dried cranberry

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

honey

caster sugar

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

Add sweetness and crunch to salads with a little fruit and nuts.

Lettuce, avocado and mango salad

green oak lettuce, torn into small pieces

avocado,

mango,

Coles Dried Cranberries

olive oil

Coles Italian White Wine Vinegar

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Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

Apricot, sesame and cranberry biscuits

unsalted butter

(1/2 cup, firmly packed) brown sugar

golden syrup

water

tsp bicarbonate of soda

(1 1/4 cups) rolled oats

(1 cup) plain flour

(1/4 cup) sesame seeds

(2/3 cup) chopped dried apricots

(2/3 cup) craisins (dried cranberries)

Save on washing up tonight and give the kids paper cups of pork nuggets and sweetened currant rice.

Coconut popcorn pork with fruity rice

pork fillet, trimmed,

buttermilk

(3/4 cup) plain flour

(3/4 cup) shredded coconut

tbsp mild curry powder

Vegetable oil, to shallow-fry

tbsp vegetable oil, extra

shallots, trimmed, thinly sliced

(1 cup) Basmati rice

(1/2 cup) currants

(1/2 cup) dried cranberries

green round beans, trimmed, thinly sliced diagonally

_**Editor's note:** This recipe is from Ming Tsai's book,_ Ming's Master Recipes.

Cranberry-Crab Rangoon

Grapeseed or canola oil

red onions,

salt and black pepper,

cranberries,

sugar

naturally brewed rice vinegar

crab meat (snow, blue)

cream cheese, softened

wonton

eggs water

Accompaniments: dim sum dipper

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Epicurious

In a sauté pan coated lightly with oil over high heat, sauté onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent or until liquid is absorbed. Check again for seasoning. (When cool, you can transfer to a container and store in fridge for up to two weeks.)

In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives. Season with kosher salt and freshly ground black pepper and check for flavor.

Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle. Top with second skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until filling is gone. Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat. Add as many rangoons as pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown. Transfer rangoons to plate lined with paper towels. Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives.

Serve with [dim sum dipper and cranberry-teriyaki glaze .](/recipes/food/views/236607)

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