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1 1/4 cups Cranberries, chopped coarse
2 tablespoons freshly grated lemon zest (from about 3 lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. In a small bowl toss together cranberries and 3 tablespoons sugar and stir into flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
1 12-ounce package frozen Cranberries, rinsed, drained
1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel
1/4 teaspoon ground allspice
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
Makes approximately 2 1/2 cups.
1 cup frozen Cranberries
1 cup walnuts
1 stick unsalted butter, melted
1 cup sugar
1 egg
1 cup orange juice
3 cups flour
1 tablespoon baking powder
1/2 teaspoon grated orange zest
1/4 teaspoon salt
Preheat oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan. Place nuts on a baking sheet and toast in oven until very lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop nuts and set aside. In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice. Add flour, baking powder, orange zest, and salt. Mix until just blended. Stir in cranberries and toasted walnuts. Spread batter into pan. Bake until top of loaf is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes, then take out of loaf pan and place onto a wire rack. Let cool completely. 8 servings
1/2 cup chopped Cranberries
1-1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
Preheat oven to 400°F. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
2 cups frozen Cranberries
2 prepared pie crusts (for bottom and top)
5 large Golden Delicious apples
1 large lemon
1/2 cup dark seedless raisins
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/4 cup sugar
3 tablespoons all-purpose flour
1 large egg white
2 teaspoons water
1 tablespoon sugar
Preheat oven to 425°F. Peel, core and thinly slice apples; toss with lemon juice. Add raisins, vanilla extract, cinnamon, cranberries, sugar and flour to apples. Place apple mixture in pie shell; cover with top crust. Mix egg and water; brush over top of pie; sprinkle with sugar. Place sheet of foil underneath pie plate; crimp edges to form rim to catch any drips during baking. Cover pie loosely with a tent of foil. Bake for 40 minutes. Remove foil from top of pie; bake 30 minutes longer or until apples are tender and crust is nicely browned. Cool pie slightly on wire rack and serve warm.
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