We love cranberries and the
love experimenting with the
different ways you can
devour them. Here are
some of our favorite ways to
eat these delicious treats.
love experimenting with the
different ways you can
devour them. Here are
some of our favorite ways to
eat these delicious treats.
What's Your Style?
Ingredients
12 ounces of cranberries
1 cup sugar
1 cup orange juice
12 ounces of cranberries
1 cup sugar
1 cup orange juice
Directions
In a medium sized saucepan over medium heat, pour the sugar into the
orange juice. Stir in the cranberries and cook until the cranberries start
to pop, this process takes approximately 10 minutes. Remove from heat
and place sauce in a bowl as it will thicken as it cools.
In a medium sized saucepan over medium heat, pour the sugar into the
orange juice. Stir in the cranberries and cook until the cranberries start
to pop, this process takes approximately 10 minutes. Remove from heat
and place sauce in a bowl as it will thicken as it cools.
1/2 Cup butter or
margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground
nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped
fresh cranberries
1/2 cup chopped pecans
Topping:
2 tablespoon sugar
1/8 teaspoon ground
nutmeg
margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground
nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped
fresh cranberries
1/2 cup chopped pecans
Topping:
2 tablespoon sugar
1/8 teaspoon ground
nutmeg
Start off by mixing cream butter and sugar in a mixing bowl. Then add eggs mix them in one by one. Once you
have added the eggs, add vanilla and some sour cream. Combine the flour, baking powder, baking soda,
nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or
paper-lined muffin cups two-thirds full. Combine topping ingredients, sprinkle over the batter. Once you have
done this ake at 400 degrees F for 20-25 minutes or until a toothpick can be removed cleanly. Cool them for
about 5 minutes before removing from pans.
have added the eggs, add vanilla and some sour cream. Combine the flour, baking powder, baking soda,
nutmeg and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. Fill greased or
paper-lined muffin cups two-thirds full. Combine topping ingredients, sprinkle over the batter. Once you have
done this ake at 400 degrees F for 20-25 minutes or until a toothpick can be removed cleanly. Cool them for
about 5 minutes before removing from pans.
Ingredients
1 1/4 Cups butter
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all purpose flour
1/4 almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups chopped fresh
cranberries
1 cup chopped walnuts
1 1/4 Cups butter
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all purpose flour
1/4 almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups chopped fresh
cranberries
1 cup chopped walnuts
Place cream, butter, and sugars in a mixing bowl. Add eggs, one by one, beating after each. Beat in the extracts. Once you have done this
combine the baking powder, flour, salt, and baking soda. Add in walnuts and cranberries. Once this is done form wrap the dough into three
6-7 inch rolls, wrap them each in plastic wrap and refrigerate for at least 4 hours. After refrigerated, cut into 1/4 inch slices and place
about 1 inch apart on baking sheets. Bake these at 375 degrees F for 10-12 minutes.
combine the baking powder, flour, salt, and baking soda. Add in walnuts and cranberries. Once this is done form wrap the dough into three
6-7 inch rolls, wrap them each in plastic wrap and refrigerate for at least 4 hours. After refrigerated, cut into 1/4 inch slices and place
about 1 inch apart on baking sheets. Bake these at 375 degrees F for 10-12 minutes.
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