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Dried cranberries... recipe suggestions please
I have managed to get a whole heap of dried cranberries at a reasonable price, which is so unusual here that I have no idea what to make with them.
Suggestions please. I imagine they usually get used for baking, but feel free to enlighten me. :-)
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
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I recently made a carrot & (post #67936, reply #1 of 37)
I recently made a carrot & dried cranberry salad with gingery dressing from epicurious.com. It was good, asian flavors, very fresh tasting. I do bake with them too: my favorite is Rose Levy Beranbaum's bread with dried cranberries & nuts. Makes great sandwiches with leftover turkey!
Not As Good As Pork Cracklins
The salad looks excellent. I (post #67936, reply #10 of 37)
The salad looks excellent. I plan to give it a whirl for DH.. as I think he'd love it for lunch with some added protein.
I'll try googling the bread.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
The salad was very nice. (post #67936, reply #21 of 37)
The salad was very nice. Incredibly fresh tasting. Epicurious recommends it be served with something rich, so I BBQ'd some salmon fillets just seasoned with salt and pepper. It was delicious, and I am not a huge fan of carrots generally.
It would be a wonderful potluck dish because it is reasonably easy and improves upon sitting. I also wonder whether some grated cucumber might make it seem a bit more summery to me. That way it would be lovely for Christmas.
OOoooh there's a new "Notify me" option!
ETA, I have used some of the leftovers together with leftover salmon in a wrap for lunch tomorrow on lebanese bread.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Yes, very fresh tasting. I (post #67936, reply #24 of 37)
Yes, very fresh tasting. I bet it's great with the salmon (both times!)
Not As Good As Pork Cracklins
I usually use them in place (post #67936, reply #2 of 37)
I usually use them in place of raisins in oatmeal cookies or muffins. They're also yummy in Glenys's Balsamic Onion Confit. (It is in the archives but I have no idea how to get there.)
I do love your photo.
The muffins are a good idea (post #67936, reply #11 of 37)
The muffins are a good idea too.. so pretty much anywhere I'd use a sultana normally.
Glenys' confit sounds wonderful and my favourite thing at the moment (easy!), so I'll give that a whirl too.
Thank you! It's amazing what wearing a dress that costs a fortune and a professional make up artist can do.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Argh! I've only just seen (post #67936, reply #16 of 37)
Argh! I've only just seen your reply now. You look gorgeous and I didn't even realize it was your wedding photo.
I like them with a red wine (post #67936, reply #3 of 37)
I like them with a red wine reduction sauce for pork tenderloin.
Growing old is inevitable, growing up is optional!
Interesting, I wouldn't have (post #67936, reply #12 of 37)
Interesting, I wouldn't have paired them with pork. Will give it thought.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Balsamic and Onion Confit (post #67936, reply #4 of 37)
Balsamic and Onion Confit with Cranberries
Source: Glenys Morgan (Servings: --)
3 cups red onion, sliced very thin (720 mL)
3 Tbsp. olive oil (45 mL)
½ cup sun-dried cranberries (120 mL)
4 Tbsp. demerara sugar (60 mL)
4 Tbsp. Balsamic vinegar (60 mL)
1 baguette, thinly sliced and toasted
4 ounces Stilton, Roquefort (113 g)
• In a saucepan with cover, heat the olive oil gently over medium heat, tossing the onions
to coat. Cover the saucepan and very gently cook the onions until they almost melt.
• Remove the lid, stirring in the cranberries, demerara sugar and Balsamic vinegar. Stir
to mix and turn the heat down very low. Let the juices evaporate, creating a marmalade
texture. Since onions vary in sweetness, taste for a nice balance of sweet and sour.
Adjust to your taste buds with a little more sugar or vinegar.
• Use a teaspoon to spoon the confit on the toasted baguette slices. Use a sharp paring
knife (or a small spoon for softer cheese) to add a small shaving or piece of Stilton.
• The cheese may also be spread on the baguette slices with the confit on top. Serve at
room temperature for the best flavour.
You may have to fiddle with the sugar level to your own
taste--I use a little less than the recipe
That looks so good. Have (post #67936, reply #5 of 37)
That looks so good. Have copied the recipe and will make it for sure.
I'll pretend you were (post #67936, reply #7 of 37)
I'll pretend you were replying to me, it's tough to tell with this format.
If so, it is delicious. I've served with goat cheese instead of stilton, and used it on turkey sandwiches too.
Thanks for posting! I've made (post #67936, reply #8 of 37)
Thanks for posting! I've made it twice in the last week; it's so good with brie and raisin and walnut bread.
Bless you! (post #67936, reply #13 of 37)
Bless you!
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Cranberry-Almond bundt cake! (post #67936, reply #6 of 37)
Cranberry-Almond bundt cake! So good, and especially delightful at Christmastime. :)
I googled it and came up with (post #67936, reply #14 of 37)
I googled it and came up with a FC recipe. Is that the one you meant? Is almond paste just in a tube? I think I've seen it in the baking section, but I'll have to double check.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Yep... almond paste is (post #67936, reply #17 of 37)
Yep... almond paste is usually in a tube or a can, but I personally prefer the tube kind if I have the option. It's possiblye I may have gotten old canned almond paste, but the one time I've used it it was very hard, kind of difficult to work with.
I may have posted that recipe on Zaar back in the day, heh.
Use them in oatmeal, biscotti (post #67936, reply #9 of 37)
Use them in oatmeal, biscotti (I like it with orange & pistashio), granola, bread (as suggested), in salads. I Love dried cranberries (& fresh!)
Adding to my fruitloaf sounds (post #67936, reply #15 of 37)
Adding to my fruitloaf sounds like a really good plan. Sounds like orange zest would be a good addition too.
Thanks all!
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
I really like this version of (post #67936, reply #18 of 37)
I really like this version of biscotti. I took some to a party tonight and they were gobbled up.
Christmas Cantuccini
1 3/4 cups all-purpose flour
1 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1 teaspoon vanilla
1/2 cup (3 ounces) dried cranberries
1 1/2 cups shelled raw pistachios (8 ounces)
In a food processor, combine flour, 1 cup sugar, baking powder and salt. Process for a few seconds to blend dry ingredients. Add cubed butter and pulse mixture just until butter pieces are the size of lentils.
In a small bowl, lightly beat eggs and vanilla. Pour evenly over dry ingredients, add dried cranberries and pulse machine a few times to blend. Using a rubber spatula, scrape along bottom of bowl. Add pistachios and pulse machine a few more times, just until dough is evenly moistened.
Turn dough out onto a table. Using heel of your hand, briskly and lightly mash dough with a few quick strokes to moisten any dry spots. Gather together and gently form into a rectangle. Using a sharp knife, divide into 2 equal parts. Form each piece into a 12-inch log. Transfer logs to parchment-lined baking sheet and flatten slightly to make a rectangular shape about 2 inches wide. Sprinkle with remaining 1 teaspoon sugar.
Bake in preheated 350-degree oven 25-30 minutes or until logs just begin to turn golden. Remove from oven and set aside to cool slightly, 5 to 10 minutes. Leave oven on.
Transfer logs to a cutting board. Using a sharp serrated knife cut each log crosswise on a slight diagonal into 1/2-inch-thick pieces. Arrange cookies, cut side up, on prepared sheets. Bake 7 minutes or until cookies show barest hint of color. DO NOT OVERBAKE. Leave on sheet to cool completely. Store in an airtight container at room temperature for up to 5 days. Makes about 3 dozen cookies.
Drizzle with white chocolate if desired.
Do you reckon that pecans (post #67936, reply #22 of 37)
Do you reckon that pecans would be just as good here? I already have those.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
I love the green and red in (post #67936, reply #23 of 37)
I love the green and red in these for Christmas but if you have pecans, give it a try. These should be undercooked so they remain chewy, not dry and hard like some biscotti.
There is a lovely-sounding (post #67936, reply #25 of 37)
There is a lovely-sounding fruitcake in the latest King Arthur Flour catalog that uses dried cranberries:
http://www.kingarthurflour.com/recipes/orange-cranberry-nut-fruit-cake-r...
I'm glad you asked the question because I also have an excess of dried crans. FC should do dried fruit for one of their "big buy" articles.
Also, you do look lovely in that photo-- I really like the pictures everyone has uploaded. Now I need to find one of me...
pie
Thank you! That fruitcake (post #67936, reply #26 of 37)
Thank you!
That fruitcake does sound lovely, although I think I'd have to call it something else. It's more like a light fruitcake than what we would consider to be "fruitcake". Semantics I know.
I think I'm going to try my own muesli or granola next.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
>I think I'm going to try my (post #67936, reply #27 of 37)
>I think I'm going to try my own muesli or granola next.
Yes, that is a great use-- I have a big batch of cranberry pecan granola in the pantry. This recipe serves as a good basis for variation:
http://www.epicurious.com/recipes/food/views/Almond-Coconut-Granola-100932
My only change (in addition to substituting out the nuts, fruits, and seeds) is that I use 4 to 5 cups of oats for the specified amounts of butter and honey.
pie
Have made this up and from my (post #67936, reply #29 of 37)
Have made this up and from my taste testing, I think it will be very good. It kind of reminds me of Anzac biscuits in that it has oats, butter and coconut. Didn't have any pumpkin seeds so I threw in some walnut pieces instead.
Hopefully, DH likes it as he is the main cereal eater in the household.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Excellent, I hope he likes (post #67936, reply #30 of 37)
Excellent, I hope he likes it. I don't usually eat it as cereal (ie with milk) but prefer it as a yogurt topping. Enjoy! BTW, good luck with the baby too!
pie
Well I had a small bowl and (post #67936, reply #33 of 37)
Well I had a small bowl and quite liked it. I can imagine it would lovely on top of yoghurt. In fact I used to make a breakfast "parfait" that involved layering fruit with yoghurt and topping with muesli. It would be perfect for that!
Thanks for your good wishes!
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie
Glenys' confit is wonderful (post #67936, reply #19 of 37)
Glenys' confit is wonderful with cheese. I also like it with chicken and pork.
Like Ozark, I love them with a red wine reduction, but for beef or venison (probably not an option in Australia, LOL.)
Great substituted for raisins, as others have suggested (baked raisins always taste burnt to me), and in quick breads and cookies.
Good atop cereal or oatmeal. Let's see, what else can I repeat from other suggestions, LOL?
We like them for snacking, alone or in a mix with nuts.
How's the pregnancy coming along?
Duh. It never occured to me (post #67936, reply #20 of 37)
Duh. It never occured to me just to eat them out of hand. DH in particular might like that.
The pregnancy is going pretty well. I still feel pretty well and can get around without waddling. DH has been feeling kicks in the morning while I'm sleeping. Quite looking forward to finishing up work on Christmas eve though.
"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie