CRAN-RASPBERRY JELLIES
These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.
Provided by Kitty Johnson
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 8h40m
Yield 50
Number Of Ingredients 6
Steps:
- Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
- Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
- Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g
CRANBERRY RASPBERRY SAUCE
This is a wonderful Christmas meat sauce. It goes well with turkey or goose.
Provided by Ryan Downs
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 10
Number Of Ingredients 4
Steps:
- Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g
RASPBERRY CRANBERRY RELISH
The idea of cooking cranberries in honey came from a friend. I played with the recipe, and this is my family's favorite version.-Anita Doughty, West Des Moines, Iowa
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.
Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
RASPBERRY VINEGAR DRESSING
Tangy raspberry vinegar is balanced by a touch of honey in this crowd-pleasing dressing.
Provided by EatingWell Test Kitchen
Categories Low-Sodium Salad Dressing Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Whisk vinegar and honey in a small bowl until blended. Whisking continuously, slowly add oil. Season with salt and pepper. (Alternatively, combine ingredients in a small jar, secure the lid and shake.)
Nutrition Facts : Calories 62.2 calories, Carbohydrate 3.3 g, Fat 5.3 g, SaturatedFat 0.7 g, Sodium 57.5 mg, Sugar 3.2 g
RASPBERRY JELLO CRANBERRY RELISH
Got this recipe from a co-worker. It makes an enormous amount of sweet relish with just a touch of tartness from the cranberries. The raspberry jello is the key to even non-cranberry eaters enjoying the dish. Feel free to substitute cranberry Jello if you want a stronger cranberry flavor. I chop my nuts, cranberries, apples and oranges in a food processor. For a chunkier relish, chop the apples, oranges, and nuts by hand. I have thirded everything for a smaller amount using an 8 ounce can of crushed pineapple with good results as well. Can also be made with splenda and sugar free gelatin.
Provided by ColCadsMom
Categories Fruit
Time 30m
Yield 21 serving(s)
Number Of Ingredients 8
Steps:
- Mix the 3 boxes of gelatin with the 2 cups of sugar.
- Bring the 3 cups of water to a boil and pour over gelatin and sugar mixture.
- Whisk until dissolved and set aside.
- In a very large mixing bowl, mix crushed pineapple, finely chopped cranberries, chopped apples, and chopped oranges.
- Stir in chopped pecans or walnuts.
- Pour gelatin over fruit and nut mixture; mix well.
- Cover and refrigerate for at least 24 hours and up to 2 weeks before serving.
Nutrition Facts : Calories 206.3, Fat 3.9, SaturatedFat 0.3, Sodium 58.9, Carbohydrate 44, Fiber 2.7, Sugar 39.3, Protein 1.9
CRAN-RASPBERRY PIE
Jewel-toned fruits team up to pack this pretty pie with festive flavor. The recipe is one our four grown children especially enjoy when they come home for family holiday meals. -Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture; toss gently to coat. Let stand for 15-20 minutes., Line pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 391 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY RASPBERRY SAUCE
Categories Sauce Fruit Juice Thanksgiving Quick & Easy Low Sodium Cranberry Raspberry Chill Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.
CRANBERRY-RASPBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Raspberry Spice Fall Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
RASPBERRY CRANBERRY SAUCE
If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!
Provided by Janelle
Time 1h15m
Number Of Ingredients 5
Steps:
- In a saucepan, combine ALL ingredients.
- Bring to a simmer and cook for 10 minutes, stirring frequently.
- After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
- Once mashed cook for 5 more minutes.
- Allow mixture to cool completely.
- Serve Chilled.
- Store in an air tight container up to 5 days.
Nutrition Facts : Calories 63 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 14.2 grams sugar
CRANBERRY & RASPBERRY SMOOTHIE
A low fat, vitamin C-packed smoothie to start your day
Provided by James Martin
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint.
Nutrition Facts : Calories 100 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
RASPBERRY-CRANBERRY BREAD
This recipe is for a regular size loaf for a bread machine. You will absolutely love the color of the bread! It tastes wonderful, too! :)
Provided by PalatablePastime
Categories Yeast Breads
Time 3h5m
Yield 1 regular size loaf
Number Of Ingredients 8
Steps:
- This recipe is for a regular size loaf.
- Set machine setting for "light", if able.
- Add all ingredients as per machine instructions.
- Operate machine.
- Enjoy your loaf!
CRANBERRY, RASPBERRY, PECAN CONSERVE
Provided by Cathy Barrow
Categories side dish
Time 1h30m
Yield 4 half pints or 2 pints
Number Of Ingredients 6
Steps:
- In a skillet, toast pecans over medium heat, shaking pan to avoid burning. In about 8 minutes, nuts will become fragrant and smell toasty; remove from heat and chop.
- In a large heavy pot, bring cranberries, raspberries, sugar, lemon juice and zest to a boil. Remove from heat, pour into a ceramic or glass bowl, then cover and refrigerate overnight. If not canning, add pecans and serve.
- If canning, put a rack in a large stockpot or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars or two pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Strain the cranberry raspberry mixture through a sieve over a heavy pot, then place the strainer in a bowl to catch any additional syrup. Reserve the fruit solids.
- Bring liquid to a boil. When syrup reaches 220 degrees, or an active boil that cannot be stirred down, add back the fruit and any juices that have accumulated.
- Bring the mixture back to a hard boil, stirring constantly. Add the pecans, and then cook until the conserve is at a boil that cannot be stirred down and has thickened to a jammy consistency.
- Remove the jars from the pot. Ladle hot conserve into the hot jars, leaving 1/2-inch head space.
- Wipe jar rims with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 15 minutes for half pints, 20 minutes for pints. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear jars ping as they seal.
- Once cool, test seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time jars are processed. To reprocess, reheat conserve to boiling, then continue as before.
Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 33 grams, Carbohydrate 191 grams, Fat 38 grams, Fiber 30 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 153 grams
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