Everything Cranberry Recipes

Spiked Cranberry Lemonade

• 1 (48 ounce) can pineapple juice, chilled
• 1 (32 ounce) bottle cranberry juice, chilled
• 1 (12 ounce) container frozen lemonade concentrate, thawed
• 3 cups lemon-flavored rum
• 1 (2-liter) bottle ginger ale, chilled

Garnish: pineapple slice, maraschino cherry, lemon slice

Directions:

In a large bowl, combine pineapple juice, cranberry juice, lemonade concentrate, and rum.
Stir in ginger ale just before serving. Serve over ice. Garnish with pineapple slice,
maraschino cherry, and lemon slice, if desired

Yield: 5 ½ quarts
Compliments of: Cooking with Paula Deen – July/August 2008

Cranberry Lemonade

• 5 Cups water, divided
• ½ cup sugar
• 1 (6-ounce) can frozen lemonade concentrate, thawed
• 3 cups cranberry juice

Directions:

Stir together 2 cups water and sugar in a small saucepan over medium heat, stirring until
sugar dissolves.

Stir together sugar mixture, thawed lemonade concentrate, cranberry juice, and remaining
3 cups water. Chill until ready to serve.

Yield: Makes 8 cups
Preparation Time: 10 minutes
Compliments of: Southern Living

Sour Cream-Cranberry Nut Coffee Cake

CAKE:

• 1 package Duncan Hines Butter Recipe Golden Cake Mix
• ½ cup sugar
• ½ cup Wesson vegetable oil
• 1- 8 ounce carton sour cream
• 4 eggs

FILLING:

• 3 Tablespoons light brown sugar
• 2 teaspoons cinnamon
• ½ cup chopped nuts
• ½ cup chopped dried cranberries

FROSTING:

• 1 cup confectioner’s sugar
• 1 Tablespoon melted butter
• 1 Tablespoon milk
• 1 teaspoon vanilla

Directions:

Blend the cake mix, sugar, Wesson oil and sour cream. Add eggs, one at a time, beating
well after each, using medium speed. Spray Bundt pan with Pam Baking non-stick cooking
spray. Pour batter evenly into Bundt pan. Mix brown sugar, cinnamon, nuts and
cranberries together and sprinkle on top of the batter, trying not to let the mixture touch
the sides of the pan. Bake at 350 degrees for about 50 minutes. Test with a toothpick to
see if the center of the cake is done. Let the cake stand in the pan for 10 minutes before
turning out. While the cake is slightly warm, pour the frosting over and let it dribble down
the sides. A little more milk may be needed to make it the consistency to pour but too
much will make it too thin to stay on the cake.

Complements of: Everything Cranberry

Turkey Wrap with Pesto Mayonnaise & Dried Cranberries

• 1 package wraps (whole wheat or your favorite flavor)
• Pesto mayonnaise (recipe below)
• ¼ cup dried cranberries
• 3 Tablespoons coarsely grated Parmesan
• 1 pound sliced baked turkey breast
• 2 cups Romaine lettuce

Spread the pesto mayonnaise lightly on inside of wrap leaving 1 inch border from edge.
Arrange the sliced turkey evenly over the pesto. Sprinkle the cranberries and Parmesan
lightly over the turkey. Top with lettuce. Roll tightly and insert 2 toothpicks. Cut at center
diagonally.

Pesto Mayonnaise:

• 1 small jar of your favorite pesto (1/3 cup needed)
• 1/3 cup mayonnaise (good quality store bought, or homemade)

Directions:

In a bowl, blend 1/3 cup pesto with 1/3 cup mayonnaise. Salt and pepper to taste. (the
pesto mayonnaise will keep for 3 days if refrigerated)

Yield: Approx. 7-8 whole wraps
Compliments of: Everything Cranberry

Cape Cod Wraps

• 1 medium red onion, sliced ½ inch thick
• Olive oil for brushing the onion
• Sea salt, to taste
• Ground pepper, to taste
• 1 teaspoon sugar (optional)
• 1 teaspoon grated orange zest
• 1 Tablespoon cream cheese
• 1 (12-inch) flour tortilla (whole wheat or your favorite flavor)
• 2 cups fresh baby spinach leaves
• 6 ounces sliced smoked turkey
• 2 ounces whole berry cranberry relish (or sauce)

Directions:

Preheat the oven to 375F. Brush the onion slices lightly with the olive oil, and sprinkle with
the salt and pepper. Spread them out on a sheet pan and bake for 30 minutes, stirring
occasionally until golden brown. You may sprinkle 1 teaspoon of sugar over the onion for
a little extra sweetness and browning. You may also grill the onion on a gas grill or
barbecue for 4 minutes per side, until browned. This will give them a smoky flavor.
In a small bowl, combine orange zest and cream cheese.
Spread the citrus cream cheese on the tortilla. Place the spinach leaves over the cream
cheese. Scatter the onion over the spinach. Arrange the smoked turkey over the onion,
covering the entire surface of the tortilla. Place the berry relish over the turkey in a 1-inch-
thick line along the bottom edge of the tortilla. Roll up tightly, and slice diagonally in half.
Yield: Serves 2
Compliments of: Whole Foods Market

Spinach, Blue Cheese, Pecan, & Cranberry Wraps

• 1 (8-ounce) container light spreadable cream cheese
• 2 Tablespoons nonfat buttermilk
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 (4-ounce) package crumbled blue cheese
• ½ cup chopped toasted pecans
• ½ cup sweetened dried cranberries
• 8 (8-inch) flour tortillas (spinach or your favorite flavor)
• 1 Granny Smith apple, thinly sliced
• 4 cups baby spinach leaves

Directions:

Stir together first 4 ingredients until blended; stir in blue cheese, pecans and cranberries.
Spread generously cream cheese mixture evenly over each tortilla. Layer evenly with apple
slices and spinach. Roll up, and secure with wooded picks. Cut in half diagonally.

Yield: 8 servings (serving size – 1 wrap)
Preparation time: 15 minutes

Couscous, Cranberry, and Feta salad

• 1/3 cup couscous
• 1/3 cup dried cranberries
• 2/3 cup boiling water
• ½ cucumber, diced
• 2 Tablespoons crumbled feta cheese
• 2 teaspoons balsamic vinaigrette salad dressing, or to taste
• salt to taste

Directions:

Place the couscous and cranberries in a heatproof bowl. Pour in the boiling water, and stir
with a fork. Cover the bowl with plastic wrap, and set aside 5 to 10 minutes.

Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste
with balsamic vinaigrette and salt

Yields: 2 servings
Preparation time: 10 minutes
Complements of: allrecipes.com

Mandarin Orange Avocado & Cranberry Salad

DRESSING:

• ½ cup toasted sesame seed
• 1 cup sugar
• 1 teaspoon paprika
• ½ teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon Worcestershire
• 1 Tablespoon onion, grated
• 2 cups Wesson vegetable oil
• 1 cup cider vinegar

SALAD:

• Green leaf & purple leaf lettuce make nice presentation but any greens will do
• Mandarin orange slices
• Sliced avocados
• Purple onion, optional
• Handful of dried cranberries

Directions:

Toast sesame seeds in a 200 degree oven, watching and stirring frequently. Combine
sugar, paprika, mustard, salt, Worcestershire and onion in a bowl and add the oil and
vinegar gradually. Transfer to a quart jar, add sesame seeds and refrigerate. Shake well
before use. Combine salad greens, mandarin oranges and avocados. Purple onion slices
may be added also. Toss salad with dressing and serve immediately.

Spinach Salad with Cranberries, Candied Pecans & Homemade Blue Cheese Dressing

DRESSING:

• ½ cup sour cream (can substitute low-fat sour cream)
• ½ cup good quality mayonnaise (can substitute low-fat mayonnaise
• 1 teaspoon paprika
• ¼ cup milk (can substituted low-fat milk)
• 4 to 6 ounces blue cheese crumbled
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon dried parsley
• Salt & freshly cracked black pepper to taste

Directions:

In a bowl, combine the ingredients for dressing. Mix well. Refrigerate until ready to serve.

SALAD:

• 2 (6 ounce) containers baby spinach
• ½ cup candied pecans
• ½ small red onion, thinly sliced
• 1 cup dried cranberries

Directions:

Combine baby spinach, red onion, pecans, and dried cranberries in large bowl. toss with
the dressing immediately before serving.

Cranberry Jam

• 3 ½ cups cranberries
• 2 cups water
• 1 (20 ounce) can crushed pineapple, undrained
• 8 cups sugar
• 1 (3 ounce) packet liquid pectin

Directions:

Measure cranberries; then put through food grinder or blender. Place cranberries and water in large saucepan and cook for 5 minutes. Add pineapple with syrup and sugar and boil 2 minutes longer. Remove from heat and add pectin. Mix well and let stand for 25 minutes

Pour into jelly jars and seal.

Yield: 8 half jars