.
• Cover and refrigerate until cold, about 4 hours.
• Just before serving, remove cheesecake from pan to a serving plate.
• Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
• NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
• Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
• Using a fork, remove cranberries from sugar and place on a plate until ready to use.

FRESH ORANGE-CRANBERRY SAUCE WITH WALNUTS

Steps:

• Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days.