17 Delicious Cranberry Recipes - One Hundred Dollars a Month (2024)
By Mavis Butterfield on - 2 Comments
So many cranberry recipes, so little time. Which is a shame because I am a lover of all things cranberry. And really, cranberry is such a versatile ingredient. You can use it in breads, jams, salads, sweet recipes, savory recipes, whatever. And it’s pretty much awesome in every different recipe, in every different way. And also as a snack. I love these Traverse Bay Fruit Co. Dried Cranberries. I like to eat a handful of them or toss dried cranberries in a recipe. Like I said, versatile!Cranberry Coffee Cake:This little cake takes the, um, cake. This paired with a cup of tea on a cold morning = perfection. {Pin it for Later}
Cranberry Cinnamon Pear Sauce: This recipe was born due to lack of ingredients. I found a recipe I liked but it called for apples. I didn’t have any, so I subbed in cranberries and never looked back! {Pin it for Later}
Cornmeal Cranberry Cookies: These little shortbread-like cookies aren’t too sweet so they were perfect to dip in my tea! Who knew cornmeal would make such a tasty cookie. {Pin it for Later}
Cranberry Pineapple Jello Salad: With Thanksgiving right around the corner, turkey feast sides are on my mind. Here’s a great alternative to canned cranberries. {Pin it for Later}
Cranberry Orange Marmalade: I love me some orange marmalade, so I thought, why not take it up a notch by adding cranberries. It was a wise choice and turned out so good! {Pin it for Later}
Cranberry Apple Crisp: It’s like an apple crisp on crack. Serve it with some vanilla ice cream and you’ve got heaven in a dish! {Pin it for Later}
Cranberry Bacon Apple Cornbread Stuffing: Yet another great Turkey Day side dish recipe. The addition of the cranberries and apples takes this stuffing over the top. {Pin it for later}
Cranberry Coconut Breakfast Cookies: Because we call it a breakfast cookie, we are justified in eating only this in the morning without the guilt. {Pin it for later}
Cranberry Chicken Salad: I pretty much LOVE any sort of meal I can make ahead of time. I throw this yummy salad onto some croissants and BAM, dinner’s ready. {Pin it for Later}
Broccoli Cranberry Salad w/ Feta and Almonds: When The Girl is home, her and I will sit around the kitchen table and down this salad like it’s going out of style. The cranberry/feta combo is like a party in my mouth. {Pin it for later}
Traditional Cranberry Muffins: I call these traditional but there’s nothing basic about them. They also happen to be a favorite of the HH, so I pull out some frozen cranberries and whip up a batch as often as I can. {Pin it for later}
Apple Cranberry Wheat Berry Salad w/ Spinach: So healthy, so light, yet so filling all at the same time. If you’ve never had wheat berry in your salad, you’ve been missing out on so much goodness. {Pin it for Later}
Cranberry Walnut Bread: If you’re looking for a good alternative to banana or zucchini bread? This cranberry walnut bread is just the ticket. {Pin it for Later}
Cashew Cranberry Brittle: I’m a sucker for a good peanut brittle, so of course I’d love this cashew/cranberry variety. I also like to pack some in the HH’s lunch. {Pin it for Later}
Cranberry Apple Pie:Make this pie for Thanksgiving, and people will be raving about it for YEARS. Just trust me on this one. {Pin it for later}
Old Fashioned Cranberry Sauce: Sometimes oldies are goodies. One of my favorite readers, Helen, acquired this recipe from her late Mother-in-Law, Juanita. I’ve always made it just as Helen wrote it down for me. You should, too. So good!! {Pin it for later}
White Chocolate Cranberry Cookies: It’s like magic in a cookie. All of the best things in a cookie colliding. The first time I ever had a white chocolate cranberry cookie I knew I was hooked. That addiction has never gone away. {Pin it for Later}
What are your favorite cranberry recipes?
~Mavis
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When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.
Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.
Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.
There are three cups (750 mL) of cranberries in a 340 g bag of Ocean Spray® Fresh Cranberries. If using frozen cranberries, do not thaw them before using. Your recipe should specify whether to use chopped cranberries or not. If it doesn't, be sure to measure your cranberries before chopping them.
Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.
Most varieties should last a full year if the can remains dent-free, but keep an eye on that "best before" date to be safe. If you open the can and the sauce appears discolored, or the smell or taste seems off, go ahead and toss it.
Cranberries are more than just the makings of a sweet sauce. You can add them to smoothies or salads, or eat them whole. Eating raw cranberries is safe and easy, though their sharp, bitter flavor isn't for everyone. Be sure to clean and sort them thoroughly.
Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
The cranberry is also a contender when it comes to antioxidant content. While wild blueberries outperform them when it comes to measuring both antioxidant capacity and cellular antioxidant activity, cranberries pack their own health punch.
4. Cranberries. Cranberries are low in potassium and high in vitamin C, making them another great choice for people with kidney disease. Cranberry juice has also been shown to help prevent urinary tract infections, which are typical for people with kidney disease.
Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.
Once a bottle or container of cranberry juice has been opened, it should be stored in the refrigerator as this will limit the growth of bacteria and help keep the juice from going bad.
Frozen cranberries can often be used in recipes that call for fresh without even having to thaw. Some simple ways to use frozen cranberries include: Blend into smoothies. Make your own cranberry sauce (and then see our post regarding cranberry sauce uses)
Fresh cranberries are usually good stored in the refrigerator for two weeks. If kept longer, you will find a gradual deterioration of quality with more soft or bruised berries. Berries can be stored in the original packaging in the refrigerator crisper for up to four weeks.
While refrigeration is a suitable method, leftover cranberry sauce will only last for a few weeks this way. So if you want to keep cranberry sauce longer than that, turn to the freezer to extend the life of your cranberry sauce.
Pull the sauce off the stove once you hear or see the first few cranberries burst. You want some of them to burst but others to remain whole for the best texture. The sauce can be made up to 1 week in advance; keep refrigerated, and do not add the nuts until Thanksgiving Day, a few hours before serving.
It is no surprise that a cranberry juice container has a lot of moisture which creates an ideal environment for the growth of bacteria. As such, it is relatively quick to expire. You can expect your cranberry juice to last anywhere from eight to twelve days.
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