Current research indicates that approximately 10 ounces of cranberry juice
Cocktail (at least 27 % cranberry juice) is needed daily to achieve
bacteria blocking health benefits. Below are the equivalent amounts of other
cranberry products.

1 ½ cups fresh or frozen cranberries
1 ounce sweetened dried
½ cup sauce

Baby Spinach Salad
1 pound of baby spinach
3/4 cup sweetened dried cranberries
1 tablespoon of poppy seeds
1/4 cup of white sugar (or sugar substitute)
1/4 cup red wine vinegar
1/4 cup olive oil

Combine the spinach & sweetened dried cranberries in a salad bowl. Combine the poppy seeds &
dressing ingredients. Toss with spinach & sweetened dried cranberries, when ready to serve.
Serves 6 to 8.

Fruit Salad
1 can mandarin oranges (drained)
1 can pineapple chunks (drained, reserve 1/2 cup juice)
1 large banana (sliced)
2 kiwi fruit (sliced)
1 cup craisins (sweetened dried cranberries)
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons honey

Slice banana into the combined lime and lemon juice.
Stir to coat bananas
Add honey.
Add reserved pineapple juice and rest of fruit..
Stir gently just to mix fruit & juices.
Serve on salad greens or as a dessert with whipped cream.
6 servings

2 lbs. of your favorite meatballs (or from the frozen case)
1 16 ounce can wholeberry cranberry sauce
1 8 ounce can crushed pineapple
1 12 oz bottle of chili sauce
hot sauce
Combine cranberry sauce, crushed pineapple & chili sauce
in a crock pot or large pan. Heat to a simmer for at least
10 minutes to blend sauce. Add meatballs. Continue to heat until
meatballs are heated through. Add hot sauce to taste.

Also see Cranberry Chicken Wings and Saucy Meat Dip
for more treats.

Dried Cranberries*
1 (12 oz.) bag of cranberries
2 quarts boiling water
1/4cup sugar or corn syrup

In a bowl, pour boiling water over the cranberries
or submerge them in a pot of boiling water with the heat
turned off. Let them sit in the water until the skin pops.
Do not let the berries boil or the flesh will turn mushy.
Drain. If desired coat the berries with either a light
corn syrup or granulated sugar. Transfer the berries
to a cooking sheet and place them in a freezer
for 2 hours. Freezing the berries helps in breaking down
the cell structure promoting faster drying.
Put the berries on a mesh sheet in the dehydrator
for 10 to 16 hours. depending on the make of the
dehydrator, until chewy and with no pockets of moisture.
Another method of drying is to turn on the oven for 10
minutes at 350 F. Then place the cranberries on a cookie
sheet in the oven, turn of the oven,
and let them sit overnight.
Store dried cranberries in the freezer.
*Mary Bell's "Complete dehydrator Cookbook."

Cranberry-Blueberry Pie
Prepare favorite pastry for 2 crust pie
3 cups fresh or canned whole cranberry sauce
5 tablespoons quick cooking tapioca
3/4 cup sugar
1 1/2 cups fresh or frozen blueberries

Preheat oven to 400*F.
Combine cranberries with 3 tablespoons tapioca and place in bottom crust.
Combine sugar, remaining 2 tablespoons tapioca and blueberries. Place on top
of cranberries. Cover with top crust. Make slits in crust, brush with milk
and sprinkle with 1 tablespoon of granulated sugar.
Bake for 45 to 50 minutes.

Party Punch

1 6 oz can frozen pink lemonade
1 6 oz can frozen orange juice concentrate
1 6 oz can pineapple juice concentrate
6 cups cranberry juice cocktail
2 quarts chilled ginger ale

Thaw frozen juices; combine with cranberry juice. Pour over ice into punch bowl.
Slowly add ginger ale. Float orange slices, or add fruit sherbet. make 16 servings.

Valentines' Fudge
2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioner's sugar
1/4 cup evaporated milk
1 teaspoon vanilla or almond extract
3/4 cup of sweetened dried cranberries
1/2 cup chopped walnuts or toasted almonds.

Line the bottom of an 8 X 8 inch pan with plastic
wrap. Set aside. Melt chocolate chips and corn
syrup over very low heat or in a double boiler,
stirring frequently. When very smooth remove
from heat. Stir in confectioner's sugar, evaporated milk
and flavoring. Beat until the mixture is thick and
shiny. Add nuts and sweetened dried cranberries and mix
well. Pour into prepared pan. Cool to room temperature,
cover and refrigerate
several hours or until firm. Cut into squares.
Store covered in the refrigerator.
25 small squares.

1 Cup maple syrup
3 cups fresh cranberries

Combine syrup and cranberries in a saucepan, bring to a boil.
Reduce heat; simmer 15 minutes, stirring occasionally.
Cover & chill.
Serve over pound cake, vanilla ice cream or
your favorite cheesecake.
Adapted from Cooking Light

Mulled Cranberry Tea
5 tea bags
2 1/2 cups boiling water
3 cups cranberry juice cocktail
1 1/2 cups water
2 tablespoons honey
1/2 cup light brown sugar
1 4 inch cinnamon stick
8 whole cloves
sliced lemon or orange

Brew tea in boiling water for 10 minutes. Put spices, sugar & honey
into a crock pot or large pan. Add cranberry cocktail & water.
Simmer for at least ten minutes to activate spices.
Add tea & sliced fruit.
Serve hot or cold.
Note: Mulling spices may be substituted for cinnamon stick, cloves and fruit slices.
Wine or liquor may be added for a Holiday Toddy.

Cranberry Brownies
Add 3/4 cup of sweetened dried
cranberries to your favorite brownie recipe or
package of Fudge Brownie Mix.

Cranberry Orange Walnut Relish
1 navel orange
3 cups fresh cranberries
3 tablespoons water
3/4 cup granular sugar substitute
1/2 cup chopped walnuts

Peel the orange, remove as much pith (the white part under the rind) as
possible from the rind. Set rind aside. Remove membranes between orange sections.
Chop the orange sections into 1/2 inch pieces. Set aside.
Chop the rind into 1/2 inch pieces.
Place the cranberries, water, orange rind and sugar substitute in
a sauce pan. Bring to a simmer over medium heat. Cook ten minutes,
stirring occasionally, until cranberries pop open. remove from heat,
transfer to a bowl. Mix in orange pieces and walnuts.
Chill for one hour to blend flavors.
Source: Atkins Kitchen


4 cups cranberry grape juice
1 cup orange juice
1/4 cup fresh lemon juice
1 diced pear
1 diced apple
3 cups lemon -lime soda

Combine juices and fruit. Refrigerate for at least 2 hours.
Just before serving add soda and ice.
Makes about 8 cups.
Ladies Home Journal

Frozen Cranberry Salad

1 20 oz. can pineapple tidbits
1 tablespoon lemon juice
5 medium bananas, halved & sliced
1 16 oz. can whole-berry cranberry sauce
1/2 cup sugar
1 12 oz. carton frozen whipped topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a bowl; set pineapple aside. Add lemon juice
and bananas to the pineapple juice. In a large bowl, combine cranberry sauce and sugar. Drain bananas and add to the cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 9" X 13" x 2" dish. freeze until solid. Remove from the freezer 15 minutes before cutting. 12 to 16 servings. With a dollop of whipped topping on each serving, this is a cool dessert.

Magic Cookie Bars with Sweetened Dried Cranberries

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
1 14 oz can sweetened condensed milk
1 cups semi-sweet chocolate chips
1 cup sweetened dried cranberries
1 cup chopped nuts

Preheat oven to 350* degrees (325* for glass dish). In a 13 X 9 inch baking pan melt the butter in the oven. Remove pan from oven. Sprinkle the crumbs over the melted butter; pour sweetened condensed milk evenly over crumbs. Sprinkle chips, sweetened dried cranberries and nuts evenly over all and press down with a wooden spoon or table fork. Bake 25 minutes or until golden brown. Cool, before cutting in bars. Makes 24 bars.

Mulled Cranberry Raspberry Tea

1 cup fresh or frozen loose pack raspberries
2 cups freshly brewed tea
2 cups cranberry raspberry juice
1 cup lemonade
1/4 cup water
3 whole allspice
Lemon slices or raspberries for garnish

In a crock pot or sauce pan mash raspberries, add tea, cranberry-raspberry juice, lemonade, water and allspice. Simmer at least 10 minutes to bring out flavor of the allspice. Strain out spice and pulp if desired. Serve in heat-proof glass mugs. Sweeten with sugar if desired.

Chicken Salad Rolls

1 1/2 cups cooked chicken meat, shredded or chopped in small dice
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup sweetened dried cranberries
1/4 cup chopped walnuts
salt & pepper to taste
4 sandwich rolls

Mix first six ingredients. Spread on rolls or hearty bread. Top with lettuce, salt & pepper.
Makes 4 servings. Double recipe for more servings.

Cranberry Chicken Wings

2 cups whole berry cranberry sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 pounds chicken wings

Simmer first five ingredients in a saucepan over low heat for five minutes, stirring often. Mix wings with sauce and marinate for at least two hours in refrigerator. ( Use a self closing plastic food storage bag, less cleanup) Place wings in rows (do not stack them) on a large baking pan with sides. Save marinade for basting. Bake in a preheated 350* oven for 1 hour, basting and turning at least once. They should be crisp and browned. Approximately 20 wings.

Saucy Meat Dip

2 cups whole berry cranberry sauce
1 cup apricot jam
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon mustard
Baked ham, hotdogs, linguica, chorizo, pepperoni or meatballs.
Combine cranberry sauce, apricot jam, spices and mustard in a heavy saucepan or crock pot. Heat to a simmer, stirring to prevent sticking. Simmer three to five minutes to release and blend spices. Cut meat into bite sized chunks, add to sauce, continue to simmer until meat is heated through. Recipe makes enough sauce for at least two pounds of meat.

Cranberry Wassail

8 cups (64 oz.) cranberry juice cocktail
2 1/2 cups apple juice
1/4 cup sugar
3 cinnamon sticks
1/2 teaspoon ground all spice
1/2 teaspoon ground nutmeg

Combine cranberry juice cocktail, apple juice, sugar, and spices in a large saucepan or crock pot. Heat on high and simmer for 10 minutes. Place in a heat- proof punch bowl or serve from a crockpot. Garnish with orange slices studded with whole cloves. Serves 12 to 16.

Cranberry Pumpkin Bread

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoon salt
3 cups granulated sugar
1 can (15 oz.) canned pumpkin (not pie mix)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried cranberries

Preheat oven to 350* F. Grease and flour two 9 X 5-inch loaf pans.
Combine flour, spices, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil,and orange juice in large mixing bowl; beat until blended. Add dry ingredients to pumpkin mixture; stir to blend. Do not over- beat. Add sweetened dried cranberries. Spoon into prepared pans. Bake for 60 minutes or until tester comes out clean. Cool in pans on racks for about 10 minutes; remove to rack to cool completely. Best if stored for 24 hours before serving.

Three Fruit Relish

2 lemons
4 cups fresh cranberries
2 cups orange marmalade
Quarter lemons and discard seeds. Coarsely chop lemons & cranberries in processor or blender. Add marmalade, mix well, and let stand a few hours to blend before serving. Makes 4 cups.
Three Fruit Sauce

3 cups fresh or frozen cranberries
1 fresh pear, peeled, cored and diced
1 apple, peeled, cored and diced
3/4 cup sugar
2 Tbsp. water
2 Tbsp. raspberry vinegar
1/2 Teaspoon ground ginger
Place all ingredients in a medium saucepan. Boil over medium heat for 6 to 8 minutes or until cranberries have
popped. Remove from heat and cool. May be refrigerated for a week or more. About three cups of sauce.

Vermont Cranberry Sauce

2 cups fresh or frozen cranberries
1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 Tbsp. orange or lemon zest

Place all ingredients in a medium saucepan. Bring to a boil over medium heat. Cook about 8 minutes, stirring
occasionally, until berries pop. Remove from heat. Cool and refrigerate. Makes about 2 cups.

Cape Cod Pudding

1 cup fresh cranberries
1/4 cup sugar
1/4 chopped nuts
1 egg, beaten
1/2 cup sugar
1/2 cup flour
6 Tbsp. butter or margarine, melted

Preheat oven to 325* F. Generously butter an 8-inch pie plate. Spread whole cranberries in the plate.
Sprinkle 1/4 cup of sugar and nuts over berries. Combine egg with 1/2 cup of sugar. Add flour and melted butter.
Beat well. Pour over cranberries. Bake for 45 minutes on middle rack of oven. Serve warm with vanilla ice cream
or whipped cream. Serves 6.

Cranberry Apple Crisp

1 (16 ounce) can of whole cranberry sauce
2 cups chopped apples
1 teaspoon cinnamon
1 cup uncooked rolled oats
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon salt
1/2 cup chopped nuts or grape nuts cereal
1/4 cup canola oil
Whipped cream or vanilla ice cream

Preheat oven to 350*. In an 8 or 9-inch square pan combine the cranberry sauce, chopped apples and cinnamon.
In a bowl combine oats, brown sugar, flour, salt and nuts. Add oil and mix until crumbly. Sprinkle over the cranberry
and apple mixture. Bake for 45 minutes. Serve warm with whipped cream or ice cream. Serves 6 to 8.

Copyright,©, Flax Pond Farms, 2005. World rights reserved.