Recipe from Chris Macias, Sacramento Bee. 1/2 pound fresh cranberries 1 apple (pippin, Granny Smith or Gala), peeled, seeded and chopped into 1/4-inch pieces 1 tablespoon orange zest 1 teaspoon lemon zest 1/4 cup orange juice 1/2 cup sugar 1 teaspoon pure vanilla 1 cinnamon stick 1 teaspoon crystallized ginger, minced 1-1/4 cups water, divided … Continue Reading →
Recipe from Alison Ladman, Associated Press. Want to get a jump on this the night before? Prepare the sandwiches up to the step of soaking them in the egg mixture. Refrigerate them until morning, then proceed as directed. You’ll have delicious French toast on the table in less time than it takes for the kids … Continue Reading →
Recipe from myrecipes.com You can substitute a pure cranberry juice found in the grocery store for the homemade cranberry juice, just make sure to sweeten it. 1 1/2 cups water 1 cup granulated sugar Pinch of salt 2 cinnamon sticks 4 cups fresh cranberries 1 1/3 cups bourbon 3 tablespoons fresh lemon juice Mint leaves … Continue Reading →
Recipe from Alison Ladman, Associated Press. Cardamom gives this simple crisp a sweet-spicy flavor and aroma. Though we prefer old-fashioned rolled oats, feel free to use the “quick” variety if that’s what you happen to have. For the topping: 1/2 cup (1 stick) butter, room temperature 1/2 cup packed brown sugar 3/4 cup all-purpose flour … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →
Use cranberries as colorful garnish for this holiday cocktail. 1 1/2 ounces cognac 1 /4 ounce Grand Marnier (or other orange-flavored liqueur) 1 ounce pure cranberry juice (not cranberry cocktail) Champagne or sparkling wine Sugared cranberries (see recipe) Combine cognac, Grand Marnier and cranberry juice in shaker with crushed ice. Shake gently and strain into … Continue Reading →
Curry adds a nice flavor twist to three fall ingredients: apples, onions, and cranberries. Recipe adapted from “Very Cranberry” by Jennifer Trainer Thompson. 1 acorn squash, halved lengthwise and seeded 2 teaspoons maple syrup 1 teaspoon kosher salt 1 tablespoon plus 1 teaspoon unsalted butter 1/2 cup chopped yellow onion 1 teaspoon curry powder 1 … Continue Reading →
1 16-ounce can Ocean Spray Whole Berry or Jellied Cranberry Sauce 1/3 cup orange juice 1/2 teaspoon orange zest, optional 1/2 teaspoon dried sage 1 (2 1/2 to 3 1/2 pound) boneless pork loin roast 1/2 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 350 degrees. Combine cranberry sauce, orange juice, orange zest … Continue Reading →
From “Very Cranberry” by Jennifer Trainer Thompson. This recipe can’t get any more healthful (and it tastes great too!). The salmon provides great omega 3 and 6 oils, while the cranberries contain significant amounts of antioxidants that help to prevent disease. 4 (6-ounce) boneless salmon fillets, pin bones removed Salt and freshly ground white pepper … Continue Reading →
6-8 boneless, skinless chicken breasts 1 (15 ounce) can whole berry cranberries 1 package dried onion soup mix 1/3 to 1/2 bottle Russian salad dressing Preheat oven to 350 degrees. Lay chicken breasts in a 9 x 11-inch baking dish. Wash hands. Cover chicken with cranberries. Sprinkle dry soup mix over chicken and cranberries. Pour … Continue Reading →