Cranberries are fresh this time of the year, and can be frozen in their original packages, for up to a year, for ready use during the year for your favorite recipe. If freezing them, when ready to use do not thaw before using, simply rinse with cold water and add directly to the recipe. They can be used for sauces, breads, muffins, cakes, cookies, chutneys, drinks, and dried cranberries.
Cranberries are a healthy fruit and researchers are discovering more and more health benefits besides being an antioxidant. Some benefits are in a recommendation for urinary tract infections, for lowering blood pressure and other ailments.
Pork Tenderloin with Cranberries and Oranges
1 tablespoon EVOO, olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground dried thyme
½ teaspoon fresh ground black pepper
½ teaspoon ground dried rosemary
1 1 ½ -pounds pork tenderloin
Cranberry and Orange Sauce
1 cup fresh cranberries
3 tablespoons granulated sugar
¼ cup orange juice, plus 2-tablespoons, set aside
Pinch of ground cloves
1 11-ounce can mandarin oranges
1-2 tablespoons cornstarch
Rub olive oil over surface of pork tenderloin. In a small bowl combine garlic powder, onion powder, thyme, black pepper, and rosemary, mix well. Rub this mixture evenly over the pork tenderloin.
Place on a rack in a shallow roasting pan. Bake uncovered at 425 degrees for 25 – 30 minutes or until a meat thermometer measures 160 degrees.
Meanwhile, in a small saucepan combine cranberries, ¼ cup orange juice, sugar, and cloves. Drain oranges, reserving juice, set orange slices aside.
Add reserved juice to cranberry mixture, stir and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine and mix cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Fold in orange slices. Serve warm with sliced pork.
1 cup fresh cranberries, chopped
1/3 cup PLUS ¼ cup granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup cold butter
¾ cup orange juice
1 large egg, slightly beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted
Preheat oven to 400 degrees. Cooking spray a 12-cup muffin pan.
In a small bowl combine cranberries and 1-tablespoon sugar, mix, set aside.
In a large bowl combine flour, 1/3 cup sugar, baking powder, and salt. Cut in butter until mixture is crumbly. Stir in orange juice, egg, and vanilla, until mixture is just moistened. Fold in cranberry mixture. Spoon batter into prepared muffin pan.
Bake for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan. Dip tops of muffins into melted butter; sprinkle with
3-tablespoons sugar. Serve warm, with butter or a mixture of honey and cream cheese.
1 cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
½ cup cold butter, cut into small pieces
4 cups fresh cranberries
1 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons orange juice
In a casserole baking dish mix together cranberries, orange juice, 1-cup sugar, and cornstarch.
In a bowl mix together flour, brown sugar, cinnamon, and cold butter pieces, mix well. Sprinkle this mixture over cranberry mixture in casserole dish.
Bake in a 375 degree oven for 45 minutes.
Cranberry and Apple Relish
Makes 6-8 servings.
1 12-ounce bag fresh cranberries
1 Granny Smith green apple, cored, peeled and chopped
1 cup water
¾ cup granulated sugar
¼ cup raisins
Pinch of ground cinnamon
1 fresh orange
4 2-inch long orange rind slices
1 tablespoon grated orange zest
¼ cup orange juice
2 tablespoons rum (optional)
In a saucepan combine all ingredients and bring to a boil, reduce heat to medium low, simmer for 10-12 minutes, stir frequently.
With a potato masher lightly mash cranberries to crush half of them. Chill and serve cold.
Slow Cooker Cranberry - Apple Cider
1 64-ounce bottle apple cider
1 12-ounce cranberry bag
1 teaspoon ground cinnamon
¼ cup whole cloves
1-2 teaspoons honey or more to taste
Combine all ingredients in a covered slow cooker and cook on low heat for 4-6 hours. Pour cranberries and cloves through a fine strainer; discard solids before serving. Serve hot or chill in refrigerator.
Cranberry and Raspberry Frozen Treat
2 cups fresh raspberries or one 12-ounce frozen raspberries, thawed
½ cup boiling water
1 ½ cups chilled cranberry juice
1 cup ice cubes
1 12-ounce can lemon-lime flavored carbonated beverage, chilled (I use Fresca.)
Lemon slices, for garnish
Put 2- cups raspberries into a fine strainer and place over a large glass pitcher. Pour boiling water over raspberries to make juice.
With the back of a spoon press raspberries to release their juice. Discard pulverized berry pulp, reserve juice, which should be about one cup. Chill.
In a blender container combine cranberry juice and reserved raspberry juice. With the blender running, add ice cubes through opening in lid. Blend until slushy. Transfer juice to a pitcher. Slowly pour lemon-lime beverage into mixture. Serve over ice, add lemon slices, if desired.
Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.