25 of November 2019



Look the same but taste different ... A lot of ingredients, but the most important are cranberries. Refrigerate cranberry sauces and jello for up to five days or transfer to a freezer (not jello!) and freeze for up to two months. When you're ready, thaw in the refrigerator overnight and serve in the room temperature or warm in the microwave or on the stove. 

Gingery Cranberry Sauce


  • 1 lb. cranberries (fresh or frozen)

  • 1/2 cup granulated sugar

  • 1/3 cup light brown sugar

  • 2 tsp. orange zest

  • 3/4 cup fresh orange juice (from 2 oranges)

  • 1 tbsp. fresh ginger



In a medium saucepan, combine cranberries, granulated sugar, light brown sugar, orange zest, fresh orange juice, and fresh ginger. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens 15 to 20 minutes.

Citrus-Apricot Cranberry Sauce


  • 1 lemon

  • 1/2 cup chopped dried apricots

  • 1/2 cup orange juice

  • 1/2 cup sugar

  • 1/2 cup water

  • 2 whole star anise

  • Pepper

  • 1 bag cranberries (3 cups)


  • With a vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.

  • In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally.

  • To the saucepan, add cranberries and lemon peel. Return to boiling. Reduce heat to medium; simmer 3 to 4 minutes or until half of the cranberries pop and mixture thickens. Let cranberry sauce cool before serving, or cover and refrigerate up to 4 days. Discard star anise and lemon peel before serving, if you like.

Cranberry Sauce with Pears


  • 1 lb. cranberries

  • 2 pears (not soft, green ones)

  • 2 tsp. grated orange zest

  • 1 cup granulated sugar

  • 1 cup Apple Cider or Juice


  • In a medium saucepan, combine the cranberries, orange zest, and sugar; stir in the apple cider.

  • Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens 15 to 20 minutes.

  • Peel pears, cut them for 8 parts and combine the cranberries mix and pears. Boil 2 minutes and set aside to cool.

  • Serve warm or at room temperature.

ABOUT RECIPE: If you prefer soft pears in sauce, you can cut them into small pieces and cook together with cranberries. Pears are overcooked, thickening the sauce. You can use just one pear, this is your choice.


Oven-Baked Brandied Cranberries


  • 1 lb. cranberries (thawed, if frozen)

  • 2 cups of sugar

  • 1 tbsp. orange zest (from 1 orange)

  • kosher salt

  • 1/4 cup brandy, Grand Marnier or other orange-flavored liqueur



  • Preheat oven to 350°F (180°C). Place the cranberries in a 3-quart baking dish. Add the sugar, zest, and a pinch of salt; stir to combine.

  • Cover with foil and bake for 30 minutes, then uncover, stir and continue cooking, uncovered, until bubbling and slightly thickened, about 10 minutes.

  • Stir in the brandy and let sit for at least 10 minutes before serving.

ABOUT RECIPE: This side dish works as both a spread and an alternative to your standard cranberry sauce.

Cranberry harvest runs from mid-September to the beginning of November. Cranberry is rich in proanthocyanidins. These are compounds that have strong antioxidant properties, i.e. those that make the body age more slowly. Proanthocyanidins also improve vision, increase joint flexibility and contribute to lowering cholesterol (they lower LDL while raising HDL). In addition, thanks to the content of proanthocyanidins in cranberry, it has anti-inflammatory and anti-allergic effects.

Cranberry contains large amounts of vitamins A, E, and C, as well as a lot of B vitamins. Cranberries also contain anthocyanins - natural dyes that protect the blood vessels. Cranberry fruits contain substantial amounts of fiber, carotene, and minerals such as potassium, phosphorus, iodine, magnesium, iron, and sodium. That is why it is worth consuming both fresh and dried fruit.

Cranberry Peach  Salad 


  • 2 1/2 cups boiling water

  • 2 packages (3 ounces each) black cherry gelatin

  • 14 ounces fresh cranberry, cut for smaller pieces

  • 1 can (8 ounces) peaches, drained, cut to small pieces

  • 1 tablespoon lemon juice

  • 1/2 cup chopped walnuts


Add boiling water to gelatin; stir until dissolved, about 2 minutes. Add lemon juice. Pour into an 11x7-in. dish fresh cranberries and peaches.  Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of whipped cream,  and walnuts on the top. Or just with walnuts on the top (not inside jelly - they change the taste of this different "sauce").

ABOUT RECIPE: You can put to jelly fresh raspberry and/or blackberry. But always must be a lot of cranberries. This is one of my favorite dish/sauce/desserts with whipped cream...



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