Let's Talk CRANBERRIES!

[Mama Mangia]

CRANBERRY LEMON PIE


1 2 crust pie recipe (1 tsp. salt, 11 T. shortening, 2 Cups flour, approx 1/2 cup water)

4 cups cranberries

2 lemons sliced thin (white membrane removed)

1 cup sugar

3 T cornstarch

1 tsp cinnamon

PREPARATION

Mix cranberries, lemons, sugar, cornstarch and cinnamon until cranberries are coated well with dry ingredients.

Place mixture in pie dish on bottom layer of pie crust. Top with another layer of crust.

Sprinkle sugar and cinnamon on top.

Bake: 400 degrees - approx 30 minutes

[Mama Mangia]

CRANBERRY RASPBERRY COFFEE CAKE


1 Cup butter

1 1/4 Cup sugar

4 eggs

1 1/2 tsp baking powder

1 tsp. vanilla

1/2 tsp. salt

2 Cups flour
Filling:
1 Cup cranberries
1 Cup raspberries
1 Cup Sugar
3 T Cornstarch

Glaze:
1 Cup powdered sugar
1 T. Butter
2 T. milk




PREPARATION

Cook filling until thick - cool.

Cream butter and sugar, add eggs one at a time. Blend in dry ingredients. Put 2/3 of batter in 9x13 pan. Spread filling over batter. Drop remaining batter by spoon on top.

Bake: 350 degrees for 25 to 30 minutes. Put on glaze while hot.

[jglass]

Orange Cranberry Sauce

Ingredients
1 (14-ounce) can chunky cranberry sauce
1 medium orange, zested and juiced (about 1/4 cup juice)


Directions
Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.

[CanMan]

Cranberry Salsa

2 cups fresh or frozen whole cranberries
1 orange -- peeled and chopped
1 tablespoon grated orange peel
1 tablespoon minced fresh gingerroot
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 jalapeño pepper -- seeded and chopped
1/3 cup honey
2 tablespoons frozen orange juice concentrate -- thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeño pepper; process 30 to 40 seconds or until mixture is coarsely chopped. Add honey and orange juice concentrate; process about 5 seconds more. Serve with turkey or other poultry.

Yield: "2 Cups"

[Cook Chatty Cathy]

That salsa sounds wonderful CanMan!!! It has an real Exotic/Authentic California twist to it.

[CanMan]

To be true Californian it has to have more fruits and nuts.

[chubbyalaskagriz]

RE: "To be true Californian it has to have more fruits and nuts. "

I ain't touchin' that one with a 10 foot pole, CanMan! Hee-Hee! winks- kevin

[The Ironic Chef]

I had some left over cranberry relish from a Boston Market in the fridge once upon a time. I was making some corn bread and decided to throw the relish into the batter. What a pleasant surprise with the results. Now I use cranberry relish, homemade of course all the time. Used in a basic muffin batter it makes excellent cranberry muffins and really good for pancakes or cranberry bread.
I like to use the jellied cranberries on the table. I have never had much luck with pectin so I have never attempted to make it homemade.

[chubbyalaskagriz]

I certainly imagine that this woulda tasted fantastic! At certain times of the year I have TONS of excess blueberries- I enjoy adding them to corn bread and corn muffins. YUM!

[The Ironic Chef]

Mmmmmm, Blue Berries. Where is the topic on them, lol.