Crazy for Cranberries

by Michele Cheplic | More from this Blogger

31 Oct 2008 06:38 AM

Do you remember the last time you ate fresh cranberries? Most people only consume the plump tart fruit on Thanksgiving, and even then, the vast majority of diners are not eating the real deal. Folks, that gelatinous cranberry colored blob that you plop out of a can during the holidays doesn't do justice to the real fruit.

Believe it or not there are a myriad of recipes out there that feature fresh cranberries in their righteous glory. This year consider banning over processed store-bought cranberry-ish blobs from your table, and instead, consider making these delicious fresh cranberry dishes:

CRANBERRY CHERRY PIE

Ingredients:

Pre-made dough for double crust pie

1 can (1 lb. 5 oz) cherry pie filling

2 cups fresh (or frozen) cranberries

3/4 cup sugar

2 tablespoons cornstarch

Dash of salt

Directions:

Preheat oven to 425 degrees.

Line a 9-inch pie plate with half of dough.

In a bowl, combine pie filling and cranberries.

Combine sugar, cornstarch, and salt; add to fruit mixture and mix well. Pour into pie shell. Cover with remaining dough.

Bake for 10 minutes, then lower oven temperature to 350 degrees and continue baking for 30 to 35 more minutes.

Makes 8 servings.

CRANBERRY ORANGE MUFFINS

Ingredients:

1 1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup skim milk

1/4 cup oil

1 teaspoon grated orange rind

1 egg, slightly beaten

1 cup fresh (or frozen) cranberries, coarsely chopped

Directions:

Preheat oven to 400 degrees.

Spray muffin pans with non-stick cooking spray.

In a bowl, combine flour, sugar, baking powder, and salt. Combine milk, oil, orange rind, and egg. Stir into flour mixture; do not over mix. Gently fold in cranberries. Spoon into prepared pans.

Bake for 25 minutes or until golden brown.

Makes 12 muffins.

APPLE CRANBERRY COBBLER

Ingredients:

2 cups pared and sliced Granny Smith apples

2 cups fresh cranberries

2 1/4 cups sugar

1/4 cup cornstarch

1/4 teaspoon ground cinnamon

1/4 cup water

1/2 lb. butter

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

Sugar

Directions:

Preheat oven to 350 degrees.

In a saucepan, combine apples, cranberries, 1 1/4 cups of the sugar, cornstarch, cinnamon, and 1/4 cup water. Simmer until thick and syrupy, stirring frequently. Pour mixture into a 13 by 9 by 2-inch baking dish.

In large bowl cream butter and the remaining one cup sugar. Sift flour, baking powder, and salt; slowly add to creamed mixture and mix until crumbly. Slowly add milk and stir until just moistened.

Spoon dollops of batter evenly over fruit mixture and sprinkle with sugar.

Bake for 30 to 40 minutes or until golden brown.

Serve warm with vanilla ice cream.

Make 6 servings.

Related Articles:

Autumn Recipes: Apple and Cranberry Meatloaf

Cranberry Eggnog Muffin Tops

Sugar Free Cranberry Orange Oatmeal Cookies

Cranberry Turkey Burgers and Hearty Chop-Chop Salad

Cranberry Cracker Spread

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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