The countdown to Thanksgiving - a day when we cook much more food than is needed and eat until we feel as stuffed as the turkey. Tables will soon be loaded down with dishes that we “must have” or the day will be ruined. And foods will appear that we seem only to eat once a year, like pumpkin pie and cranberry sauce.
The cranberry sauce can cause some arguments among the dinner guests as some like whole-berry sauce and others like the jellied kind. Some like the canned stuff, while others insist it be homemade. The weirdest cranberry sauce I ever tasted contained pineapple and cilantro. Don’t worry, I won’t force that recipe on you.
Ginia Bruno, the wife of St. John’s Pastor Randy Bruno, has passed along some of her family cranberry recipes that fit well with this time of year. She says her family is full of cranberry lovers and that one member loves them so much that the person will eat them raw from the bag. That makes my jaws hurt just thinking about it.
So put this column in a safe place until Thanksgiving officially arrives and then make one of Ginia’s delicious recipes for your family gathering and shake things up a bit. Show them that cranberries are for more than just a sauce people argue over.
This is one of our family’s very favorite breakfast treats. If whole cranberries are too tart for your taste, coarsely chop them.
• ½ stick butter
• 1 cup granulated sugar
• 1 egg
• ½ cup + 2 tbsp. milk
• 2 cups flour
• 1 tsp. baking powder
• ½ tsp. salt
• 2 cups cranberries, fresh or frozen*
• 1 cup chopped nuts, optional
• butter pats for topping
• ½ cup granulated sugar
• 1½ tsp. cinnamon
• preheat oven to 350 degrees.
• in a large mixing bowl, cream butter and sugar, stir in milk and egg
• slowly mix in dry ingredients, fold in cranberries and nuts
• pour into greased 8-inch square pan, put small pats of butter over the top
• sprinkle with sugar and cinnamon
• bake 30-40 minutes or until pick comes out clean
* - You can substitute apples, blueberries, peaches, or other fruit.
Serve as a salad on lettuce or as a light dessert with additional fruit.
• 1-8 oz. package cream cheese, softened
• 3 cups fresh or frozen cranberries, finely chopped
• 1½ cups granulated sugar
• 1 8¼-oz. can crushed pineapple, undrained
• ½ cup chopped nuts
• 2 cups Cool-Whip thawed or sweetened whipped cream
• in a large bowl, beat cream cheese until smooth
• mix in next four ingredients, gently fold in Cool-Whip
• freeze until firm (optional: pour into 1½-quart ring mold, then freeze.)
• thaw a few minutes before serving
• makes 10-12 servings
Nice for breakfast on toast or bagels. Makes a good gift too.
• non-stick vegetable oil spray
• 1/3 cup dried cranberries
• 12-oz. cream cheese, softened
• 3 tbsp. plain nonfat yogurt
• 1 tbsp. honey
• spray metal blade of food processor with non-stick spray
• coarsely chop cranberries
• add remaining ingredients, process until well blended
• taste and add more honey, if desired
• cover and refrigerate up to 3 days