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Cranberries
When purchasing fresh cranberries, look for those that are a deep red color and firm to the touch. They can beused in a variety of ways, including in breads and muffins or as a cold or warm relish.

Here are some cranberry recipes from members I have been hanging on to:

Holiday Cranberry Sauce

Original Recipe Yield 16 servings

Ingredients
• 4 cups fresh cranberries
• 1 1/2 cups water
• 5 whole cloves
• 5 whole allspice berries
• 3 cinnamon sticks
• 2 cups white sugar
Directions
1. Place fresh cranberries and water in a medium saucepan over medium heat.
2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
3. Cook until cranberries begin to burst, about 10 minutes.
4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.
posted by basketcaz

Fruited Brie Bake

1 15-ounce wheel Brie cheese
1/2 cup Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup apricot preserves
Sliced almonds

Preheat oven to 350ºF.

Slice off the top 1/4-inch of the Brie wheel; set aside. Hollow out the center of the cheese, leaving a 1-inch shell all around. Place in an ovenproof serving container slightly larger than cheese. Save left over cheese for another use.

Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds.

Bake for 8-10 minutes or until soft and slightly melted. Serve with crackers. Makes 8 servings.
posted by basketcaz

Cranberry Applesauce Muffins
Prep Time:
15 MinCook Time:
30 MinReady In:
45 Min
Servings ;Makes 12

1 cup unsweetened applesauce
1/4 cup vegetable oil
1 eggs, beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup pecans, chopped

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

NOTE....................
Turned out great, very moist and tasty. I also added 1 teaspoon of baking powder for leavening.Added; 1-1/4 cup applesauce and 1/2 teaspoon nutmeg, and baking powder.
posted by NJLadyInRed

Cranberry Nut Bread
Servings 12
Original Recipe Yield 1 loaf

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

|NOTE........................
When I took it out of the oven I immediately put aluminum foil over the top and left it in the pan for 15-20 mins, the steam helps to moisten the bread.
I used butter instead of shortening. Used walnuts. Very flavorful (and FULL of cranberries)!I also mashed 2 ripe bananas and put them in. Great!!!!!!
posted by NJLadyInRed

Crustless Cranberry Pie
Prep Time:
15 MinCook Time:
40 MinReady In:
55 Min
Servings 8 (Original Recipe Yield 1 (9-inch) pie)

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

NOTE............................
This is absolutely delicious! It ended up needing about 5 more minutes in the oven, but afterwards it was awesome. Also like it better cold.
posted by NJLadyInRed

Cranberry Relish
2 cups washed raw cranberries
2 skinned and cored tart apples
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (adjust to personal taste)

Set up your meat grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a Kitchen-Aid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).

Run fruit through the grinder. Use the entire (seedless) orange, peels, pith and all.

Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.

Makes about 3 cups.
posted by Juste

Little Apple-Cranberry Pies
Prep Time: 15 Min
Total Time: 55 Min
Makes: 2 servings

Crust..................
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)

Filling.....................
2 tablespoons dried cranberries
1/2 cup apple pie filling (from 21-oz can)
Topping
2 tablespoons quick-cooking or old-fashioned oats
1 tablespoon all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine
2 tablespoons whipped topping
Chopped dried cranberries, if desired

1. Heat oven to 350°F. Spray 2 (6-oz) custard cups with cooking spray. Place biscuits on microwavable plate. Microwave uncovered on High 10 seconds. Turn over, and microwave an additional 10 to 15 seconds, if necessary, until biscuits are softened. Press and stretch each into 5-inch round, using floured fingers if needed. Place 1 biscuit in each custard cup, pressing into bottom and up side of each.
2. In small bowl, mix filling ingredients. Divide evenly between biscuit-lined cups.
3. In small bowl, mix oats, flour, brown sugar and cinnamon. With fork, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. Place custard cups on cookie sheet.
4. Bake 20 to 25 minutes or until edges are golden brown and filling bubbles around edges; cool 5 minutes. Remove from custard cups; place on cooling rack. Cool 10 minutes. Top with whipped topping and chopped cranberries.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
posted by NJLadyInRed

I started making my own Thanksgiving cranberry sauce because all of the canned varieties I could find either contained high fructose corn syrup or were ridiculously overpriced. I just followed the recipe on the bag of cranberries. I was amazed how easy it is and it tastes great!

I'm with you webserf...I like to use my potato masher to squish the larger berries. It's fun to hear them pop. You could also put it in a blender if you want a really smooth sauce. Remember when you use hot foods in the blender to put a little in at a time and hold a towel over the top for insurance...it can be explosive otherwise!