Cranberry Filling Recipes

CRANBERRY FILLING

Steps:

• Place cranberries, sugar, and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer, and cook until cranberries burst and the liquid they have released has become slightly thickened, 12 to 15 minutes. Stir in golden raisins. Transfer to a large bowl. Cool completely before using for cookies.

CRANBERRY FILLED COOKIES

Steps:

• Filling:.
• Mix cranberries, sugar, flour, salt, orange rind and boiling water. Boil for 3 minutes, allow to cool completely.
• Cookie:.
• Cream butter and sugar. Add egg. mix. Now add the Milk and vanilla. Mix well. in another bowl, add flour, salt, and baking powder, sift together well. Add to butter mixture and mix well. On floured surface, roll cookie dough out thin. Cut into desire shapes. Place 1 teaspoon of filling into the center of one cookie, top with another cookie, moisten edges of cookies and seal with fork.
• Bake 350 degrees until cookies are brown about 10 to 15 minutes.
• OPTIONAL, drizzle a powdered sugar glaze on top of cookie.

SHIRA'S CRANBERRY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees. Make the cookies: Whisk together flour, cornmeal, and salt in a medium bowl. Beat butter and 1/4 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add orange zest and egg yolk, and mix well. Reduce speed to low. Add flour mixture, and mix until just combined.
• Lightly whisk egg white. Scoop 2 teaspoons dough, and roll into a ball. Dip into egg white, and roll in remaining 1/4 cup plus 1 tablespoon sugar. Repeat with remaining dough; transfer to parchment-lined baking sheets, spacing about 1 inch apart, as you work. Gently press center of each ball with your thumb. Bake, rotating sheets halfway through, until pale golden, 15 to 17 minutes. Gently indent each cookie again using the handle end of a wooden spoon. Transfer sheets to wire racks, and let cool. (Cookies can be stored at room temperature for up to 1 week.)
• Meanwhile, make the filling: Bring cranberries, water, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer, gently mashing cranberries, until thick and jamlike, 5 to 6 minutes. (If mixture is too thick, add a little water to thin.) Transfer to a bowl, and let cool completely. (Filling can be refrigerated for up to 1 week.)
• Spoon a small amount of filling into each cookie indentation.

CHICKEN ROLLS WITH CRANBERRY FILLING

Steps:

• In small saucepan, place orange juice and heat over medium heat.
• Add ALL OF THE cranberries.
• Cover and set aside to soften.
• In another saucepan, place 2 Tablespoons of the margarine and melt over medium heat.
• Add celery and onion and saute about 2 minutes.
• To 1/3 cup of the stuffing mix, add sage; stir into celery onion mixture and add 2/3 cup of the cranberries.
• Sprinkle chicken with pepper and spread with mustard.
• Spoon cranberry mixture in center of each piece, roll chicken over filling and fasten with wooden picks.
• Melt remaining 3 Tablespoons margarine and dip each chicken roll, first in margarine and then in remaining 2/3 cup crushed stuffing.
• Place chicken on baking pan lined with foil and sprayed with a vegetable spray.
• Bake, uncovered in 350 degree oven about 30 minutes or until fork can be inserted in chicken with ease.
• Garnish with tomato rosettes and parsley; sprinkle chicken with remaining 2 Tablespoons of cranberries.