Cranberries....Tart and Delicious
Cranberries can add a splash of red colour that will light up the dish, with it's tart flavour and delicious taste. My favourite sandwich is cold turkey with cranberry sauce, I think our family could eat it every day. There is no better source of Vitamin C, one cup (250 ML) contains 46 calories and is packed full of antioxidant and other health benefits. Cranberries are used for sauce, juice and jelly. They are used for baking in products such as muffins or bread.
Speedy Sauce Ingredients: 1 x 10 oz bag fresh or frozen cranberries A small 235 ml jar of very good marmalade Directions: 1. Puree the cranberries and marmalade together in your food processor. That's it! Yield: 8 servings
Cranapple Pie 1 Baked Pie Crust Filling 1 cup (250 ml) granulated sugar 1/2 cup (125 ml) corn syrup 1/2 cup water 1/2 tsp (2 ml) cinnamon 3 apples peeled, cut in 1/2" (1 cm) cubes (about 3 cups (750 ml) 2 cups (500 ml) frozen cranberries 1/4 cup (50 ml) corn starch 3 tbsp (45 ml) water Topping 4 egg whites 1/2 cup sugar Preparation: 1. Filling: Combine first 4 ingredients in large saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop open. 2. In a small bowl, mix cornstarch and 3 tbsp (45ml) water until smooth. Add to cranberry mixture. Bring to a boil for 1 minute, stirring constantly. Cool to room temperature. Spoon into pie crust. Preheat oven to 400 degrees Topping: Beat egg whites at high speed until soft peaks form. Gradually beat in sugar 1 tbsp at a time. Spoon meringue over the filling, mounding it in the centre and spreading it all the way to the outer edge, so it touches the crust. Bake for 10-12 minutes or until meringue is lightly browned.
Christmas Menu
Coleslaw
Green Beans with Cranberries
easy cooking home
Top of Cranberries
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