INGREDIENTS: 2 c. flour, 1 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 c. sugar, 1 large egg-lightly beaten, ¼ c. canola oil, 2/3 c. orange juice, 2 tsp. grated orange zest, 2 c. fresh cranberries-chopped
DIRECTIONS: Preheat oven to 400 degrees. Line muffin pan with paper liners. In large bowl, combine flour, baking powder, baking soda, salt and sugar. Combine with a whisk. In a small bowl, add beaten egg, oil, orange juice and zest. Stir well. Make a well in the flour mixture and add wet ingredients. Stir until just moist, being careful not to over mix. Fold in chopped cranberries. Spoon batter into prepared muffin pan. Bake for 16-18 minutes, until muffins are golden and spring back when touched. Makes 12 muffins.
INGREDIENTS: 24 oz. fresh cranberries (6 cups), 1 c. full-bodied red wine or cranberry juice, 1-1/2 c. sugar, 1 cinnamon stick, 1 Tbs. finely grated orange zest
DIRECTIONS: Wash cranberries; drain. In wide nonreactive skillet combine wine, sugar, ¼ tsp. salt and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook 1 minute. Add cranberries; cook, stirring constantly, until they begin to pop, 3-5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick. For thicker relish, smash berries slightly with back of spoon.
INGREDIENTS: 1 c. chopped fresh cranberries, ½ c. sugar, 2 c. finely shredded cabbage, ½ c. orange juice, 2 Tbs. finely diced celery, 2 Tbs. finely diced green pepper, 1 c. halved green grapes, 3 Tbs. mayonnaise (blended with a little whipped cream for extra smoothness)
DIRECTIONS: Mix cranberries and sugar. Moisten cabbage with orange juice. Add sugared cranberries, celery, green pepper and grapes to cabbage. Toss lightly with mayonnaise. Chill and serve.
INGREDIENTS: 3-1/4 c. flour, 1 tsp. baking powder, ¼ tsp. baking soda, 1 tsp. salt, 2/3 c. sugar, 1 c. brown sugar, 1-1/4 c. shortening, 2 eggs, 1-1/2 tsp. vanilla, 1 c. walnuts-chopped, 2 c. chopped fresh cranberries
DIRECTIONS: Sift together flour, baking powder, soda and salt. With mixer at medium speed gradually add both sugars to shortening. Cream until fluffy. Add eggs and vanilla. Beat at high speed until mixed (1 minute). Add walnuts. Mix at low speed; add flour mixture; blend well. Work in chopped fresh berries with you fingers. Press and shape dough into 3 loaves 2 inches square. Wrap tightly in wax paper, plastic or aluminum foil. Store in refrigerator or freezer. To bake, cut into slices 1/8” to ¼” thick with sharp knife. Place 1” apart on ungreased baking sheet. Bake @ 375 degrees for 10-12 minutes or until golden brown.
INGREDIENTS: 1-1/4 c. graham cracker crumbs (about 2 squares), ¼ c. finely chopped pecans, 1-1/4 c. sugar-divided, 6 Tbs. butter-melted, 1-1/2 c. ground fresh or frozen cranberries, 1 Tbs. orange juice concentrate, 1 tsp. vanilla, 1/8 tsp. salt, 1 c. whipping cream TOPPING: ½ c. sugar, 1 Tbs. cornstarch, ¾ c. fresh or frozen cranberries, 2/3 c. water
DIRECTIONS: In a bowl, combine the cracker crumbs, pecans, ¼ c. sugar and butter. Press onto the bottom and 1 inch up the sides of a 9-in. springform pan. Bake at 375 degrees for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. In a mixing bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to as boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.