Kitchen

[Zhills]

Vanilla-Orange Sugared Cranberries

Ingredients:

3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Directions:

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling.

Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.

Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.

Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.

Carefully transfer them to a baking sheet to dry—about an hour.

Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Can also make with just sugar and water.

[DoneTryin]

Chop up with some apples, oranges & nuts then blend into any red Jello. Pretty easy little side dish.

[JustJules]

I love everything cranberry! Lots of great suggestions, you gals always have creative and wonderful ideas. Use the cranberries instead of blueberries to make muffins or scones. I also freeze them and use them later with some leftover turkey meat to make turkey salad.

[lolakimono]

I have added frozen ones to smoothies (just make sure you have enough ""sweet"" fruit to balance them out).

[scruffsmom]

I know this sounds strange, but i think it's delicious. the recipe is from Susan Stanberg from NPR.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes about 1 1/2 pints.

Sorry about the large print. I copied and pasted this recipe.

[gulf coast girl]

I make a cranberry/nut bread every year and in the center of it I make a tunnel of cheesecake filling. It is delicious.

Take any recipe for cranberry bread you already have and put half the batter in a loaf pan. Then with a spoon make an indentation in the batter and add the following: 1 egg, 1 block of softened cream cheese and 1 T of sugar, stir all this until combined, then put the remaining bread batter on top. bake as the recipe says.

It's so good!!!

[bells4me]

I just saw a recipe today on Pinterest for a cranberry dip that looked yummy!!!

[okaywitheasypay]

we like them combined with canned pineapple chunks or tidbits (drained) in muffin recipes. I freeze them also for latter in the year because Christmas and New Years time seems to be the only time I can purchase fresh ones and they are on sale anyway.

[Vamp]

Wow, there are some great ideas here! And I had no idea you could just freeze them in the bag, although that makes perfect sense since I do that with blueberries. Thanks, everyone, for the inspiration

[pegfromca]

I make banana cranberry breads and give as gifts at Christmas. I also make cranberry salsa. Yum!