CRANBERRIES THREE DIFFERENT WAYS

  • Share on Pinterest

EVERYONES FAVORITE! CRANBERRIES FOR THANKSGIVING AND ALL YEAR ROUND

Left over turkey sandwich's with cranberry sauce

Roasted turkey sandwich’s with
Jalapeno cranberries for those who like it hot! Photo of sandwich from “Food for Thought” cookbook!

Cranberries in the market around early fall signal the start of the holiday season. I serve them continuously throughout the season as a side or with leftovers, pop them into drinks, make ice cubes, smoothies, put cranberry sauce in sandwich’s and over desserts! I buy many bags of fresh cranberry’s while they are available at the market and freeze them.They are seasonal, and you can’t get fresh cranberries year round. They can stay in your freezer for up to 9 months.

When I make cranberry sauce I double the recipe, and make them 2 days before I serve them so all the flavors can bloom and store them in an airtight glass container. I want to have enough left over cranberry sauce for the weekend when not only do I have left over food but leftover people! Turkey sandwiches with cranberry sauce are definitely on the menu especially on Saturday and  Sunday for football! Any of these prepared cranberries can also be used for desserts as well. Iv’e included 3 different ways to prepare them. My personal favorite is the one with jalapenos for those of us who like it HOT!!!!!

I thought I would try something different with my cranberries one year to spice things up a bit. To an all-time favorite cranberry recipe, I added a few new ingredients into the mix. I decided to add sautéed shallots and lots of  jalapenos to see if we could wake up the flavors. WOW, home run! The flavors are sweet and savory with a punch of real heat from the jalapeno that has the most pleasant aftertaste and for sure wakes up your taste buds.

DOUBLE THE RECIPES FOR ALL OF THE CRANBERRY SAUCES FEATURED HERE IF YOU LIKE TO HAVE MORE ON HAND!

CRANBERRIES WITH JALAPENO

INGREDIENTS

Makes 1-3/4  cups 6  servings

DOUBLE THE RECIPE IF YOU LIKE TO HAVE MORE ON HAND

1/2 cup chopped organic walnuts, toasted

3 tablespoons Safflower oil

1 tablespoon shallots, chopped small

2 medium jalapeno peppers with seeds chopped small

1 small habanero chili, chopped small

1 package (12 ounces) of fresh cranberries

3/4 cup fresh orange juice

1/3 cup organic pure maple syrup

3 packets Stevia, approved as a healthy alternative to processed sugar with research to back it up

1 cinnamon stick

2 tablespoons fresh mint, finely chopped

1 tablespoon orange zest

DIRECTIONS

ROASTED WALNUTS

Toast the walnuts first starting with a cold dry pan. Turn the heat to medium-low and shake the pan back and forth every few minutes like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five to 8 minutes. Set aside. Be careful not to burn them or they will taste bitter!

Heat a medium saucepan on medium high heat for 1 minute, add the safflower oil and the shallots, saute for 1 minute, add the jalapenos,  saute for 30 seconds. Add the cranberries, maple syrup, Stevia, orange juice, cinnamon stick and bring to a boil over high heat. When the cranberries start to boil lower heat to medium and cook for 3 to 5 minutes, you will hear them pop. Cook for 5 minutes more.  Remove from the heat source and let it rest until it comes to room temperature. Add the orange zest, mint, and mix, refrigerate overnight. The cranberries will thicken as the cool. Just before serving add the toasted walnuts. Add more chopped jalapenos if you like, I like! Serve cold or room temperature.

CINNAMON SPICE CRANBERRY SAUCE

Makes 1-2/3 cups, 6 to 8 Servings

When I made this recipe for the first time I thought it would work well both with the Thanksgiving meal and double as a dessert! I tried it over peppermint ice cream and went crazy! It is so refreshing! Try it over Frozen Yogurt, or Bliss, coconut dairy free ice cream! Drizzle some chocolate sauce over! I double the recipe.

Coconut-dairy free ice cream with cranberry sauce

A great way to enjoy cranberries with dessert! Coconut mint ice cream! photo from “Food for Thought”

INGREDIENTS

Makes 1-2/3 cups 8-10 servings

1/4 cup chopped walnuts, toasted

1 bag (12 ounces) fresh cranberries

3/4 cup fresh orange juice

1/2  cup organic maple syrup

1 tablespoons Stevia

1/4 cup port wine

1 teaspoon ground cinnamon

1/2 cup raisins

1 tablespoon orange zest

1/4 cup chopped walnuts, toasted

1/4 cup fresh mint coarsely chopped

Chocolate sauce. Use a needle nose bottle and fill it with the chocolate sauce.

DIRECTIONS

Toast the walnuts first starting with a cold dry pan. Turn the heat to medium-low and shake the pan back and forth every few minutes like you would popcorn to keep them from burning. As they start to toast they will turn a deeper color and release their natural oils, about five to 8 minutes. Set aside. Be careful not to burn them or they will taste bitter!

After the walnuts are toasted and set aside, place the next 6 ingredients into a medium sauce pot and bring to a boil. When the cranberries begins to pop boil for 3 to 5 minutes longer. Turn off the heat and let cool to room temperature. Cool in the refrigerator for 2 hours or overnight. Just before serving add raisins, orange zest, walnuts, and fresh mint. Drizzle on the chocolate sauce. For dessert just spoon cranberries over your choice of frozen yogurt,  ice cream, dairy-free ice cream or low sugar sorbet.

CRANBERRY’S IN ORANGE MINT SAUCE WITH TOASTED WALNUTS

Serves 6 Makes 1-2/3 cups

This is everyone’s favorite and kid-friendly. It has just the right amount of sweet to please everyone’s palates, perfect as a side or over dessert!

INGREDIENTS

8  servings

1 package (12 ounces) of fresh cranberries

3/4 cups fresh orange juice

1/2  cups pure organic maple syrup

3 packets of Stevia, approved sweetener with findings to back it up

2 mint sprigs

1 tablespoon orange zest

1/4 cup walnuts chopped into small pieces

6 mint leaves chopped

INSTRUCTIONS

Place the cranberries, orange juice, maple syrup, stevia in a sauce pot and bring to a boil. As soon as you hear the cranberries pop boil them for 5 minutes. Remove from the heat and cool to room temperature. Store in the refrigerator in an airtight container. Just before serving remove mint sprigs, add the orange zest, toasted walnuts, and fresh mint.  Serve cold or at room temperature.

 

Please join me on;

 INSTAGRAM: @Cristinacooks 

FACEBOOK Cristina Ferrare

TWITTER @cristinacooks   

cristina.petclub247  https://bit.ly/2J6pSVt

Eating for Brain, Heart and G

Recipes or Ultimate Mind and Body Health

Amazon Pre-Order Food For Thought, Cristina Ferrare!