Mulled Cranberry Apple Compote

Mulled Cranberry Apple Compote

 The awakening of the holiday season lists cranberries on the menu.  For most people, a little dab will do you.  I enjoy the tartness to mellow the sweetness of the turkey meat plus all of the nutritional value.

Ingredients:
Mulling Spices
2 cinnamon sticks
2 star anise
6 whole cloves
3 whole allspice
Peel of ½ orange
Peel of ½ lemon
Compote
12 ounces of cranberries
3 tart apples peeled, cored and diced (Granny Smith or Empire)
2 ½ cups sugar
2 tablespoons lemon juice
½ cup water
Pinch of salt

Directions:

Put all mulling spices in cheesecloth and make a sachet.                                                                                   

Add the sachet and all ingredients into a heavy bottomed nonreactive pot and bring to a boil and bring to a simmer over low heat until most of the cranberries have burst and apples have cooked through, about ½ hour. 

Remove the pot from heat and keep mulling spices in compote until cool. Take the sachet of mulling spices out before serving.  Yield:  One Quart

Mistletoe Mocktail

                                                   

Mistletoe Mocktail

A big cube studded with cranberries and a fragrant sprig of rosemary turns a glass of de- alcoholized sparkling wine into a festive mocktail. Instead of wine, you could use Toe Cocktail ginger ale, ginger beer or sparkling cranberry juice, and if you don’t have big enough coupes, use lowball glasses.

Ingredients:

1 1/3 cups (330 mL) frozen cranberries1 

1/2 cups (375 mL) cranberry cocktail

1 bottle (750 mL) de-alcoholized sparkling wine, chilled

6 bushy rosemary sprigs, trimmed to fit glass

Directions:
Divide cranberries evenly between moulds of a 2 × 3 silicone tray for making jumbo 2-inch (5-cm) ice cubes. Divide cranberry cocktail between moulds, so that it comes no higher than 1/3 inch (8 mm) from top. Freeze overnight.

To serve, place one cranberry cube in an 8- to 10-oz coupe. Pour about 4 oz of dealcoholized sparkling wine over cube. Garnish with rosemary and serve immediately.  Serves 6

Craquelin Cranberry Cream Puffs

Craquelin Cranberry Cream Puffs

These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. Makes 9 cream puffs

Ingredients:
White Chocolate Cream
2 bars (100 g each) white chocolate, preferably Lindt, finely chopped
1 1/2 cups (375 mL) whipping cream, divided
Compote
3 cups (750 mL) frozen cranberries
1 1/2 cups (375 mL) sugar
1/2 cup (125 mL) water
1 small cinnamon stick
1 vanilla bean, split lengthwise, seeds scraped
Craqulin
1/4 cup (60 mL) unsalted butter, at room temperature
1/4 cup (60 mL) light brown sugar
1/4 tsp (1 mL) cinnamon
6 tbsp (90 mL) all-purpose flour
Buns
1 cup (250 mL) water
1/2 cup (125 mL) unsalted butter
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature
Icing sugar to garnish

Directions:


For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whipping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days.

For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally,
until cranberries have popped and mixture has reduced to 1 3/4 cups (425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days.

For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended.  Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the
dough between two large pieces of parchment paper to a rectangle roughly 7 × 12 inches (18 × 30 cm) in size. Transfer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least
1 hour or up to 2 days.

Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds.

Discard scraps. Refrigerate until ready to use.

For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment.

In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 minutes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth.

Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed.  Set one craquelin round on top of each bun, pushing gently to adhere.

Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 minutes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely.

To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable,  2 to 3 minutes.  Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice  top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours.

Spicy Cranberry Ketchup

Spicy Cranberry Ketchup

Serve festive Spicy Cranberry ketchup with chicken, turkey or pork.  A festive cranberry ketchup is amped up with ginger and hot sauce. (The recipe yields extra ketchup; this can be kept in the freezer for up to 1 year. 

Ingredients:
1 bag (12 oz/340 g) fresh or frozen cranberries, about 3 1/2 cups 
2/3 cup (150 mL) honey
1/2 cup (125 mL) cranberry juice

2 tablespoons rice vinegar

1 tablespoon sriracha

2 teaspoons finely grated ginger

1 teaspoon finely grated orange zest

Large pinch salt

Directions:

Place ingredients in a medium saucepan over medium high heat.  When it comes to a boil, reduce heat to maintain a vigorous simmer.  Cook, stirring occasionally, for 8 minutes - most skin will have split.  Remove from heat.  Cool 5 minutes then puree in blender until smooth.  Pass through a fine-mesh strainer, discarding solids.  Transfer to an airtight container.  Cool completely.  Cover and refrigerate up to 2 weeks.  Serve at room temperature.

 

Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4

Reformationsbrotchen Recipe - Luther Rose Reformation Rolls

 

Reformationsbrötchen Recipe- 

Luther Rose Reformation Rolls

These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day. Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.  Martin Luther, a german monk was defrocked because of his acts of reformation.

Ingredients:

starter

3 1/4 cup Flour 500 gram
2/3 cup lukewarm CREAM 150 ml
1 ¼ Tablespoon Dry Yeast 40 grams Fresh Yeast
¼ cup + 1 Tablespoon Sugar 50 gram
fruit
3/4 cup Cranberries or Raisins 100 gram
enough Orange Juice/ warm water to cover raisins/cranberries
1/4 cup Almonds- chopped (try sweetened almonds if you have them) 50 gram
2 tablespoons Candied Lemon - chopped
dough
1-2 teaspoons Lemon Zest I'm usually generous with this.
5 tablespoons Unsalted Butter- softened 50 gram
1/4 teaspoon Salt
1 Egg
2/3 cup Cream 150 ml (yes, you add cream twice.)
additionally
8 Teaspoons Cherry or Berry Jam
1- 1½ cup Powdered Sugar
few teaspoons lemon juice

Directions
Fruit

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.
Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.

Starter

Put all of the flour in a mixing bowl. Make a depression in the center.
Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Dough

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.
With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Now the fun part.... kneading.
The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.
Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

While this is happening, drain the fruit.
Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like) 

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)

Use a spoon to add one teaspoon of jam to the indentation.
Make sure the oven is at 350°F 

Bake the rolls for 20 minutes.

Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Alternatively, sprinkle the rolls with powdered sugar.

Cranberry Sauce With Apple, Maple Syrup & Thyme

Cranberry Sauce With Apple, Maple & Thyme

Sweet-tart cranberry sauce is a must with turkey. Not only is it a breeze to make, it keeps for weeks in the fridge, allowing you to prep way ahead. This style is a little looser—think plump cranberries in a light syrup—but if you prefer it jammier, cook it 3 to 4 minutes longer, stirring often. If you’re using frozen berries, there is no need to thaw them.

Ingredients:

Classic Cranberry Sauce
2/3 cup (150 mL) pure maple syrup instead of granulated sugar
substitute 1/2 cup (125 mL) apple juice for the cranberry juice. 

Add 1 tsp (5 mL) chopped fresh thyme before cooking.
1 bag (12 oz) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) cranberry juice
Directions:
Place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, 8 minutes—most skins will have split. Remove from heat. (Don’t worry if it looks runny. Most of the liquid will get absorbed by the berries, and what’s left will thicken.) Cool completely. Transfer to an airtight container. Refrigerate up to 2 weeks.
Makes 2 cups (500 mL), about 8 to 10 servings.

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip

 This recipe makes a big dish of dip that’s great for a crowd.  The festive red cranberries, green scallions & jalapenos, and white cream cheese make it perfect for your holiday parties.  You can serve this with any type of cracker – whole grain or the traditional refined buttery ones (not as healthy, but oh-so-delicious).

Ingredients:
12 ounces fresh cranberries (one regular size bag)
2 jalapenos, finely chopped
4 scallions, chopped
2 tbsp cilantro, chopped
1/2 cup sugar
1 lime, juiced
1/8 tsp salt
14 ounces cream cheese

Directions:
Add cranberries to a food processor and pulse once. If after once pulse there are still a lot of whole cranberries, pulse once more. Your goal is for most of the cranberries to be cut but you don’t want to puree them.

Pour cranberries in a bowl and mix with jalepenos, scallions, cilantro, sugar, lime juice and salt. Let sit in the fridge for at least 30 minutes (that’s the minimum; longer is fine).

When you're ready to complete the dish, spread cream cheese into a pie plate.

Remove cranberry mixture from the fridge and place in a fine sieve. Let as much juice drain from it as possible.

Top cream cheese with cranberry mixture. Serve with crackers and enjoy!

Cranberry Coconut Macaroons

       

Cranberry Coconut Macaroons

This recipe was shared with me by my neighbor, Nancy. It is a cookie that one is never enough. Your holiday guests or recipients will request the recipe. It will be an annual holiday treat.
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:
Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well. Add condensed milk and vanilla, mix well until combined. Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.

Bake at 300 degrees for 26 to 30 minutes or until evenly browned. Cool on baking sheets. Makes about 5 dozen.

Reduce baking time 18 to 20 minutes. Check cookies at 20 minutes for even browning and add more time if necessary

 *To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

White Chocolate Cranberry Tart With Toasted Pistachios *****

White Chocolate Cranberry Tart With Toasted Pistachios

This is a repeated post but frequently sought.  Warning ..... your guests will be asking for the recipe.  It is definitely a winner.

I first served this recipe two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be again served this year.  My only suggestion is to use a 10" tart pan with the removable bottom.

The number of hits for this recipe today 11/8/21 is:  2,929

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.

White Chocolate Cranberry Tart With Toasted Pistachios

White Chocolate Cranberry Tart

With Toasted Pistachios

This dessert was first served at our Thanksgiving dinner in 2007.  Since that time this recipe has had 2,848 searches.  It definitely is a 5* dessert and one you will have requests for a repeat and the recipe..

Saturday November 27, 2007

White Chocolate Cranberry Tart With Toasted Pistachios.

I served this dessert two years ago at our Thanksgiving dinner. It has been back by popular demand each year since and will be served again this year. My only suggestion is to use a 10" tart pan with the removable bottom.

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

White Chocolate Cranberry Tart WithToasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour beforeserving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.

Mulled Cranberry Sauce

 Mulled Cranberry Sauce

The aromatic spices of mulled wine are delicious in the sauce.  You can make it up to two days ahead and keep it chilled, then bring to room temperature an hour before serving.  Serves 6 to 8.

Ingredients:

90g (1/2 cup) demera sugar 

250ml (1 cup +2 teaspoons) robust red wine

300g (2 1/3 cup) fresh or frozen cranberries

1 whole clementine

1 small cinnamon stick

1 fresh bay leaf

2/3 cup water

Directions:

Gently heat the sugar, wine, and 150ml (2/3 cup) water in a medium saucepan until the sugar dissolves.  Add the remaining ingredients, turn up the heat to medium-high and bubble for 8 to 10 minutes, until the cranberry skins pop open.  Reduce the heat and simmer for 30 to 35 minutes, stirring every now and then, until the cranberries are tender and the sauce has thickened.  Cool before serving, warning diners about the aromatics.

Apple Cranberry Teacake

Apple Cranberry Teacake

By: Marilyn Bentz-Crowley Serve this European-style cake reminiscent of pound cake for tea, brunch or dessert after a meal. The fruit provides the liquid to bake the cake, adding immeasurably to the flavor. Ingredients: 2 medium apples 3/4 cup fresh or frozen cranberries 2 cups all-purpose flour 1 cup granulated sugar 2 tsp baking powder 1/4 tsp salt 2 eggs 1/4 tsp almond extract or 1 tsp vanilla ⅓ cup unsalted butter, melted ⅓ cup sliced almonds Directions: Preheat oven to 325°F. Lightly butter an 8 inch springform pan or line an 8 inch layer cake pan with foil and coat with nonstick spray. Peel and core apples; dice 11/2 cups. Gather a dozen of smallest cranberries; set aside for garnish. Cut remaining cranberries in half. Stir apples with cranberry halves. Stir flour with sugar, baking powder and salt until well mixed. Lightly beat eggs with extract. Stir egg mixture and melted butter into flour mixture until well-mixed. Dough is somewhat stiff. Evenly spread two-thirds in bottom of prepared pan. Top with an even layer of fruit mixture, scattering right to pan edge. Using your fingers, pull off small pieces of remaining dough, flatten slightly and lay on top of fruit. Some fruit peeks through. Dot reserved cranberries here and there; scatter almonds over top. Bake in centre of oven for 75 minutes or until a cake tester inserted into the centre of the cake comes out clean. Cool on a rack for 10 minutes; then remove from pan and finish cooling on the rack. Cut into small wedges using a serrated knife. Cake keeps well at room temperature for a day; or wrap airtight and freeze for up to 2 weeks. Makes 8 to 10 servings

White Chocolate Craisin Cookies

White Chocolate Craisin Cookies

Yield: approx. 2 dozen
Ingredients
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup dried cranberries
2/3 cup white chocolate chips
1/2 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
1 1/2 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

*

Directions:
Preheat oven to 350º F and line 2 baking sheets with parchment paper.

Mix together flour, cornstarch, baking soda and salt in a small bowl and set aside.

In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color. 3-4 minutes.
Beat in egg and vanilla extract, then scrape down sides and beat for another 1 minute.
Gradually mix dry ingredients into the egg mixture and beat until just combined.
Fold white chocolate chips and dried cranberries into dough (it will be thick) and mix until incorporated.

Note: if not making cookies immediately, freeze dough at this stage.
Using a small ice cream scoop or tablespoon, scoop even-sized dough balls and place them on baking sheets.

Place in oven and bake for 8-10 minutes, or until just set. (They will continue to cook and firm up after you take them out of the oven.)
Remove from oven and let cool 10 minutes, then transfer to wire rack to cool completely.

Tangerine Cranberry Sauce

Tangerine Cranberry Sauce 

Makes 1 1/2 cups.
Ingredients:
12 oz. fresh or frozen cranberries
1 cup sugar
1/3 cup fresh squeezed tangerine juice 
    (orange juice also works well)

*

Directions:

Place all ingredients in a saucepan and cook over medium heat, stirring often, until cranberries pop, about 10 minutes. Watch for hot splatters. Cool to room temperature and then refrigerate up to 5 days.

***

Cranberry Almond Tapenade With Pita Crisps

Cranberry Almond Tapenade

With Pita Chips

We invited friends for a fish fry Tuesday evening. Our friend Karen offered to bring some appetizers. She had two great tapenades. I then saw an olive tapenade made on a cooking show on Wednesday. They are great make ahead recipes with no last minute fuss when entertaining. I thought this recipe sounded like a great combination and blend of flavors. Cranberries will soon be in the markets.

***

Cranberry Almond Tapenade with Pita Crisps By: Marilyn Bentz-Crowley

Cranberries add fruitiness to rich olive tapenade while the toasted almonds provide crunch. These pita crisps have a nice bowl shape that cups the filling for no-spill nibbling. If making crisps for another less-salty food such as cheese, top with a sprinkle of Maldon salt before baking. And beware of mechanically pitted olives sold in brine, as they are extremely salty. Instead, pit your own.

***

Pita Crisps

1 bag mini pitas

2 tbsp olive oil

1 medium garlic clove, minced

1 tbsp finely chopped fresh parsley

Tapenade

1 cup fresh cranberries

¼ cup granulated sugar

3 tbsp olive oil, divided

2 cups mixture of black Kalamata and green olives, pitted

2 tsp capers, well drained

6 to 8 large fresh basil leaves,shredded

1 tsp finely grated orange zest

¼ cup toasted slivered almonds

***

Directions:

1. For crisps, preheat oven to 325°F.

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley over top.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps. Makes 6 to 8 servings