Cranberry Ginger Popcorn Balls Recipes

CRANBERRY POPCORN

Steps:

• To make this cranberry corn, melt 6 tablespoons butter in a saucepan with 1/2 cup fresh cranberries, 2 tablespoons each sugar and honey and 1/2 teaspoon each vanilla and salt. Cook until the cranberries pop, about 3 minutes. Toss with 12 cups popcorn and 1 cup chopped toasted almonds. Spread on a baking sheet and bake at 325 degrees F, stirring occasionally, until dry, about 8 minutes.

CRANBERRY-GINGER POPCORN BALLS

Steps:

• Bring 1/4 cup light corn syrup, 2 tablespoons butter, 1 cup confectioners' sugar, 1/2 cup chopped crystallized ginger, 1 cup mini marshmallows and 1 tablespoon water to a boil in a large pot over medium heat, stirring. Stir in 3/4 cup each dried cranberries and white chocolate chips, and a pinch of salt. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn until coated. Butter your hands, then shape into balls.

CRANBERRY GINGER WAFERS WITH MAPLE SUGAR

Steps:

• Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, about 2 minutes; remove from heat to cool. Pour cranberry mixture through a strainer; reserve liquid for another use.
• Whisk flour, ginger, baking powder, and baking soda together in a bowl.
• Beat butter and remaining 1 cup white sugar with an electric mixer in a bowl until smooth; beat in egg. Stir drained cranberries into butter mixture; stir in flour mixture until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll dough out on a lightly floured surface about 1/4 inch thick; cut into circles with a round cookie cutter. Place cookies on the prepared baking sheet; sprinkle with maple sugar.
• Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.

CRANBERRY GINGER-GARLIC PARTY MEATBALLS

Steps:

• Prepare the ground beef with your favorite meatball recipe.
• Shape into about 1-inch balls (or as desired).
• Place on a baking sheet and brown to about HALF cooked, just enough to release the fat (maintain oven heat to 350 degrees).
• In a saucepan combine reserved pineapple juice, butter, brown sugar, minced fresh garlic, cornstarch, cider vinegar, soy sauce and ginger (start with 1 teaspoon ginger powder) Russian Dressing and cranberry sauce; bring to a boil, simmer and cook until the mixture is thickened and bubbly (about 10-15 minutes) stirring occasionally.
• Grease a casserole dish (large enough to hold the mixture).
• Place the semi-cooked meatballs in the dish with the sauce, pineapple chunks and chopped bell peppers; stir gently with a wooden spoon to coat the meatballs.
• Cover and bake for about 30 minutes or until meatballs are cooked completely.
• *NOTE* if you find that the sauce is too sweet, then add in another tablesooon cider vinegar and simmer on top of the stove for anoth couple of minutes or so.

CRANBERRY POPCORN BALLS

Steps:

• Preheat oven to 250°F Place popcorn in a large, 4 inch deep, buttered baking pan. Keep warm in the oven.
• Pour water into a large buttered saucepan. Securely tie cloves, allspice and cinnamon in a piece of cheesecloth and place in water. Cover saucepan and simmer 20 minutes.
• Remove spices from pan. Stir in cranberries, sugar, corn syrup, orange peel, nutmeg and food coloring. Cook over medium heat, stirring constantly until sugar dissolved and mixture begins to boil. Continue cooking until mixture reaches 250°F on a candy thermometer.
• Remove popcorn from heat. Pour syrup mixture slowly over popcorn, stirring to coat. Shape into balls. Allow to cool, wrap in plastic wrap, tie with colored ribbon and give as gifts during the holiday season.

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.