Cranberry Glop Recipes

CRANBERRY ALMOND GORP

Steps:

• Preheat oven to 350 degrees F.
• Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and trail mix and stir to combine. Once ingredients are all combined add pretzels and stir in.
• Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned.

CRANBERRY GLOP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
• In a medium bowl, toss together the cranberries, apples and white sugar. Pour into the prepared casserole. Mix together the oats, flour, pecans and brown sugar in the same bowl. Spread evenly over the fruit in the dish. Pinch off small pieces of butter and arrange them on top of the oat mixture.
• Bake, covered, for 50 minutes in the preheated oven. Remove the lid and bake for an additional 10 minutes, or until the top is toasted.

CRANBERRY FRUIT RELISH

Steps:

• In a food processor grind together in batches if necessary the orange, the pineapple, the cranberries, and the apple until the mixture is chopped fine, transfer the mixture to a bowl, and stir in the sugar. Let the mixture stand, covered and chilled, for at least 2 hours. The relish may be made about 2 days in advance and kept covered and chilled.

HOT CRANBERRY GLOGG

Steps:

• In a glass or stainless steel bowl, combine juice, wine, sugar, water, cinnamon, cardamom and cloves (at this point, you can cover and refrigerate it until you need it).
• Warm glögg in a pan over medium heat just until heated through- don't boil or the alcohol will boil off and then it's no fun.
• Float orange slice on top.
• To serve, keep warm over a candle or on an electric warming tray.
• Ladle into cups, adding raisins and almonds to individual servings.
• To make non-alcoholic, omit sugar and water and use 2 cups more cranberry-apple juice.

CRANBERRY GUMDROPS

Steps:

• In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth. , Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate). , Cut into 1-in. squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for 3 hours. Turn pieces over and let stand 3 hours longer. Roll in additional sugar if desired. Store in an airtight container at room temperature.