Cranberry Recipes Cranberry Relish Recipes Recipe For Stuffed

CRANBERRY STUFFED TURKEY BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
• With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
• Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
• Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
• Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
• Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
• Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
• To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat the oven: Preheat the oven to 450°F.
• Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
• Let the pork rest, then slice and serve: Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy .

CRANBERRY-STUFFED CORNISH GAME HENS

Steps:

• Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
• Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
• Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
• Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
• Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
• Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

CARAMELISED CRANBERRY RELISH

Steps:

• Use a zester to zest the orange or use a peeler to peel off the zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.
• Tip the orange juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

STUFFED PORK ROAST WITH CRANBERRY SAUCE

Steps:

• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
• Do not cut all the way through.
• Set aside.
• Melt butter in medium heavy skillet over medium-high heat.
• Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
• Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
• Mince using on/off turns.
• Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
• Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
• Bake remaining stuffing in small casserole for 30 minutes.
• Meanwhile, combine water and sugar in 3-qt.
• non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
• Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
• Puree in food processor and strain to remove skins.
• Stir in salt and pepper.
• Reheat gently, if necessary, before serving.
• Let roast stand 10 minutes before slicing thinly to serve.
• Serve pork, with extra stuffing on side, with cranberry sauce.

STUFFED CABBAGE WITH CRANBERRY SAUCE

Steps:

• Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
• Bring to a boil; then add the raisins and the fresh cranberries.
• Peel, core, and dice the apple and add.
• Simmer for another 5 minutes.
• Core the cabbage and place in a large pot with water to cover.
• Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
• Cover with cold water and drain.
• (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
• Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
• Pull off the inside leaves and place them one by one on a board, outside down.
• Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
• Fold up like an envelope, top first, then bottom and then the 2 sides.
• Place seam side down in the lined casserole.
• Repeat with the rest of the cabbage and the filling.
• Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
• Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
• Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
• Make this dish ahead.
• It tastes much better the next day.
• Also, this is a good recipe to double.
• Freeze one portion for unexpected guests.

HOMEMADE CRANBERRY RELISH

Steps:

• In an ungreased 13-in. x 9-in. baking dish, combine cranberries and sugar. Cover and bake at 350° for 1 hour. , In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled.