LIZZIE’S CRANBERRY COCKTAIL RECIPE | MICHAEL SYMON | FOOD NETWORK
|2 cups orange juice|
|2 cups fresh cranberries|
|Champagne, chilled, for serving|
|Frozen cranberries, for serving|
- Bring the orange juice and cranberries to a boil in a large pot until the berries just begin to burst. Strain the juice through a fine mesh sieve and let cool to room temperature.
- Pour 2 to 3 tablespoons of the juice into each of 4 flutes. Top with the champagne and garnish with frozen cranberries.
MAKE-AHEAD CRANBERRY SAUCE RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 30 minutes
Cook time: 15 minutes
Yield: 2 1/2 cups
|One 12-ounce bag fresh cranberries, cleaned|
|1 3/4 cups sugar|
|1 Granny Smith apple, peeled, cored and chopped|
|Grated zest and juice of 1 orange|
|Grated zest and juice of 1 lemon|
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.
BEST CRANBERRY AND CANDIED GINGER BUCKLE RECIPE – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 1 hours 10 minutes
Cook time: 1 hours 10 minutes
Yield: 12 Servings
|390 grams (3 cups) all-purpose flour, plus more for pan|
|214 grams (1 cup) white sugar|
|1 tablespoon baking powder|
|1 teaspoon ground cinnamon|
|¼ teaspoon table salt|
|12 tablespoons (1½ sticks), plus 2 tablespoons salted butter, cut into ½-inch cubes and chilled, reserved separately|
|42 grams (3 tablespoons) packed dark brown sugar|
|40 grams (⅓ cup) sliced almonds|
|3 large eggs|
|1 cup sour cream|
|1 tablespoon vanilla extract|
|340 grams (12 ounces/3 cups) fresh or thawed frozen cranberries|
|85 grams (½ cup) finely chopped candied ginger|
|Powdered sugar, to serve (optional)|
- Heat the oven to 375°F with a rack in the middle position. Mist a 9-by-13-inch baking pan with cooking spray, dust evenly with flour, then tap out the excess.
- In a food processor, combine the flour, white sugar, baking powder, cinnamon and salt. Pulse until well combined, 6 to 8 pulses.
Scatter the 12 tablespoons butter over the dry ingredients and pulse until the mixture resembles coarse crumbs, about 20 pulses. Transfer to a large bowl, then measure out 165 grams (1 cup) of the mixture and return it to the food processor.
To the food processor, add the brown sugar, almonds and remaining 2 tablespoons butter, then pulse until the mixture begins to clump and resembles wet sand, about 20 pulses; transfer to a medium bowl and set aside.
- In another medium bowl, whisk together the eggs, sour cream and vanilla. Pour into the large bowl of flour-butter mixture and fold with a silicone spatula until only a few streaks of flour remain.
Add the cranberries and candied ginger, then fold until evenly distributed; the batter will be thick. Transfer to the prepared pan and spread in an even layer.
- Using your hands, squeeze the almond-flour mixture into rough ½-inch clumps, then scatter evenly over the batter in the pan. Bake until the topping is golden brown and a toothpick inserted at the center comes out clean, 40 to 45 minutes.
Cool in the pan on a wire rack for at least 30 minutes before slicing. Dust with powdered sugar just before serving, if desired.
CAULIFLOWER SOUP WITH CRANBERRY COMPOTE – GUSTO TV
Provided by: GUSTOTV.COM
Yield: 4 – 6
|1 head of cauliflower|
|2 tablespoons (30ml) butter|
|1 medium Spanish onion|
|2 teaspoons (10ml) ground curry powder|
|Salt and pepper|
|2 cups (500ml) whole milk|
|1 cup (250ml) 35% cream|
|1 cup (250ml) water|
|Salt and pepper|
|½ cup (125ml) minced sundried cranberries|
|1 tablespoon (15ml) red onion, small dice|
|2 tablespoons (30ml) cranberry juice|
|Zest of one lemon|
|1 tablespoon (15ml) port (optional)Cauliflower garnish|
|1 tablespoon (15ml) butter|
- Remove leaves and the core from the cauliflower, separate 1cup (250ml) and roughly chop into bite sized pieces, reserve for garnish.
- Chop the rest of the cauliflower in chunks of similar size.
- Dice the onion into medium dice.
- Melt butter in a soup pot set over medium heat.
- Add the onion, curry powder and cauliflower.
- Cook until soft and lightly caramelized. Stirring frequently.
- Add the milk, cream, water and salt and pepper.
- Cook over medium low heat until cauliflower is fork tender about 20 minutes.
- Remove from heat and puree until smooth.
- Taste and adjust seasoning with salt and pepper and curry powder if necessary.
- For the cranberry compote place cranberries, onion, cranberry juice (port if using) and lemon zest in a small pot set over medium low heat and cook until cranberries have softened and most of the liquid is absorbed about 10 minutes. Season to taste with salt and pepper.
- Remove from heat.
- In a medium sized saut pan add the reserved cauliflower with the butter. Saut over medium heat until slightly caramelized and golden on the outside, about 5 minutes. Remove from heat.
- To serve ladle soup into 4 bowls. Equally divide the cauliflower garnish between the 4 bowls.
- Place in the center of each bowl.
- Place a spoonful of the cranberry compote in the center of the bowl.