Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

Cranberries can roll all over the menu

Once upon a time, not too long ago, cranberries had no choice but to jump into a saucepan with a lot of sugar and transform themselves into a sweet-tart gelatinous sauce whose mission was to add a bit of tartness to the holiday meal and make turkey taste better. Now, the colorful, tangy berries have found their way into all kinds of delicious dishes, all year around.

Anyone who has ever lived in New England carries the indelible memory of the lakes of scarlet berries when the bogs are flooded at harvest time.

Whatever did the Indians do with the tart berries? Dried them, I suppose, as we have only recently begun doing. Aren't dried cranberries a wonderful addition to a stuffing, a salad, a fruitcake?


Serve this fruity ketchup with roast duck, chicken, turkey or lamb. It's very welcome on a poultry burger or combined with mayonnaise on a turkey sandwich. And it keeps for about a month.

1 medium onion, chopped
2 cups water
3 1/2 cups fresh or 16 oz. frozen (not thawed) cranberries
1 strip (2- x 1/2-inch) strip fresh orange zest
1/2 cup plus 2 tablespoons packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon Chinese Five-spice powder*
1 1/2 teaspoons salt

Simmer onion in water in large heavy saucepan, uncovered, until tender, 10 to 15 minutes. Add cranberries and zest and simmer, uncovered, until berries are collapsed, about 10 minutes. Discard zest. Puree berries in a food processor, and then force through a large sieve into saucepan and discard solids. Stir in sugars, 5-spice powder and salt; simmer, stirring occasionally, for 5 minutes. Cool. Refrigerate, tightly covered, for up to one month. Makes about 3 cups.

* Five-spice powder can be purchased in supermarkets and Asian markets, or you can grind your own to suit your taste. It is a mixture of ground star anise, Sichuan peppercorns, fennel, cloves and cinnamon. It should be pungent, fragrant, spicy and slightly sweet.


A colorful twist on a favorite, old-fashioned dessert.

3 cups peeled and chopped apples
2 cups fresh or frozen cranberries
1 cup granulated sugar
3 tablespoons all-purpose flour

1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
8 tablespoons (1/2 cup) butter, melted
1/4 cup chopped pecans or walnuts

Preheat oven to 350 F. Grease an 11 x 7-inch baking pan. Combine apples, cranberries, sugar and flour and pour into baking pan. Combine topping ingredients until crumbly; sprinkle over apple mixture. Bake 50 to 55 minutes until fruit is tender. Makes 6 to 8 servings. Whipped cream or ice cream flatters this whether served warm or cold.


A no-cook relish that can be prepared two days ahead. Great with turkey or pork.

1/4 cup diced red onions or green scallions
2 tablespoons minced cilantro or parsley
1 can (1 lb.) whole-berry cranberry sauce
1 can (about 1 lb.) whole-kernel corn, drained
1 can (4 1/2 oz.) chopped green chiles

Combine ingredients; cover and chill at least 30 minutes. Makes 3 1/2 cups.


A bundt or angel food cakepan can handle this large recipe.

3/4 cup butter, softened
1 1/2 cups granulated sugar
3 eggs, room temperature
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 can (1 lb.) whole berry cranberry sauce
1/2 cup chopped walnuts

3/4 cup confectioners sugar
1 tablespoon warm water
1/2 teaspoon almond extract

Preheat oven to 350°F. Grease and flour a Bundt or angel food pan. Cream butter and sugar until light and fluffy. Thoroughly beat in one egg at a time and then beat in almond extract. Sift flour, baking powder, baking soda and salt together. Add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon one third of the batter into prepared pan. Distribute one-third of the cranberry sauce over batter; repeat ending with the sauce. Sprinkle nuts over top. Bake 1 hour or until cake tests done. Cool in pan 5 minutes; remove from pan to cool on a rack. Drizzle glaze over top. Glaze: Blend sugar with water and flavoring until smooth. Makes about 20 servings.


Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com