Cranberry Sweet Potato Soup
(Serves 6)

2	Tbsp	butter
1	cup	chopped onion
1		celery stick, chopped
1	large	garlic clove, chopped
1	large	yam, peeled and chopped
1 1/2	lb	into 1” pieces
4	cups	low-salt chicken broth
1	cup	cranberries, fresh or frozen
1	Tbsp	cinnamon
1	tsp	nutmeg
1	cup	heavy cream
		sour cream
		dried cranberries

 

Melt the butter in a large pot over medium-high heat.  Add the onion and sauté 5 minutes.  Add the celery and sauté 5 minutes.  Add garlic and cook another 2 minutes.  Add the yam, chicken broth, cranberries, 
cinnamon and nutmeg and bring to a boil.  Reduce the heat to medium-low and simmer until the yams are tender (about 20 min.).
Working in batches, puree the soup in a blender or processor until smooth.  Return the soup to the pot.  Add the cream and stir over medium – low heat until hot.  Season to taste with salt and pepper.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkling of dried cranberries.

Cranberry Salsa
Yield - 2 Cups

2	cups	cranberries, fresh or frozen
1/4	cup	cranberry cocktail
1	Tbsp	sugar
1/2	cup	dried cranberries
1/2	cup	chopped red onion
1		medium jalapeno pepper, diced
2		medium oranged
1	tsp	lime peel, grated
1	tsp	orange peel, grated
1/4	cup	lime juice
2	Tbsp	honey
2	Tbsp	orange juice
		Salt & pepper

In a medium sauce pan, combine the cranberries, cranberry cocktail and sugar.  Bring to a boil over med-high heat, reduce the heat and simmer 5 minutes.  Add the dried cranberries and simmer 2 min. longer.  Remove from heat.

While the cranberries are cooling, peel and segment the oranges, cutting between the membranes over a small bowl to catch the juice. Dice the orange segments. In a medium bowl, combine the cranberry mixture with the remaining ingredients. Season to taste with salt and pepper.  Refrigerate until ready to serve.

Cranberry-Ancho Chile Breast of Duck
Yield - 4 servings

1		dried ancho chile
1	cup	boiling water
1	clove	garlic
1/2	cup	cranberry cocktail
2	Tbsp	unsalted butter
3	Tbsp	sugar
1/2	cup	dry white wine
1/2	cup	orange juice
1	Tbsp	balsamic vinegar
1/2	cup	chicken stock
2	cups	cranberries, fresh or frozen
4	1/2 lb	duck breasts
		salt & pepper
1	Tbsp	butter

 

In a small skillet, char the chile over med-high heat for 40 seconds.  Remove from pan and put into a heat proof bowl.  Pour the boiling water over and soak for 20 minutes until softened.  Drain and remove the core and seeds from the chile and coarsely chop.  In a blender or processor,  puree the chile with the garlic and the cranberry cocktail until smooth.

Melt 2 T. of butter in a heavy saucepan over medium heat, add the sugar.  Cook until the sugar has melted to a deep golden caramel (about 7 min.).  Very carefully (it will splatter) pour the wine, orange juice and vinegar down the side of the pan. Whisk in the chile puree and bring to a boil.  Add the chicken stock and 1 and ½ cups of the cranberries (reserve the other ½ cup for later).  Boil until the sauce thickens, about 35 min.  Remove from heat and strain the sauce through a fine sieve.  Season to taste with salt and pepper.  Set aside.

Preheat the oven to 425ºF.

Score the skin of the duck breasts with a sharp knife in a diamond pattern.  Season with salt and pepper. Melt 1 T. of butter in a large heavy skillet over med. Heat.  Place the duck in the pan skin side down.  Cook the breasts until well browned, about 10 min., pouring off excess fat as it accumulates.  Turn over and cook for another 3 min.  Transfer the skillet to the oven and roast until the breasts register 170ºF. on a meat thermometer.  Remove from pan to serving platter.  Keep warm.

Pour off all but 2 T. fat from the pan.  Add the cranberry-ancho chile sauce and remaining ½ cup of cranberries.  Cook over med. heat, scraping up any brown bits for about 5 min.  Whisk in 1 T. butter.

Slice the duck breasts on the diagonal and pour the sauce over.  Serve immediately.

Note:  The sauce is equally good with veal, pork or lamb chops and chicken breasts.

CRANBERRY- GLAZED BAKED HAM

1            half              bone-in cooked ham
1½         cups             cranberry cocktail

Glaze:
1            cup              cranberries, fresh or frozen
3            Tbsp            sugar
2            Tbsp            Dijon mustard
3            Tbsp            brown sugar
½           cup              orange liqueur
½           cup              dried cranberries
2            tsp               cornstarch
2            Tbsp            water

Preheat the oven to 375ºF.

Trim away any skin and excess fat from the ham, leaving a ¼” layer of fat.  Set the ham, fat side up, in a roasting pan just big enough to hold the ham with only a couple of inches of space on each side.  Score the fat in a triangular pattern with a sharp knife.  Add 1 cup of the cranberry cocktail to the pan.  Add water if necessary to bring the liquid level to ¼” in depth.  Bake about 15 minutes per pound until the ham reaches a internal temperature of 110º F on an instant-read meat thermometer (approximately 2 hrs), adding water throughout the baking to maintain the liquid level.

While the ham is roasting, prepare the glaze:
In a small saucepan, mix the cranberries, ¼ cup of cranberry cocktail and 3 Tbsp. of sugar.  Bring to a boil.  Stir, cover and reduce the heat to a steady simmer.  Cook until the cranberries soften, pop and the mixture starts to thicken.  Remove from heat and add the mustard and brown sugar.  Mix well.  Set aside ¼ cup of the cranberry mixture for the sauce.

When the ham has reached a temperature of 120º F, remove from the oven and increase the oven temperature to 425ºF. 

With a pastry brush, coat the top of the ham with the glaze.  Add more water to the pan to a depth of ½”.  Return the ham to the oven and bake until the glaze bubbles and begins to darken.
Remove the ham to a platter, cover with foil and let rest 30 minutes.

Prepare the sauce:
Strain excess fat from the pan juices.  In a small saucepan, combine the dried cranberries, orange liqueur and the remaining ¼ cup of the cranberry cocktail.  Bring to a boil, reduce heat and simmer for 5 minutes.  Add this mixture and the remaining ¼ cup of the glaze to the pan juices and bring to a boil.  Whisk the cornstarch with the 2 Tbsp. of water and stir into the sauce, whisk until the mixture begins to thicken.

Serve the sauce with the ham.

Cranberry Vinegar

1	cup	cranberries, fresh or frozen
1 1/2	cups	cider vinegar
1/3	cup	sugar

Place the cranberries in a bowl.  Pour the vinegar over and let sit for an hour.  Transfer to a saucepan, stir in the sugar.  Bring to a boil.  Reduce heat and simmer 20 minutes.  Strain through a fine sieve, vinegar will be very thick.  Keep refrigerated in a sealed bottle or jar for up to 3 months.

Cranberry-Hazelnut Stuffed Pork Tenderloin
(Serves 6)

1	Tbsp	butter
1/3	cup	minced shallots
1/2	cup	cranberry wine (if not available use port wine)
1/4	cup	cranberry vinegar (see its recipe card) or balsamic vinegar
3/4	cup	dried cranberries
1/4	tsp	hot pepper sauce
	Pinch	allspice
1/2	cup	hazelnuts, coarsely chopped
1/4	cup	soft goat cheese, crumbled
2	Tbsp	chopped Italian parsley
2	Tbsp	olive oil
1	large	pork tenderloin (1 1/2 lbs)
1	Tbsp	chopped thyme leaves
		salt & pepper
1 1/2	cup	low salt chicken broth
1	Tbsp	cranberry vinegar

 

Preheat oven to 450ºF

Stuffing

In a 12” skillet, melt the butter over medium heat until it stops bubbling.  Add the shallots and sauté until soft (about 4 min).  Add wine, vinegar, dried cranberries, hot sauce and allspice.  Increase heat to medium-high and boil until the liquid disappears.  Remove from heat.  Transfer to processor and pulse several times.  Set aside 3 Tbsp of the mixture.  Add the hazelnuts, goat cheese and parsley and pulse a few times to mix.

Butterfly the pork tenderloin by slicing lengthwise almost through.  Spread open and cover with plastic wrap.  Pound the pork with a meat mallet, or the bottom of a small heavy pan, to ¼” thickness.  Remove the plastic wrap and sprinkle with the thyme, salt and pepper.  Spread the cranberry mixture onto the tenderloin leaving a 2” bare border on one long side.  Starting with the long side that’s covered with filling, roll the tenderloin into a log and secure with kitchen twine. Heat olive oil in a large skillet.  Sear the pork on the three non-seam sides.  Flip onto the seam side and transfer to the oven.  Bake until a meat thermometer registers 160º (20-30min).  Transfer to a cutting board and tent with foil.

Sauce

In a small saucepan, over med-high heat, bring the chicken broth to a boil.  Add 1 Tbsp cranberry vinegar and boil until reduced in half (about 10 min).  Reduce the heat to medium and whisk in the reserved 3 Tbsp of the cranberry mixture.  Season to taste with salt & pepper.

Slice the pork into ½” thick slices and serve with the sauce.

Cranberry-Rhubarb Chutney
Yield – 4 cups

4	cups	½” diced rhubarb
2	cups	diced red onion
1	cup	dried cranberries
¼	cup	golden raisins
1		cinnamon stick
1	Tbsp	grated ginger
½	cup	cider vinegar
1	cup	sugar
2	Tbsp	honey
2	Tbsp	finely grated lemon zest
2	tsp	finely grated orange peel

Combine all ingredients in a large heavy saucepan. 

Bring to a boil over med-high heat.  Cover.  Reduce heat to med-low and simmer until the rhubarb is tender (about 5 min).  Uncover and simmer until thick, stirring frequently.  Discard the cinnamon stick.  Let cool completely. 

Store in an airtight container in the refrigerator for up to two weeks or freeze. 

Bring to room temperature before serving.

CRANBERRY MINCEMEAT Yield: approx. 4 cups - Enough for 1 8" pie or 36 3" tarts

 

3	cups	cranberries, fresh or frozen
¼	cup	cranberry cocktail
2/3	cup	golden raisins
2/3	cup	dried cranberries
2/3	cup	mixed peel
1	cup	golden sugar
½	cup	suet, finely ground
2	Tbsp	brandy
2	Tbsp	lemon juice
2	tsp	finely grated lemon peel
1	tsp	cinnamon
½	tsp	allspice
½	tsp	nutmeg
½	tsp	ground cloves

In a medium saucepan, combine the cranberries and the cocktail. Bring to a boil over medium heat. Reduce heat and simmer a few minutes until the berries begin to soften and pop. Remove from heat and cool slightly. Add the remaining ingredients to the cranberries. Transfer to an airtight container and refrigerate for at least 3 days. If making more than a week ahead, freeze after the 3 days.

Cranberry Delight
(Serves 4-6)

1 1/2	tsp	gelatin
1/4	cup	cold water
3	large	eggs, separated
1/2	cup	orange juice
2	Tbsp	lemon juice
2	tsp	grated lemon rind
2/3	cup	granulated sugar
2	cups	cranberries, fresh or frozen
1	tsp	almond extract
1/8	tsp	cream of tartar
1/3	cup	sugar
1/2	cup	whipping cream

Lightly oil a 6-cup jelly mold.

In a small bowl, sprinkle the gelatin over ¼ cup of cold water. Set aside.

In a medium bowl beat the egg yolks until smooth. Set aside.

In a medium saucepan, whisk the orange juice, lemon juice, lemon rind, 2/3 cup of sugar and the cranberries together. Bring to a boil and then reduce the heat and simmer until the cranberries begin to burst, stirring frequently. Remove from heat and strain the juice into a large bowl, setting the cranberries aside. Add the egg yolks, gelatin and almond extract and whisk until the gelatin is dissolved. Cool to room temperature.

In a clean, dry bowl beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 1/3 cup of sugar and beat until stiff peaks form.

In a clean bowl beat the cream until stiff peaks form.

Stir 1/3 of the meringue into the juice mixture to lighten it. Then gently fold the remaining meringue and the whipped cream into the mixture.  Carefully fold in the cranberries. 

Pour into the prepared mold and freeze overnight. Remove from freezer and let stand 20 minutes before serving.

CRANBERRY DECADENT COOKIES Yield – 2 & 1/2 dozen

¼	cup	orange juice
1 ½	cups	dried cranberries
1	cup	grated orange peel
8	oz	semi-sweet chocolate, chopped
¼	cup	flour
¼	cup	cocoa powder
1	tsp	cinnamon
¼	tsp	baking powder
	Pinch	salt
6	Tbsp	unsalted butter, room temperature
½	cup	granulated sugar
2	large	eggs
1	cup	white chocolate chips
30		pecan halves

 

Preheat oven to 350ºF. Line large cookie sheets with parchment paper and lightly butter.

In a medium saucepan, heat the dried cranberries and orange peel in the orange juice over medium-low heat until the juice is absorbed.  Remove from heat. Melt the chocolate and cool.

In a medium bowl, combine the flour, cocoa, cinnamon, baking powder and salt.

In the bowl of a stand mixer, cream the butter.  Add the sugar and beat until light and fluffy.  Add eggs, one at a time, scraping down the bowl after each addition.  Beat until smooth.

Mix in the melted chocolate.  Add the dry ingredients and mix well. Fold in the white chocolate chips and the cranberries.

Drop by tablespoons onto the prepared cookie sheets.  Press a pecan half on top of each cookie.

Bake until the cookies look dry and cracked but still feel soft when pressed lightly. (about 10 min.)  Remove from oven and let stand on the cookie sheets for 5 min.  Remove to rack and cool completely.

Cranberry-Hazelnut Coffee Cake

12         oz        cranberries, fresh or frozen
¼         cup       cranberry cocktail
¼         cup       granulated sugar
2          Tbsp.    orange juice
2          tsp.      finely grated orange rind
½         cup       unsalted butter, melted
½         cup       brown sugar
½         cup       granulated sugar
1          tsp.      ground cinnamon
½         tsp.      ground nutmeg
1          cup       all-purpose flour
1          cup       hazelnuts, coarsely chopped

6          Tbsp.    unsalted butter
1          cup       granulated sugar
2          large     eggs
2          cups     all-purpose flour
1          tsp.      baking powder
½         tsp.      baking soda
½         tsp.      salt
½         cup      sour cream

Heat oven to 350ºF.  Butter the bottom and sides of a 9 x 13” baking pan.  Line the bottom of the pan with parchment paper and butter the paper.

In a medium saucepan, combine the cranberries, cocktail, sugar, orange juice and rind.  Bring to a boil over med-high heat.  Reduce the heat and simmer until the cranberries soften (5 -10 min).  Remove from heat and set aside.

Topping
In a medium bowl, stir the butter, brown sugar, granulated sugar, cinnamon and nutmeg until blended.  Add the flour and mix with your fingers until blended but still crumbly.  Stir in the hazelnuts.  Refrigerate until ready to use.

Cake
Beat the butter and sugar with an electric mixer, at medium speed until smooth.  Add the eggs one at a time, mixing and scraping the bowl after each addition. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

Add 1/3 of the flour mixture to the butter, mixing on medium-low until combined.  Add the cranberry mixture and continue mixing until evenly distributed, scraping the bowl as needed.  Mix in 1/3 more of the flour, then the sour cream and finish with the remaining flour, mixing after each addition until just incorporated. Scrape into the prepared pan, spreading evenly.

Bake for fifteen minutes and then scatter the topping evenly over the cake.  Continue to bake until the topping is golden brown and a toothpick inserted in the middle comes out with only a few moist crumbs clinging.  (30-35 min)  Check frequently to be sure that the topping doesn’t over-brown.  If the topping is golden brown and the cake isn’t fully baked, cover loosely with tinfoil.  Let cool on a rack for 20 minutes.  Serve warm.