Cranberry recipes

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WVDragonlady

WVDragonlady

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I love this website where everything is vintage. I don't how I got the link the first time lol
https://clickamericana.com

Anyway, I make my own cranberry sauce and I always use oranges and cinnamon. But today I found a page with different cranberry recipes
https://clickamericana.com/eras/197...ic-cranberry-sauce-recipes-from-the-seventies

I plan on making it this year with crushed pineapple and also do a batch with cherries I have in the freezer from my trees. I use it on almost all my meat except beef and fish. Its really good on grilled meat. Just the combination of the smoke and the tart/sweet is really good to me.
 
I make it a point to have dried cranberries vacuum sealed for storage. They're really good for you. They have vit C, vit K, vit E, some iron,potassium and fiber. And dried they taste like candy just like dried cherries which I have a lot stored.
 
We eat a lot of dried cranberries. I like them a lot. Wife made a couple batches of cranberries sauce a few years back and we couldn't stay out of it, were eating it with a lot of different foods. I hate the canned store bought crap, but hers was excellent. I'll be sure and show her these receipes. The orange and pineapple versions sound really good. Pineapple is one of my favorite fruits and goes well with most anything.

Thanks for sharing this.
 
Bacpacker said:
We eat a lot of dried cranberries. I like them a lot. Wife made a couple batches of cranberries sauce a few years back and we couldn't stay out of it, were eating it with a lot of different foods. I hate the canned store bought crap, but hers was excellent. I'll be sure and show her these receipes. The orange and pineapple versions sound really good. Pineapple is one of my favorite fruits and goes well with most anything.

Thanks for sharing this.
Click to expand...
Do you have a recipe that you are willing to share of her sauce?
 
This must be liberal cranberry sauce, but it is one that I have had and that makes its way around the internet periodically. I don't know about you, but for me, when I get used to one way of something being eaten, something like this takes me a while to adjust. I was not a real fan of this recipe, but other people raved about it.

The Recipe's Origins
As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.
 
Wow WVDragonlady! Thanks for the recipes.. they sound wonderful.. Since we grow cranberries here in Oregon it's nice to have access to fresh ones.. I will definitely give some of these recipes a try!

Hooch your recipe with Cottage Cheese sounds yummy!! Had never thought to combine those ingredients! Thanks for the tip! YUM!
 
Well I didn't give the entire story apparently. LOL she makes her cranberry sauce (which is really good in itself) from the receipe in the Ball Blue Book (canning how to's). She uses it for a lot of stuff she puts up. Very good resource for those of you who don't have it. Basically whole fresh cranberries, sugar, etc.
But she also makes another cranberry thing. I'll put it up when she finds the receipe for it. But basically it has whole cranberries, sugar, orange peel, the juice from the orange, and crushed pineapple. She ended up having to put this away so we stayed out of it. I told her it's time for another couple rounds of it very soon.
 
No problem!
I have to say I like the cranberry and pineapple sauce I made. Its different than what I usually make which is good. I'm seriously thinking of trying it mixed in my oatmeal. I think it might punch it up more than just plain dried cranberries lol
 
I'm wary of pineapple but it sounds so puckery yum.
Should try something different but on Thanksgiving everybody wants my cranberry relish!
We eat a lot of oatmeal here too. Hadn't thought of cranberries in it. Hmmm
 
I've used dried cranberries in my oatmeal for years since raisins are darn expensive now. ridiculous how much they cost for dried grapes. Besides I like the taste of the cranberries more than raisins lol I dry my own cherries and use those also. And I love dried currants. THOSE are expensive! I should look into growing my own currants lol
 
I know I shared this recipe in the Turkey Talk thread, but want to add it here as well.
Persimmon-cranberry-sauce
https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000Yields: 2 1/2 cups sauce
3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces

PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
 
Someone shared this recipe in a food group I belong to.

This bread is so good & moist, we like it nuked with a little butter.
😁

Oven 350º
Cranberry Bread
2 c. flour
1/2 t. baking soda
1 c. sugar
1 1/2 t. baking powder
1/2 t. salt
Mix the above well.
In a separate bowl mix –
1 beaten egg
1/2 c. + 1 T. orange juice
2 T. melted butter
2 T. hot water
Pour this mixture into the center of the flour mixture. Beat with a wooden spoon.
Add –
1/2 c. chopped nuts
1 1/2 c. halved cranberries
Pour into a greased & floured pan, bake 60 minutes (until toothpick comes out clean). Let cool 10 minutes, remove and cool on wire rack.
For best keeping, wrap in wax paper and then foil to keep fresh/moist.
 
I found this in a family group where we share all things about family. This is a recipe from a family member.
The recipe says butter, but no clue of how much. I wonder if the raisins could be omitted and more cranberries used instead.

Mock Cherry Pie

3 cups cranberries
3/4 c. raisins, washed
1 1/2 cup sugar
2 Tablespoons flour
1/8 teaspoon salt
butter
Boil together, cool and pour into crust. Cover with lattice crust and bake. Use 1/3 as much lard as flour for pie crust.
Mock cherry pie.jpg
 
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