Cranberries

I need an interesting cranberry recipe to accompany my turkey.
Whole cranberries out of the can just will not do.
Thanx a million.
Danielle

Here's one from the new MasterCook 6...Did you get your software yet?


* Exported from MasterCook *

Cranberry-Wild Rice Bake

Recipe By :
Serving Size : 8 Preparation Time :0:45
Categories : Sensational Salads & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion -- (1/2 cup) chopped
1 cup sliced mushrooms
2 1/2 cups chicken broth -- heated
1/4 teaspoon salt
2 cloves garlic -- finely chopped
1 cup dried cranberries

Heat oven to 350º. Grease square baking dish, 8 × 8 × 2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.

Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.

Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender.

Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.

Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected.

S(Internet Address):
"For more great ideas visit my Web site at: <A HREF="http://www.bettycrocker.com"" TARGET=_blank>www.bettycrocker.com"</A>
Copyright:
"© General Mills, Inc. 1998."
T(Bake Time):
"1:35"

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Per Serving (excluding unknown items): 105 Calories; 2g Fat (17.7% calories from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 326mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : TIMESAVING TIPS
To make this dish super easy, purchase sliced mushrooms, pick up chopped onion at the salad bar, use finely chopped garlic from a jar and use precooked wild rice from a can.

HOLIDAY HINTS
Make this your next dish to take along and share. If you're anticipating feeding a crowd, double the recipe and bake in a 13 × 9-inch rectangular baking dish or 3-quart casserole.
Nutr. Assoc. : 1651 0 4098 0 0 0 0 0 0

This cranberry dish is wonderful but I'm not sure it's what you're looking for:

Triple Cranberry Sauce

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

1 cup frozen cranberry juice cocktail concentrate, thawed

1/3 cup sugar

1 12-ounce package fresh or frozen cranberries, rinsed, drained

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 about 2 1/2 cups.

Bon Appé***
November 1993




[This message has been edited by SeattleDeb (edited 12-22-2000).]

Thank you so much for these recipes.
And did ape'*** get erased because it's a bad word?
Danielle

I think so!

[This message has been edited by SeattleDeb (edited 12-23-2000).]

This is late, but the recipe is wonderful. I've been making it almost 20 years and it's a real crowd pleaser.

Orange Cranberry Sauce

1-1/2 cups sugar
3/4 cup fresh orange juice
3/4 cup water
4-1/2 cups fresh cranberries -- rinsed and stemmed (about 18 oz.)
3 Tablespoons Cognac
1-1/2 Tablespoons orange peel -- coarsely grated
1-1/2 Tablespoons fresh lemon juice

Combine sugar, orange juice and water in large saucepan and bring to boil over medium-low heat, stirring until sugar is dissolved. Add berries and cook until popped, 5 to 7 minutes. Mash some of the berries with back of spoon. Remove pan from heat. Cool 5 minutes. Refrigerate saufce until ready to serve.

*For a sweeter version of this tart cranberry sauce, add up to 1/4 cup sugar. (I never do this, as it's perfect when tart.)

Source: Bon Appetit, November, 1982

Hope you like this -- it's a real winner.

Thank you for the wonderful recipe..
It's never too late to have a great recipe.
Danielle

I love this recipe, thought I would share it. I used to make it just for Thanksgiving, but have thrown tradition to the wind and now boldly make it year round and use a a chutney type sauce over not only Turkey but chicken and pork.

1 1/4 cup water
1 1/2 cup sugar
1 package cranberries, fresh
2 sweet oranges, cut into quarters and then sliced thin cross-wise, leaving rind on
1/2 cup orange juice
1 cup coarsly chopped walnuts

Boil all in a heavy saucepot bring all to a boil and continue to boil over medium heat until the berries have all burst and the sauce begins to thicken.

I buy 6 or 7 bags of berries each holiday season and store in the freezer for use through the year!

[Nick.Shu]

i can suggest perhaps 2.

Maybe a roasted turkey with a cranberry glaze, or turkey (however cooked) with a jus with a white wine and cranberry reduction.

Take it from there.