Conference turris::cooks

    Here's one for you.  It is extremely rich, but we always serve it
    with dinner (Thanksgiving, Christmas, etc.).  Dessert is _always_
    pie!
    
    CRANBERRY REFRIGERATOR DESSERT
    
    2 cups fresh cranberries
    1 large banana, diced
    1/2 cup sugar
    2 cups vanilla wafers or graham cracker crumbs
    6 tbsp. butter, melted
    1 cup sugar
    2 eggs
    1/2 cup chopped nuts
    1 cup whipping cream
    
    Grind cranberries; combine with banana and 1/2 cup sugar; set aside.
    Combine vanilla wafer crumbs or graham cracker crumbs and 6 tbsp.
    melted butter.  Press 1/2 mixture in bottom of 9x9x2 pan.
    
    Cream 1/2 cup butter and sugar till light.  Add eggs and beat till
    fluffy; fold in chopped nuts.  Spread over crumb layer.
    
    Top with cranberry mixture.  Whip whipping cream till soft peaks
    form; spread all over.  Sprinkle with remaining crumbs; press down
    lightly.  Chill 6 hours or overnight.
    
    -Barb

    Hi!  Your Cranberry Refrigerator Dessert sounds wonderful.  I was
    just wondering....I have an aversion to eating raw eggs.  Can you
    suggest any substitutes for the eggs in this recipe?
    
    thanks!
    
    Diane St. Onge

A sample of some recipes I have...

===============================================================================
			Cranberry Nut Bread


	2     Cups Flour		1 Egg
	1 1/2 tsp  Baking powder	1 Cup Chopped Nuts
	  1/2 tsp  Baking soda		1 Orange
	1     Cup  Sugar		1 Cup Cranberries (cut and
	  1/2 tsp  Salt			  rinsed in water to remove seeds)
	2     TBLS Melted Butter


	Sift flour, baking powder, baking soda, sugar and salt.  Grate
	Orange rind into these and put juice into measuring cup.  Add
	melted butter and boiling water to fill cup to 3/4 full.  Add
	this and beaten egg to dry ingredients.  Then add nuts and
	cranberries, mix well.  Bake in greased and floured loaf pan 
	for 1 hour at 325 (F).  Keep 24 hours before cutting.

=============================================================================
			Cranberry Squares

	2     Cups Flour		2 TBLS Shortening
	1     Cup  Sugar		1 Egg
	1 1/2 tsp  Baking Powder	1 1/2 Cups Cranberries
	1     tsp  Salt			  1/2 Cup  Chopped nuts
	  1/2 tsp  Baking Soda
	  3/4 Cup  Orange Juice		* Streusel Topping


	Preheat oven to 350 (F).  In a bowl, mix together flour, sugar,
	baking powder, salt, and baking soda.  Stir in orange juice,
	shortening and egg.  Mix until well-blended.  Carefully fold in
	cranberries and nuts.  Turn into greased 9" X 13" X 2" pan.
	Sprinkle with Streusel Topping.  Bake 30-35 minutes.  Serve warm.

	* Streusel Topping:

	Mix together until crumbly 1/4 cup flour, 2 TBLS butter, 1/3 Cup
	sugar, 3/4 tsp cinnamon.

	NOTE: 	To prepare squares using cranberry sauce, substitute an
		8 oz. whole berry cranberry sauce for fresh berries, and
		reduce sugar to 1/2 cup and orange juice to 1/2 cup.

===============================================================================
			Cranberry Nut Pudding

	1 1/4 cups cranberries			1 egg
	  1/4 cup  brown sugar			1/2 cup sugar
	  1/4 cup  chopped nuts			1/2 cup flour
						1/3 cup melted butter

	Spread cranberries in a buttered 9" pie plate.  Sprinkle with 
	brown sugar and nuts.  Beat egg until thick, slowly add sugar.
	Beat until blended.  Add flour and butter.  Beat well.  Pour 
	over cranberries.  Bake at 325 (f) for 45 minutes
	Best served warm with ice cream.

===============================================================================

    
    
    I tried this recipe the other night and it was wonderful (and I
    don't even like apples!)
    
    Cranberry Applesauce
    
    Core and peel 3 large apples and cut into small pieces.  Place
    them in a saucepan with 1/3 cup of water.  Bring water to a boil,
    then reduce heat and simmer for 10 minutes or so.  Add 1 cup of
    whole cranberry sauce and heat through.  Serve immediately.
    Yields 4 portions.  
    
    p.s.  I couldn't resist adding a dash of cinammon.
    
    Heather
    

    re: 764.4
    
    Did you leave the apples in small pieces or could you mash them
    up to resemble commercial applesauce?
    
    It sounds good, but I can't believe that there aren't any seasonings
    at all i.e sugar, allspice, etc
    
    Allison

    
    RE:  764.5
    
    the recipe called for just cutting the peeled, cored apples into
    quarters, but I cut them into pineapple chunk size pieces.  Mashing
    isn't necessary, since first boiling the water then simmering
    the stuff breaks it down naturally.  
    
    I thought the recipe sounded bland, too, but believe me, it wasn't.
    Of course you can always ad lib.
    
    Enjoy!
    Heather
    

    Cranberry sauce usually has a lot of sugar in it already - I can't
    imagine that you'd need more between what's in the sauce and
    what's naturally in the apples.
    
    --Louise

    
    
    	1 cup raw, chopped cranberries
    	3/4 cup sugar
    	2 cups sifted flour
    	3/4 tsp. baking soda
    	1/4 tsp. salt
    	1 beaten egg
    	3/4 cup sour milk or buttermilk
    	1/4 cup melted butter
    
    Combine cranberries and 1/2 cup sugar. Sift flour, soda, salt and
    1/4 cup sugar. mix egg, milk and melted butter. Make a well in dry
    ingredients; add liquid at once; stir until mixed. Add cranberries,
    mixing slightly. Fill greased muffin pans 2/3 full. Bake in hot
    oven (400 degrees) for 20 minutes. Yield: 12 muffins.
    

    
    
    	2 1/4 cups sugar
    	1 1/2 cups water
    	1 quart cranberries
    
    In saucepan heat sugar and water and stir until dissolved. Bring
    to boil. Put cranberries in a pan and pour boiling liquid over them.
    Put the pan in steamer and steam for about 45 minutes.
    Remove pan of cranberries from steamer without stirring and cool.
    Leave in a warm; dry place for 3 to 4 days, stirring at intervals.
    When syrup reaches a jelly-like consistency, remove berries and
    let them dry for 3 days longer, turning occasionally for even drying.
    When fruit can be handled easily, store in covered container. They
    will keep for about 3 months. Use the berries on picks to stud a
    ham or for other garnishes

    
    
    	5 to 7 lb. ham, rump/butt portion
    	Whole cloves
    	1 1/2 cups whole cranberry sauce
    	1/4 cup packed brown sugar
    	1/2 cup burgundy wine
    	2 tsp. prepared mustard
    
    Score ham using a sharp knife to make shallow cuts diagonally across
    the fat surface in a diamond pattern. Stud with cloves. Place ham
    on rack in shallow baking pan. Insert meat thermometer. Bake,
    uncovered, in 325 degree oven for 1 1/2 to 1 3/4 hours.
    
    Meanwhile, for glaze, in medium saucepan combine cranberries, brown
    sugar, burgundy wine and mustard. Heat and stir about 5 minutes
    or until sugar dissolves. Spoon about half of the galze over ham
    and continue baking for 20-30 minutes longer or until meat thermometer
    registers 140 degrees. Serve remaining glaze warm with ham. Yield:
    12-16 servings.
    

    
    
    	1 1/2 cups sifted all-purpose flour
    	1/2 tsp. salt
    	1 tsp. baking soda
    	1 1/2 cups whole grain flour
    	1/4 cup shortening
    	1/2 cup sugar
    	1 egg
    	3/4 cup unsweetened, cooked, mashed cranberry pulp
    	1 cup chopped nutmeats
    	1 cup buttermilk
    	Rind of orange, grated
    	1/4 cup cranberry juice
    
    Sift together flour, salt and baking soda; add whole grain flour.
    Cream shortening and sugar in large mixing bowl; beat in egg, cranberry
    pulp and cranberry juice. Alternately sift in dry ingredients and
    buttermilk. Stir batter with a few swift strokes, until just blended.
    Fold in nutmeats and orange rind and place in greased loaf pan.
    Bake at 350 degrees for about 1 1/4 hours. Let bread cool in the
    pan.

    
    
    	4 cups cranberries
    	1 whole orange
    	2 cups sugar
    
    Grind cranberries and remove seeds. Grind whole orange (you may
    wish to use only the yellow portion of the orange skin, as the white
    part is sometimes bitter). Stir orange and sugar into cranberries
    and refrigerate in covered jars for 2 days before serving. Serve
    with meat, fowl or hot breads.

    
    
    	1 cup fresh cranberries
    	3/4 cup sugar
    	1/2 cup water
    	1/4 cup orange juice
    	1/3 cup sifted all-purpose flour
    	1/2 tsp. baking powder
    	Dash of salt
    	2 tbsp. sugar
    	2 tbsp. flaked coconut
    	1 egg yolk
    	1 tbsp. milk
    	1 tbsp. melted butter
    
    In 2-quart saucepan combine cranberries, 3/4 cup sugar, water and
    orange juice; cover and simmer 10 minutes. Sift together flour,
    baking powder, salt and 2 tbsp. sugar; stir in the coconut. Combine
    egg yolk, milk and butter; stir into flour mixture just until blended.
    Drop in 2 portions into boiling cranberry mixture. Simmer tightly
    covered, 20 minutes. Serve with light cream. Yield: 2 servings.

    

    
    
    	1 quart whole cranberries
    	1 3/4 cups water
    	1 3/4 cups sugar
    	1 cup pineapple juice
    	2 tsp. gelatin
    	2 egg whites
    
    Simmer cranberries in 1 3/4 cups water until soft and ready to pop.
    Force berries through sieve or blend in electric blender. Add sugar
    and pineapple juice and boil, covered, for 5 minutes without stirring.
    Soak gelatin in 1/4 cup cold water. Dissolve gelatin in the hot
    juice, chill. Beat 2 egg whites into mixture until stiff, but not
    dry. Freeze overnight. Yield: 8 servings
    

    
    
    	1 cup cranberry-orange relish
    	1 cup Bisquick baking mix
    	1/4 cup sugar
    	1 egg
    	1/3 cup milk
    
    Preheat oven to 400 degrees. Grease 8 large muffin cups. Spoon about
    2 tbsp. of cranberry-orange relish into each cup. Mix remaining
    ingredients with spoon, beat vigorously for 30 seconds. Fill muffin
    cups 2/3 full with batter. Bake about 15 minutes or until tops are
    golden. Invert puffs on wire rack. Serve with warm butter sauce
    made by heating 1/2 cup sugar and 1/4 cup light cream to boiling,
    stirring constantly. Remove from heat. With rotary beater, beat
    in 1/4 cup butter and 1/2 tsp. vanilla. 
    
    To make in a flat pan, place a layer of the cranberry-orange relish
    on the bottom of an 8- by 8- by 2-inch baking pan, pour batter over
    and bake for 20-25 minutes. Cut into squares and serve with butter
    sauce.

    

    
    
    	1/4 cup sugar
    	4 inches of stick cinnamon
    	1/2 tsp. whole cloves
    	2 32-ounce bottles cranberry juice cocktail, chilled
    	1 6-ounce can frozen limeade concentrate
    	1 6-ounce can frozen orange juice concentrate
    
    In a small saucepan combine sugar, cinnamon, cloves and 1 cup water.
    Bring to boiling, reduce heat, cover and simmer for 10 minutes.
    With slotted spoon, remove spices. Cover and chill spiced liquid.
    To serve: In punch bowl combine spiced liquid, cranberry juice
    cocktail, frozen concentrates and 3 cups water. Stir to dissolve
    frozen concentrates. If desired, float ice ring in punch bowl, or
    serve in glasses over cracked ice.  Yield: 28 4-ounce servings.

    

re .13

I've never removed the cranberry seeds from this recipe!  Never even noticed 
them.  I also use thin skinned oranges to cut down on the bitter flavor of the 
pith.  And for short turnaround, I zap it till it bubbles and then chill it.  
The I can use it later that day.

						     
							- JP

    I found a cranberry sauce recipe in the University of California,
    Berkeley Wellness Letter that does not have sugar. I haven't tried
    it yet but the article says that this recipe has about half the calories
    of store bought sugar added cranberry sauce. They added that the
    taste will be slightly tart and zesty.
    
    	Bring one cup of frozen apple juice concentrate to a boil in
    	a saucepan. Add 4 cups of cranberries. Reduce heat and simmer,
    	stirring frequently, for 7 to 10 minutes or until thickened.
    	Stir in one tablespoon grated orange peel and remove from heat.
    	Let cool to room temperature, then cover and refrigerate. Makes
    	8 servings, about 1/2 cup each. About 100 calories per 1/2 cup
    	serving.

The Pepperidge Farm Stuffing Mix package has a recipe for cranberry stuffing on
it.  (Sorry, I don't have a copy of it!)  My mom has been making this for years
and it's great.  Recently, the recipe changed a bit -- according to Mom, they
cut the amount of butter by half.  Still tastes good and is probably lots
better for us! 

Sandy

    1 pound fresh Cranberries
    3 cups sugar
    2 cups gin
    
    Chop cranberries coarsley, place in 1/2 gallon jar or crock, add
    sugar and gin.  Seal jar tightly.  Store mixture in cool place,
    turn jar daily or stir gently for three weeks.  Strain mixture
    (using old fashioned cheese-cloth) after 3 weeks and transfer to
    tighly covered jar or decantor.  Makes 3 1/4 cups.
    
    After straining you can use the cranberries to make cranberry muffins,
    bread or whatever.
    
    
    

    I'm probably too late on this request and I'll have to wing it from
    memory but does anyone know Susan Standberg's Mother's Cranberry Relish
    Recipe. I heard it the other morning on Morning Edition (NPR) and it
    sounds like a good thing to bring to the Thanksgiving Dinner as my
    contribution. My husband phones at noon to tell me we need to bring
    something for the dinner in addition to the Plum Pudding.
    
    I have most of it in memory I just need to verify the amount of
    horseradish the secret ingredient.
    
    Thanks

    2 cups raw cranberries
    1 small onion
    1 cup sugar
    2/3 cup sour cream
    2 tablespoons horseradish
    
    Crush cranberries and onion in food processor (or blender).
    Add other ingredients and blend well.
    Freeze.
    Thaw one hour before serving.
    
    					andrew
    

    re:-1... What a life saver! Thank you!
    
    This sounds exactly right and easy enough for me to pull off on short
    notice. I seem to remember 3/4 cup of sour cream. I'll let you know how
    it goes over.
    
    Thanks again, Jan

    2 bags cranberries
    1 bag oranges (juice variety is best)
    1 c. seedless grapes
    1 c. walnuts
    approx. 1 c. sugar
    
    Thoroughly wash and scrub the oranges and quarter them.  Put
    cranberries and oranges through the food processor, or a blender
    will probably work.  Chop the walnuts and halve the grapes and stir 
    these in.  Sweeten with granulated sugar or honey to taste.
    This is a sweet/tart recipe and makes a ton of relish.  Which is
    okay because it is so good!
    	Linda

    1 Pounds Fresh Cranberries
    3 Cups Sugar
    2 Cups Gin
    
    Place berries in 1/2 gallon jar or crock, add sugar and gin, tightly
    seal.  Store in a cool place (room temperature is fine).  Gently stir
    each day for 3 weeks.  Strain after the 3 weeks, may want to re-stain
    to get all the tiny seeds out.  Transfer into tighly covered decanter
    or jar.
    

1 lb. cranberries, washed and ground fine
1 C. sugar
3/4 pkg. miniature marshmallows

Mix together and refrigerate overnight.

Next day, right before serving:

Mix in:

1 C. whipping cream, whipped
2 C. finely chopped apple
1/2 C. chopped walnuts, optional

a quick little goodie I discovered this holiday season...I made cranberry
sauce (recipe on back of bag of fresh berries)...and I added a cup of
Brandy instead of a cup of water.  The resultant sauce was the hit of
my Thanksgiving feast.

    wow, cup of brandy?  what particular kind?  sounds great!
    
    cj

This cranberry bread is delicious, and best of all, you don't have to chop the
cranberries!

CRANBERRY NUT LOAF
------------------

1 egg
1 cup sugar
2 TBS melted butter
1/2 cup orange juice
2 TBS hot water
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups whole uncooked cranberries
1/2 cup crushed walnuts or pecans

Blend egg with sugar; add melted butter, orange juice, and hot water.  Combine
flour, baking powder, soda, and salt; add to egg mixture.  Fold in cranberries
and nuts.  Pour into greased and floured 9" loaf pan.  Bake at 325 degrees for
1 hour and 10 minutes.

    I unfortunately have no measurements, but this was *really* good:
    
    			      Cranberry	Sweet Potato Casserole
    
    Sweet Potatoes (peeled and cubed)
    Butter
    Whole Cranberries
    Walnuts, chopped
    Brown Sugar
    
    
    Cube and boil sweet potatoes until done.  Mash (add a little butter)
    and put in a greased casserole dish (Pam would do fine).  Top potatoes 
    with brown sugar and small slabs of butter.  Then top with whole
    cranberries and chopped walnuts.  Bake (I'm guessing) at 350 until
    sugar and butter melts and cranberries are done (they become shriveled)
    
    I have yet to make this myself.  I had this at a bridal shower a few weeks
    ago and this is what my cousin said she did.  I'll let you know how it 
    comes out.
    
    Karima