Crazy for Cranberries: 3 Cranberry Recipes That Will Make Your Mouth Water
’Tis the season to add cranberries to your plate! Whether enjoyed simply as a sauce, or added in to your favorite dish, cranberries are not just tasty, they are also high in antioxidants and good for you! Your tastebuds will enjoy the burst of flavor, and your body will enjoy the burst of Vitamins C and E.
Cranberries are in season during the fall months, and although they can be frozen for up to a year, we recommend using fresh ones in these recipes. Bon appetit!
Easy Cranberry Sauce
1 cup sugar
1 cup water
4 cups cranberries
Optional additions - pecans, orange zest, raisins, cinnamon.
- First rinse cranberries thoroughly and set aside.
- Combine water and sugar together in a pot and bring to a boil, stirring to dissolve the sugar.
- Add the cranberries while boiling, then simmer until the cranberries have burst (about ten minutes).
- May leave it as-is, or add any of the optional ingredients listed above, flavoring to taste.
- Remove from heat and let cool at room temperature in pot. Once cooled, transfer to a container and cool in refrigerator. Sauce will thicken as it cools.
Asian Roasted Brussels Sprouts with Cranberries
1 pound Brussels sprouts, halved
1 tablespoon canola oil
2 tablespoons sugar
2 tablespoons water
1/2 cup dried cranberries
2 tablespoons fish sauce
1 teaspoon Asian chili-garlic sauce
1 teaspoon canola oil
- Preheat oven to 425°.
- Toss Brussels Sprouts with one tablespoon oil and arrange on a cookie sheet/pan with the cut sides down. Bake for 30 minutes.
- While brussels sprouts are baking, boil water and sugar in a small pan, stirring constantly. Remove from heat and add in cranberries. Leave alone for ten minutes.
- Blend fish sauce, chili-garlic sauce, and 1 teaspoon oil into a bowl. Stir in cranberry mix.
- Add in roasted Brussels sprouts and toss!
6 tablespoons unsalted butter, melted, plus more for pan
1 1/4 cups cranberries
3/4 cup plus 2 tablespoons sugar, divided
1 cup all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 large egg
- Preheat oven to 350°
- Grease a 10-inch cast-iron skillet with butter.
- Small bowl - combine cranberries and 2 tablespoons sugar, stir.
- Large bowl - Combine flour, baking powder, salt and the 3/4 cup sugar, whisk.
- Small bowl - whisk milk and egg together, then whisk in butter.
- Whisk milk mix and flour mix in the large bowl until it’s a smooth batter.
- Pour batter into the skillet, add cranberries evenly on top.
- Bake 25-30 minutes. Center should spring back to the touch.
- Let cool for at least 15 minutes, and enjoy!