Tags
canape, cider. cranberry juice, coconut, cranberry relish, ginger, goat cheese, orange, pecans, port, punch
Happy Thanksgiving!
Four celebratory cranberry recipes to help observe the occasion.
CRANBERRY GOAT CHEESE CANAPES
1 1/2 cups fresh cranberries, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons sugar
1 1/2 tablespoons fresh jalapeño pepper, chopped
3/4 teaspoon grated fresh ginger
mini tart cases
1 container spreadable goat cheese
Stir together the cranberries, cilantro, sugar, jalapeño and ginger in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.
Divide goat cheese between tart cases, and top with a spoonful of cranberry mixture.
Enjoy!
Recipe adapted from Southern Living, December 2013
ORANGE PORT CRANBERRY SAUCE
Finely grate zest from 1 orange and set aside. Juice orange into a liquid measuring cup. Add enough port to measure 1 cup total. Pour into a saucepan along with 3/4 cup sugar, bring to a boil over medium-high heat, stirring to dissolve sugar. Add 1 (12-ounce) bag fresh cranberries and cook, stirring, until cranberries begin to burst, 5 minutes. Simmer, stirring, until liquid is reduced, about 8 to 10 minutes. Turn off heat, stir in zest, and let cool before serving.
Enjoy!
CRANBERRY GINGER PUNCH
1 (32-ounce) bottle of apple cider
2 (12-ounce) bottles of ginger beer
1 cup cranberry juice
garnish with whole cranberries
In a large pitcher, combine apple cider, ginger beer and cranberry juice, stirring to combine. Cover and refrigerate for 30 minutes. Garnish with whole cranberries.
NOTE: I also had vodka and prosecco available so guests could mix to their preference.
Enjoy!
Recipe adapted from Entertain Decorate Celebrate September/October 2014
CRANBERRY PECAN BARS
1 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1 cup chopped pecans
2 eggs, slightly beaten
1 1/4 cups sugar
2 tablespoons milk
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
1 cup finely chopped cranberries
1/2 cup coconut
Heat oven to 350F. In a medium mixing bowl, stir together flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into bottom of 13-by-9-inch baking dish. Bake for 10 to 15 minutes, or until crust is lightly brown around edges.
Meanwhile, in mixing bowl, beat eggs, 1 1/4 cups sugar, milk, orange peel and vanilla. Pour over hot crust. Sprinkle with remaining nuts, cranberries, and coconut.
Bake for 30 minutes or until golden. Cool slightly in pan on wire rack. Cut into bars while warm, cool completely in pan.
Enjoy!
Recipe adapted from Better Homes and Gardens, Bars and Brownies
