Recipes

[coffee drinker]

I have 2 cans of whole berry cranberry sauce that are "this close" to expiring.  If anyone has a recipe they could share, would you please post it. Something in the dessert category. Thank you.     

[deepwaterdotter]

A lady I used to work with made these muffins for autumn potlucks:

1/2 cup milk

1/3 cup olive oil

1 1/4 cups whole-berry cranberry sauce

1/3 cup brown sugar

1 egg

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 1/2 cups flour

1 cup oatmeal

1/4 cup chopped walnuts or pecans.

Mix milk, oil, cranberry sauce, sugar, and egg in a bowl with electric mixer.

Mix in baking powder and soda, salt, cinnamon, and nutmeg.  

Slowly mix in flour and oatmeal until smooth.

Spoon batter into paper-lined muffin tin to 3/4 full.

Sprinkle nuts on top. 

Bake in 400 degree oven for about 20 minutes until toothpick comes out clean.

Let cool in tin for 10 minutes.  Finish cooling on wire rack. 

[RedTop]

I mix whole berry cranberry sauce with a can of green chilies; spread cream cheese on Townhouse crackers and top with a spoonful of cranberry sauce.  Yummy!  

Canned cranberry sauce is fine after the expiration date.  That date is the last date it's supposed to be on a store shelf.  

[Kachina624]

@coffee drinker.  Don't worry about those expiration dates.  They're primarily for merchant inventory control.  Nothing in the can will change.

[FranandZoe]

I always made a cranberry pineapple pecan jello salad for Thanksgiving every year that my husband thought was more like a dessert.  If you're interested I'll post the recipe.  It calls for a can of the whole berry cranberry sauce.

[cindyNC]

@FranandZoe  that recipe sounds delicious. 

I've been waiting anxiously for fresh cranberries to appear.  One of my FB friends posted a recipe for a cranberry jam that uses maple syrup for sweetner....just those two incredients. 

[Sooner]

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@cindyNC wrote:

@FranandZoe  that recipe sounds delicious. 

I've been waiting anxiously for fresh cranberries to appear.  One of my FB friends posted a recipe for a cranberry jam that uses maple syrup for sweetner....just those two incredients. 

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@cindyNC I have fresh cranberries in the fridge now--bought three days ago!!!   I'd love that recipe!  We use a lot of maple syrup over the year.  I put it on yogurt, in oatmeal and lots of spaces!!!!!

We also make cornbread dressing pretty often with rotisserie chicken, so carnberry sauce is good with that. We love that relish that's cranberries and oranges ground up together with nuts.  LOVE it!  We cut way back on the sugar though.

[hayseed00]

@coffee drinker  This isn't a dessert, but I like baked brie cheese with cranberry sauce on top.  It's a delicious appetizer.

[Carmie]

Cut up sweet potatoes and apples in chunks.  Put in a casserole dish with a can of cranberry sauce.  Mix well.

Top with pecans or whatever nuts you like and bake at 350 for about 30 minutes.

[cindyNC]

@Sooner 

Maple Cranberry Butter - a simple, two-ingredient recipe that transforms fresh cranberries and maple syrup into a smooth, tangy-sweet spread. Perfect for spreading on toast, drizzling over pancakes, or adding to baked goods, this versatile butter can also be canned for long-term storage.  (from Kitchens Diary)

Ingredients  

24 ounces fresh cranberries –

1 cup pure maple syrup

Method

1. Rinse the cranberries and place them in a large heavy saucepan or pot. A Dutch oven works great.
2. Stir in the maple syrup until the cranberries are coated evenly.
3. Bring the mixture to a boil over high heat. Reduce the heat slightly and let the berries boil for 5-10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin in the berries. Stir occasionally to prevent sticking, and be cautious of hot splatters.
4. Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is hot, cover the blender lid with a dishcloth to avoid spills.
5. Check the consistency. If not thick enough, return to the cleaned saucepan and cook further until it reaches your preferred thickness. Remember, it will thicken more as it chills.
6. Spoon the finished butter into clean jars, let it cool, then cap and refrigerate. It will keep for 3 weeks to a month.

For Canning

1. Pour the hot butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure lids tightly.
2. Process the jars in a boiling water bath for 10 minutes, adjusting the time for higher altitudes. Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them.
3. Allow the jars to cool for 12-24 hours. Check the seals—press the center of the lids; if properly sealed they shouldn’t flex.