Cranberry Recipes Year round

Year ’round
Cranberry
Recipes
from the
|| Cooking with Cranberries
Cranberries are a wonderfully versatile and flavorful fruit that adds a
bold tangy taste to any recipe. The Wisconsin State Cranberry
Growers Association has compiled some new and exciting recipes
for appetizers, salads, main dishes, desserts, drinks and more that
will help you enjoy Wisconsin’s Official State Fruit all year long.
Fresh cranberries are available in your grocery store from September
through December. They can be frozen to make them last all year
long. Simply sort out any bruised berries, wash them and place them
in an air tight freezer container. Other cranberry products available
all year long include dried cranberries, cranberry juice, cranberry
sauce, specialty sauces and syrups and ice cream as well as teas,
coffees, confections, lotions and potpourris. If you are unable to
find them in your local store you can go online to our website at
www.wiscran.org for a wide array of cranberry products.
|| Health Benefits of Cranberries
Cranberries are part of a healthy diet, are cholesterol and fat free
and low in sodium. Research conducted at respected research
facilities around the world continues to reveal a variety of health
benefits from cranberry consumption. It has long been known that
cranberries help maintain a healthy urinary tract. Recent studies
have documented that cranberries have the highest level of antioxidants of common fruits tested. These antioxidants provide health
benefits that support the body’s immune system, memory, coordination
and promote heart health. Research also suggests that bacteria
fighting properties of cranberries may also prevent ulcers and
gum disease.
For more information online visit: www.cranberryinstitute.org.
Cranberries in Wisconsin ||
Cranberries have long
been Wisconsin’s #1
fruit crop. In fact cranberry growing is a family
tradition that dates
back to the 1860s.
Wisconsin leads the
country in cranberry
production, producing
well over half of the
nation’s crop each year.
Studies estimate that
cranberry growing contributes more than
$300 million to the state’s economy each year and provides over
3,300 jobs for state residents. Wisconsin takes pride in its leadership, so much so that in 2004 the Legislature and Governor named
Cranberries as the official Wisconsin State Fruit.
Today, there are about 275 cranberry marshes in Wisconsin comprising approximately 198,000 acres of land in 18 of Wisconsin’s
72 counties. However, cranberries are grown on about 18,000 of
these acres. The other acreage, called support land, consists of
natural and man made wetlands, woodlands and uplands – ideal
habitat for all kinds of Wisconsin wildlife.
Cranberry Fun Facts
❦ Wisconsin has led the nation in cranberry production since 1993.
In 2010 Wisconsin produced more than 57% of the nation’s crop.
❦ Give or take there are approximately 450 cranberries in a
pound, 4,500 cranberries in a gallon of juice and 45,000 berries
in a barrel (100 pounds).
❦ The 2011 cranberry crop is expected to provide over 4.0 million
barrels of fruit. End to end that many cranberries would span more
than 1 million miles or the equivalent of 570 round trips from
Milwaukee to New York City.
Some Helpful Hints ||
• Fresh cranberries can be frozen for up to one year.
• 12 ounces of cranberries equals three cups.
• If a favorite recipe calls for 16 oz. of cranberries, it
can be adapted to a 12 oz. bag by cutting all ingredients
by one-fourth.
• Refrigerate leftover cranberry sauce for several days
or freeze in an airtight container for up to one year.
|| Beverages
Berry Chocolate Smoothie (pictured above)
Courtesy of Ocean Spray Cranberries, Inc.
2 cups Cranberry Juice Cocktail, chilled
1 cup strawberry yogurt
2-1/2 cups frozen whole strawberries
2 tablespoons powdered sugar, if desired
1/4 cup mini-chocolate chips
Put all ingredients, except chocolate chips, in a blender. Blend on
high speed until smooth. Add chocolate chips and pulse until chopped.
Pour into glasses and serve immediately. Makes 4 servings.
Easy Cranberry Punch
Courtesy of Betty Brockman
1 quart cranberry juice
6 oz. frozen orange juice
1/4 cup lemon juice
1 quart of ginger ale
Mix cranberry, orange, and lemon juices together. Add ginger ale.
Sweeten to taste. If serving in a punch bowl, make an ice ring with
the remaining cranberry juice or if serving in individual glasses
make cranberry juice ice cubes.
Beverages & Appetizers ||
Hot Spiced Cranberry Punch
By Joan Dieter – New Berlin, WI
1 bottle Cranberry-Raspberry Juice
2 cups apple juice
1 orange, sliced
1 lemon, sliced
2 cinnamon sticks
1 tablespoon cloves
1/2 cup brown sugar
Heat apple juice with orange, lemon and spices. Simmer 10 minutes.
Add cranberry-raspberry juice and simmer till hot. Serve with a fruit
slice in a cup.
Try This!
❦ Use cranberry juice cocktail to make
ice cubes. Once frozen, add them to your
favorite summer beverage for a tart and
refreshing burst of flavor.
❦ For a refreshing and cooling summer
drink mix cranberry juice cocktail to ice tea.
Cranberry Salsa
1 16 oz. can whole cranberry sauce
3-4 green onions, chopped (white & green)
2-3 tablespoons fresh cilantro, chopped
1 teaspoon cumin powder
1/4 cup chopped canned jalapeños
1 teaspoon lime juice
Thoroughly combine all ingredients, best if made several hours
ahead but can be used right away.
Use as an appetizer with chips or as a sandwich spread on a
roasted turkey sandwich or a chicken wrap.
Variation (instead of the canned sauce):
3 cups fresh or frozen cranberries
1 cup water
1 cup sugar
Combine water and sugar in saucepan bring to a boil, add cranberries,
return to boil, and cook gently for 10 minutes without stirring. Pour
into bowl and allow to cool slightly. Add next 5 ingredients below
the canned sauce. Mix lightly, refrigerate.
|| Appetizers
Cranberry, Crabmeat & Cream Cheese Appetizers
Courtesy of Ocean Spray Cranberries, Inc.
1/2 cup Whole Berry Cranberry Sauce
1/3 cup cream cheese, softened
1/4 cup minced crab meat
2 tablespoons green onion, white and green parts, sliced
15 individual mini-phyllo shells, thawed
Preheat oven to 375º F. Place cranberry sauce in a small mixing
bowl; beat with a fork or wire whisk until smooth.
Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese
mixture. Top with 1/2 teaspoon cranberry sauce. Bake for 10 minutes or until heated through. Makes 15 individual servings.
Ultimate Party Meatballs (pictured below)
Courtesy of Ocean Spray Cranberries, Inc.
2 1-pound bags frozen pre-cooked cocktail-size meatballs
(about 64 meatballs)
1 16-ounce can Jellied Cranberry Sauce
1 12-ounce bottle Chili Sauce
Combine cranberry sauce and chili sauce in a large saucepan. Cook
over medium heat, whisking occasionally, until the cranberry sauce
is melted and smooth.
Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated
through. Place in chafing dish or slow cooker to keep warm.
Tip: To spice it up even more, add a teaspoon of cumin and a 1/4
teaspoon of cayenne to the sauce while it is cooking.
Main Dishes ||
Spicy Cranberry Pork (pictured above)
Courtesy of Ocean Spray Cranberries, Inc.
1 16-ounce can Whole Berry Cranberry Sauce
1/2 cup sweetened dried cranberries
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar (for less sweet use 1/4 cup)
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
Dash ground cloves
4 boneless pork loin chops
Preheat oven to 350°. Combine all ingredients, except pork, in a
medium saucepan. Cook on medium heat, stirring occasionally,
until apples are tender and sauce has thickened slightly. Keep
warm until serving time.
Bake pork loin chops for 15 minutes. Top each loin with 1/4 cup
sauce. Bake for another 10 minutes or until internal temperature
reaches 160° on a meat thermometer. Spoon on extra sauce before
serving or serve on the side. Makes 4 servings.
Note: Substitute boneless chicken breasts for pork chops.
Tip: Pork loin chops can also be prepared on the grill.
|| Main Dishes
Cranberry Crock Pot Pork
2-1/2 pounds pork tenderloin, (all fat removed)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1-1/2 fresh thyme leaves, minced
3/4 cup cranberry juice
2 tablespoons soy sauce
Zest of 1 orange, no pith
1-1/2 cups coarsely chopped cranberries, fresh or frozen
1/3 cup brown sugar
Spray a 5-6 qt crock pot with nonstick cooking spray. Place pork in
crock, sprinkle with salt, pepper and thyme. In a small bowl whisk
the cranberry juice, soy sauce and zest, Stir in the cranberries and
brown sugar, pour the juice mixture over the pork, Cook on low setting for 7 hours or until the meat is tender, basting occasionally.
Slice and serve with the sauce.
Cranberry Chicken Margarita
Courtesy of Ocean Spray Cranberries, Inc.
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
Coarse salt
1 small garlic clove, minced
1 cup Whole Berry Cranberry Sauce
3 tablespoons tequila
1 teaspoon lime juice
1-1/2 tablespoons chopped cilantro
Lime wedges
Slice breasts in half horizontally. Pound with a meat mallet or rolling
pin to about 3/8-inch thickness.
Heat oil in a large skillet over medium heat. Add chicken and cook
until lightly browned, about 3 minutes per side. Remove chicken to
a warm serving platter and sprinkle lightly with coarse salt. Cover
loosely with foil; keep warm until serving time.
Add garlic to skillet and cook over low heat 1 minute. Stir in cranberry
sauce and tequila; bring to a boil. Reduce heat. Simmer 5 minutes
or until sauce is thickened, stirring occasionally. Stir in lime juice
and cilantro.
Spoon some of the sauce over chicken. Sprinkle with additional
cilantro, if desired. Serve immediately with remaining sauce, lime
wedges and coarse salt. Makes 6 servings.
Main Dishes ||
Cranberry Ginger Marinated Chicken (pictured below)
1-1/2 lbs boneless skinless chicken breast,
cut into 4 x 1 x 3/4 inch strips
2 cups cranberry juice
1/2 cup sweetened, dried cranberries
1 teaspoon grated fresh ginger
1 clove minced garlic
2 tablespoons finely diced shallots
1 tablespoon butter or margarine
1/2 cup carrots, peeled and cut into 2 x 1/8 x 1/8 inch strips
2 tablespoon diced chives, for garnish, if desired
Stir cranberry juice, cranberries, ginger and garlic in a large bowl
until blended. Add chicken, cover and marinate in refrigerator 1 to 2
hours. Remove chicken from marinade, reserve marinade. Salt and
pepper chicken to taste.
Melt butter in medium saucepan. Add shallots and saute over
medium heat until transparent. Add reserved marinade, bring to
a boil, uncovered. Decrease heat and simmer 15 minutes, stirring
occasionally, until reduced in half. Add carrots last 5 minutes of
cooking.
Grill chicken over medium-high heat 4 to 5 minutes per side until
juices run clear when pierced with fork or chicken reaches internal
temperature of 165 degrees F.
Place three pieces of chicken on each plate; spoon marinade over
chicken. Garnish with chives, if desired.
Serve with seasonal vegetables. Makes 4 servings.
|| Salads & Dressings
Sweet and Sour Tossed Salad
By Darlene Goldschmidt - Eagle River, WI
Courtesy of Eagle River Cranberry Festival
1-1/2 cups each of the following – torn spinach, romaine and
iceberg lettuce
1 (11 oz) can of mandarin oranges, drained – save juice to
use in dressing
1/2 cup sweetened dried cranberries
1/2 cup thinly sliced Vidalia or red onion
1 cup vegetable oil
1/2 cup sugar
1 tablespoon finely chopped onion (for dressing)
1 teaspoon salt
1 teaspoon ground mustard
In bowl combine lettuce, oranges, sweetened dried cranberries and
sliced onion. In blender combine remaining ingredients including
the juice from the mandarin oranges. Process until thickened. Pour
approximately ½ cup over salad and serve immediately.
Cranberry Vinaigrette
2 cups fresh or frozen cranberries
1 cup apple cider vinegar
1-1/2 cups sugar
1/2 teaspoon dry mustard
1 tablespoon salt
2 cloves garlic, minced
3 cups vegetable oil
Place cranberries in blender with cider vinegar, puree, add next 4
ingredients, blend, add oil and blend well. Makes approx. 2 qts.
This vinaigrette is a wonderful salad dressing, can be used to make
coleslaw or as a marinade for boneless skinless chicken breasts. Use
½ to 1 cup for 4 chicken breasts, flatten breasts, marinade half an
hour or longer, and then grill approx. 5 min per side.
For a simple, healthy salad use mixed greens, blue cheese and
sprinkle with sweetened dried cranberries. Top with the cranberry
vinaigrette.
Salads & Dressings ||
Broccoli Salad with Sweetened Dried Cranberries
Salad:
6 cups broccoli florets cut into 1/2 inch pieces
1/2 cup red onion, thinly sliced
1-1/2 cups matchstick carrots
1 cup sweetened, dried cranberries
Mix all salad ingredients in a large salad bowl.
Dressing:
1 cup salad dressing (for example, Miracle Whip)
3 tablespoons granulated sugar
1 large squeezed lemon
2 tablespoons red wine vinegar
1/4 teaspoon salt or to your taste
1/4 teaspoon pepper or to your taste
In a small bowl, beat all dressing ingredients with a wire whisk until
blended; spoon over salad, and toss to mix well.
Refrigerate 1 hour before serving. Makes 8-10 servings.
Additional options:
Add 1/2 cup shredded cheddar cheese
Add 1/2 cup crumbled cooked bacon
Add 1/2 cup of nuts or sunflower seeds
Use flavored sweetened, dried cranberries, such as cherry.
Try This!
❦ To add zest to salads sprinkle sweetened
dried cranberries over the top of your
favorite lettuce salad.
|| Sauces
Cranberry Sauce
4 cups cranberries
1 cup sugar
1 cup water
Bring water and sugar to boil add cranberries simmer until berries
"pop". Cool.
** Microwave method
Mix all ingredients in large microwaveable bowl, cover with plastic
wrap, microwave approximately 12-15 minutes depending on
power, stirring every 3-4 minutes. Let sit at room temperature to
cool, then refrigerate.
Double Good Cranberry Sauce
Courtesy of Sue Indermuehle, Manitowish Waters, WI
3-4 cups cranberries
3/4 cup sweetened, dried cranberries
1/2 cup finely chopped shallots or onion
2 tablespoons red wine vinegar
3/4 cup packed light brown sugar
1/2 cup water or orange juice
Combine all ingredients in a medium saucepan, cook over medium
heat until cranberries pop. Reduce heat to low, cook stirring occasionally for 10-15 minutes. If too thick, add a little water. Let sit at
room temperature to cool, then refrigerate.
Cranberry Chutney
Courtesy of Cathy Kuhn, Vesper, WI
2 cups chopped Braeburn apples
2 cups whole cranberries
1/4 cup chopped onions
1 medium red pepper
3/4 cup brown sugar
1/2 cup sweetened, dried cranberries
1/2 cup white vinegar
1/2 teaspoon garlic
1 tablespoon ginger root (or 1 teaspoon ground ginger)
Combine all ingredients in a non-aluminum kettle. Simmer until all
fruits and vegetables are tender, about 20-30 minutes. Stir often to
prevent scorching. Great with chicken, pork or turkey. Also makes a
great hors d'oeuvre with cream cheese on crackers.
Optional: Use shallots as an alternative to sweet or yellow onions.
Substitute raisins for sweetened, dried cranberries.
Breads, Muffins, Desserts ||
Oatmeal Cranberry White Chocolate Chunk
Cookies (Pictured on cover)
Courtesy of Ocean Spray Cranberries, Inc.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package sweetened, dried cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and
fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and
salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened, dried
cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake
for 10-12 minutes or until golden brown. Cool on wire rack. Makes
approximately 2 1/2 dozen cookies.
Crunchy Stuffed French Toast
6 cups corn flakes
1 (16 oz) loaf Italian bread (unsliced)
1 cup milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 (16 oz) can whole berry cranberry sauce
1-1/4 teaspoon almond extract
Butter
Place corn flakes in a food processor and process into crumbs. Cut
bread into 11, 1-inch slices. Make a pocket in each slice by cutting
through the top crust almost to the bottom crust. Combine milk,
eggs and spices in a medium mixing bowl.
Combine cranberry sauce and almond extract in a small mixing
bowl. Spread about 3 tablespoons of cranberry sauce mixture in
each bread pocket. Dip each slice in milk mixture, then roll in corn
flake crumbs, coating thoroughly.
Heat a small amount of butter in a large skillet. Cook a few slices at
a time until golden brown on both sides and heated through. Serve
with maple syrup. Makes 11 servings.
|| Breads, Muffins, Desserts
Cranberry Bars
2 eggs
1-1/2 cups sugar
1/2 cup butter
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon vanilla
2 cups whole cranberries
1/2 cup nuts (optional)
Cream butter and sugar until smooth, add eggs and mix. Add the
remaining ingredients. Fold in cranberries. They can be fresh or
frozen. Spread in a lightly greased or sprayed 9 x 13 pan and bake at
350° for 20-30 minutes or until a light golden brown on top. Cool and
frost. The best way to frost is open a can of cream cheese frosting!
Great Aunt Ruby’s Spiced Cranberry Muffins
2 cups flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
2 eggs
5 tablespoons vegetable oil
3/4 cup milk
2 cups coarsely chopped cranberries
Combine dry ingredients in a large bowl. In separate bowl, beat
eggs, oil and milk until well blended, add to flour mixture, beat until
just moistened. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake at 375º for 20 minutes.
Yield: 16 muffins
Try This!
❦ Mix a spoonful of cranberry sauce or
sweetened dried cranberries to your
morning oatmeal for a great way to start
the day.
Breads, Muffins, Desserts ||
Cranberry Muffin Cake
2-1/4 cups flour
2/3 cup sugar
1 tablespoon baking powder
3/4 cup milk
1/2 cup margarine, melted
1 egg
2 cups chopped cranberries
1 teaspoon vanilla
(1/2 cup chopped pecans, optional)
Heat oven to 400º. In large bowl combine dry ingredients. In medium
bowl stir together butter, milk, egg and vanilla. Stir into dry ingredients until just moistened. Fold in cranberries. Spread in greased
and floured 9” round cake pan. Bake 35 – 45 minutes until done.
Let stand 10 minutes, remove from pan. Drizzle glaze over cake.
Glaze
1/2 cup powdered sugar
2-3 tablespoons milk
Mix together and drizzle over cake.
Yield: 12 servings
Funding for this Publication Provided by:
Wisconsin Cranberry Board, Inc.
Wisconsin State Cranberry Growers Association
Additional information available from
WSCGA
PO Box 365 Wisconsin Rapids, WI 54495-0365
715-423-2070
Email: [email protected]
Online:
www.wiscran.org
www.cranberryinstitute.org
www.discovercranberries.com