1. Cranberry Muffins from Delishably
Prep time: 10 min Cook time: 20 min Ready in: 30 min
Yields: 12 large muffins or 16-24 smaller muffins
Ingredients
1/4 cup butter, softened
1 cup sugar (I used 1/2 cup white sugar and 1/2 cup brown sugar)
1 egg
3 bananas, mashed
1 teaspoon vanilla
1 1/2 cup flour (I used 1/2 cup all purpose flour and 1 cup whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup cranberry sauce (you can use more or less, depending how much you have available)
1/2 cup optional add-ins, eg. chocolate chips, chopped walnuts, chopped dark or white chocolate
Instructions
Cream together sugar and butter.
Add egg and vanilla and mix well.
Add mashed bananas and mix lightly.
Add flour, baking soda, salt and cinnamon. Mix until blended.
Add optional add-ins such as nuts or chocolate, if using.
Spoon batter into greased muffin tins.
Add a spoonful of cranberry sauce to each muffin. Stir gently to swirl sauce into batter.
Bake at 370 degrees Fahrenheit for approximately 20 minutes. Muffins are done when lightly browned and toothpick inserted inside muffin comes out clean.
2. BBQ Cranberry Meatballs from video Expression
In crockpot combine and cook for 3-4 hours:
2 bags of meatballs (3lbs) (or from scratch Meatballs)
1 T garlic
2 T worstershire
BBq Smoky sauce (1 and 1/2lbs) Sweet Baby Rays
1 Can of cranberry sauce
These can be frozen after you cook them.
Can make for: hoagies with melted cheese, or serve on rice, or over pasta.
The chef said- Food items to keep in freezer over holidays, for quick meals- this meatball recipe, corn and black bean chicken, and pesto spirals.
3. Cream cheese spread- mix cranberry sauce with cream cheese and put on bagel
4. Cranberry crumb bars- from Thrifty Couple
2 cups old fashioned rolled oats
2 cups flour
1 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)
2 cups flour
1 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)
1. Preheat oven to 350°
2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats.
3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers.
4. Sprinkle the remaining oat mixture on top.
5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack.
6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars.
5. Leftover cranberry and apple Crisp from Just A Taste
3 granny smith apples
2 T sugar
2.4c old fashioned oats
1 and 1/4 c leftover cranberry sauce
1/2c brown sugar
4 T cold butter
1/3 c flour
1.2 t cinnamon
ice cream or whipped topping
DIRECTIONS
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.
Kelly's Notes:
This recipe works best with fresh, whole berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats.
3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers.
4. Sprinkle the remaining oat mixture on top.
5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack.
6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars.
5. Leftover cranberry and apple Crisp from Just A Taste
3 granny smith apples
2 T sugar
2.4c old fashioned oats
1 and 1/4 c leftover cranberry sauce
1/2c brown sugar
4 T cold butter
1/3 c flour
1.2 t cinnamon
ice cream or whipped topping
DIRECTIONS
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.
Kelly's Notes:
This recipe works best with fresh, whole berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
6. Pretty presentation of Jellied Cranberry Sauce with Fuji Apple from Food and wine
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
- TOTAL TIME:
- SERVINGS: 12
- TIME(OTHER): PLUS 3 HR CHILLING
MAKE AHEAD
The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.
8. Orange Cranberry Bread from Play Party Plan
CRANBERRY ORANGE BREAD RECIPE
(Makes 6-8 mini loaves or 2 large loaves depending on size)
Ingredients:
- 4 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp table salt
- 2 cups sugar
+ 1/4 cup to put on top of the cranberries
- 4 cups fresh or frozen cranberries
cut in half
- 2 Tbs grated orange rind
- 2 eggs
- 1 cup orange juice
- 1 cup water
- 2/3 cup vegetable oil
- 2 cups chopped pecans
or walnuts
- Mini bread loaf pans
(optional)
- Parchment Paper
(optional, for wrapping)
- Baking Twine
(optional, for wrapping)
Directions:
- Slice cranberries in half. Top with 1/4 cup sugar then set aside.
- Mix together flour, baking soda, and salt. Set aside.
- In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
- Add eggs and combine.
- Slowly add flour mixture, orange juice, and water to sugar mixture.
- Once all mixed together, add chopped nuts and cranberries.
- Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.
9. Cranberry Hot Wings from 4 Hats and Frugal
Ingredients:
4 pounds chicken wing sections
1 can cranberry sauce (jellied or whole)
1 cup Sriracha Hot Chili Sauce
1/2 cup butter and 4 tablespoons of butter, separated
3 tablespoons vegetable or canola oil
2 tablespoons flour
2 teaspoons seasoned salt
1 teaspoon black pepper
1 can cranberry sauce (jellied or whole)
1 cup Sriracha Hot Chili Sauce
1/2 cup butter and 4 tablespoons of butter, separated
3 tablespoons vegetable or canola oil
2 tablespoons flour
2 teaspoons seasoned salt
1 teaspoon black pepper
Preheat oven to 400 degrees.
Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel.
Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together.
Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes.
While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened.
After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes.
After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp. Serve immediately and enjoy!
Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel.
Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together.
Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes.
While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened.
After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes.
After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp. Serve immediately and enjoy!
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