 |
Cranberry Recipes |
|
Cranberry Recipes |
For some reason cranberries taste especially good when the weather turns cool. We have found that Great Lakes' Cranberries (sold in 25oz jars) can be substituted for canned cherries, blueberries or dried cranberries in most recipes. They add a wonderful unexpected tartness. Your family and guests will love them.
Featured Recipes:
Cranberry Orange Muffins
Cranberry Pumpkin Bread
Cranberry Pancakes
Cranberry Orange Muffins
Ingredients:
2 cups All Purpose Flour 1/2 cup Sugar 2 t Baking Powder 1/2 t Salt 1 cup Great Lakes' Wild Cranberries, drained 2 T Grated Orange Peel 1/2 cup Pecans or Wallnuts, chopped 2 Eggs 1/2 cup Orange Juice 1/2 cup Vegetable Oil
Mix cranberries and orange peel and set aside. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, combine eggs, orange juice and oil. Add this to the flour mixture. Fold in cranberries and nuts. Spoon batter into greased or paper lined muffin cups. Fill cups 2/3 full. Bake in preheated 375 degree oven for 25 minutes or until tops are browned. Serve warm. Awesome! return to top.
Ingredients:
1 cup Flour 1 Tablespoon Sugar 2 teaspoons Baking powder 1/4 teaspoon Salt 1 Egg, beaten 1 cup Milk 2 Tablespoons Vegetable Oil 1/2 cup Great Lake's Cranberries, drained
1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk and vegetable oil.
2 Stir flour mixture into egg mixture; batter will be slightly lumpy.
3.Gently stir in cranberries.
4 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Prepare pancake mix using the directions on the box. Gently stir in cranberries. Pour onto hot griddle. Turn over when bubbles appear. Serve hot. return to top.
Ingredients:
2 1/4 cups All-purpose Flour 1 T Pumpkin Pie Spice 2 t Baking Powder 1/2 t Salt 2 Eggs (large) 2 cups Sugar 1 3/4 cups Canned Pumpkin (15oz can) 1/2 cup Vegetable Oil 1 cup Great Lakes Wild Cranberries, drained
Preheat onen to 350 degrees. Grease and flour two 9 x 5 inch loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a bowl and set aside. Combine eggs, sugar, pumpkin and vegetable oil in large bowl. Beat until blended. Add the flour mixture. Stir just until moistened. Fold in cranberries. Spoon batter into two prepared loaf pans. Bake for 60 minutes or until done - a wooden toothpick inserted in the center will come out clean when done. Cool completely before slicing.
return to top.