Cranberries

[Kitchen Witch]

CRANBERRY NUT BARS


2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups Fresh or Frozen Cranberries
1/2 cup chopped walnuts



Preheat oven to 350°F. Grease an 8-inch baking pan.

Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan.

Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.

Makes 16 servings.

[Kitchen Witch]

CRANBERRY CORNBREAD SCONES


2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup milk
3/4 cup Craisins



Preheat oven to 400º F. Grease a large cookie sheet.

Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir sweetened dried cranberries into dough.

Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a ½-inch thick circle. Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.

Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature. Makes 10 scones.

[Kitchen Witch]

CRANBERRY CHUTNEY


1 16-ounce can Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash ground cloves


Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

Makes about 2 1/2 cups.

[Kitchen Witch]

CLASSIC CRANBERRY NUT BREAD


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 Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts



Preheat oven to 350ºF. 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. Makes 1 loaf (16 slices).

[Kitchen Witch]

CRANBERRY SESAME HONEY GLAZED PORK ROAST

1 16-ounce can Whole Berry or Jellied Cranberry Sauce
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon sesame seeds
Dash ginger
1 2 1/2 to 3 1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper


Combine cranberry sauce, honey, soy sauce, sesame seeds and ginger in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Remove from heat. Use as a glaze when cooking meats or as a dipping sauce.

[Kitchen Witch]

CRANBERRY TURKEY BURGERS


1 1/2 pounds ground turkey
1 egg
1/2 cup plain dried bread crumbs
1/2 cup Cranberry Raspberry Cran-Fruit® Crushed Fruit, divided
4 hamburger rolls
3 ounces cream cheese, softened
1/4 cup chopped walnuts
Lettuce leaves, optional


Combine turkey, egg, bread crumbs and 1 tablespoon of the Cran-Fruit in large mixing bowl. Divide mixture into 4 portions and shape into ½-inch thick patties. Mixture is soft; for easier handling, cover and refrigerate burgers 30 minutes.

Carefully oil grill rack. Preheat grill.

Grill burgers over medium heat 10 to 12 minutes or until thoroughly cooked, turning once.

Meanwhile, combine cream cheese and walnuts in small mixing bowl. Spread on top of rolls. Spoon 1 to 2 tablespoons of Cran-Fruit on the bottom of rolls. Place burgers on rolls. Top with lettuce leaves, if desired.

Makes 4 servings.

[Kitchen Witch]

CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE


1 pound chicken tenderloins
Flour
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine
2/3 cup chicken broth
3 tablespoons country-style Dijon mustard
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water
1/2 cup Craisins
1/4 cup sliced green onions, green part only



Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.

Makes 4 servings.

[Kitchen Witch]

CRANBERRY TURKEY MUFFULETTA


1 7- to 8-inch round Italian or artisan bread
1 cup Whole Berry Cranberry Sauce
1/4 cup finely chopped celery
1 teaspoon finely chopped garlic
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh basil
4 thin red onion slices, separated into rings
4 slices (about 3 ounces) cooked turkey breast
1 cup shredded Monterey Jack cheese


Preheat oven to 350ºF.

Slice the top quarter off of the bread. Hollow out bottom and top of the bread, leaving a 1/2-inch shell. Use the bread you pull out for croutons or bread crumbs. Set bread shell aside.

Combine cranberry sauce, celery, garlic, basil and vinegar in a small mixing bowl. Spread in bottom of shell and top of bread. Place half of the onion slices in bottom of bread. Top with 1/2 cup of cheese. Layer turkey on top. Spread remaining cheese over turkey and top with remaining onion. Place top on bread.

Wrap loaf in foil. Bake for 30 minutes or until heated through. Remove from oven and let stand for about 5 minutes. Unwrap; cut into wedges and serve.

Makes 4-6 servings.

[Kitchen Witch]

CRANBERRY ROAST CHICKEN AND SWEET POTATOES


1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 16-ounce can Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Preheat oven to 375ºF.

Rinse potatoes; pat dry. Place potatoes evenly in a 13 x 9-inch baking pan. Place chicken on top. Whisk remaining ingredients together in a medium mixing bowl. Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.

Makes 4 servings.

[Kitchen Witch]

CAPE COD CORNBREAD STUFFING


2 cups cornbread stuffing cubes
1/2 pound sausage meat, cooked, drained and crumbled
1 cup Fresh or Frozen Cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons thyme
1/2 cup chicken broth


Preheat oven to 350ºF.

Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes or until heated through. Makes 3 cups.

[Kitchen Witch]

CHOCOLATE CHIP CRANBERRY CHEESE BARS


1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
2 teaspoons grated orange peel
2 cups (12 -oz. pkg.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
1 cup Craisins
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk


Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.

Beat butter and brown sugar in large mixer bowl until creamy. Gradually beat in flour, oats and orange peel until crumbly. Stir in morsels and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of prepared baking pan.

Bake for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved flour mixture. Bake for additional 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

Makes 36 bars.

[Kitchen Witch]

CRANBERRY MUSTARD SANDWICH SPREAD


1/2 cup Jellied Cranberry Sauce
1 1/2 tablespoons grainy Dijon mustard
1 tablespoon brown sugar



Combine ingredients in a small mixing bowl, whisking until smooth. Spread on sandwiches or use as a baste for meats and poultry. Makes 1/2 cup.

[Kitchen Witch]

CRANBERRY CHEESECAKE TARTLETS


8 ounces cream cheese, softened
1/2 cup powdered sugar
1 egg
1/2 teaspoon vanilla
1 16-ounce can Jellied Cranberry Sauce
1/2 cup semi-sweet chocolate bits
6 graham cracker tartlet shells



Preheat oven to 350ºF.

Using an electric mixer, beat cream cheese and powdered sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla; mix well. Set aside.

Combine cranberry sauce and chocolate bits in a medium saucepan. Melt over medium heat, whisking occasionally until smooth. Cool slightly.

Place tartlet shells on a cookie sheet. Spoon a generous tablespoon of chocolate mixture into each shell. Top with about 1/4 cup of cream cheese mixture. Bake for 12-15 minutes or until the centers are set. Cool completely. Drizzle tops of tartlets with leftover chocolate mixture. Makes 6 tartlets.