I have a bag of cranberry's.....what can?!
Answers: I do with them? What should I make...give me a recipe , or some idea
Cook them according to the directions on the package and then chill them. Use them as cranberry sauce instead of the canned cranberry. If you don't want to make cranberry sauce, try one of the recipes below.
CRANBERRY PUNCH
4 c. Cranberry juice
1-1/2 c. Sugar
4 c. Pineapple juice
1 tbsp. Almond flavoring / extract
2 qt. Ginger ale
Combine first four ingredients. Stir until sugar is dissolved, chill. Then add ginger ale just before serving. Add ice ring to keep punch cold.
PEACH CRANBERRY PIE
1 (29-oz.) can peach slices in heavy syrup
1 (12-oz.) package fresh or frozen cranberries or 3 c. Fresh cranberries
1-1/4 to 1-1/2 c. sugar
1/4 c. cornstarch
2 c. all-purpose flour
1/2 tsp. salt
2/3 c. shortening
6 to 7 tbsp. cold water
1. Preheat oven to 375 F. Drain peach slices, reserving 1/2 cup syrup. Cut the peach slices into quarters; set aside. In a large saucepan, combine reserved syrup and cranberries. Bring to boiling; reduce heat to medium. Cook, uncovered, until the cranberry skins pop, stirring occasionally (about 2 minutes).
2. In a small bowl, stir together sugar and cornstarch. Add sugar mixture to the cranberry mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in the peaches. Set aside and keep warm.
3. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon
of the water at a time, until the dough is moistened. Divide in half. Form each half into a ball.
4. On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim bottom pastry to 1/2 inch beyond edge of pie plate.
5. Roll out remaining pastry to a 12-inch circle and cut into 1/2-inch-wide strips. Fill pastry-lined pie plate with cranberry mixture. Lay half of the pastry strips 1/2 inch apart on top of the filling. Arrange remaining strips 1/2 inch apart on top of the first strips in a diamond-shaped pattern. Trim ends of strips even with edge of bottom pastry. Press ends of strips into crust rim. Fold edge of bottom pastry over edge of strips; seal and crimp edge as desired.
6. Bake for 40 to 45 minutes or until filling is bubbly and pastry is golden brown. Cool on a wire rack at least 2 hours. Serve warm, or to store, cover and let stand at room temperature for up to 24 hours. Makes 8 servings.
Put them in a blender with some fresh oranges and some honey and walnuts and blend. YUmmmmmy!
Drop some off randomly at a door step on Thanksgiving.
Make cranberry sauce!
Dissolve 1 cup of sugar in 1 cup of water and bring to a boil. Lower the heat and add the cranberries. Simmer for 10 minutes or until all the cranberries burst. Remove from heat and cool to room temperature. Serve!
If you want "jellied" cranberry sauce, simply put it through a strainer and take out the berry skins.
ENJOY!
You can also add the whole berries to a bottle of vodka. After a week or so you can enjoy your very own cranberry flavored cocktail.
Cranberry salsa. Cook the cranberries lightly in boiling water. Just till they "pop" open then allow them to cool. Add diced onions or chopped scallions, some finely diced peppers as hot as you like, fresh cilantro, finely cut garlic put into a blender or food processor or chop roughly by hand. This is good with turkey leftovers.
add some other fruit into a blender, ice, and some flavored yogurt and you got a yummy smoothie.
make a crenberry cobbler, yummmmy or cranberry sauce and freeze until thanksgiving
Put them in a coat pocket and leave them there.
Toss some into a salad of baby greens and spinach leaves. Add chopped walnuts and crumbled feta cheese. Dress with Raspberry Vinagrette. Yum!
Melt one bag of chocolate in the microwave. Mix in one cup of cranberries and one cup of chopped pecans. Drop by spoonful onto parchment paper and allow to cool. Wonderful holiday candy! Put in paper candy cups and give a tin full to a friend as a gift.
Also, add into any recipe that calls for raisins.