Thanksgiving Cranberry Recipes

DIANE CLAUGHTONOcean Springs Fresh Market   November 19th   

IT WOULDN'T BE THANKSGIVING WITHOUT CRANBERRIES

CRANBERRY SAUCE WITH PORT AND ORANGE

1 orange 
3/4 cup sugar
1lb fresh cranberries 
1/3 cup port

  1. Finely grate the zest of the orange and squeeze the juice into a medium saucepan.
  2. Add the sugar, port and cranberries. Stir.
  3. Place over a medium heat and bring to the boil.
  4. Reduce the heat to low and simmer, uncovered, until the cranberries are soft (about 10 minutes.) Taste for sweetness. Add more sugar if necessary.
  5. Serve warm or cold with turkey, pork or game.

RUSTIC CRANBERRY TART

Pastry

1 cup all purpose flour
1 cup whole almonds
1 stick butter
3 tablespoons half and half
Pinch salt
1 egg, beaten, for glazing 

Filling
 
1 1/2 cups home-made cranberry sauce
8 oz goat cheese 
1/4 cup sugar 
1/4 cup sliced almonds

Preheat oven to 375 degrees F

Pastry:

  1. Grind the almonds until fine in a food processor.
  2. Add the flour, salt and butter cut into small pieces to the almonds in the processing bowl.
  3. Blend briefly, and then add the half and half. Blend until the mixture starts to come together. Add a little more half and half if necessary.
  4. Turn the pastry onto a floured board and roll out into a 10" circle.  Make sure there are no holes in the pastry. Place the pastry circle onto a greased sheet pan.

Filling:

  1. Slice the goat cheese into rounds.
  2. Spread the cranberry sauce over the pastry circle, leaving about a 2" margin all the way around. Lay the slices of goat cheese onto the cranberry sauce, then sprinkle with the sugar. Scatter the almonds on top.
  3. Fold the edges of the pastry over the filling, leaving the center uncovered.
  4. Brush the pastry with the beaten egg and bake at 375 F for about 35 mins, or until the pastry is nicely browned.
  5. Serve warm or at room temperature with a little cream.

CRANBERRY TEA BREAD

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 large egg, beaten
1 1/2 cups milk
2 tablespoons melted butter
1 cup cranberries, coarsely chopped
1/3 cup candied peel
1/2 cup chopped almonds or walnuts

Preheat the oven to 350 degrees F
Grease and flour one large loaf pan or two small loaf pans

  1. Sift the flour, baking powder and salt together into a large bowl.
  2. Add the sugar and mix well.
  3. Add the butter, milk and egg and stir well.
  4. Add the cranberries, candied peel and nuts and stir until well mixed.
  5. Pour into the pan(s) and bake at 350F for just over an hour for one large loaf, about 45 minutes for two smaller loaves. The tea bread is done when a skewer or thin bladed knife pushed into the loaf comes out clean.
  6. Cool in the pan, then wrap tightly in foil and keep for at least 24hours before serving sliced and buttered.