Fall-Colored Bearberry and Dwarf Cranberries, Wonder Lake, Denali National Park, Alaska, USA
Fall-Colored Bearberry and Dwarf Cranberries, Wonder Lake, Denali National Park, Alaska, USA
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Cranberry Fall II
Cranberry Fall II
Art Print

Olson, Norm
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Candles and Cranberries in Tart Tins
Candles and Cranberries in Tart Tins
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Bouquet of Figs, Pears And Pomegranates
Bouquet of Figs,...
Nicole Etienne
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Low-Bush Cranberry, Alaska
Low-Bush Cranberry, Alaska
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Reid, Rich
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A Harvest of Colorful Cranberries (Vaccinium Macrocarpon)
A Harvest of Colorful Cranberries
Wally Eberhart
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La Belle Cuisine


Glazed Cranberry Ginger Pound Cake

Gourmet Archives

1 cup unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
1/3 cup buttermilk
2 1/2 cups cranberries, picked over

1 1/2 cups sugar
1 1/2 cups cranberries, picked over

In large bowl with electric mixer cream butter, add sugar, a little at a time, and beat until mixture is light and fluffy. Add eggs, one at a time, beating
well after each addition.
Into a bowl sift together flour, baking powder, soda, salt and ginger. Add flour mixture to batter mixture alternately with buttermilk, beginning and ending with flour. Fold in cranberries and spoon batter into buttered and floured 3-quart Kugelhupf or Bundt pan. Bake 1 hour 15 minutes at 350 degrees F. or until tester comes out clean. Cool in pan on rack 10 minutes, then turn cake out onto rack and let it cool completely.
Glaze: In heavy saucepan cook sugar and 1 1/2 cups water stirring until
sugar is dissolved. Add cranberries, bring to a boil, boil undisturbed to 250 degrees F. on candy thermometer. Strain mixture through a fine sieve into
a bowl, pressing hard on solids. Cool glaze slightly, brush onto cake.


Cranberry Apple Cobbler
Gourmet December 1990

1 1/2 cups cranberries, picked over
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
Vanilla ice cream as an accompaniment if desired

In a shallow 2-cup baking dish toss together the cranberries, the apple, the zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the
flour and dot the top with the butter. In a bowl stir together the remaining
1/2 cup flour, the baking powder, and the salt. Add the shortening, blend
the mixture until it resembles coarse meal, and stir in the yogurt. (The
dough will be sticky.) Drop the dough by spoonfuls onto the cranberry mixture, sprinkle it with the granulated sugar, and bake the cobbler in
the middle of a preheated 400-degree F. oven for 30 minutes, or until
the top is golden. Serve the cobbler with the ice cream. Serves 2.


Fresh Cranberry-Orange Tart
Bon Appetit Archives

Bon Appetit - One Year Subscription 

1 cup flour
5 tablespoons confectioner's sugar, sifted
1 1/2 teaspoons finely grated orange zest
1/8 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1 1/2 teaspoons fresh orange juice
1/2 teaspoon vanilla extract

1/2 thin-skinned medium orange (unpeeled)

8 ounces fresh or frozen cranberries (2 cups)
1/2 cup sugar
1/4 cup fine-shred orange marmalade
1 tablespoon Grand Marnier
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
Orange slice spirals

For pastry: Combine flour, sugar, orange zest and salt in large bowl. Cut
in butter until mixture resembles coarse meal. Whisk together yolk, orange juice and vanilla in a small bowl. Add to flour mixture and stir until dough comes together. Gather dough into ball. Wrap in plastic wrap. Chill 1 hour. Roll dough out on lightly floured surface to thickness of 1/8 inch. Fit dough into 8-inch tart pan with removable bottom; trim edges. Pierce shells all
over with fork. Refrigerate 1 hour. Preheat oven to 400 degrees F. Line
shell with parchment or foil, fill with dried beans or pie weights. Continue
baking until pastry is brown, about 15 minutes. Cool crust.

For filling
: Cut orange into 1-inch pieces. Grind finely in processor.
Transfer to heavy medium saucepan. Add cranberries, sugar, and marma-
lade and simmer over medium-low heat until several berries burst, stirring frequently, about 5 minutes. Set aside. Mix liqueur and water in small
bowl. Sprinkle gelatin over. Add the cranberry mixture and stir until gelatin
is dissolved. Let the mixture stand until it is thick and just beginning to set,
stirring occasionally, 40 to 50 minutes. Pour filling into crust. Garnish with
orange slice spirals. Refrigerate several hours.


Fig, Walnut and Cranberry Clafouti with
Crème Fraîche

Recipe courtesy of Jeanne Thiel Kelley

8 servings

This is a sophisticated finale with a French-country feel.

1 cup moist Calimyrna figs, cut into quarters
1/2 cup Muscat wine (Baumes de Venise or Canelli) 
1/2 cup toasted walnuts, cut into 1/2-inch pieces
1/2 cup cranberries (fresh or frozen)
6 tablespoons butter
1/3 cup sugar
1/4 cup firmly packed golden brown sugar
4 eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup whole milk
1 cup crème fraîche

Combine wine and figs in small bowl. Cover and let stand overnight.
Preheat oven to 350 degrees F. Generously butter a ceramic or Pyrex
deep dish pie plate. Drain figs, reserving wine. Arrange figs, walnuts and cranberries evenly in dish. Melt butter in heavy small saucepan over
medium heat. Allow butter to cook, swirling pan occasionally until butter
is deep golden brown (do not burn) about 4 minutes. Remove from heat
and cool slightly. Beat eggs with both sugars in large bowl. Whisk in flour
and salt. Whisk in butter. Stir in reserved wine and milk. Carefully pour
mixture over figs, cranberries and walnuts in dish.
Bake until top is golden brown and custard is set and puffed at edges,
about 40 minutes. Serve warm with crème fraîche.


Chocolate, Cranberry and Ginger Trifle
Bon Appetit December 1999

Bon Appetit - One Year Subscription 

Cranberry Filling
Two 12-ounce bags cranberries
1 3/4 cups sugar
1 cup orange juice
1 tablespoon grated orange peel
1 teaspoon ground ginger
1/2 cup chopped crystallized ginger

Chocolate Pudding
1 3/4 cups whole milk
6 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
4 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped
1/4 cup Grand Marnier or other orange liqueur

1/2 cup chopped crystallized ginger
1 3/4 cups chilled whipping cream

1 16-ounce frozen pound cake, thawed,
cut crosswise into 16 slices, each
slice quartered
9 tablespoons Grand Marnier or
other orange liqueur

For filling: Combine first 5 ingredients in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves. Boil until cranberries pop,
stirring occasionally, about 5 minutes. Mix in crystallized ginger. Cover
and refrigerate until cold.
For pudding: Bring milk to simmer in heavy medium saucepan. Re-
move from heat. Using electric mixer, beat yolks and sugar in medium
bowl until very thick, about 3 minutes. Add cornstarch; beat to blend.
Gradually beat in hot milk. Return mixture to saucepan; whisk over
medium heat until pudding thickens and comes to boil, about 3 minutes(pudding will be very thick). Remove from heat. Add chocolate; whisk
until melted and mixture is smooth. Mix in Grand Marnier. Transfer to
medium bowl. Place plastic wrap directly on surface of pudding. Chill
until cold, about 3 hours. (Filling and pudding can be made 1 day ahead. Chill.) Mix crystallized ginger into pudding. Beat cream in large bowl
until firm peaks form. Set aside 1 1/2 cups whipped cream. Fold re-
maining whipped cream into pudding in 2 additions.
For assembly:
Cover bottom of 8-inch-diameter, 3-quart trifle bowl
with single layer of cake pieces, turning crusts away from sides of
bowl. Sprinkle with 3 tablespoons Grand Marnier. Spread 1 cup
cranberry filling over cake to sides of bowl. Spread 1 1/4 cups pud-
ding over cranberry filling to sides of bowl. Repeat layering 2 more
times (reserve the remaining chocolate pudding for another use).
Spread 1 1/2 cups whipped cream over trifle, building up whipped
cream edges slightly. Spoon remaining filling atop whipped cream
(but not atop whipped cream edges). Cover; chill at least 4 hours.
(Can be made 8 hours ahead. Chill.) Makes 15 servings.

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