CRANBERRY WALNUT RELISH I
This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.
Provided by Marlene
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
- Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
- Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g
CRANBERRY PANCAKES
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
CORNMEAL-CRANBERRY PANCAKES
Provided by Jill Santopietro
Categories breakfast, sauces and gravies, main course
Time 2h
Yield Makes about 24 4-inch pancakes
Number Of Ingredients 22
Steps:
- Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
- Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
- In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
- Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 13 grams, TransFat 0 grams
CRANBERRY WALNUT PANCAKES
A specialty recipe from the 1774 Inn in Phippsburg, Maine. I usually prefer waffles to pancakes, but these look so good I had to post the recipe here for safekeeping.
Provided by Lynne M
Categories Breakfast
Time 20m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a large bowl and set aside.
- In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
- Preheat griddle to 400 degrees.
- Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.
CRANBERRY WALNUT CRUMB CAKES
These sunny, seductive little cakes are perfect mouthfuls of coffeecake from the golden crumb to the zingy cranberry bits to the browned, chunky topping that crumbles apart in your mouth. A basket of these is equally good for breakfast, teatime, or as an autumnal dessert for Thanksgiving. Cranberries are indigenous to America and are harvested in the fall by flooding their fields with water. Each berry contains a bubble of air which causes it to float, float right off the branches of their bush. The only step left is to skim all the glissening garnet colored berries off the surface of the water--and they've already had their bath! All the old baking books in my collection include page after page of coffeecake recipes. Back then, the midmorning coffee break a stimulating cup and a bite of something sweet was a given. Don't we still deserve a little treat to get us through the rest of the day? Everything about the recipe can be done in advance, right down to filling the cups with batter. Just don't sprinkle on the topping (which you can make literally months in advance and keep in the freezer) until just before you bake.
Provided by Food Network
Categories dessert
Time 45m
Yield 24 individual cakes
Number Of Ingredients 14
Steps:
- Make the Cake. Preheat the oven to 350 degrees F.
- Line the muffin tins with paper liners.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
- Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
- Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
CRANBERRY PANCAKES
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
Provided by Richie La Monica
Categories Breakfast
Time 13m
Yield 6 medium pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
CRANBERRY PANCAKES
Steps:
- In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon zest strips if desired.
Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.
CRANBERRY WALNUT RELISH II
I inherited this recipe from my Mom. It is assigned to me every year along with the relish tray. I am no great cook, so you can be sure it's very easy. It's so great, it's the only cranberry dish we serve!
Provided by Judy
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 3h55m
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a small, shallow baking dish. Sprinkle with sugar.
- Cover cranberries with aluminum foil. Bake in the preheated oven approximately 35 minutes. Remove from heat, sprinkle with walnuts and recover. Continue baking 10 minutes. Remove from heat.
- Stir marmalade and lemon juice into cranberry mixture. Cool to room temperature. Transfer to sterile containers, cover and chill in the refrigerator at least 3 hours before serving.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 9.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 7.8 g
TOASTED WALNUT BUTTERMILK PANCAKES WITH CRANBERRY MAPLE SYRUP
Categories Milk/Cream Breakfast Brunch Quick & Easy Cranberry Walnut Winter Gourmet
Yield Makes about six 4-inch pancakes, serving 2
Number Of Ingredients 11
Steps:
- In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered. In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts. In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
- Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter. Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven. Serve the pancakes with the syrup.
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