No ImageCranberries!

  1. karen edwards

    I am looking for cranberries with walnuts cookie recipe. schlotskys used to make them & they stopped. I used to buy them there twice a week, they were that good!If someone has a recipe for these & would share I would love it Thank You !

  2. BETTY

    I am looking for a cranberry steamed pudding recipe. My grandmother used to make it. It’s to die for. Thanks for helping,


  3. debbi

    As a Texan living in Minnesota, sometimes spicy jalepenos are hard to find, but when I do, combined w/fresh cranberries, this chutney is my favorite at this time of year. This recipe was in the Star Tribune several years ago:

    Cranberry, Ginger & Lemon Chutney
    1 medium lemon
    1 12 oz bag fresh (or frozen) cranberries
    2 c sugar
    1/2 c diced crystallized ginger (abt 2.5 oz)
    1/3 c finely chopped onion
    1 garlic clove, minced
    1 jalepeno, seeded (sort of), minced
    1 cinnamon stick
    1/2 tsp dry mustard
    1/2 tsp salt

    Grate the yellow zest from the lemon & discard the thick white pith. Cut lemon crosswise in half & pick out seeds w/tip of knife. Dice lemon into 1/4″ thick pieces.
    Combine lemon zest & lemon pieces w/cranberries, sugar, ginger, onion, garlic jalepeno, cinnamon, mustard & salt in a medium non-reactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce heat to low & simmer until the sauce is thick & the berries have burst, 10-15 minutes. Cool completely.
    Remove the cinnamon stick just before serving. Serve at room temp; makes about 3 yummy cups.

  4. evinrude

    I love cranberries, though I’ve only bought them fresh once, which was last year. I’m really really gonna hunt them down this year to use them in cooking. Can’t wait for them to hit the supermarkets here.

    I like to use them in salads. A little tart but I love sourish stuff =) but they’re really nice baked too. Last year I tried the cranberry nut bread you have in your archives and made a jam out of the rest.

  5. joey

    Cranberries make foodies ‘come out of the woodwork’ during the holidays … Is it the haunting tartness or memories? Cranberry Cobbler, torte, salmon, cookies, salsa, margaritas, etc. At this time of year, I can’t get enough!

    Thanks for your tempting posts … mine are also FILLED with cranberry recipes … sharing an ‘all-time favorite’ (adapted 20 years ago from Elizabeth’s in Northville, Michigan)

    Cranberry Cobbler

    2 (12 ounce) bags washed and stemmed cranberries
    1 1/4 cups sugar
    1 cup fresh orange juice
    zest of 2 oranges

    Streusel topping:
    1/2 cup brown sugar
    1/2 cup flour
    1/2 cup chopped walnuts or pecans
    1/4 cup hard unsalted butter

    Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don’t let them lose their shape.) Add orange zest.
    Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping and pop under broiler for about one minute or until browned. (serves 6-8)

    Serve with a heaping mound of vanilla, cinnamon, or ginger ice-cream.

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