cranberry recipes
AMERICAN FRUIT
Cranberries are large berries that are grown in some Northern American states and in Canada. Cranberries are native to this area and the first white settlers were introduced to them by the Native Americans. Turkey and pumpkin pies were not really a part of the early Thanksgiving celebrations, but cranberries have been a part of Thanksgiving form the beginning.
I live in Wisconsin, where half of the American crop is grown. They are raised in wetlands. It is a misconception that cranberries grow in flooded fields, like rice. The fields are only flooded in the autumn. Once the fields are flooded, machinery comes through and loosens the berries from their vines. The berries then float and are scooped out of the water.
Cranberries are for more then just celebrations. They are rich in Vitamin C and other nutrients and antioxidents. Below are some of my favorite cranberry recipes, using fresh berries.
CRANBERRY GELATIN MOLD
INGREDIENTS
2 CUPS FRESH CRANBERRIES
2 CUPS WATER
1 1/2 CUPS SUGAR
2 SMALL (4 SERVING) PACKAGES LEMON GELATIN
1 CUP GRAPES
1 CUP CANNED PINEAPPLE, DRAINED
DIRECTIONS
Boil cranberries, water and sugar until berries are soft. Add gelatin. Cool When mixture begins to thicken add other ingeredients.
CRANBERRY NUT SALAD
INGREDIENTS
SMALL PACKAGE ORANGE GELATIN
SMALL PACKAGE LEMON GELATIN
2 CUPS BOILING WATER
2 1/2 CUPS COLD WATER
1 CAN WHOLE CRANBERRIES
1 CUP DICED CELERY
1/2 CHOPPED WALNUTS
DIRECTIONS
Dissolve gelatin in boiling water. Mix in cranberries and then add rest of the ingredients. Chill until slightly thickened and then stir again to distribute ingredients. Chill until firm
CRANBERRY ORANGE RELISH
INGREDIENTS
12 OUNCE BAG FRESH CRANBERRIES
1 ORANGE, PEELED AND SECTIONED
1 CUP SUGAR
DIRECTIONS
Put fruit in food processer and pulse for a few seconds or coarsely chop by hand. Mix with sugar and refrigerate.
CRANBERRY ORANGE BREAD
INGREDIENTS
2 CUPS FLOUR
3/4 CUP SUGAR
1 1/2 TEASPOONS BAKING POWDER
3/4 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1/4 CUP SOFTENED MARGARINE OR BUTTER
1 TABLESPOON GRATED ORANGE PEEL
3/4 CUP ORANGE JUICE
1 EGG
1 CUP CHOPPED CRANBERRIES
1/2 CUP CHOPPED NUTS (OPTIONAL)
DIRECTIONS
Preheat oven to 350 degrees. Grease bottom only of 8 or 9 inch loaf pan.
Mix flour,sugar, baking powder, salt and soda. Stir in margarine until mix is crumbly. Stir in egg, orange peel and juice. Then add cranberries and nuts.
Spread in pan. Bake until pick inserted in center comes out clean (about 55 to 65 minutes for 9 inch pan and 80 minutes for 8 inch pan.
Cool for 5 minutes then remove from pan and cool completely.
CRANBERRY MUFFINS
INGREDIENTS
3/4 CUP MILK
1/2 CUP VEGETABLE OIL
1 EGG
2 CUPS FLOUR
1/3 CUP SUGAR
3 TEASPOONS BAKING POWDER
1 TEASPOON SALT
1 CUP CANBERRY HALVES
1 TABLESPOON GRATED ORANGE PEEL
DIRECTIONS
Preheat oven to 400 degrees. Put paper cup liners in 12 muffin pan.
Beat milk, oil and egg. Stir in flour,sugar, baking soda, orange peel and salt. Beat until flour is moistened.
Fold in cranberries.
Place dough in prepared muffin cups. Bake until golden brown about 18 to 20 mintes.
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