Fresh Cranberry Recipes


Fresh Cranberry Pumpkin Muffins

Sift 2 cups flour, 3/4 cup sugar, 3 tsp baking powder, 1 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp allspice; set aside.

Beat 1/3 cup cooking oil (may substitute 1/3 cup applesauce), 2 eggs, 3/4 of a can of canned pumpkin, and 1 tbsp Vanilla. Mix with dry ingredients. Stir until moistened. Fold in 2 cups fresh Habelman Cranberries, coarsely chopped. For the chocolate lover, you must add 1 cup chocolate chips. Spoon into 18 paper lined muffin cups.

Bake at 400 degrees for 25 minutes.


Aunt Jayne's Frozen Cranberry Delight

- 20 oz can pineapple tidbits
- 5 bananas chopped
- 16 oz whole cranberries
- 1/2 cup raw sugar
- 12 oz Cool Whip

Reserve juice to soad bananas. Mix sugar, cranberries and Cool Whip. Fold in pineapples and bananas with out juice.

Pour in a 13x9 container and freeze. Serve using ice-cream scoop.

Cranberry Chicken Salad.

Cranberry Chicken Salad

- 1 cup dairy sour cream
- 1/2 cup mayonnaise
- 4 cups cooked, diced chicken breast
- 2 cups seedless green grapes
- 1 cup cashews
- 1/2 cup fresh cranberries, halved
- 1 tsp cider vinegar
- 1 tsp salt
- 1 tsp granulated sugar
- ground white pepper to taste

Mix first six ingredients in a large glass bowl until well blended. Add remaining ingredients; mix well.

Refrigerate and chill before serving. Refrigerate leftovers. Makes 4 servings.

Recipe taken from: The Joy of Cranberries - The Tangy Red Treat. Theresa Millang. Copyright 2004.


Jeanne Syron's FRESH Cranberry Cheese Bars
- 2 cups flour
- 1 1/2 cups oatmeal
- 3/4 cup firmly packed brown sugar
- 1 cup butter, softened
- 1 can Sweetened Condensed Milk
- 1 package Habelman Cranberries
- 8 oz package cream cheese
- 1/4 cup lemon juice


Mix together until crumbly. Retain about 1 1/2 cup mixture for topping. Pat remainder firmly in bottom of greased 13 x 9 pan. Bake for 15 minutes.

In small bowl: One 8oz package softened cream cheese, beaten until fluffy. Add 1 can Sweetened Condensed Milk and 1/4 cup lemon juice. Spread the cream cheese mixture evenly over crust.

Mix 1 can (16 oz) whole berry cranberry sauce with 2 tbsp cornstarch (I use fresh cranberries prepared per package instructions using a little less water so the berries are quite thick). Spoon berries over cream cheese mixture. Top with remaining oatmeal mixture.

Bake for 40 minutes or until golden brown. Cool and cut into squares. Makes 2 dozen.

Cranberry Peanut Butter Thumb Prints.

Cranberry Peanut Butter Thumb Prints

- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup peanut butter
- 1 tsp pure vanilla extract
- 1 egg
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 16 oz of prepared cranberry sauce

Beat butter and sugars until fluffy. Beat in peanut butter, vanilla and egg. Stir in flour and baking soda until well blended.

Roll dough into 1 inch balls. Place on baking sheets. Make an indent with thumb into the center of each ball. Spoon a scant teaspoon of cranberry sauce into the indent. Bake in 350 degree oven for 15 minutes or until amost firm to the touch. Cool on wire rack. Makes 3 dozen.

Optional: Chocolate covered cranberries may be placed on top of cookies.

Recipe taken from: The Joy of Cranberries - The Tangy Red Treat. Theresa Millang. Copyright 2004.

More Recipes

Cranberry Crafts

Freeze cranberries for all year crafting!

When frozen they will hold their form and shape for a few years, though they loose nutritional value they still can be used for crafts. Keep in mind that when the fruit is frozen, once thawed it will be soft and somewhat mushy. For "dry" projects it is best to use fresh not frozen fruit.

Freeze cranberries.Cranberries make beautiful red ice cubes for drinks on any occasion. Just plop a few into your ice cube trays add water or cranberry juice and freeze. Or, wash your fruit and freeze the whole bag for a frozen cranberry addition to anything.

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