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Old 06-14-2013, 08:46 AM   #1
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what to do with cranberries

Last autumn I bought several bags of cranberries which have been chilling in the freezer since. Not sure why I bought them...what can I do with them? Could I use them in a muffin?
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Old 06-14-2013, 09:56 AM   #2
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Yes, you could use them in muffins, I'm sure, but I like using them for Santa Fe Cranberry Relish. I've posted this on here several times, and it is really delicious. You can adjust the heat of it by adding or subtracting the amount of jalapenos. It's also fat free, so anyone who's not eating LC wouldn't be afraid of it. I'm not even a huge cranberry fan, but I really love this--especially with turkey or pork.

Santa Fe Cranberry Relish

1 bag cranberries
1 jalapeno, seeded and de-veined
l green onion
1 tsp dried cilantro
1/4 tsp. cumin
3/4 cup sugar substitute (whichever one you prefer)

Put all ingredients in food processor and process to a coarse grind.
Let set overnight for flavors to blend. (Better on day two!)

Wonderful as a substitute for traditional cranberry relish -- great with turkey, chicken, ham, or beef! A fresh, zingy salsa.
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Old 06-14-2013, 11:06 AM   #3
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If you eat turkey during the year they are good to have.

Make orange - cranberry sauce to put on turkey breast while it is in the crockpot.

Orange - cranberry muffins or bread. YUM!!!!
Raspberry- cranberry muffins or pie. Cranberry biscotti w/ chocolate.
Split them in half (only if you have time LOL) , soak in Davinci syrup and dry in the oven.
Soak in Torani syrup and toss in a salad.
There's a lot you can do.

Last edited by rosethorns; 06-14-2013 at 11:12 AM..
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Old 06-14-2013, 11:16 AM   #4
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CarolynF's Cranberry Surprise Pie and my version

You can see the original thread here.

Cranberry Surprise Pie
This recipe has been rated by 3 readers.
The average rating is 5 (out of 5) hats.
100% of readers would make this recipe again.
You can read 3 reader reviews of this recipe.



Yield: 6 to 8 servings

A quick, company's-coming pie that makes its own crust and tastes like a macaroon cookie with cranberries. Serve it during the holidays, when cranberries are most available, with a dollop of whipped cream.


2 cups raw cranberries (fresh or frozen)
1/2 cup sliced almonds
1-1/2 cups white sugar (Splenda or other sweeteners)
2 eggs
3/4 cup (1-1/2 sticks) butter, melted
1 teaspoon almond extract
1 cup all-purpose white flour (Carbalose or Carbquik or almond flour/flaxseed meal)
Whipped cream
Preheat the oven to 325 degrees F. Grease a 10-inch pie plate.
Wash the cranberries, leaving some water on them. Combine the cranberries with the almonds in the pie plate. Sprinkle with 1/2 cup of the sugar (splenda)

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter. Stir in the almond extract. Add the flour and mix well. The batter will be thin. Pour over the cranberries.

Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice.

Recent Reader Reviews [Add your review]

It's spectacular! My mother used to make this recipe every year to celebrate our Canadian Thanksgiving on the second Monday of October. I've continued the custom.

I got hold of her recipe- and this is my version:


Cranberry Surprise Pie

Recipe By : CarolynF
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cranberries
1/2 cup sliced almonds

liquid Splenda equivalent to 1 1/2 cups sugar -- divided

1 teaspoon almond extract
1/4 cup sugar-free syrup -- almond flavor
2 eggs
3/4 cup butter -- melted
3/4 cup Carbalose flour

Preheat the oven to 325F. Grease a 10-inch pie plate; set aside.

Wash the cranberries, leaving some water on them. Combine the cranberries with the almonds in a small bowl. Sprinkle with liquid Splenda equivalent to 1/2 cup sugar. Toss lightly, but thoroughly, to ensure Splenda is evenly distributed among nuts and berries. Turn berries into prepared pie plate.

Combine remaining ingredients in blender container. Blend for 30 seconds; stop blender, scrape down sides and blend 30 more seconds. The batter will be thin. Pour over the cranberries.

Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 24g Fat (77.6% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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Old 06-14-2013, 11:31 AM   #5
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google cranberry / orange muffins ! I just took some out of the oven and they smell wonderful ! I think the recipe was on food.com
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Old 06-14-2013, 11:45 AM   #6
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...tastes like a macaroon cookie
Sold!
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Old 06-14-2013, 11:46 AM   #7
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I think the original of this recipe is from Buttoni so you might want to check her blog. I may have made some changes to it, but they would have been minor. Anyway, my husband loves these and has one every morning.

Cranberry Orange Muffins

1 cup almond flour
¾ cup Carbquik
2 tablespoons coconut flour
2 tablespoons oat fiber
1 ½ teaspoon glucomannan
1 tablespoon erythritol
1 ½ teaspoons baking powder
½ teaspoon salt
4 eggs, beaten
¼ cup butter
¼ cup coconut oil
½ cup splenda
¼ cup Crystal Light orange water
1 teaspoon orange extract
1 cup cranberries, cut in half

Preheat oven to 350.

Measure dry ingredients into medium mixing bowl. Stir well. Beat in eggs, butter, oil, splenda, water, and extract. Fold berries in gently, just enough to mix uniformly into batter. Do not overwork the batter.

Fill 12 muffin cups about ¾ full and pop into preheated oven. Bake for 23 minutes.
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Old 06-14-2013, 05:31 PM   #8
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I saw a recipe for Healthy Holidays: Cranberry “Corn Bread” Muffins on Vanessa's blog the other day that look really good. I don't think I can link because she has a storefront, but the blog is called Healthy Living How To if you search. She has a few other cranberry recipes on there as well.

Last edited by Mistizoom; 06-14-2013 at 05:33 PM..
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Old 06-15-2013, 09:28 AM   #9
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I stock up on cranberries when they're in season and use them for making dried sugar-free cranberries:


Sugar-Free Dried Cranberries

6 oz. cranberries-fresh or frozen
¼ cup sugar-free syrup (I’ve used Monin Blackberry or DaVinci Raspberry)

Cut frozen cranberries in half. Marinate in syrup in a jar in the refrigerator. Turn over every once in a while. Drain syrup and spread cranberries on jelly roll pan that has been lined with foil and sprayed with canola oil. Sprinkle cranberries with 1 T. granular Splenda. Bake at 250 for 1 hour, 15 minutes.

ETA: I usually marinate overnight or at least a few hours.
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Last edited by shirlc; 06-15-2013 at 09:29 AM..
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Old 06-15-2013, 09:35 AM   #10
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I dry the cranberries, too, much like Shirl. Only I simmer them for a few minutes in Monin O'free blackberry syrup until they pop. Then add a little more sweetener to taste, spread them on a pan sprayed with cooking spray and bake at 250 until as dried as I like. Remove ones from around the outside occasionally if they are getting too dry. DH likes these so much better than Craisins, that he'd almost go low-carb just to get his hands on them!
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Old 06-15-2013, 11:25 AM   #11
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Do they shrivel up a little with the oven-bake method? I'd kind of been toying with the idea of buying a dehydrator. Not sure where I'd put it, though.
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Old 06-15-2013, 11:33 AM   #12
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WOE: 90%/10% Primal and Low-Carb
Cranberries, fresh and washed, chopped or not, your choice;
diced cooked turkey or chicken;
diced celery and onion;
chopped walnuts or other nuts;
mayonnaise (and mustard if you like);
poultry seasoning, salt and pepper to taste.
Mix well - serve chilled
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Old 06-15-2013, 06:41 PM   #13
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Do they shrivel up a little with the oven-bake method? I'd kind of been toying with the idea of buying a dehydrator. Not sure where I'd put it, though.
They do shrink as they dry. These cranberries are so easy to do in the oven, I wouldn't spring for a dehydrator unless you had a lot of food you wanted to do in it.
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Old 06-16-2013, 08:14 AM   #14
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I'm surprised no one has posted Charski's Jalapeno Cranberry Sauce. It's really great and so here it is: Make sure the lime is small - I used too much lime juice one time and didn't like it, but otherwise it's foolproof.

Jalapeno Cranberry Sauce

1 pound cranberries, (If using frozen, thaw and discard any water)
½ cup sugar free Da Vinci syrup (orange, raspberry, pineapple, etc.)
juice of 1 small lime
¼ cup minced onion
1 fresh jalapeno, minced
1 tablespoon sugar free maple syrup
4 packets splenda

Combine all ingredients in a 2-quart glass dish, cover, and microwave on high 3 minutes; stir. Microwave another 3 minutes; stir. Microwave 1 to 2 minutes more until it thickens a bit. Let cool, and then refrigerate overnight to let the flavors develop.

Can be served, hot, cold, or room temperature.
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Old 06-16-2013, 10:27 AM   #15
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Quote:
Originally Posted by sligh View Post
I'm surprised no one has posted Charski's Jalapeno Cranberry Sauce. It's really great and so here it is: Make sure the lime is small - I used too much lime juice one time and didn't like it, but otherwise it's foolproof.

Jalapeno Cranberry Sauce

1 pound cranberries, (If using frozen, thaw and discard any water)
½ cup sugar free Da Vinci syrup (orange, raspberry, pineapple, etc.)
juice of 1 small lime
¼ cup minced onion
1 fresh jalapeno, minced
1 tablespoon sugar free maple syrup
4 packets splenda

Combine all ingredients in a 2-quart glass dish, cover, and microwave on high 3 minutes; stir. Microwave another 3 minutes; stir. Microwave 1 to 2 minutes more until it thickens a bit. Let cool, and then refrigerate overnight to let the flavors develop.

Can be served, hot, cold, or room temperature.
It is great !!!!!!!!
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Old 06-16-2013, 03:41 PM   #16
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I blend them up frozen in my protein smoothies, and be sure and add some sweetner.
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Old 06-16-2013, 06:27 PM   #17
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Char's jalapeno cranberry sauce is terrific -- and so easy to make in the microwave. It's been the only cranberry sauce I make for quite some time now - I put in extra jalapeno, I like a little "kick" to it.
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Old 06-17-2013, 06:47 PM   #18
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We enjoy them in flax meal muffins with chopped walnuts. So good and filling.
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Old 06-27-2013, 05:14 AM   #19
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Big thanks for all the great suggestions... can't wait to dig into those cranberries now
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Old 06-27-2013, 06:07 AM   #20
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Quote:
Originally Posted by Beth2013 View Post
Do they shrivel up a little with the oven-bake method? I'd kind of been toying with the idea of buying a dehydrator. Not sure where I'd put it, though.
I add 1 tsp vegetable oil to my cranberries before drying. They do not dry out and are nice and chewy and a bit plump.
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Old 06-27-2013, 07:05 AM   #21
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I add 1 tsp vegetable oil to my cranberries before drying. They do not dry out and are nice and chewy and a bit plump.
Ooooh, I like this idea! I have 2 bags of frozen cranberries that I'm getting out today to make dried cranberries. Will definitely use a little vegetable oil. Thanks for the hint!
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Old 06-27-2013, 07:07 AM   #22
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I make a spicy cranberry sauce for meatballs. Just cook themdown and add hot sauce and whatever spices you want. People go nuts over these.
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Old 06-27-2013, 07:35 AM   #23
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Kismet311, those meatballs sound really good. Do you have a recipe by any chance?
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Old 06-27-2013, 07:37 AM   #24
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Cranberry Chili Meatballs Recipe | Taste of Home Recipes
That's the basic recipe but I use homemade turkey meatballs and do not put in sugar.
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