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Posted by: Kim_Hamilton on 11/20/2008 11:43 PM Updated by: thepinetree on 11/28/2010 08:39 PM
Expires: 01/01/2013 12:00 AM
:

"Getting Creative with Cranberries!"~By Jenny Baxter of Jennys Kitchen

Welcome Friends...Can you believe that Thanksgiving is here? Time for those bitter berries that announce the holidays are upon us. Cranberries are in season from September to January. Their color differences have nothing to do with age, but with variety. They do need to be washed and picked over though. These berries are so packed with vitamin C that they retain their nutritive value even after being stored for a year or more. I remember the year we had a....

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"The Cranberry Harvest on the Island of Nantucket, Eastman Johnson, 1880"...by wikipedia.org


cranberry shortage and then if you could find them they were exorbitant in price. So, the following year when they were plentiful I purchased several packages and placed them in my freezer. I did not want to be in a position of not having cranberries on my Thanksgiving table again. Every time I opened my freezer door they stared me in the face and I knew one day the time had come to cook them. So what can you do with cranberries besides make a sauce? Well, here you go. I decided this week to laden you with recipes instead of chatter.

Cranberry Cocktail

2 cups cranberries

2 cups water

2 cups cracked ice

½ cup honey

2 thin slices of orange peel

One cup Grand Mariner or to taste

Wash and drain the cranberries. Combine the ingredients in a blender blending half the batch at a time. Blend until the orange peel is chopped into tiny bits. Pour into tall glasses and garnish with orange slices. Serves 4

Cranberry Fool

2 cups whipping cream

1 Tablespoon sugar

¼ cup Grand Mariner

Whip the cream using an electric mixer until it begins to thicken. Add the sugar and continue to whip until it is thicker. Add the Grand Mariner and whip until soft peaks form and the mixture is fluffy Keep It Sensuously Simple (A food tip from Jenny) Place the bowl and beaters in the refrigerator or freezer until ready to use. This keeps the mixture very cold and it takes less time for the cream to set up.

Maple Cranberry Sauce

One bag rinsed cranberries

1 Cup pure maple syrup

1 cup cranberry juice

Zest of an orange

Combine the ingredients in a saucepan and bring to a boil. Lower the flame to medium and cook until the berries pop. This takes about 10 minutes. Make sure to skim off the pink foam that forms at the top of the sauce. Remove the sauce from the heat and allow to cool. Place the sauce in a bowl and gently fold in the whipped cream mixture. Don’t over mix it because you want the fool to be a mixture of pink and white. Place in the refrigerator until ready to serve. Makes 6 servings.

NOTE: The Maple Cranberry Sauce can be used as an accompaniment for game dishes and roast chicken. Why not try it as this years cranberry sauce?

This next recipe allows you to use leftover turkey and cranberry sauce as well.



Turkey Salad with Cranberry French Dressing

5 cups of diced cooked turkey

1 cup chopped celery

3 cups seedless grapes halved

3 sliced green onions

½ cup mayonnaise

½ cup sour cream

2 cantaloupes the ends cut away and each cantaloupe peeled and cut vertically into quarters

Lettuce leaves

Mix all the ingredients together except the cantaloupes. Lay the cantaloupe rounds on a bed of lettuce and place the turkey mixture inside. Pour the Cranberry French Dressing over the turkey salad.

Cranberry French Dressing

½ cup cooked cranberry sauce

½ cup Mandarin Orange Olive Oil

¼ cup Orange Muscat Champagne Vinegar ( or use apple cider vinegar)

1 teaspoon each sugar and salt

½ teaspoon paprika

¼ teaspoon dry mustard

Blend the ingredients until well mixed.

As you can see cranberries are not just for sauce. I wish you and your family a very Happy Thanksgiving. Well, it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen



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