Cranberry Slices Recipes
30 WAYS TO USE FRESH CRANBERRIES
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cranberry recipe in 30 minutes or less!
Nutrition Facts :
CRANBERRY SLICES
The holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and, if desired, ginger. Divide the dough in half; form each half into a 6x3x1-in. block. Cover with plastic wrap and refrigerate 3 hours or up to 2 days. , Preheat oven to 350°. Unwrap logs; cut the dough into 1/4-in.-thick slices. Place on ungreased parchment-lined baking sheets. Bake 12-15 minutes or until edges are golden. Remove to wire racks to cool.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
FANCY CANNED CRANBERRIES
The ultimate high-low condiment your table didn't know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That's dealer's choice, but the rounds will be much easier to slice without them.
Provided by Alison Roman
Categories sauces and gravies, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Open the cans of jellied cranberries and slice the cylinders into 1/2-inch-thick rounds.
- Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.
LAYERED CRANBERRY SLICES
Steps:
- In a small bowl, beat cream cheese and mayonnaise until blended; stir in pecans. Remove cranberry sauce from the can in 1 piece; cut into fourteen 1/4-in. slices. Spread cream cheese mixture over half of the slices; top with remaining slices. Cut each in half. Cover and refrigerate until serving.
Nutrition Facts : Calories 137 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 75mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY COINS
Cranberry-studded slice-and-bake cookies stack smoothly and ship easily, making them a suitable gift for faraway relatives.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.
- On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)
- Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.
- Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
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