Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
**I have used halved cranberries but found whole fresh cranberries work fine**.
** I also use dark brown sugar. It's just my preference.**.
slice with 2 tablespoons cranberry sauce; top with 2 slices
slice unpeeled orange into 8ths and remove seeds, place 1/2 orange slices and 1/2 cranberries in food processor with 1/2 of the stevia powder and process until mixture is evenly chopped, almost pureed. transfer to bowl and repeat with remaining orange, cranberries and stevia. add sugar to taste if desired, but give the relish a chance to sit first and meld the flavors. you may not want to add sugar at all. for best flavor make a day ahead and refrigerate.
Put the cranberries, apples and oranges through a coarse die on a meat grinder, then blend together with all ingredients in a bowl. Check salt content and adjust if necessary.
Refrigerate in plastic or stainless steel for at least 2 days for best flavor.
Serve with chicken, turkey or duck, especially during the holidays.
Yields 2 quarts.
ombine milk, olive oil, leftover cranberry sauce, brown sugar, and egg
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a ...
et aside.
Chop the fresh cranberries finely and mix with
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
cloves garlic, 3 heads fresh dill or 1 tablespoon dill
Mix together cranberries and sugar and refrigerate for 2 hours.
Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours.
Combine pineapple and walnuts and add to cranberry mixture.
Refrigerate overnight. Serve on lettuce leaves.
ater.
Add to ground cranberry mixture.
Add pineapple (including
wirl 1/2 of the cranberry sauce into the batter.
Dissolve Jell-O in
hot water.
In blender use two cups cold water to
chop
fresh
cranberries.
Add to chopped cranberries the sugar and pecans.
Add Jell-O to cranberry mixture and add marshmallows.
Chill;
stir when starts to jell to mix well.
Grind cranberries in food processor.
Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple.
Stir well.
Pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve on plate of crisp green lettuce.
Yields 16 servings.
Combine berries, water, cloves and cinnamon in large kettle. Bring to boil; cover, reduce heat and simmer 12 to 15 minutes. Strain cooked juice through fine sieve or cheesecloth, squeezing gently.
Add orange and lemon juices to cranberry juice; add sugar and stir until sugar dissolves.
Serve piping hot.
Yields 25 (1/2 cup) servings.
Grease 12 count muffin pan.
In small bowl, sprinkle cranberry halves with 3 tablespoons sugar.
Set aside.
Combine flour, sugar, baking powder, baking soda and salt.
Add cranberries, walnuts and orange peel; blend thoroughly.
Combine egg, orange juice, oleo and milk.
Mix just until moistened.
Spoon into pan; fill cups 2/3 full.
Bake 18 to 20 minutes at 425\u00b0.
Cool in pan 5 minutes before removing.
Serve hot.
Place 2 martini glasses in the freezer for 10 minutes or longer. Fill a cocktail shaker halfway with ice. Add 3 1/2 ounces lemon-scented vodka, 2 tablespoons fresh lime juice, 2 ounces Cointreau and 1 tablespoon fresh cranberry juice; cover. Shake vigorously for 30 seconds. Strain evenly into the chilled glasses. Top with lime zest.
*Duringthe Holiday times,left over fresh cranberry sauce is great!
In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
Spread onto a serving dish or plate.
In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds.
Cover and refrigerate for 2 to 3 hours.
Serve with crackers.