Cranberry-Orange Wild Rice Muffins

These tart-sweet muffins are low in sugar and rich in whole grains, which makes them a perfect grab-and-go option for busy weekday mornings. (Bonus: They are equally delicious alongside holiday roasts!)

Ingredients:

• Nonstick cooking spray
• 1/2 cup fresh cranberries, chopped
• 1/2 cup granulated sugar, divided
• 3 teaspoons orange zest, divided
• 2 tablespoons coarse white deocrating sugar
• 3/4 teaspoon ground nutmeg, divided
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• Juice of 1 orange
• 1/4 cup buttermilk
• 2 eggs, lightly beaten
• 1/4 cup butter, melted
• 1/2 cup cooked wild rice*
• Ground nutmeg

Directions:

1. Lightly coat 6 (3 1/2-inch) jumbo muffin cups or 9 to 10 regular (2 1/2-inch) muffin cups with cooking spray; set aside.

2. In a small bowl combine chopped cranberries and 1/4 cup of the granulated sugar; set aside. For topping: In another small bowl, combine 2 teaspoons of the orange zest, the coarse sugar and 1/4 teaspoon of the nutmeg. Set aside.

3. In a medium bowl, combine flour, the remaining 1/4 cup granulated sugar, the baking powder, coriander, the remaining 1 teaspoon orange zest, the remaining 1/2 teaspoon nutmeg and the salt. Make a well in the flour mixture; set aside.

4. In a large glass measuring cup, combine the orange juice with enough buttermilk to make 1/2 cup liquid. Add the beaten eggs and melted butter; whisk with a fork. Add orange juice mixture all at once to the to dry mixture; stir until combined. Gently fold in the cooked wild rice and reserved cranberry-sugar mixture.

5. Spoon batter into prepared muffin cups. Sprinkle with topping and additional nutmeg. Bake in a 400 degrees oven for 21 to 24 minutes for jumbo muffin cups (or 15 to 18 minutes for regular muffin cups) or until a toothpick inserted in centers comes out clean and the tops of the muffins are golden.

6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or cooled.

Tip:

• *For rice: In a small saucepan bring 1 cup water to boiling; add 1/2 teaspoon salt. Slowly add 1/4 cup uncooked, rinsed wild rice and return to boiling. Reduce heat and simmer, covered, about 40 minutes or until most of the water is absorbed. Drain, if necessary; set aside to cool.

Source: recipe.com

Slow Cooker Cranberry Barbecue Meatballs

Tart cranberry-orange and zesty barbecue sauces coat tasty homemade meatballs that are conveniently kept warm in a slow cooker.

• Prep Time: 30 minutes
• Total Time: 3 hour 50 minutes
• Servings: 24

Ingredients:

Meatballs:

1        lb lean (at least 80%) ground beef

1/2     lb ground pork

1        medium onion, finely chopped (1/2 cup)

1/4     cup Progresso™ plain bread crumbs

1/2     teaspoon ground mustard

1/2     teaspoon seasoned salt

1/8     teaspoon pepper

1        egg

Sauce:

1        cup barbecue sauce

1/2     cup cranberry-orange sauce (from 9.2-oz jar)

1/2     teaspoon ground mustard

1/2     teaspoon ground ginger

1/2     teaspoon salt

2        tablespoons chopped fresh parsley

Directions:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1-inch meatballs. Place in pan. Bake 15 to 20 minutes or until no longer pink in center and juice is clear.
• In 2- to 2 1/2-quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.
• Cover and cook on Low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Source: tablespoon.com/

Cranberry Pecan Relish

Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving or Christmas table. It can complement everything from turkey to ham! What a super easy homemade holiday go-along!

Ingredients:

 

1 seedless orange with peel left on, cut into large chunks (see Note)

1 apple, cored and cut into large chunks

2 cups fresh cranberries (see Note)

1/2 cup sugar

1/4 cup pecans

 

Directions:

1. Place all ingredients in a food processor that has been fitted with its metal cutting blade. Process 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down sides of container as needed.
    
2. Serve immediately, or transfer to an airtight container and chill until ready to serve.

Notes

• There's no need to peel the oranges, 'cause we actually want bits of peel in this relish. And if you want to use frozen cranberries, make sure to thaw them before processing.
   
• Check out our New Thanksgiving Sides for some tasty twists on the classics!
   
• For more fantastic recipes like this one, check out our collection of Homemade Sauce Recipes: 35 Pasta Sauce Recipes, BBQ Sauces, and More. 

Source: mrfood.com

Sausage, Cranberry And Apple Stuffing

The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!


Ingredients:

• 1 loaf sour dough bread, cubed (about 10 cups)
• 1 cup sweetened dried cranberries
• 1 medium apple, peeled, cored and chopped
• 2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
• 1/2 cup shallots, finely diced
• 1/2 cup pecans, chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons fresh sage, finely chopped and divided
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1 cup chardonnay wine
• 4 tablespoons unsalted butter
• 2 cups chicken stock
• 2 eggs, lightly beaten

Directions:

Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

Butter 9x13-inch casserole dish. Set aside.

In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.

Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

Source:  theslowroasteditalian.com / jonesdairyfarm.com

Whole Wheat Cranberry-Orange Muffins

Ward off mid-morning snack attacks with these filling, vitamin-rich muffins.

Ingredients:

1 Tbsp trans-free margarine or butter, melted
1/2 c packed brown sugar
1/2 tsp ground cinnamon
2 c whole wheat flour or whole grain pastry flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c granulated sugar
3 Tbsp grated orange zest
1 c orange juice
1/2 c unsweetened applesauce
2 lightly beaten eggs
1 c fresh cranberries, chopped
1/2 c finely chopped walnuts (optional)

Directions:

1. PREHEAT the oven to 350°F. Generously coat a 12-cup muffin pan with cooking spray.
2. COMBINE the margarine or butter, brown sugar, and cinnamon in a small bowl.
3. COMBINE the flour, baking powder, baking soda, salt, granulated sugar, and orange zest in a large bowl. In another large bowl, mix the orange juice, applesauce, eggs, cranberries, and nuts, if desired. Add to the flour mixture and stir until just combined. Do not over mix. Evenly divide the batter among the prepared muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
4. BAKE for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

NUTRITION (per serving) 207 calories, 5 g fat, 1 g saturated fat, 5 g protein, 38 g carbohydrates, 20 g sugar, 4 g fiber, 303 mg sodium


Source: prevention.com

Cranberry Butter

Ingredients:

1/3 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup unsalted and softened butter

Directions:

Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.

Source: allrecipes.com

Lemon-Cranberry Cake

Layers of cake, frosting, and fresh cranberry sauce make this a fantastic holiday dessert. But keep a package of fresh cranberries in the freezer so you can make this treat any time of the year.

Ingredients:

• Cake:
• 3   cups all-purpose flour
• 1   tablespoon baking powder
• 1   cup (2 sticks) unsalted butter, at room temperature
• 2   cups sugar
• 4   large eggs
• 3/4  cup milk
• 1/2  cup fresh lemon juice (about 4 lemons)
• 1   teaspoon vanilla extract
• 1   tablespoon grated lemon rind
•  

  Filling:
• 1   bag (12 ounces) whole cranberries
• 1   cup sugar
• 1   tablespoon fresh lemon juice
•  

  Icing:
• 2   large egg whites
• 1 1/2  cups sugar
• 1/8  teaspoon salt
• 1/2  cup water
• 1   tablespoon corn syrup
• 1/2  teaspoon vanilla extract
• 1/2  teaspoon lemon extract
•  

  Sugared cranberries (see Note)
•  

  Thinly sliced lemon, for garnish

   

  Directions:

   

  Cake:

  
  

  1.Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.

  2.In a medium-size bowl, stir together flour and baking powder.

  3.In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.

  4.In a measuring cup, whisk together milk, lemon juice and vanilla.

  5.On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.

  6.Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.

   

  Filling:

  
  

  1.In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.

   

  Icing:

  
  

  1.In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.

  2.Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.

   

  Source:  recipe.com

Slow Cooker Apple Cranberry Sauce

Ingredients:

4     medium apples, peeled, chopped

1     bag (12 oz) fresh cranberries (3 cups)

1/2  cup packed brown sugar

1     teaspoon grated orange peel

1/4  cup orange juice 

Directions:

• 1 Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• 2 Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• 3 Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

Expert Tips:

Add more sugar if the sauce is too tart for your taste.
For a boozy variation, use orange-flavored liqueur instead of orange juice
Garnish with extra grated orange peel, if desired.

Blogger Jessica Walker from Lil Miss Bossy shares an easy cranberry side dish made in the slow cooker.
  
Prep Time 10 min 
Total Time 8 hr 10 min 
Servings 8

Source:  Lil Miss Bossy

Creamy Apple Cranberry Coleslaw

Ingredients:

1 cup MIRACLE WHIP Dressing
1/4 cup milk
2 tablespoons white vinegar
1-1/2 tablespoon sugar
1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix)
1 medium crisp apple (such as Granny Smith, Braeburn or Fuji), chopped
1/2 cup dried cranberries

Directions:

Whisk salad dressing, milk, vinegar and sugar together in a small bowl until well blended. In a large bowl, add coleslaw blend, chopped apple and cranberries. Pour prepared dressing over top and mix together until well combined. Refrigerate until serving, approximately one hour.

Cranberry Hot Pepper Jelly

Ingredients:

2 cups apple cider vinegar
1 packet of Sure-jell Certo (liquid fruit pectin)
2 ½ cups chopped red bell peppers
2 cups chopped fresh or frozen cranberries
½ cup of seeded and chopped serrano peppers
7 ½ cups sugar

Directions:

Prepare jars according to manufacturers jars.

In a large pot, combine all ingredients except for Certo. Bring to a hard boil and continue boiling for 5 minutes. Remove from heat and add Certo. Ladle into prepared jars. Seal jars according to the directions, boiling in hot water for 5 minutes.

Jars will last up to a year, unopened. Once opened, store in refrigerator for up to 2 weeks.

Serving Options:

Spoon over cream cheese and serve with crackers.

Use as glaze on baked ham.

Fill appetizer-sized pastry shells with jelly and a piece of brie. Briefly heat in 350 degree oven until cheese is oozing.

Cranberry Relish

Ingredients:

2 Cups of Fresh Cranberries
2 Peeled Apples
1 Large Orange
2 Cups of Sugar

Directions:

Wash fresh Cranberries and damp dry. Put into blender, ad peeled apple that has been quartered. Peel orange and blend together with cranberries and apples. Add orange zest for coloring. Mix well, take out of blender and add sugar. Put in refrigerator covered and let set for several hours.