Cranberry Fall I
Cranberry Fall I
Norm Olson
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La Belle Cuisine - More Fruit Recipes

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Crazy for Cranberries!

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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Cranberries and Creme II
Cranberries and
Creme II

Art Print

Fields, Laurie
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A Harvest of Colorful Cranberries (Vaccinium Macrocarpon)
A Harvest of Colorful Cranberries
Wally Eberhart
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White Wooden Fence Along Farm
White Wooden Fence Along Farm
Bob Krist
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iaConfit Jar with Bowl
Confit Jar with Bowl
Art Print

Speck, Loran
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Fall-Colored Bearberry and Dwarf Cranberries, Wonder Lake, Denali National Park, Alaska, USA
Fall-Colored Bearberry and
Dwarf Cranberries...

Stuart ...
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Frosted Low-Bush Cranberries, Alaska
Frosted Low-Bush Cranberries, Alaska
Photographic Print

Reid, Rich
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La Belle Cuisine


Cranberry-Orange Marmalade
Bon Appétit December 1990

Bon Appetit - One Year Subscription

1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade
(about 2 1/2 pounds)
1/3 cup Grand Marnier (or other
orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)

Cook sugar, water and cloves in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Add the cranberries. Simmer until cranberries are soft but still retain shape,
stirring occasionally, about 4 minutes. Cool slightly.
Bring marmalade, Grand Marnier, orange peel and brandy to boil in
heavy medium saucepan. Boil until mixture registers 220 degrees F.
(jelly stage) on candy thermometer, stirring occasionally, about 20
minutes. Cool slightly.
Using slotted spoon, transfer the cranberries from cooking liquid to marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly
jars. Seal tightly. Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.


Cranberry Sauce with
Pears and Cardamom

Bon Appétit November 1998

Bon Appetit - One Year Subscription

1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe
Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
[make your own, if you'd like]

Combine cranberry juice concentrate and sugar in heavy medium
saucepan. Stir over medium heat until sugar dissolves. Increase heat
and bring to boil. Mix in remaining ingredients. Simmer until pears are
tender and cranberries burst, stirring occasionally, about 8 minutes.
Remove from heat. Cool completely. Chill thoroughly. (Can be pre-
pared 3 days ahead. Cover and keep refrigerated.)
Makes about 4 cups.


Cranberry-Kumquat Chutney
Bon Appétit December 1998

Bon Appetit - One Year Subscription

1 1/2 cups (packed) golden brown sugar
1 12-ounce package cranberries
8 ounces kumquats, cut into 1/4-inch-thick
rounds, seeded
1/3 cup finely chopped onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1 teaspoon yellow mustard seeds
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper

Combine all ingredients in heavy medium saucepan. Bring to boil,
stirring often. Reduce heat to medium and simmer until chutney
thickens and the kumquats are translucent, stirring often, about 20
minutes. Cool completely. Discard cinnamon stick. (Can be pre-
pared 5 days ahead. Cover and refrigerate.) Makes about 2 cups.


New England Sausage, Apple and Dried
Cranberry Stuffing

Bon Appétit November 1994

Bon Appetit - One Year Subscription

14 ounces white bread, cut into 3/4-inch
cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts
only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth

Preheat oven to 350 degrees F. Divide bread cubes between 2 large
baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks,
apples, celery and poultry seasoning to skillet; sauté until leeks soften,
about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix
eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1
cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered
aluminum foil. Bake stuffing in dish alongside turkey until heated
through, about 45 minutes. Uncover stuffing and bake until top is
golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350 degrees F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer
to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. 14 servings (about 18 cups)


Pear and Cranberry Crisp
Bon Appétit January 1992

Bon Appetit - One Year Subscription

1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into pieces

7 large firm ripe pears (about 3 1/2 pounds),
peeled, cored,
cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in
using fingertips or pastry blender until mixture resembles coarse meal.

For filling:
Position rack in center of oven and preheat to 350 degrees F. Butter
8-inch square baking dish with 2-inch-high sides. Toss all ingredients
in bowl to combine well. Transfer to prepared dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and
transfer to oven. Bake until topping is golden and juices bubble
thickly, about 1 hour. Cool at least 20 minutes before serving.
Serves 6.


Cranberry Gingerbread with Brown Sugar
Whipped Cream

Bon Appétit November 1994

Bon Appetit - One Year Subscription

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1 cup plus 2 tablespoons unsulfured
light molasses
1 cup plus 2 tablespoons buttermilk
2 1/2 cups cranberries,
coarsely chopped in processor
1/3 cup chopped crystallized ginger

Brown sugar cream:
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract

Additional ground cinnamon

For gingerbread:
Preheat oven to 350 degrees F. Grease 13x9x2-inch glass baking dish;
dust with flour. Sift first eight ingredients into medium bowl. Using an
electric mixer, beat butter in large bowl until light and fluffy. Add sugar
and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in
dry ingredients alternately with buttermilk, beginning and ending with
dry ingredients.
Fold in cranberries and crystallized ginger.
Spread batter in prepare pan. Bake until springy to touch, about 50
minutes. Cool cake in pan on rack. Serve warm or at room tempera-
ture with brown sugar cream and a sprinkling of cinnamon.

For brown sugar cream:

Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Serves 12.

Featured Archive Recipes:
Cranberry Condiments for Thanksgiving  
Glazed Cranberry Ginger Pound Cake
Sangria Cranberry Sauce

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