Some great recipes for cooking with our premium cranberries.

Yum! Cranberry Recipes!

Here are some of my favourite cranberry recipes and recipes we’ve been given to share. Please send us yours so we can make a wonderful Cranberry Recipe book- very soon!

Nine 2 Noon Brownies- A surprise in every bite!
Chocolate, Apricot and Cranberry brownies

(Prep 15/20 mins, cooking 45 mins makes 12, easy peasy)
100 g/4 oz butter, cut into pieces
100 g/4 oz chocolate (min 70% cocoa solids) broken into pieces
2 eggs, beaten
2 tsp vanilla extract
100 g/ 4 oz plain wholemeal flour
Finely grated zest of an orange, and the juice
50 g/ 2 oz dried apricots, quartered
50 g /2 oz walnut pieces
50 g /2 oz cranberries
1 Preheat oven 180/ fan 160/ gas 4. Lightly grease a 20 cm /8″ square shallow tin and line the base with grease-proof paper.
2 Melt the butter and chocolate together in a bowl set over a pan of gently simmering water
3 Remove from the heat and beat in the eggs and vanilla
4 In a separate bowl mix together the flour orange zest apricots, walnuts and cranberries, then stir them into the wet mix (coating the fruity bits in the flour first means they won’t all sink to the bottom) until they’re well combined. Stir in the orange juice
5 Pour the mix into the prepared tin, bake until a skewer inserted into the centre comes out clean and the top is slightly cracked.
6 Leave in the tin to cool slightly before cutting into squares.
It’ll keep moist in a tin for a few days

Tanya’s Recipes for Cranberry Juice – using fresh or frozen cranberries

Cranberry Concentrate:

Put 335gms of cranberries in a large pot. Add about 4 cups of water and boil until all the berries pop. Strain the juice. Should make about 1 litre of concentrate.

Cranberry Water:

This can be pretty tart until you get used to it- add stevia or honey to taste.
Get two 1 litre bottles. Fill each bottle with 125ml (half a cup) of cranberry concentrate and 875mls water.
Daily intake: 8 glasses per day (2 litres)

Purpose: the Cranberry juice-water mixture eliminates water retention, cleanses accumulated wastes from the lymphatic system and also helps to clean up cellulite.
Enjoy!

Diana’s Investment Cookies

We had a lovely email this morning with this great recipe from our baking friend Diana – I can’t wait to try them out. She says her crew loved them – and nobody noticed there was no added sugar – they just reached for more!

A big batch. Sustaining, delicious and good for you – Diana’s Investment Cookies

Cranberry & White Chocolate Biscuits

You’ll need:

125g butter, softened
110g packed brown sugar
100g white sugar
1 egg
1 tablespoon brandy

190g plain flour
1/2 teaspoon bicarb soda
135g white chocolate chips
120g fresh chopped cranberries

What to do…

Preheat oven to 190 degrees C. Grease baking trays.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and brandy. Combine the flour and bicarbonate of soda and stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop heaped spoonfuls onto prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow biscuits to cool for 1 minute on the baking trays before transferring to wire racks to cool completely.

Cranberry Ginger Sauce

A delicious wintertime sauce to serve with meats and cheeses.
The recipe says serve cold but I like it slightly warm.

2 large ruby-red grapefruits or oranges
2 tablespoons unsalted butter
1 medium red onion, chopped
1/2 teaspoon of salt, plus more to taste
1/2 cup sugar
340g fresh cranberries
1 tablespoon(s) grated fresh ginger

Directions

Peel about 10 curls of skin from 1 grapefruit, then juice both grapefruits into a bowl. .

Melt the butter in a pot over medium-high heat and add the onion, grapefruit peels, and salt. Sauté until onion is translucent, about 3 minutes. Add sugar, grapefruit juice, and cranberries and bring to a simmer.

Continue to simmer until the berries have completely softened, about 12 minutes. Stir in ginger and let cool. Serve at room temperature.

Louise’s Cranberry Salsa (Fresh Cranberries)

Serve with meats & quiches.

350g ( 12ozs) fresh raw cranberries
2 med/ large oranges
(remove all skin, pith & pips), chop roughly
1 large eating apple- unpeeled and chopped
175-225g ( 6-8ozs) caster sugar
a few pinches of nutmeg
1tbsp of Irish Mist or Cointreau or Grand Marnier. (optional but tasty)
Blitz in a food processor
Cover- keep in the fridge.
Enjoy!!

Cranberry Smoothie – Fresh Cranberries

1/2 cup of cranberries ( fresh or frozen)
2 ripe oranges- sliced
zest of two oranges IMG_20180323_144938376
1 banana
1/4 cup of almonds
2 tablespoons of honey ( or sweetener of your choice- add to taste)
3.4 cup of unsweetened cranberry juice
1/2 cup of almond milk
Simple Cranberry Smoothies 2 cups of ice

Everything goes into the blender for about 60-90 seconds or until the mix is smooth. Add more Almond Milk or ice as needed to get the consistency you love.

Frozen cranberries

Tanya’s Recipe for Cranberry Juice- using fresh or frozen cranberries

Cranberry Concentrate:
Put 335gms of cranberries in a large pot. Add about 4 cups of water and boil until all the berries pop. Strain the juice. Should make about 1 litre of concentrate.
Cranberry Water:
This can be pretty tart until you get used to it- add stevia or honey to taste.
Get two 1 litre bottles. Fill each bottle with 125ml (half a cup) of cranberry concentrate and 875mls water.
Daily intake: 8 glasses per day (2 litres)
Purpose: the Cranberry juice-water mixture eliminates water retention, cleanses accumulated wastes from the lymphatic system and also helps to clean up cellulite.
Enjoy!

A Simple Cranberry Smoothie

4 tablespoons cooked cranberries

4 tablespoons unsweetened natural yogurt.

4 tablespoons liquid honey (or Maple Syrup)

1 Cup almond milk or milk

You can add a banana or other fruit to taste.

Blend until smooth and enjoy.

Cranberry Muffins

INGREDIENTS:

300g Fresh or Frozen Cranberries, coarsely chopped 200g sugar
50g butter
2 eggs 280g flour
2 teaspoons baking powder
1/4 teaspoon salt
50ml Cranberry Juice Drink

DIRECTIONS:

Preheat oven to 180ºC ( 160 if a fan oven). Grease muffin tins.

Beat sugar and butter together in a medium mixing bowl until light and fluffy. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder and salt in a separate bowl. Add this alternately with the juice drink to the butter mixture. Stir in cranberries.

Spoon into muffin cups, filling 3/4 full with batter. Bake 20 minutes or until golden brown. Makes 12 muffins.

Cranberry Cheesecake

for the base…
In a food processor blend one 250 gm packet of malt biscuits
½ teaspoon each of cinnamon and nutmeg
1 tablespoon sugar
125 gms melted butter

Press into the bottom of a 22 cm cake tin ( loose bottomed ), covering the bottom and a short way up the sides, then refrigerate.

in a saucepan place…
340 gms cranberries ( fresh or frozen)
1 cup water
¾ cup sugar
1 teaspoonn orange zest.

then…

Bring to the boil and cook over medium heat for 10 minutes.
Strain the juice out through a sieve.
Add 1 ½ tablespns gelatine to hot juice and whisk until dissolved. Add ¼ cup raspberry jam.

Blend the remaining cranberry pulp in a blender or wizz and return to the juice and gelatine mix. Mix together. Cool and leave till nearly set.

Beat together:
250 gms cream cheese
¼ cup sugar
1 tablespoon of lemon juice and 1 teaspn lemon rind.

Beat 300mls cream till thick and fold into cream cheese mix.
Fold in cold cranberry mix, leaving enough to cover the top.
Place cream cheese mixture over the base and cover with the remaining cranberry mix.
Leave in the fridge for several hours or overnight to set well. Enjoy!

Banana Cranberry Bread

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

1 cup fresh cranberries

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the cranberries, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.