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I need another cranberry dish. Has anyone roasted them and how does this sound to you?
- Thread starter cynupstateny
- Start date
melissa-dallas
Well-known member
These sound good but I haven't roasted them. I saw another where you just sugar them
and spread out in single layer on cookie sheets, cover tightly with foil, roast, then pour in bowl and add brandy.
and spread out in single layer on cookie sheets, cover tightly with foil, roast, then pour in bowl and add brandy.
Cranberry Citrus Compote from Fine Cooking. I saved it, but not sure I'd use the scallions.
Cranberry Citrus Compote
by Michael Brisson
I like this technique for cooking cranberries in the oven because the berries stay whole.Yields 5 cups.
24 oz. fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped (about 4 Tbs.)
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions (3 large)
Up to one week ahead:
Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-qt. glass baking dish and drizzle the orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 min. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
On the day of serving:
Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.
From Fine Cooking 29, pp. 28-36
October 3, 1994
Cranberry Citrus Compote
by Michael Brisson
I like this technique for cooking cranberries in the oven because the berries stay whole.Yields 5 cups.
24 oz. fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped (about 4 Tbs.)
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions (3 large)
Up to one week ahead:
Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-qt. glass baking dish and drizzle the orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 min. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
On the day of serving:
Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.
From Fine Cooking 29, pp. 28-36
October 3, 1994
Cyn, this recipe from the latest Penzeys catalog uses the same method to cook the cranberries.
It must work.
Jingle Bell Cranberries on Boston Lettuce
Prep. time: 15 minutes, Cooking time: 1 hour
Serves: 6 to 8
Penzeys Spices Christmas 2008
Kathy Young tells us, "This recipe has become a staple for our Christmas dinner and is a wonderful accompaniment to a standing rib roast."
2 cups fresh cranberries, washed
1 cup sugar
Dressing
2 Tbs honey
2 Tbs cider vinegar
1 tsp mustard powder
1 Tbs poppy seeds
1/4 tsp salt
1/4 tsp black pepper
To serve
3 Tbs orange juice
3/4 cup vegetable oil
To serve
2 heads Boston lettuce, washed and chopped or torn
1 11-oz. can Mandarin oranges, drained
Preheat oven to 350°.
Spread cranberries in a shallow baking dish and distribute sugar evenly over them. Cover the dish tightly with foil and bake 1 hour, stirring occasionally. Cool to room temperature and refrigerate the candied cranberries until needed or up to 2 days.
Dressing
In a small bowl, whisk honey, vinegar, mustard powder, poppy seeds, salt, pepper and orange juice. Slowly whisk in oil until well blended. Use immediately or refrigerate until needed, up to 2 days.
To serve
Toss lettuce and oranges with dressing to coat greens lightly. Divide among chilled
salad plates and garnish top generously with the candied cranberries.
It must work.
Jingle Bell Cranberries on Boston Lettuce
Prep. time: 15 minutes, Cooking time: 1 hour
Serves: 6 to 8
Penzeys Spices Christmas 2008
Kathy Young tells us, "This recipe has become a staple for our Christmas dinner and is a wonderful accompaniment to a standing rib roast."
2 cups fresh cranberries, washed
1 cup sugar
Dressing
2 Tbs honey
2 Tbs cider vinegar
1 tsp mustard powder
1 Tbs poppy seeds
1/4 tsp salt
1/4 tsp black pepper
To serve
3 Tbs orange juice
3/4 cup vegetable oil
To serve
2 heads Boston lettuce, washed and chopped or torn
1 11-oz. can Mandarin oranges, drained
Preheat oven to 350°.
Spread cranberries in a shallow baking dish and distribute sugar evenly over them. Cover the dish tightly with foil and bake 1 hour, stirring occasionally. Cool to room temperature and refrigerate the candied cranberries until needed or up to 2 days.
Dressing
In a small bowl, whisk honey, vinegar, mustard powder, poppy seeds, salt, pepper and orange juice. Slowly whisk in oil until well blended. Use immediately or refrigerate until needed, up to 2 days.
To serve
Toss lettuce and oranges with dressing to coat greens lightly. Divide among chilled
salad plates and garnish top generously with the candied cranberries.
Had this at my sister's last year and it is the best I ever tasted...REc; Cranberry Relish from NPR.
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.)
This from my sister....
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.)
This from my sister....
cynupstateny
Well-known member
I think we'll end up with 6 berry dishes. Thanks all!