cranberries

Cranberry Cake

eggs

sugar

vanilla extract

almond extract (optional)

all-purpose flour

salt

cranberries (12 ounces)

unsalted butter

dark brown sugar

pecans

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans -- this make 10 to 12 cups batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s).

To prepare the optional pecan topping, melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

Fresh Cranberry Chutney

raisins cranberries

white sugar

brown sugar

cinnamon

ginger root

cloves

water

onion

Granny Smith apple, peeled and cored

celery

In a medium saucepan, combine the cranberries, raisins,...

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to...

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

olive oil

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

pistachios

tbsp clear honey

pack fresh spinach

garlic

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

A citrus-kissed cranberry filling provides tangy contrast to the sweet, buttery crumble topping in this festive pie.

Cranberry Crumb Pie

all-purpose flour,

baking powder

apple cider vinegar

(1 stick) cold unsalted butter

oats

nutmeg

cranberries, divided

cornstarch

orange zest

orange juice

unsalted butter,

Place 1 1/4 cups all-purpose flour, 1 1/2 teaspoons granulated sugar,  1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a medium bowl and whisk to combine. Place 1/4 cup ice water and 1 1/2 teaspoons apple cider vinegar in a measuring cup or a small bowl and stir to combine.

Cut 1 stick cold unsalted butter into 1-inch cubes. Add to the flour mixture and toss to gently coat them. Use a pastry cutter or 2 knives to cut the butter into the flour. You should have various-sized pieces of butter, ranging from sandy patches to pea-sized chunks, with some larger bits as well.

Drizzle in about half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together. 

Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter.

Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another. Repeat the process once or twice more; the dough should still have some big pieces of butter visible. Shape the dough into a disk and flatten it. Wrap in plastic wrap and refrigerate at least 2 hours or up to overnight.

Lightly flour a work surface. Place the dough on it and roll with a rolling pin into a 12-inch round that is 1/8-inch thick. Transfer the dough into a 9-inch pie dish, and relax the dough into shape of the pie dish, leaving a 2-inch overhang around the edge of the dish.

Crimp the crust: Start by folding the extra dough under itself. Use your index finger and thumb of one hand to crimp to create a letter C and push the thumb of your opposite hand against it, pushing gently into the pie dish as you crimp, working your way all around the edges of the crust. Make sure that your crimp is resting on the outer edge of the pie plate.

Freeze the crust for 10 to 15 minutes, and then define your crimp again so that it will hold its shape when baked. Freeze the crust while you make the topping and filling.  

Make the pie dough:

Melt 1 stick unsalted butter. Place 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup packed dark brown sugar, 1 teaspoon fine salt, and 1/4 teaspoon grated nutmeg in a medium bowl and stir with a fork until completely blended.

Pour in the melted butter and toss with your hands until the butter is incorporated, creating a crumble texture from small to medium-sized clumps. Once the mixture will hold different sized clumps in your hand when squeezed, it’s ready! Scatter the mixture onto a rimmed baking sheet in a single layer. Refrigerate 10 to 15 minutes to ensure it will hold its texture when it bakes.

Arrange a rack in the middle of the oven and heat the oven to 375 °F.  Place a parchment paper-lined baking sheet on a lower rack to catch all the juices that fall when the pie bakes. 

Make the crumb topping:

Place 3 cups of the cranberries in a food processor fitted with the blade attachment or a blender. Pulse a few times until lightly crushed. Transfer to a large bowl. Add the remaining 1 cup whole cranberries, 1 1/4 cups granulated sugar, 1 tablespoons cornstarch, 1/2 teaspoon fine salt, 1/4 teaspoon ground coriander, 1 teaspoon grated orange zest, and 1 tablespoon orange juice. Gently toss until combined. 

Pour the filling into the chilled crust. Top pie with the crumble, making sure you have various sized chunks on top to create texture. Bake on the middle rack until the crust is a deep golden brown and the juices are bubbling, about 1 hour. Let the pie cool on a wire rack 2 to 3 hours before serving. 

Make the filling:

Morning Glory Muffins made with wholesome ingredients, are low in sugar and high in fiber. Nutty and hearty moist muffins with crispy edges for healthy breakfast or a snack.

Morning Glory Muffins

almond milk (unsweetened)

applesauce (unsweetened)

maple syrup

avocado oil

tsp pure vanilla extract

tsp baking powder (aluminum free)

tsp baking soda

tsp salt

whole wheat flour

raisins (unsweetened)

cranberries (sweetened)

coconut flakes (unsweetened)

walnuts (roughly crumbled)

Cooking spray (I use Misto)

Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a medium bowl, combine oat bran and milk and stir. Set aside and let soak.

In the meanwhile, in a large mixing bowl add egg and whisk for 15 seconds. Add applesauce, maple syrup, avocado oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.

Add soaked oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins, cranberries, coconut flakes and nuts.

Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Cranberry Brie Pull-Apart Bread from Delish.com will be gone in 5 seconds flat. 

Cranberry Brie Pull-Apart Bread

boule

c. (1 stick) melted butter

thyme leaves

rosemary

Kosher salt

black pepper

(8-oz.) wheel Brie,

(15-oz.) can whole-berry cranberry sauce

Made it 3 times now. Super easy and super good!

Had to bake for 40 minutes to make it melted

Delicious! A hit, everyone loves it. Super easy to make. Made it two years in a row :)

The only boule I could find was sourdough. Made for a holiday party. End result, delicious taste profile but very tough bread, not an easy “pullapart” bread at all. I don’t have time to bake my own bread. Overall, a disappointment. Won’t make again.

https://streaming.hearstdigitalstudios.com/31a9ce50-6874-45a8-871b-3b39c37cc2aa/video_rover_16x9_1080p_hd_1542226158_44493.mp4

You can't celebrate the holidays without this.

Cranberry Brie Pull-Apart Bread Will Make You Weak In The Knees

Cranberry Relish with Horseradish and Sour Cream, a cranberry sauce upgrade for holiday meals and leftover turkey sandiches ~ it&#x27;s seriously delish!

Cranberry Relish with Horseradish and Sour Cream

medium yellow onion, rough chopped

sour cream

tsp salt,

horseradish

Pulse the cranberries and onions in a food processor until finely ground.  Watch carefully because you don&#x27;t want to create a puree, you want some texture remaining.

Stir in the sour cream, sugar, salt, and horseradish.  Taste to adjust any of these ingredients.

Store your relish in an airtight container in the fridge and plan to use within 10 days.

You can make Luby's Cafeteria Cranberry Relish at home.&nbsp;

Luby’s Cafeteria Cranberry Relish

oranges

apples

red food coloring

Using your food processor, dump cranberries in a container with a puree blade. Slice and cube apple, removing seeds but leaving the peel on. Add into a processor. Wash thoroughly one orange and scrape zest.&nbsp;

Peel both oranges, section and add to mixture. Add sugar and food coloring. Puree until all is blended. Refrigerate overnight for best results.&nbsp;

This Cranberry Jello Salad is the perfect complement to a turkey dinner.  The Lemon Jell-O adds a lot of flavors to this fresh cranberry salad.

Cranberry Salad for Turkey

orange (quartered)

lemon-flavored gelatin

Put cranberries and orange through food chopper and add celery and sugar.

Mix hot water and gelatin and refrigerate until syrupy.

Add cranberry mixture to gelatin and refrigerate until set.

Everyone will find something to love in these bars. On the bottom you’ve got a buttery gingersnap crust, topped with a layer of rich and creamy pumpkin cheesecake. Next, you’ve got a tart, tangy layer of apples and cranberries, and the whole thing is finished off with a cinnamon-pecan crumble. 

The Ultimate Thanksgiving Pie Bars

Cooking spray

(1-pound) box gingersnap cookies (about 4 1/2 cups)

cream cheese

pumpkin purée

lemon

Let the 16 ounces cream cheese for the cheesecake sit at room temperature until softened, 20 to 30 minutes. 

Instructions

Coat a 9x13-inch baking dish with cooking spray. Line with parchment paper so that it hangs off the two long sides to form a sling.

Melt 6 tablespoons unsalted butter in the microwave or in a small saucepan on the stovetop. Place 1 pound gingersnaps, 2 tablespoons packed dark brown sugar, and 3/4 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Process until fine crumbs form, about 30 seconds. Add the butter and process until combined, about 30 seconds more. 

Transfer the gingersnap mixture to the baking dish and press firmly and evenly into the bottom with the bottom of a measuring cup. Place in the freezer while you make the filling.

Make the crust:

Wipe out the food processor, then add the softened cream cheese, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Process until combined, about 30 seconds. Add 1 can pumpkin purée and process for 30 seconds more. Pour the mixture over the crust and spread into an even layer with an offset spatula or table knife. Freeze until set, at least 2 hours or overnight.

Make the pumpkin cheesecake filling:

When ready to bake, if using frozen cranberries, let 3 cups sit at room temperature until slightly thawed, 20 to 30 minutes.

Prep the following, adding them to a large bowl as you go: Peel, core, and chop 2 medium Granny Smith apples into 1/2-inch pieces. Finely grate the zest of 1 medium lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Add 3 cups cranberries, 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Toss to combine.

Make the apple-cranberry filling:

Arrange a rack in the middle of the oven and heat the oven to 325°F. If using a glass baking dish, let the dish of pumpkin cheesecake sit at room temperature while the oven heats.

Chop pecans until you get 1/2 cup and place in a medium bowl. Add 3/4 cup all-purpose flour, 1/4 cup packed dark brown sugar, 1 tablespoon ground cinnamon, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg, and stir to combine. Cut 1 stick cold butter into small cubes. Add the butter to the flour mixture and work into pea-size crumbles with your hands.

Using a slotted spoon, gently transfer the apple cranberry filling over the frozen cheesecake, making sure the entire cheesecake filling is covered (do not add any juices that have accumulated in the bowl). Top with the crumble mixture, making sure not to press down when topping.

Bake for 35 minutes. Rotate the baking dish, and continue baking until the topping is crumbly and browned and the center just barely jiggles, 30 to 35 minutes more.

Place on a wire rack and let cool completely, about 1 hour. Freeze for 1 hour to ensure that you can cut clean slices. Let sit at room temperature for 10 minutes, then grasp the overhanging parchment to remove the slab from the baking dish. Place on a cutting board and cut into 24 pieces.

Make the pecan crumble:

Flavored with orange juice and orange zest, this cranberry sauce is a must on your holiday table.

Cranberry Orange Sauce

orange oranges

(12 oz) bag fresh

orange,

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)

Transfer sauce to a serving bowl. Cover and chill until ready to serve. 

Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

These yeasted morning buns are filled with a sweet-tart cranberry compote and drenched in a simple, vanilla-rich glaze.

Cranberry Vanilla Morning Buns

buttermilk

bread flour, plus more as needed

instant yeast

kosher salt

sugar,

buttermilk, plus more as needed

Place 6 tablespoons unsalted butter (4 for the dough, 2 for the filling), 1/2 cup buttermilk, and 1 large egg on the counter. Let sit at least 1 hour to come to room temperature. 

Place 1 cup all-purpose flour, 1/2 cup plus 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Add the buttermilk, egg, and 2 tablespoons of the softened butter. Beat on low speed until a sticky dough forms, about 30 seconds.

Replace the paddle with the dough hook and knead on medium-high speed until the dough is smooth and sticks to the bottom of the bowl and only a little to the sides, 3 to 5 minutes. If the dough is still quite sticky after 3 minutes, add an additional tablespoon or two of bread flour. 

Remove the dough from the bowl, grease the bowl with 1 tablespoon of the softened butter and return the dough to it, turning to coat. Cover with plastic wrap and let the dough rise until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, make the filling.

Make the dough:

Place 1 1/2 cups cranberries, 6 tablespoons granulated sugar, 6 tablespoons water, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves, the cranberries begin to burst, and the mixture bubbles, 6 to 8 minutes. Simmer until thickened, about 5 minutes more.

Remove from the heat and stir in 2 teaspoons vanilla extract. Let cool to room temperature. 

Coat an 8-inch round baking pan with 1 tablespoon of the softened butter. Line the bottom with a parchment paper round. Transfer the dough to an unfloured work surface. Roll out the dough into a 10-by-14-inch rectangle with a long side closer to you.

Spread the remaining 2 tablespoons softened butter onto the dough, leaving a 1-inch border. Spread the cranberry filling over the butter. Starting with the long side nearest to you, roll the dough away from you to create a long cylinder. Pinch the dough together along the seam. The dough will be very wet and soft — don’t worry. 

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