Cranberry Recipes

More great recipes can be found at the Muskoka Lakes Winery site in the Food and Lifestyle section.

Here are a few tasty recipes to try with our cranberries. Remember, cranberries freeze beautifully. Just put the bag in the freezer. When you want to use them, scoop out the quantity you need, rinse them quickly (do not thaw) and use them in your favorite recipe. Most recipes can use either fresh or frozen cranberries.
Cranberry Almond Crunch Pie
1 unbaked 9-inch pastry shell
1 8 ounce package cream cheese, softened
3 cups cranberry sauce
1/3 cup brown sugar
3 tablespoons cornstarch
dash salt
1/3 cup sifted all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine
1/2 cup slivered almonds, toasted		 Make pastry shell, fluting edges high. Blend cream cheese with 1/2 cup of the cranberry sauce; spread in bottom of pastry shell. Combine the first 1/3 cup brown sugar, cornstarch and salt; blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake at 350°F. for 35 minutes. · Allow pie to cool while making topping: Combine flour and remaining 1/3 cup brown sugar. Cut in butter till mixture resembles coarse crumbs; stir in almonds. Sprinkle over pie. Bake 5 to 10 minutes more or until center of pie is firm. Serve warm or chilled. · Makes 8 servings.

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Cranberry Biscotti
3 eggs
3/4 cup sugar
1/2 cup butter or margarine
2 tsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup chopped dried cranberries		 Melt butter. In large bowl, beat eggs and gradually beat in sugar, cooled butter and vanilla. Mix flour, baking powder and salt, and stir into egg mixture to make a sticky dough. Add cranberries and mix well. Keep mixing with floured hands until dough is smooth and fruit well mixed. Turn dough out on lightly floured board and make into a ball. Divide ball in half and shape each half into a 7" log. Flatten to 4" wide with rounded edges. Place logs about 4" apart on greased baking sheet. Bake at 350°F for 20 minutes or until firm. Remove from oven and let cool for 10 minutes. Remove from baking sheet to cutting board and cut on a slight angle about 3/4" thick. Arrange slices upright about 3/4" apart on baking sheet again. Reduce oven to 300°F. Bake about 20-25 minutes or until firm and dry. Cool. Store in airtight container. · Makes about 18 biscotti.

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Cranberry Chicken
1 1/2 cup fresh or frozen Johnston's cranberries
1/4 cup margarine
3 lbs. chicken thighs (or breasts)
1/2 cup chopped onion
2 tbsp margarine
2/3 cup ketchup
1/2 cup brown sugar
2 tbsp vinegar
1 tsp dry mustard		 In roasting pan, melt 1/4 cup margarine. Add chicken, skin side down. Bake at 375°F for 30 minutes. While chicken is baking, sauté onion in 2 tablespoons margarine until soft. Stir in the rest of the ingredients and bring to a boil and simmer 15 minutes uncovered. Spoon over chicken and bake 30 minutes longer or until done, turning it several times. Serves 6

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White Chocolate Cranberry Cheesecake
1 1/4 cup vanilla wafer crumbs
1/4 cup butter (melted)
3 pkgs (8 oz / 250 g each) cream cheese (softened)
3/4 cup sugar
3 eggs
4 - 1 oz squares white chocolate (melted and cooled)
1/4 cup dried cranberries
1 tsp orange zest		 Combine crumbs and butter. Press on the bottom of a 9 in. springform pan. Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix just until blended. Stir in cranberries and zest. Pour into crust. Bake at 350°F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. Decorate with orange slices, dried cranberries and white chocolate curls.

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Cranberry Glazed Meatballs
Meatballs:
 3/4 lb. ground beef
1/2 lb. ground pork
3/4 cup bread crumbs
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 egg
1/2 cup cranberry sauce


Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.		 Sauce:
 2 cups cranberry sauce
3 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
1 drop tabasco sauce


Heat sauce ingredients. Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 – 20 minutes.

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Cranberry Orange Relish
4 cups fresh Johnston's cranberries
2 oranges, quartered
2 cups sugar		 Rinse cranberries. Put through food chopper, food processor or blender with a medium coarse blade. Put oranges (skin and pulp) through food chopper, processor or blender. Mix cranberries and oranges together. Add sugar and continue mixing. · No cooking is required. This will keep well in a refrigerator for several weeks or it may be frozen easily.

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Cranberry Sauce
3 cups (1 – 12 ounce package) fresh or frozen Johnston's cranberries
1 cup sugar
1 cup water		 Wash cranberries. In a saucepan, mix sugar and water. Bring to a boil and boil for 5 minutes. Add cranberries, return to boil, boil gently until their skins pop (about 5 min.). Remove from heat, refrigerate. Makes about 21/2 cups. · Variations: For a thicker sauce, decrease water by one third. For a more tart sauce, decrease sugar by one third. Apples, raisins, lemon or orange peel can be added before cooking. Spices such as cinnamon, cloves or ginger can also be included. Or make a zippier sauce by adding horseradish!

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Double Orange Cranberry Sauce
1 12 ounce package fresh or frozen Johnston's cranberries
1 cup cold water
1 cup granulated sugar
1 medium orange, peeled, quartered, and seeded
2 tbsp Grand Marnier or other orange liqueur		 Rinse cranberries and remove stems. In a heavy medium saucepan, bring cranberries, water, and sugar to a boil. Cook until berries pop open (about 5 minutes). Reduce heat to simmer, add orange and Grand Marnier and cook 1 minute more. Remove from heat and cool. · Makes about 4 cups.

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Hot Cranberry Dip
2 cups cranberry sauce
3 tbsp horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp cayenne pepper		 This is one of the many delicious recipes found in June Johnson's "The Cranberry Cookbook – Recipes from 40 years of cooking with cranberries"· She serves this tasty, spicy dip with meatballs, vienna sausage, cut-up wieners or pieces of fruit.· Keep it hot in a chafing dish or an electric warmer.

In a medium saucepan, mix all the ingredients together. Bring the mixture to a boil, reduce heat and simmer covered for 5 minutes to blend flavours. · MICROWAVE: Blend mixture in a microwave-safe bowl and microwave on high for 3 minutes. Stir and microwave on high for 1 or 2 minutes more stirring after each minute until sufficiently hot. · Makes 2 cups.

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Spiced Cranberry Nut Relish
3 cups (12 ounces) fresh or frozen Johnston's cranberries
1/2 cup golden raisins
3/4 cup orange juice
1 tbsp vinegar
1 two inch stick cinnamon
1 tsp dry ginger
1 tsp ground allspice
1/2 cup coarsely chopped nuts		 Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for ten minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. · Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. · Makes about 21/2 cups.

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Tex Mex Cranberry Salsa
1 12 ounce package fresh or frozen Johnston's cranberries
1 cup water
1 cup sugar
2 tbsp chopped canned jalapeno peppers
1 tsp dried cilantro
1/4 tsp cumin
1 green onion, white and green parts, sliced
1 tsp lime juice		 Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for ten minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. · Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. · Makes about 21/2 cups.

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Three Fruit Crisp
3 cups fresh or frozen Johnston's cranberries, rinsed and drained
2 medium pears, peeled, cored, and sliced
1 medium apple, peeled, cored, and sliced
1/2 cup granulated sugar
2 tsp cinnamon
2/3 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/3 cup chopped walnuts
3 tbsp butter		 In a medium bowl, combine cranberries, pears, apple, granulated sugar, and 1 teaspoon of the cinnamon. Transfer to lightly greased 6 – cup casserole. · In a small bowl, combine oats, flour, brown sugar, walnuts, butter, and remaining 1 teaspoon cinnamon. Work together with a pastry blender or two knives until mixture is crumbly. Sprinkle evenly over fruit. · Bake in a preheated 350°F oven until bubbling, about 45 minutes. Allow to cool slightly, but serve warm. · Serves 6.

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The following recipes were taken from
The Cranberry Cookbook by June Johnston
If you like these recipes and would like to order the book, please contact us.


Bill's Brie in Puff Pastry
1 pkg. Frozen puff pastry dough
1 kg Brie cheese
1 cup (250 ml) Cranberry Sauce
1 tbsp (15 ml) Grated orange rind
1/4 cup (60 ml) Orange liqueur (Cointreau)
1 Egg yolk
1/2 tbsp. Milk		 Roll out puff pastry dough into a large square, about 12 – 15 " (30 – 38 cm). Cut the Brie in half crosswise and place the bottom half in the middle of the pastry square. Top with a mixture of sauce, orange rind and liqueur. Place the top half of the Brie on the cranberry mixture. Bring up the four corners of the pastry to the center and twist it in a knot. Mix the egg yolk and milk well. Brush over the top of the pastry. Bake it at 375º F (190 ºC) for 10 – 15 minutes or until golden brown. Serve immediately. Serves 12 – 15.

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Cranberry Dijon Chicken
1 - 3 lb (1.5 kg) Broiler-fryer chicken, cut up
1 cup (250 ml) Cranberry Sauce
1 Medium onion, finely chopped
1/2 cup (125 ml) Ketchup
2 tbsp (30 ml) Dijon-style mustard
1 tbsp (15 ml) Brown sugar
1/2 tsp (2 ml) Salt
2 tbsp (30 ml) Water
2 tbsp (30 ml) Vinegar
4 tsp (20 ml) Cornstarch		 In a microwave-safe dish, arrange pieces of chicken, meatiest pieces to the outside of the dish. Cover with wax paper. Micro cook on high for 8 minutes, rearranging pieces twice. Drain off fat. In medium bowl, combine cranberry sauce, onion, ketchup, mustard, brown sugar and salt. Spoon over chicken. Cover with waxed paper and cook on high 10 – 12 minutes or until chicken is tender; basting chicken and rotating dish once. Remove chicken, reserving cranberry mixture and skim fat from surface. In a small bowl, mix water, vinegar and cornstarch. Stir in cranberry mixture and micro cook about 2 minutes or until mixture is thick and bubbly, stirring after every minute. Return chicken to dish and micro cook 1 minute longer. To bake in a conventional oven, place cranberry mixture over chicken in a pan. Cover with foil. Bake at 400ºF (200ºC) for 45 minutes. Remove foil, baste and bake for 15 minutes longer to brown chicken. Remove chicken from pan and mix vinegar-water cornstarch mixture with remaining sauce in pan and cook over medium heat until thickened. Serves 6.

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Cranberry Pecan Pie
3 Eggs
1 cup (250 ml) Corn syrup
2/3 cup (150ml) Sugar
1/4 cup (60 ml) Butter, melted
Dash Salt dash
1 cup (250 ml) Cranberries
1 cup (250 ml) Pecan halves
Pastry for a single crust 9" pie shell		 Prepare pastry and line 9" (23 cm) pie plate. Sprinkle with cranberries and pecans. Mix corn syrup, sugar, butter and salt. Pour carefully over the pecans and cranberries. Bake at 325ºF (160ºC) for 50 – 55 minutes, or until a knife inserted halfway between the edge and center comes out clean. Cool. Serves 6.

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Cranberry Jam
7 1/2 cups cranberries (fresh or frozen)
4 cups water
5 1/2 cups sugar
1 pouch liquid Certo

Cook cranberries in water until very soft. Put through a coarse sieve to remove seeds, if desired. Return to heat and add sugar gradually, stirring until dissolved. Stirring continuously, bring to a boil. Boil hard 1 minute, without stirring. Remove from heat and add Certo. Stir and skim for 7 minutes to distribute fruit. Pour into jars and seal.
Yield: 8 - 250 ml jars

From: Mary ann Hocquard

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Carol's Chocolate Chip Cranberry Cookies
1/2 cup olive oil
1 scant cup brown sugar
1/3 cup sugar
3/4 cup very ripe banana, mashed
2 eggs, lightly beaten
1 tsp vanilla
2 1/2 cups old fashioned oats
1 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup cranberries, fresh or frozen, chopped
1 cup chocolate chips

Mix together oil, sugars, banana, eggs and vanilla. Add oats. Mix together flour, soda and salt and add to oats mixture. Stir in cranberries and chocolate chips. Drop by spoonfuls onto lightly greased cookie sheet.


Bake at 350 for 10 to 12 minutes.

From: Carol Atack

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