Canned Cranberry Recipes

The Sweet and Spicy Flavor of Cranberries Brings Life to All Courses

Nov 8, 2008 Kelly Donlea

With their plentiful abundance, inexpensive cost, and beautiful color, canned cranberries are a wonderful ingredient to stock up on during the harvest season.

Holiday main courses slow-cooked or simmered in cranberries make a wonderful meal. The acid in the cranberries tenderizes your meat, marries the meat's natural juices to form a delicious gravy, while adding a wonderfully complimentary flavor. For a fantastic, easy-to-make and time-forgiving holiday main course, try beef brisket with cranberry gravy. Serve fish, pork chops or pork tenderloin with a citrus-enhanced cranberry chutney. For an everyday cranberry chicken, use the recipe below.

Cranberry Chicken Recipe

Ingredients

• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon Coleman's Mustard powder
• 2 tablespoons milk or cream
• 1/2 cup whole berry cranberry sauce
• 1/2 cup orange juice
• 1 teaspoon Thyme
• 4 chicken breasts

1. In pan on stove, brown chicken 3 minutes on each side. Remove from pan and reserve on plate.
2. Add remaining ingredients to pan. Bring to a boil, stirring often. Then reduce heat to medium-low, and simmer for 5 - 10 minutes as mixture thickens.
3. Return chicken to pan and continue to simmer for 10 more minutes.
4. Serve over rice or mashed potatoes.

For festive appetizers, canned Cranberries make a logical and inexpensive base for cream cheese roll-ups, holiday meatballs, and Brie pizza.

For dessert, adding whole berry canned cranberry sauce to your traditional apple pie doubles the flavor and brings in the holiday. Not to mention, there are less apples to peel, core and slice.

Cranberry Apple Pie Recipe

Ingredients

• Store-bought crust for 2-crust 9-inch pie
• 3 cups apples, peeled, cored and sliced
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 can whole berry cranberry sauce
• 1 tablespoon honey

• 2 tablespoons all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon lemon juice

1. Heat oven to 425°F (210°C). Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples with flour, cinnamon, salt, cranberries and lemon juice.
3. Spoon into pie crust in plate. Drizzle with honey. Top with second crust, and crimp edges of crusts together to seal.
4. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust after first 15 to 20 minutes of baking to prevent excessive browning. Cool before serving.

Canned Cranberries make the base for a wonderful and easy holiday gift... Cranberry Chutney made in your own kitchen, packaged with love, and a delicious meal-saver ingredient. As mentioned above, it's perfect over meat, it makes the most flavorful addition to chicken salad, and it can also be the basis for many appetizers.