Holiday Nut Medley With Cranberries Recipes

CRANBERRY MEDLEY

Cranberry Medley image

I saw a cranberry chutney recipe that used sugar, oil and other flavors I didn't care for, so I made this combination with sugar substitute and eliminated the oil. Now it's a family favorite. -Gloria Wiech, Frontenac, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 8

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
2 cups chopped peeled tart apples
1 large navel orange, peeled and chopped
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup chopped dried apricots
1/3 cup golden raisins
3 tablespoons cider vinegar
3 tablespoons orange juice

Steps:

In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally. Transfer to a small bowl; refrigerate, covered, until cold.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HOLIDAY NUT MEDLEY WITH CRANBERRIES

Holiday Nut Medley with Cranberries image

Provided by Brian Balthazar

Categories appetizer

Time 30m

Yield About 5 cups

Number Of Ingredients 11

Ingredients

1 cup unsalted raw cashews
1 cup unsalted raw macadamia nuts
1 cup unsalted raw pecans
1 cup unsalted raw shelled pistachios
2 tablespoons unsalted butter
2 tablespoons chopped rosemary, plus 2 whole sprigs, for garnish
2 tablespoons light brown sugar
1 tablespoon chopped thyme
3/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1 cup dried cranberries

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Combine the cashews, macadamias, pecans and pistachios in a large bowl.
Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
Allow the nuts to cool slightly until they are warm, about 5 minutes.
Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.

SWEET AND SALTY NUTS AND CRANBERRIES

Sweet and Salty Nuts and Cranberries image

This looked so good I had to copy it down. It is from Dishing Up Maine by Brooke Dojny and looks like the perfect snack to serve with drinks. If you don't have Cajun seasoning there is a combination of peppers listed below that you can use as a substitute.

Provided by Acerast

Categories Lunch/Snacks

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

20 ounces whole almonds
3 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon cajun seasoning (or substitution listed below)
1 teaspoon sea salt (or other coarse salt)
8 ounces dried sweetened cranberries

Steps:

Preheat the oven to 350°F.
In a bowl toss the almonds, butter, sugar, and Cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon white pepper for the Cajun seasoning).
Pour the nut mixture onto a rimmed baking sheet. Roast, stirring occasionally until nuts are one shade darker - about 25 minutes. *Note - the time may be less if you are using almonds that are already roasted.
Remove from oven and sprinkle with salt.
Set aside to cool.
When cool toss the nuts with the cranberries.
This will last 1 week at room temperature or 3 weeks in the freezer.

Nutrition Facts : Calories 431.4, Fat 32.5, SaturatedFat 4.4, Cholesterol 9.2, Sodium 258.3, Carbohydrate 30.7, Fiber 8, Sugar 18.3, Protein 12.1

HOLIDAY CRANBERRY SALAD

Holiday Cranberry Salad image

This tangy fruit salad is perfect with turkey or ham, and has always been on our holiday table. With real whipped cream, walnuts, and pineapple, it's a treat you'll always want to make for the holidays.

Provided by Chandell

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

Ingredients

1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
1 (20 ounce) can crushed pineapple, with juice
2 cups white sugar
½ pint heavy whipping cream
1 cup chopped walnuts
2 cups miniature marshmallows

Steps:

In a large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered, in the refrigerator for at least two hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda!)
Before serving, whip the cream until soft peaks form. (You can sweeten the whipped cream with a little sugar, if desired.) In a large bowl, mix together the cranberry mixture, walnuts and marshmallows. Fold in the whipped cream and store in refrigerator until serving.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 79.2 g, Cholesterol 40.8 mg, Fat 20.7 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.8 g, Sodium 28.8 mg, Sugar 69.3 g

WARM FRUIT MEDLEY

Warm Fruit Medley image

The gently spiced compote our Test Kitchen staff created is comfort food at its healthiest. Spotlighting wonderful fruit like pears, cherries, apricots, pineapple and cranberries, it makes a beautiful dish that's perfect for a holiday brunch or buffet.

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup apricot nectar
2 tablespoons butter, melted
6 cups sliced peeled fresh pears
1 can (15 ounces) reduced-sugar apricot halves, drained and halved
1 can (15 ounces) pitted dark sweet cherries, drained
1 can (8 ounces) unsweetened pineapple chunks, drained
3/4 cup dried cranberries

Steps:

In a large bowl, combine the sugar, cornstarch, ginger and allspice. Stir in nectar and butter until smooth. Add fruit; stir to coat. , Pour into a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until hot and bubbly. Serve warm.

Nutrition Facts : Calories 150 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

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