Cranberries are not just a Thanksgiving staple.
The jolly, red treat also tends to make an appearance around the Christmas season.
The following recipes work with leftover cranberries after dinner is done, but if you don’t have any left over you can buy a can of whole berry sauce and try these out.
Just be sure to get the kind that’s a sauce rather than a jelly, and be sure to stir the sauce well.
No-Bake Cranberry Cheesecakes
6 ounces crisp gingersnap cookies
½ tsp pumpkin pie spice
3 Tbsp butter, melted
Two 250-gram packages cream cheese, room temperature (don’t use the fat-free variety)
1 cup icing sugar, sifted
Finely grated zest of one small orange
2 tsp pure vanilla extract
1 cup whole berry cranberry sauce
1 Tbsp freshly squeezed orange juice
In a food processor or blender, combine the gingersnap cookies and pumpkin pie spice. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter and mix until combined. Press crumbs onto the bottoms of eight individual dessert dishes or ramekins, about two heaping tablespoons per dish.
With an electric mixer, beat together the cream cheese, icing sugar and orange zest until smooth and creamy, about three minutes. Add the vanilla extract and beat for an additional minute. Pipe or spoon the cheesecake filling on top of the crust in each dish. Cover cheesecakes and refrigerate for at least four hours. Before serving, stir together the cranberry sauce and the orange juice and spoon some of the mixture on top of each dish. Makes eight servings. Source: mybakingaddiction.com
Cranberry Streusel Bars
1 cup whole berry cranberry sauce
¼ cup granulated sugar
1 cup all-purpose flour
1 cup old fashioned rolled oats
¾ cup light brown sugar, packed
¼ teaspoon salt
½ cup butter, softened
1⁄3 cup finely chopped walnuts or pecans (optional)
Preheat oven to 350° F; grease a nine-inch square baking pan. In a small saucepan combine the cranberry sauce with the granulated sugar and heat over medium heat for a couple of minutes, stirring until the sugar is incorporated and completely dissolved.
In a medium bowl combine the flour, oats, brown sugar and salt. With your fingers work the softened butter into the dry ingredients until well mixed and crumbly. Stir in nuts if using.
Firmly press two cups of the mixture into the bottom of your greased baking dish.
Spread the cranberry sauce mixture over the crust then sprinkle the remaining streusel mixture evenly over top and pat it down lightly. Bake for 30 minutes or until the crust is lightly browned. Let cool completely before slicing. Makes about nine servings. Source: mrshappyhomemaker.com
Cranberry Sauce Muffins
1½ cups all-purpose flour
1 cup quick oats (not instant)
1⁄3 cup brown sugar
1 Tbsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
1½ cups whole berry cranberry sauce
½ cup milk
1⁄3 cup vegetable oil
1 large egg
Streusel topping:
¼ cup all-purpose flour
3 Tbsp brown sugar
2 Tbsp butter
Preheat oven to 400° F; place paper liners in the wells of a standard 12-cup muffin tin. In a large bowl, whisk together flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt. In another bowl whisk together the milk, oil, cranberry sauce and egg.
Fold the wet ingredients into the dry ingredients just until combined, don’t overmix. Fill each muffin cup about three-quarters full. To make streusel topping, combine the brown sugar, flour and butter. Mix thoroughly with your fingers until crumbly. Sprinkle about two teaspoons of streusel on top of the batter in each muffin cup. Bake for 20 minutes or until muffins are golden brown. Makes 12 servings. Source: recipesingoodtaste.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. [email protected]
