Dishes with Cranberries

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Drinks

Cranberry gravy 

11 cranberries 
500-700 g sugar

Cover the cranberries with water and leave them in the oven or stove until they burst. Then strain through cheesecloth or double cheesecloth, squeezing lightly. Then add the sugar, stir and boil for 15 minutes, scraping off the foam. Pour the hot hard liquor into heated containers and close tightly with alcohol-disinfected lids.

Cranberry old-fashioned spirit 

2 kg cranberries 
1,5 kg sugar 
10l of water 
40 g yeast 
50 g raisins

Pour 31 ml of water over the picked, rinsed cranberries, and heat for 2-3 minutes until they start to burst. Then scoop out the berries and rub them through a sieve. Pour the resulting juice into a glass container. Pour the remaining berry pulp back into the water and boil for another 5-10 minutes. Then strain through double cheesecloth, add the squeezed cranberry juice and sugar, stir and cool to room temperature to make a total of 10 1. Then add the yeast, which has been mashed with sugar, and ferment for one day, covered with cheesecloth. Scrape off the froth when it has covered the entire surface of the spirit. Then strain the brandy, pour it into containers, add 1 to 3 raisins and cover with a lid. Consume after 3 days. The spirit will have a sour taste.

Mulled wine with cranberry juice

0,5 1 dry red wine 
0,75 1 cranberry juice 
0,331 water 
1 glass of sugar  
80 ml lemon juice 
10 clove buds 
1-2 cinnamon sticks 
0,5 lemon peel, crushed 
1 ground nutmeg

Heat the water and cranberry juice in a saucepan, add the sugar and spices, and heat, stirring, until the sugar has dissolved. Cook over low heat for 5-10 minutes, then strain. Pour in the wine and lemon juice and bring to a boil.

Carrot and cranberry drink 

150 g carrot juice 
50 g cranberry juice 
150 g water 
2 tablespoons honey

Add the honey to the carrot juice and stir. Then pour in the cranberry juice and water and chill.

Cranberry drink 

200 g cranberries 
honey or sugar to taste
3 liters of water

Place the picked and well-washed cranberries in boiling water for 2-3 minutes, then scoop out and strain through a sieve. Set aside the juice and pour the juice back into the water and boil for a further 5-10 minutes. Then strain through double cheesecloth, pour in the squeezed cranberry juice, and sweeten to taste with honey or sugar.

Cranberry marinate

1 kg cranberries 
1 kg sugar

Puree the cranberries with the sugar and stir. Pour in the vodka. Pour into a jar and store in a dark place for at least 2 months, stirring periodically. After two months, strain and bottle.

Cranberry Mors 

1 kg cranberries 
0,5 kg sugar 
4-5 liters of water

Wash the cranberries in boiled water, pass them through a sieve and squeeze out the juice. Cover them and place them in a cool place. Pour the juice over the water, bring to a boil, and strain through a double cheesecloth. Mix the strained and strained juice, sweeten it, pour it into sealed containers or jugs, and consume it well chilled

Cranberry vinegar 

1 glass of cranberries 
4 tablespoons sugar 
3 glasses of water 
1,5 tbsp starch

Place the cranberries, which have been peeled and well washed, in boiling water for 2-3 minutes. Then scoop out and rub through a sieve. Pour the water over the puree, bring to a boil and skim off the water. Bring the liquid back to the boil, sweeten it, add the water and starch to it, bring to the boil and then drain the pot. Then pour in the berry juice. Serve the curd cooled, and poured into jars moistened with cold water.

Desserts

Cranberry sweets

Wash and dry the cranberries from the garden, from the forest, or from the shop, moisten them with the white of a lightly beaten egg, and roll them in icing sugar in a bowl. Place the cranberries in a baking tray, with baking paper or foil on the bottom, and cook for about 10 minutes. For a thicker layer of icing sugar, the cranberries should be coated in egg white and rolled in icing again.

Cranberry sweets
Cranberry sweets

Pasta soup with cranberries 

200 g pasta (star or other) 
1,5 liters of water 
100 g cranberries 
60 g sugar 
2 tablespoons starch 
50 g sour cream 
a pinch of salt 
2 cinnamon sticks

Boil the pasta in lightly salted water. Bring the water to a boil, add the cranberries, and sugar-cinnamon sticks, and cook for 10 minutes. Then slowly stir in the starch that has been released in the cold water. Cool. Shake the noodles. Ladle the soup onto plates. Serve with sour cream.

Cranberry mousse 
Cranberry mousse

Cranberry mousse 

200 g cranberries 
120 g sugar 
60 g honey
60 g semolina 
450 ml water 
2 cinnamon sticks

Pick the cranberries, well washed and drained, pass them through a sieve and squeeze out the juice, cover, and refrigerate. Pour the remaining berry pomace over the water, bring to a boil and simmer for a further 5 minutes over low heat. Strain the decoction through double cheesecloth, add the honey and stir to dissolve it. Then add the sugar and bring it to a boil to make a syrup. Once the syrup boils, add the semolina in a thin stream, stirring all the time. Reduce the heat and cook for about 10-12 minutes. Then remove the saucepan from the heat, add the cranberry juice and whisk with a whisk until light pink foam forms. Place the mousse in vases or bowls and place in the fridge to set.

Jams

Cranberry jam 

1 kg cranberries 
1 kg sugar 
1,5-2 glasses of water

A little lemon or orange peel Pick the cranberries when they are ripe and rinse them. Place them in a sieve, add them to hot water and leave them for 2-3 minutes to soften the skin. Remove from the water
and sugar, boil the syrup, skim off the foam, add the prepared berries and bring slowly to the boil. “Immediately remove the jam from the heat, cool, and bring back to the boil. Repeat this 3 times.

After the last boil, cook slowly, skimming off the foam, until the syrup has thickened and the berries are translucent. Then add the grated or thinly sliced lemon or orange peel. Pour the jam into the prepared jars and close tightly.

Grated cranberries with sugar 

1 kg cranberries 
1,3-1,5 kg sugar

Crush the washed and drained cranberries with a wooden pestle or crush them in a blender or in a meat grinder. Add the sugar to the prepared purée and stir until the sugar has dissolved. Then pour the prepared product into clean (well washed and heated) jars. Cover the top with a parchment paper slide moistened with ethyl or salicylic alcohol and close with plastic lids. Afterward, chill in a refrigerator to at least 1-20 °C and transfer to a dark and cool room.

Cranberry and walnut jam
Cranberry and walnut jam

Cranberry and walnut jam

1 kg cranberries 

1,2-1,3 kg sugar 

150-200 g walnuts 

0,5 1 of the water in which the nuts were boiled

Boil the cleaned and chopped walnuts for 20-25 minutes and drain. Boil the syrup from the nut decoction and sugar. Add the cranberries and nuts, which have been picked, washed, and dried, and cook for 20 minutes.

Cranberry-orange marmalade 

600 g cranberries 
600 g sugar 
4 oranges 

0,5 1 water

Peel the oranges. Remove the white part from the peel of 2 oranges, cut into thick strips, place in water and boil for 20 minutes. Add the cranberries and orange slices and cook, stirring, for 10 minutes. Add the sugar and cook for 1 min. Remove the saucepan from the heat, skim off the foam, leave to stand for 15 minutes with the lid on and pour into the prepared jars.

 

Cakes

Cake with cranberries 

2 eggs 
1,5 glasses of sugar 
0,5 glass of oil 
0,5 glass of milk 
200 g cranberries 
2 glasses of flour 
2 teaspoons baking powder 
1 packet of vanilla sugar
a pinch of salt 

Whisk the eggs with 1 glass of sugar, vanilla sugar, and salt. Pour in the oil and milk and stir in the flour mixed with the baking powder. Mash the cranberries with a wooden fork and place them in a sieve to drain the juice. Then mix the wet pomace (so that the juice drips only a little) with half a glass of sugar. Pour 1/3 of the batter into the prepared cake tin, place half of the cranberry mixture in the middle, and top with another 1/3 of the batter, the cranberries again, and the remaining batter. Bake in a medium oven (160-170 °C) for about 40-50 minutes.

Refreshing cake for sponge cake: 

6 eggs 
300 g sugar
1 packet of vanilla sugar 
200 g flour 
100 g starch 
1 teaspoon baking powder
For spreading: 
0,5 1 milk
3 tablespoons semolina. 
1 tablespoon of sugar 

200 g butter 
1 glass of cranberry jam 
Juice and grated peel of 1 lemon 
fruit (summer: own garden fruit and berries, winter: oranges, grapes, bananas)

Biscuit baking: separate the yolks from the whites. Beat the yolks with the sugar (150 g) until fluffy. In another bowl, whisk the egg whites, gradually add the 150 g of sugar and whisk to a stiff froth, then add the prepared yolks and gently fold in. Add the wheat flour mixed with the baking powder, and the starch and mix. Bake at 180 °C for about 35 minutes.

Cream for the spread: boil the semolina in the milk and cool the cooked semolina. Cream the butter with 1 tablespoon of sugar, and the jam, the finely grated lemon zest, and juice.

Mix everything together and whisk with a mixer. Spread the cream over the sponge cake, and cut it into 3 pieces. Decorate the top with fruit or berries.

Cranberry sponge cake 

6 eggs 
300 g of sugar 

1 packet of vanilla sugar 
300 g flour 
1 teaspoon baking powder 
3-4 tablespoons grated cranberries

Beat the egg yolks with the sugar until fluffy and gradually add the grated cranberries. Then add the well-beaten egg whites and sprinkle them with flour mixed with baking powder. Pour the carefully mixed dough into an oiled tin and bake in the oven at 180 °C.

Cranberry cake with ‘snowman’ 

1,5-2 glasses of flour
100 g of sugar (1 tablespoon of sugar for the dough, 1,5-2 tablespoons to be leftover when whipping the egg whites, the rest to be mixed with the cranberries)
0,5 packets of vanilla sugar 
200 g butter or margarine 
2 eggs.
200-250 g cranberries

Cut the margarine or butter into small pieces and leave on a board to soften. Separate the yolks from the whites and put them in separate bowls. Place the whites and the dish in the fridge. Whisk the yolks with a tablespoon of sugar, add the butter, and flour and knead the dough, then place the prepared dough in a round mold (do not grease with butter), spread it out, and fold the edges high. Bake in an oven at 150-175 °C until light brown.

While the crust is baking, wash and drain the cranberries and crush them with a pestle to make a porridge, add the remaining vanilla sugar and stir. If you have a sweet tooth, you can add more sugar.

Remove the baked cake from the oven, top with the cranberry mixture (just enough to keep it from spilling over the edges), whip the egg whites to a stiff froth to cover the cranberries, and put the cake back in the oven immediately. Bake until the egg whites have risen and are lightly browned. This cake stays fresh for a long time.

Coconut cakes with cranberries 
Coconut cakes with cranberries

Coconut cakes with cranberries 

250 g coconut chips 
1 cup sweetened condensed milk 
1 egg white 
100 dried cranberries

Toast the coconut chips in the oven or in a frying pan, and whisk the egg white. Add the condensed milk, coconut shreds, egg white, and dried cranberries to a bowl and mix until smooth. Spoon small ‘pancakes’ onto a baking tray lined with baking paper. Bake in the oven at 175 °C until lightly browned. When the oven is switched off, open the door and allow the cakes to cool.

Salad

Beetroot and cranberry salad 

400 g cooked beetroot 
0,5 glass of cranberries
3 apples 

100 g sour cream 
salt. sugar 
0,5 teaspoon ground coriander

Peel and dice the beetroot. Then peel the apples, cut them open to remove the seeds, and cut them into straws. Wash the cranberries, drain and pick them with a special wooden pestle. Scatter over the beetroot and apples, stir.

Season the sour cream with salt, sugar, and coriander and mix well. Drizzle the prepared sour cream dressing over the salad and garnish with unpeeled green apples before serving.

Fresh vegetable salad with cranberries 

100 g of assorted lettuces (suitable for head lettuce, leaf lettuce, Peking lettuce) 
30 g tomatoes 
30 g cucumbers 
10 g onion leaves 
60 g oil 
2 tablespoons lemon juice 
10 g cranberries 
10 g chopped dill

salt, sugar

Place the lettuce in a salad bowl, garnish with tomato slices, cucumber pieces, cranberries, and finely chopped onion leaves. In another bowl, add the oil, lemon juice, salt, and a little sugar and whisk to mix well. Pour over the prepared salad and sprinkle with chopped dill.

Salad with cranberry vinaigrette 

60 grams of cream cheese 
100 g salad leaves 
2 avocado fruits 

For the dressing : 

1 lemon juice 
1 teaspoon rosemary oil 
50 g cranberries 
50 g oil
2 garlic cloves 
salt 
ground white pepper

Place the torn lettuce leaves, the finely chopped cream cheese, and the avocado fruit in a bowl. For the dressing, mash the cranberries, add the lemon juice, oil, and spices, whisk well and pour over the prepared salad.

Vegetable salad with cranberries 

0,5 medium-sized cabbage 
3 carrots

2 apples 
1 glass of cranberries 
0,5 celeriac

For the dressing: 

0,5 glass of oil 
3 tablespoons wine vinegar 
1 tablespoon salt 
2 tablespoons sugar 
parsley leaves

Finely chop the cabbage, celery, and apples, grate the carrots, add the cranberries, pour over the dressing, and mix well. Leave to stand for 2 hours, place in a bowl and garnish with parsley leaves and cranberries.

Sauces

Cranberry and thyme sauce 

25 g fresh or frozen cranberries
25 g beef stock 
6 g soy sauce 
3 g lemon juice 
0,05 g ground black pepper 
0,01g dried thyme

Mash the fresh or chilled berries in a blender. Then add the beef stock, soju sauce, lemon juice, season with ground black pepper and dried thyme, and shake again.

Serve hot only with dishes. The sauce can be prepared in advance and refrigerated in a closed container for 96 hours.

Classic American cranberry sauce 

1 kg freshly picked or frozen cranberries 
500 g sugar 
0,5 1 water

Boil the sugar and water to make a syrup and add the berries. Boil for 5 minutes until the berries are soft. Strain through a sieve after removing from the heat. Serve the sauce warm, tasty, and cold.

Cranberry sauce with meat 

500 g cranberries 
250 g sugar 
250 ml apple vinegar 
250 ml water 
100 g chopped onions 
1 cinnamon stick 
1/2 teaspoon ground allspice. a small piece of peeled ginger 
1/2 tsp starch if necessary

Put all the ingredients in a saucepan and cook over low heat for about 20 min. Remove the cinnamon stick and ginger. Pour into a saucepan or pass through a sieve and then pour. Maybe thicken the sauce with a little starch. Suitable for serving with beef, veal, and poultry.

Cranberry sauce 

1 glass of cranberries 
3/4 cup sugar 
1 glass of water 
1 tsp starch 
lemon zest

Boil the prepared cranberries in water for 2-3 minutes until soft. Strain and boil the remaining berry pomace for a further 5-8 minutes. Strain through a cheesecloth, add the sugar, pour in the resulting puree, add the lemon zest and the reserved starch and bring to a boil, stirring. Suitable for poultry and sweet roasts. Meat dishes

Liver pâté 

800 g of veal or beef liver 
2,5 tablespoons melted butter 
0,5 glass of cranberry juice 
3 glasses of whipped cream 
1 tablespoon gelatine 

ground black pepper

salt 
1 lemon – parsley

Cut the liver into pieces, fry in butter, and mince 4 times. Add the gelatine swollen in cranberry juice, pepper, salt, and whisk in the whipped sour cream. Place the pate in a mold and refrigerate. Remove from the mold to a plate and garnish with sliced jellies, lemon slices, and parsley leaves before serving.

Goose stuffed with apples and cranberries 

Goose 
100 g cranberries 
3 apples 
3 tablespoons salt 
3 tablespoons cumin 
3 tsp black peppercorns 
a little oil (to grease the baking tray) 
50 g honey 
1 tablespoon ground marjoram For garnish: 
3 apples 
100 g cranberries 
100 g sugar

For the sauce: 

300 g water 
300 g cranberries 
250 g sugar 
50 g strong port wine

Rub the prepared goose inside and out with salt, spices, and honey and leave to rest for a day. Cut the apples into slices. Mix the cranberries with the chopped apples and stuff the goose with this mixture. Wrap the goose in foil or a baking bag, place it on a baking tray and bake in the oven.

For garnish, apples are baked in the oven and garnished with cranberries. Cut the apples in half, remove the seeds with the cloves, cut a hole in the apple, put the cranberries mixed with sugar in the hole, and bake in the oven.

To prepare the sauce: add the cranberries to a saucepan, bring to a boil over low heat and simmer for 10 minutes to soften the berries. Then add the sugar and heat until dissolved. Then add the port wine. Serve hot or cold in a separate saucepan.

Roast turkey with cranberry jam 

Turkey
3 tablespoons butter 
salt 
black pepper 
dried tarragon 
for roasting 50-100 g fat For stuffing: 
40 g butter 
100 g soaked and drained dried apricots 
100 g raisins (or prunes) 
100 g cooked bulk rice 
juice of 1 orange 
a little ginger 
salt 
allspice

Rub the outside and inside of the prepared turkey with salt and spices, squeeze the breastbone to make the breast wider, cover with baking foil, and refrigerate for 6-12 hours. Prepare the stuffing: melt the butter, add the soaked and drained fruit, the rice, the spices, the orange juice, and stir. When completely cool, stuff the turkey.

Place the buttered turkey in the hot fat on the roasting tray, add a glass of water and return to the preheated oven. Roast the turkey for 2-3 hours at 170 °C, basting frequently with the resulting stock and cooking. Add more water if necessary. It is very convenient to roast the turkey in a roasting bag or foil.

Serve the roast turkey with cranberry jam.

Preparation of the jam: add the sugar to a glass pan of water, bring to a boil, then add the grated and rinsed cranberries and the cooked orange peel, cut into thin strips. Cook everything until thickened.

Chicken with cranberry sauce 
Chicken with cranberry sauce

Chicken with cranberry sauce 

4 pieces of chicken fillets
1 glass of cranberries 
3 tablespoons honey 
1/2 tsp crushed coriander seeds 
1/2 teaspoon allspice 
1 glass of chicken stock
1/4 cup flour 
70 g butter 
2-3 tablespoons of oil 
1/3 cup finely chopped onions

salt – ground black pepper

Add the cranberries and spices (coriander seeds, allspice) to the stock, add the honey, and bring to a boil. Cover the pot with a lid and remove it from the heat.

Lightly batter the chicken fillets, salt them, sprinkle with ground black pepper, and roll them in flour. Fry in oil for 3-4 minutes on each side, and remove the fillets to a bowl. Sauté the onions in 35 g of butter, add them to the broth with the cranberries, stir and heat for a further 5 minutes, then add the remaining butter (35 g). Pour the sauce over the chicken and braise for 10-15 minutes. Serve with rice and fresh vegetables.

Fish dishes

Cranberry-flavored baked salmon 

4 pieces of salmon fillets (200-230 g each) 
1/2 glass cranberry juice 
3/4 cup breadcrumbs 
1/4 cup finely chopped onion leaves 
3-4 tablespoons melted butter 
2 tablespoons chopped fresh thyme 
1 teaspoon grated lemon peel 
salt 
ground black pepper

Drizzle the cranberry juice over the salmon pieces and place them on a baking tray. Season with salt and pepper. Mix the breadcrumbs, onions, and thyme. Spread the mixture evenly over the fish, press lightly, and drizzle with melted butter. Bake in a 180 °C oven for about 20 minutes.

Herring with cranberries 

600 g salted herring
0,75 glass of milk
2 medium-sized onions 
2 sour cucumbers 
2 apples, 
1 glass of cranberries 
3-4 tablespoons mayonnaise 
sugar 
parsley leaves

Clean the soaked herring and leave it in the milk for 1-2 hours. Peel the onions and cut them into rings. Peel the cucumbers and cut them into small cubes. Peel and finely grate the apples, mix them with the cranberries, which have been grated through a sieve, add the sugar and mix well with the mayonnaise. Place the onions and cucumbers on top of the herring fillets, wrap them up, pierce them with a wooden skewer, place them in a bowl, pour the sauce over them and refrigerate for 2 hours. Garnish with parsley or other greens when serving.

Herring with vegetables and cranberries

500 g herring fillets 
3-4 tablespoons of oil 
2 carrots 
2 onions 
a glass of spicy tomato sauce 
2 tablespoons dried cranberries 
2 tablespoons finely chopped celeriac

Cut the onions into half rings, grate the carrots and fry everything in oil. Add the tomato sauce, cranberries, and sauté. Place the herring pieces on a plate, drizzle with the cooled mixture and sprinkle with the pieces of yelp.

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