Fresh Cranberry Casserole Recipe Recipe For Deviled

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HOT CRANBERRY BAKE RECIPE



Hot Cranberry Bake Recipe image

Hot Cranberry Bake, a reader recipe by Sue-Sue Harstern of Louisville, Kentucky, was originally published in our November 1992 issue, but it's so good that we think it deserves a second look. In this simple, crisp-like dessert, Harstern layers fresh apples and cranberries in a two-quart baking dish, then tops the fruit with fresh lemon juice and granulated sugar. No stirring necessary! A crumbly mixture of quick-cooking oats, chopped walnuts (toast them for even more flavor), brown sugar, and melted butter (or margarine) is sprinkled over the fruit. Then the dish is baked at 325˚F for one hour, or until the topping is crisp and golden and the fruit is tender and bubbly underneath. Harstern suggests serving Hot Cranberry Bake warm with vanilla ice cream and we couldn't agree more. The creamy, sweet ice cream cuts the tartness of the cranberries and dresses up this homey dessert. While we love the recipe as-is, we also like the flexibility of it. You can use any cooking apple-we prefer the flavor and texture of Honeycrisp, Fuji, or Gala, although a combination of any of these apples will also work well. You can easily swap out the walnuts for chopped pecans, if you prefer. You can also add spices to the oat topping for more flavor and warmth. We recommend adding up to 1/2 teaspoon of dried spices such as cinnamon, nutmeg, or apple pie spice. And if you're looking for a fantastic dessert that also happens to be dairy-free or vegan, you can make this dish with an equal amount of melted or liquid coconut oil in place of the butter. The coconut oil adds a subtle sweetness to the topping and browns just as nicely as butter.

Provided by Southern Living Editors

Categories     Desserts

Yield Serves 8

Number Of Ingredients 9

4 cups peeled, chopped cooking apples
2 cups fresh cranberries
1 1/2 teaspoons fresh lemon juice
1 cup sugar
1 1/3 cups quick-cooking oats, uncooked
1 cup chopped walnuts
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
Vanilla ice cream

Steps:

  • Layer apples and cranberries in a lightly greased 2-quart baking dish. Sprinkle with lemon juice; spoon 1 cup sugar over fruit. Set aside.
  • Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake, uncovered, at 325˚ for 1 hour. Serve dessert warm with vanilla ice cream.

CRANBERRY CASSEROLE



Cranberry Casserole image

From an old issue of the Houston Chronicle. This is like a cobbler or crisp but with cranberries - yum!

Provided by loof751

Categories     Apple

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 -5 apples (3 cups chopped)
2 cups cranberries, raw
1 1/4 cups sugar
1 1/2 cups quick-cooking oats
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans
1/2 cup margarine, melted

Steps:

  • Spray a 2-quart casserole with cooking spray. Chop the apples (unpeeled). Put apples, cranberries and sugar in the casserole and combine.
  • In a medium bowl combine oats, brown sugar, flour, pecans and margarine.
  • Top fruit mixture with oat mixture.
  • Bake at 350 degrees for 1 hour, until bubbly and light brown.
  • Great warm as a side dish or as dessert with vanilla ice cream!

RED DEVIL CRANBERRIES



Red Devil Cranberries image

Provided by Guy Fieri

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 teaspoons canola oil
1/4 cup minced shallot
1 teaspoon minced serrano chile pepper
1 cup fresh orange juice
1/2 cup agave syrup
1 12-ounce package fresh cranberries
1 blood orange
1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
1 teaspoon ground cinnamon
Kosher salt

Steps:

  • Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes.
  • Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes.
  • Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries.
  • Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes.

FRESH CRANBERRY UPSIDE-DOWN CAKE



Fresh Cranberry Upside-Down Cake image

Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.

Provided by fondantfrenzy

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

¾ cup firmly packed brown sugar
¼ cup unsalted butter
¾ pound fresh cranberries
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, at room temperature
2 eggs, separated, divided
1 teaspoon vanilla extract
½ cup milk
⅛ teaspoon cream of tartar
1 cup heavy cream
¼ teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
  • Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
  • Mix flour, baking powder, and salt together in a bowl.
  • Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
  • Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
  • Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
  • Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
  • Cut the cooled cake into wedges and top with whipped cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g

FRESH CRANBERRY CAKE



Fresh Cranberry Cake image

A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!

Provided by Deborah Day

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup white sugar
3 tablespoons butter, melted
2 eggs, beaten
1 cup milk
3 cups fresh cranberries
1 cup white sugar
½ cup butter
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g

EASY 3-INGREDIENT CRANBERRY DESSERT



Easy 3-Ingredient Cranberry Dessert image

Delicious fluffy dessert great for Thanksgiving or any time of the year!

Provided by VHALLCLARKE

Time 4h10m

Yield 10

Number Of Ingredients 3

1 (16 ounce) can whole berry cranberry sauce
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Mix cranberry sauce and condensed milk together in a bowl. Slowly mix in whipped topping until combined. Transfer to a pretty serving dish, cover, and refrigerate for 4 to 8 hours. Serve cold.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.3 g, Cholesterol 13.3 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 11.9 g, Sodium 70.6 mg, Sugar 42.5 g

CRANBERRY-WILD RICE BAKE



Cranberry-Wild Rice Bake image

Enjoy this delicious rice and cranberries recipe - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

Steps:

  • Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
  • Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
  • Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
  • Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg

CRANBERRY APPLE CASSEROLE/CRISP



Cranberry Apple Casserole/Crisp image

My husband loves this one so much he asked a neighbor for it! We eat it at Thanksgiving. Although the original recipe calls it a casserole, it tastes more like a crisp to me. It's very sweet and desserty.

Provided by ladypit

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups peeled chopped apples (preferably Granny Smith)
2 cups fresh cranberries
1/2 cup flour, plus
2 tablespoons flour, divided use
1 cup sugar
3 (1 5/8 ounce) packages quick-cooking oatmeal (cinnamon & spice or apples & spice)
3/4 cup chopped pecans
1/2 cup brown sugar
1/2 cup melted butter

Steps:

  • Preheat the oven to 350 degrees.
  • Mix the apples and the cranberries with 2 tbsp.
  • flour until coated.
  • Add 1 cup sugar and mix well.
  • Put it all in a 2 qt.
  • casserole.
  • Mix the oatmeal, rest of the flour, pecans, brown sugar, and melted butter together.
  • Spoon it over the fruit.
  • Bake uncovered at 350 for 45 minutes.

Nutrition Facts : Calories 367, Fat 16.2, SaturatedFat 6.5, Cholesterol 24.4, Sodium 86.1, Carbohydrate 54.9, Fiber 4.2, Sugar 35.8, Protein 3.7

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