Recipe#11224
Title: Cranberries
Newsgroups: rec.food.recipesFrom: reggie@netcom.com (Reggie Dwork)
Subject: COLLECTION: Cranberry Recipes
Message-ID: reggieCM05Fo.DzD@netcom.com
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Tue, 1 Mar 1994 20:11:48 GMT
COLLECTION: Cranberry Recipes
Chilled Cranberry SoupRecipe By : Better Homes And Gardens, Dec. 1993
4 C Cranberries -- fresh
3 C Water
1 1/2 C Sugar
3 Inches Stick Cinnamon
2 Tbsp Lemon Juice
1/4 Tsp Ground Cloves
1 Tbsp Orange Peel -- finely shredded
Orange Peel -- curl, optional
Mint Leaves -- optional
In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks,
and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5
min. or till about half of the cranberries are popped.
Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and
chill for 4 - 24 hrs. Before serving, remove cinnamon stick.
To serve, ladle into soup bowls. If desired, top each serving with orange
peel and mint.
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NOTES : Cal. 181
Fat 0.3 g
Carbs 47.8 g
Sodium 5 mg
Dietary Fiber 4.1 g
Protein 0.4 g
CFF 1.2%
Cranberry-Orange Bread Machine Made
1 Pkg Yeast
2 1/2 C Bread Flour
1 Tsp Salt
1 Tbsp Nonfat Milk -- powder
4 Tsp Applesauce, Unsweetened -- * see note
1 C Cranberries -- fresh, chopped
1 C Orange Juice
Add all the ingredients in order.
I select thin crust and start the machine.
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NOTES : NOTE: I use applesauce to lower the fat count. The standard
recipe calls for 4 tsp butter or margarine.
I do not reconstitute the nonfat milk powder before I put it in
the pan.
Cal. 103.0
Fat 0.4 g
Carbs 21.4 g
Protein 3.5 g
Sodium 53 mg
Dietary Fiber 1.2 g
CFF 3.2%
Pear-Cranberry Cobbler
Recipe By : Woman's World Magazine Jan. 1994
1 Tbsp Lemon Juice
2 Tsp Cornstarch
6 Med Pears -- peel, core, &
-- thinly sliced
16 Oz Cranberry Sauce -- whole
1 Tsp Ground Cinnamon
1 Lemon Biscuits -- see following recipe
-- or 8 oz tube refrig.
-- biscuits, cut 1/2
Lemon Zest -- for garnish
Lemon Biscuits:
2 C Flour, All-Purpose
1/2 C Sugar -- or substitute
1 tbsp Baking Powder
1/4 tsp Salt -- or substitute
1 Egg Beaters. 99% Egg Substitute -- or substitute
1/3 C Nonfat Milk
1 tsp Lemon Peel -- grated
LEMON BISCUITS:
In bowl combine flour, sugar, baking powder and salt. Stir in egg, milk
and lemon peel until just combined. On floured surface knead then roll
out to 1/2" thick. Cut out biscuits using 2" star or biscuit cutter.
Repeat with scraps.
Preheat oven to 425 deg F. Lightly spray nonstick cooking spray on 2 qt
shallow casserole or glass baking dish; set aside. In lg bowl combine
lemon juice and cornstarch. Add pears; toss to coat well. Stir in
cranberry sauce and cinnamon. Spoon mixture into prepared dish. Arrange
biscuits around edge of fruit mixture in overlapping fashion. Bake 25 -
30 min until fruit is tender and biscuits are golden. Garnish.
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NOTES : Cal 439.4
Fat 1.1 g
Carbs 103.9 g
Protein 7.2 g
Sodium 268 mg
Dietary Fiber 4.7 g
CFF 2.3%