Fresh Cranberries are at their peak harvest season October thru December.
HOW TO PICK FRESH CRANBERRIES:
Before cooking, sort out any soft berries and stems and rinse in cold water.
Chop fresh berries in small batches in blender or food processor, using short pulses or berries will turn into paste.
If using frozen berries, don’t thaw them before cooking.
Sort and rinse, then use just like you would fresh berries.
Can be frozen in original bags for up to a year.
12 oz. bag = 3 cups whole berries.
CRANBERRY RELISH (Dot Berry) CHESS LOVES!!
Makes 2 cups
16 oz. can whole-berry cranberry sauce
1/2 cup orange marmalade
1/2 lemon (juice and grated rind of)
1/4 cup chopped pecans
Combine. Chill until ready to serve
CRANBERRY PUDDING (or Blueberry) (Mom 12/07)
1 c sugar
2 c flour
2 t baking powder
½ t salt
Mix together, then add:
1 cup milk
3T melted butter
2 cups whole fresh cranberries
Bake in 9 x 13 pan at 350° for about 1 hour.
Serve with: HOT BUTTER SAUCE
1 c butter
2 c white sugar
2 T brown sugar
1-1/2 c cream or evaporated milk
Mix together and bring to boil; simmer on low 10 min til thick.
MOLDED CRANBERRY SALAD (Lisa Moran 11/2012)
(Makes a 6-cup mold)
Mix together and let stand:
1 c. ground cranberries
1 c. ground apples (not pared)
1 c sugar
3 oz. pkg. lemon jello, dissolved in 3/4 c. boiling water
1/4 c. chopped pecans
1 3/4 c. orange juice
1 c. crushed pineapple, well drained (measure juice and use it as part of the boiling liquid)
Add the jello mixture to the apple-cranberry mixture.
Pour into mold and refrigerate until set.
SO EASY CRANBERRY CREAM SALAD (Edy Reese)
8 oz. whipping cream
3 oz. cream cheese – softened to room temperature
¼ c sugar
1 capful lemon juice
10-1/2 oz can whole berry cranberry sauce
½ c chopped almonds or pecans
Whip until smooth: whipping cream, cream cheese.
Add sugar and lemon juice – mix well.
Add cranberry sauce and nuts – mix well.
Freeze either in a mold or festive bowl. If molded, use normal methods of removing to dish (float in warm water until loose is usually best). OR, if served in a bowl, let it stand about 15 to 20 minutes before serving. I like the bowl best because when this dish thaws it runs. This is a family-requested dish for every festive holiday – especially Thanksgiving and Christmas!