These recipes look fantastic! Especially the cranberry stuffed pork roast.

My wife makes a mean cranberry sauce, probably the best I've ever tasted, with fennel and orange. It's one of the stars of our holiday table, though I usually ask her to make it with frozen berries at least once during the warmer months of the year as well.

My Dad always makes a fresh cranberry relish, throwing in a whole orange with peel, LOADS of sugar AND honey, and processing it all through a meat grinder! (The meat grinder never sees meat, by the way.)

This year I can't wait to try the Cranberry Almond Tarts that Deb posted recently at Smitten Kitchen.
http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/

Elise,
Thanks for including my cranberry crostata in your post. I'm going to check out all the other cranberry recipes now--I can't get enough of them this year.

Next time you make a vanilla or lemon pot de creme, you should really serve it with this Cranberry Port Compote. It has just the right amount of tang to counter the richness of the pot de creme. Of course, a small dollop of whipped cream over the top of the compote works wonders on the taste buds as well:))) I am sure this would be divine over some homemade vanilla icecream as well.

- 1 cup ruby port
- 1/2 cup granulated sugar
- 1/2 cinammon stick, around 3 inches long
- 1 1/2 cups fresh or frozen cranberries

In a saucepan, bring port, sugar and cinnamon stick to a boil over medium heat. Boil until syrupy and reduced to about 2/3 cup, around 13 minutes. Add cranberries, simmer, stirring occasionally, until they split and look slightly wrinkled but are still whole, about 6 minutes. Cool.

To use, put about 1 heaping tablespoon over an individual pot de creme that has been baked in a 6 oz ramekin. Put on a dollop of whipped cream and die:)))

ooh and ahh. I love cranberries! Cannot wait to try these temptations myself. You just made my visual day as I trudge back to accumulated desk work in the studio... grateful very grateful, merci.
All best , Jan

Mmmm...I've been in the mood for cranberry-infused food since watching the Iron Chef a few nights ago (they were the secret ingredient). Thanks for all of the great ideas!

My husband makes these wonderful cranberry orange spiral cookies. He once took them somewhere and someone asked if they were Pepperidge Farm. They were wanting to know where they could buy them:) Here's his recipe. I don't know where he got it.

1/2 cup butter
1 cup granulated sugar
1 egg
1 tsp vanilla
1.5 cups (7.5 oz) flour
1/4 t baking powder
1/8 t salt
9 oz (2.5 cups) cranberries (fresh or frozen)
1/2 t orange oil (or 1 T grated orange peel)
2/3 cup brown sugar

Cream butter and sugar. Beat in egg and vanilla until light and
fluffy. Combine flour, baking powder, and salt. Gradually add to
creamed mixture. Refrigerate dough for one to two hours.

Grind fresh or frozen cranberries in a food processor. Mix together
ground cranberries, orange oil, and brown sugar. If using frozen
cranberries, be sure that the cranberries thaw completely before
proceeding, or they may freeze the dough.

Roll out refrigerated dough on floured pastry board creating a large
rectangle (10 inches by 14 inches). Spread cranberry mixture over the
dough, leaving a 1/4 inch border at one narrow end and a 1 inch border
at the other end. Beginning at a narrow end with the 1/4 inch border,
roll in tight 10 inch long jelly roll. Wrap tightly in plastic wrap
and slide the roll into two drinking glasses to keep the round shape.
Freeze overnight, seam side down.

Preheat oven to 375. Grease cookie sheets or line them with
parchment. Cut frozen roll into 1/4 inch slices and place 2 inches
apart. If any big chunks of the cranberry mixture are on the outside
of a cookie, they may burn during cooking; scrape the cookies clean
either before or after slicing them. Bake 12-15 minutes or until
edges are lightly browned. Allow cookies to cool for a few minutes,
then remove them to racks and let them cool upside down. Do not store
them touching each other, or they may stick together.

My mom's cranberry-orange bread, which is really just a recipe from the "Silver Palate," (or the New Basics, one of those Sheila Lukins ones).
When I lived in the Middle East I realized how wonderful and unique cranberries were.

I just posted my family's recipe for Cranberry Ice, a combination sherbet/granita that is always served with the main meal at Thanksgiving and Christmas (and never INSTEAD of dessert). Bonus - no ice cream maker needed. http://krisapolis.blogspot.com/2007/11/cranberry-ice.html

Cranberries make foodies 'come out of the woodwork' during the holidays ... Is it the haunting tartness or memories? Cranberry Cobbler, torte, salmon, cookies, salsa, margaritas, etc. At this time of year, I can't get enough!

Thanks for your tempting posts ... mine are also FILLED with cranberry recipes ... sharing an 'all-time favorite' (adapted 20 years ago from Elizabeth's in Northville, Michigan)

Cranberry Cobbler

2 (12 ounce) bags washed and stemmed cranberries
1 1/4 cups sugar
1 cup fresh orange juice
zest of 2 oranges

Streusel topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped walnuts or pecans
1/4 cup hard unsalted butter

Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest.
Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping and pop under broiler for about one minute or until browned. (serves 6-8)

Serve with a heaping mound of vanilla, cinnamon, or ginger ice-cream.

As a Texan living in Minnesota, sometimes spicy jalepenos are hard to find, but when I do, combined w/fresh cranberries, this chutney is my favorite at this time of year. This recipe was in the Star Tribune several years ago:

Cranberry, Ginger & Lemon Chutney
1 medium lemon
1 12 oz bag fresh (or frozen) cranberries
2 c sugar
1/2 c diced crystallized ginger (abt 2.5 oz)
1/3 c finely chopped onion
1 garlic clove, minced
1 jalepeno, seeded (sort of), minced
1 cinnamon stick
1/2 tsp dry mustard
1/2 tsp salt

Grate the yellow zest from the lemon & discard the thick white pith. Cut lemon crosswise in half & pick out seeds w/tip of knife. Dice lemon into 1/4" thick pieces.
Combine lemon zest & lemon pieces w/cranberries, sugar, ginger, onion, garlic jalepeno, cinnamon, mustard & salt in a medium non-reactive saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce heat to low & simmer until the sauce is thick & the berries have burst, 10-15 minutes. Cool completely.
Remove the cinnamon stick just before serving. Serve at room temp; makes about 3 yummy cups.

I am looking for a cranberry steamed pudding recipe. My grandmother used to make it. It's to die for. Thanks for helping,

Betty