dried cranberries

A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.

Cranberry and Walnut Relish

rosemary

sage

butter, unsalted

Spanish onion, diced small

cranberries

apple cider

orange juice

Demerara sugar,

kosher salt

toasted, chopped walnuts

Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.

Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.

Make your own sugar free dried cranberries at home! Perfect for holiday baking or anytime you want a healthy low carb sweet treat.

Sugar Free Dried Cranberries

powdered Swerve Sweetener ((more if you like them sweeter))

tbsp avocado oil

Preheat oven to 200F and line a rimmed baking sheet with parchment paper.

Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until they pop because cutting them is easier and not nearly as messy!).

Spread on prepared baking pan and separate each individual berry as best you can.

Place baking sheet in oven and let dry, 3 hours or longer.

Remove, let cool and transfer to an airtight container.  Store in refrigerator.

The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus’s bite and the brandy’s warmth. Use the fruit mixture in <a href="https://cooking.nytimes.com/recipes/1021678-brandied-fruit-scones">scones</a>, <a href="https://cooking.nytimes.com/recipes/1021677-saratoga-holiday-cocktail">cocktails</a> and <a href="https://cooking.nytimes.com/recipes/1021679-braised-lamb-with-squash-and-brandied-fruit">braised lamb</a>. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.

Brandied Dried Fruit

currants

dried cherries

dried pears, finely chopped

dried apricots, thinly sliced

orange

lemon, sliced thin and seeds removed, chopped

ginger

anise seeds

black pepper

nutmeg

cinnamon

cardamom

brandy

In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.

Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don’t have a jar that’s large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it’s in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

I love nougat and this recipe is quick to make and tastes delicious!

Christmas Nougat Recipe

white chocolate

white marshmallows

almonds

pistachios

dark chocolate

Christmas Nougat recipe

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030949538001&=domain=br

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In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.

Persian Tamarind Fish

barberries

sea salt,

black pepper,

olive oil,

Spanish

garlic cloves,

almonds,

tamarind paste

Lime wedges,

Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.

Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.

Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees. 

Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

A mixed fruit stuffing with duck fat potatoes will add all the elements you need to create the perfect Christmas turkey meal.

Valli Little's turkey with fruit stuffing and duck fat potatoes

turkey

unsalted butter, melted

(35 grams) plain flour

(125 milliliters) dry sherry

1L (4 cups) Massel Chicken Style Liquid Stock

(100 grams) dried cranberries

olive oil

onion, chopped

chicken stock

fresh white breadcrumbs

(55 grams) blanched almonds, roasted, chopped

(95 grams) chopped dried figs

green apple,

tsp ground cinnamon

tsp allspice

rosemary leaves

1.5kg small King Edward potatoes, peeled

duck fat

garlic bulbs, halved widthways

tbs sea salt flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

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This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy. Halve  any larger mushrooms lengthwise to help them cook evenly. And be generous with the chile crisp, making sure to stir the mixture well. All of those crunchy bits carry flavor — and a mighty punch of savory heat.

Wild Rice Dressing With Mushrooms and Chile Crisp

rice rice

cinnamon stick

salt

onion

carrot,

celery rib, diced

mushrooms

chile crisp,

scallions, green parts only, thinly sliced

Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.

Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.

In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.

Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.

Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.

Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it

Rhubarb & date chutney

fresh root ginger

milliliters red wine vinegar

eating apple

pitted date

dried cranberries or raisins

tbsp mustard seed

curry powder

light muscovado sugar

rhubarb

red onion

Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.

Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris’s 11th Arrondissement, saw these cookies on a counter in the back of Mokonuts, a small restaurant, and walked right in to buy a few. The baker Moko Hirayama has worked on her recipe with so much care and invention that it’s almost difficult to see any family resemblance to cookie's inspiration: the classic American chocolate-chip cookie. Her cookies have chunks of fine chocolate (not store-bought chips), dried cranberries, rye flour and a good measure of poppy seeds, for color, crunch and surprise. Plan ahead: Once the dough is made and formed into balls, it should be refrigerated overnight before baking. Fresh from the oven, the cookies are fragile; they firm as they cool. They’ll keep for about three days at room temperature or they can be frozen for up to two months; in either case, they should be wrapped well.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

1 cup plus 1 1/2 tablespoons (130 grams) medium rye flour

(85 grams) all-purpose flour

baking powder

fine sea salt

baking soda

unsalted butter

(100 grams) sugar

(100 grams) light brown sugar

(50 grams) poppy seeds

(80 grams) moist, plump dried cranberries

(113 grams) bittersweet chocolate, chopped into chunks

Flake salt,

Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.

Working with a mixer (fitted with the paddle attachment, if you have one), beat the butter and both sugars together on medium speed for 3 minutes, until blended; scrape thebowl as needed. Add the egg, and beat 2 minutes more. Turn off the mixer, add the dry ingredients all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on low speed until the flour almost disappears, and then add the poppy seeds, cranberries and chocolate. Mix only until incorporated. Scrape the bowl to bring the dough together.

Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover, and refrigerate the dough overnight or for up to 3 days. (If you’d like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)

When you’re ready to bake, center a rack in the oven, and heat it to 425. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cookies on the sheet, leaving 2 inches between each cookie (work with half a batch at a time and keep the remaining balls of dough in the refrigerator until needed). Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do.

Bake the cookies for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.

Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.

These wholesome oat bars use just 4-ingredients and come together using just one bowl.  Try adding them to your weekend meal prep to have on hand as a health head-start ingredient for a busy week.

No Bake Peanut Butter Oatmeal Bars

rolled oats, (gluten-free)

all natural peanut butter, (unsalted)

maple syrup

cranberries, (chopped)

Line an 8x8 baking dish with parchment paper and set aside.*

In a large bowl; combine oatmeal, peanut butter, maple syrup and dried cranberries.

Mix everything together until you have a thick batter.

Transfer batter into prepared baking dish.

Flatten using a spatula or your hands until the oat mixture is evenly distributed and even on top.

Chill for a couple of hours or until the oat bars have firmed up.  Cut into 16 squares and enjoy!

https://content.jwplatform.com/videos/7baNHGFx.mp4

No-bake peanut butter oat bars use just four ingredients and come together in minutes.  The combination of rolled oats, natural peanut butter, maple syrup and dried cranberries makes a wholesome and delicious sweet treat or breakfast on-the-go.

These healthy, easy to make oat squares are 100% gluten-free, vegan and would make the perfect addition to your weekend meal prep.   Keep them on hand for a busy week (I promise, your whole family will love them).  ENJOY!

NO BAKE PEANUT BUTTER OAT BARS | 4-ingredient oatmeal bars

A butterflied boneless pork loin stuffed with apples, cranberries, walnuts and fresh thyme. How to instructions to butterfly a pork loin.

Pork Loin Roast with Apple Cranberry and Walnut Stuffing

pork loin roast ((about 3 to 3 1/2 pounds))

apples (peeled, cored and diced)

walnuts

bread crumbs

butter

thyme (minced)

Salt and pepper (to taste)

In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, bread crumbs, melted butter and thyme. Set aside.

Butterfly the pork loin by following the pictures and instructions above.

Spread the stuffing across the butterflied pork loin, leaving about 1/2 inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).

Place in the fridge until ready to cook.

Preheat oven to 350F.

Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.

Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.

Remove from the oven and let rest for 10-15 minutes.

Slice and serve.

This quick and easy Cranberry Banana Bread recipe is filled with ripe bananas, fresh cranberries and a touch of orange zest for a special holiday treat perfect with cocoa or tea!

Cranberry Banana Bread Recipe

bananas (ripe, about 1 ½ cups)

butter (melted)

sugar

tsp vanilla extract

almond extract

all-purpose flour

tsp baking soda

cranberries (roughly chopped*)

tsp orange zest

heavy cream (or milk)

vanilla extract

Preheat oven to 350 degrees F. Butter an 8&quot;x4&quot; (or similar size) bread loaf pan and then sprinkle with a little flour, tapping out any excess. Set aside.

In a large bowl place the peeled ripe bananas and use a sturdy fork to mash them until they&#39;re smooth in consistency. Stir in the melted butter, sugar, egg, vanilla extract and almond extract until the mixture is combined.

Add in the flour, baking soda and salt and stir to combine again. Finally, stir in the chopped cranberries and orange zest. Pour batter into prepared pan and bake for 50 to 55 minutes, until toothpick inserted in center comes out clean.

Let bread cool in pan for 10 minutes, before removing from pan and letting cool completely on wire rack.

Combine icing ingredients in a small bowl and whisk to combine. Drizzle over cooled bread. Add more powdered sugar to thicken icing, or add more milk to thin the icing to your desired consistency.

FOR ICING

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Top 17 dried cranberries recipes from across the web

The most viewed dried cranberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 dried cranberries recipes from across the web

The most viewed dried cranberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry and Walnut Relish

Sugar Free Dried Cranberries

Brandied Dried Fruit

Christmas Nougat Recipe

Persian Tamarind Fish

Valli Little's turkey with fruit st...

Wild Rice Dressing With Mushrooms a...

Rhubarb & date chutney

Mokonuts’ Rye-Cranberry Chocolate-C...

No Bake Peanut Butter Oatmeal Bars

Pork Loin Roast with Apple Cranberr...

Cranberry Banana Bread Recipe

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The most viewed dried cranberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine