Just in time for the holidays... Cranberries are everywhere come time for Thanksgiving and Christmas. They're in our decorations and our food. I love to fill my glass hurricanes or cut crystal bowls with fresh cranberries and put a candle in them. I thought I'd pass along some of my favorite recipes using cranberries. We serve cranberry jelly with our turkey on Thanksgiving as well as Christmas, and this recipe has been in my family since 1900, when my Great Grandmother made it, and her Aunt before her. It's even better spread on left over sandwiches the next day, but it also tastes tart and delicious with pork and sausages. Plus, cranberry jelly makes great gifts! If you're invited somewhere for a holiday meal or party, bring this as a gift to the host.
AUNTY REECE'S CRANBERRY JELLY
CIRCA 1900
1 pound firm cranberries, washed and picked over
Add 1 cup cold water and cook over low fire in a tightly covered container until all berries have popped.
Pour all into a colander mill and puree berries while still hot (the skin remains behind).
Add 2 cups sugar and 1/2 teaspoon salt to puree and stir well.
Pour into hot sterilized jars. Seal with melted jelly was or use regular canning lids.
Makes about 4 eight oz. jars. Let set to cool. Best when consumed within 1 -2 months.
(To Sterilize Jars: Put them in the dishwasher for a full cycle until dry, or boil in water on stove for 15 minutes, then dry)
CRANBERRY CHICKEN
(This recipe is popular and has been around in the south for generations. I first had it at a recipe party about 10 years ago, and now I make it for easy family meals. You can also substitute the cranberries with peach preserves for another easy dish)
1 can whole cranberries
1 package Lipton onion soup mix
1 small bottle Russian dressing (or Catalina dressing)
4 chicken breasts with bone
Mix together sauce ingredients. Line pyrex pan with foil. Place chicken breasts in pan and cover with sauce. Bake at 350 degrees for 1 1/2 hours, uncovered.
HOT CRANBERRY PUNCH
(You may triple this recipe)
2 teaspoons whole allspice
2 sticks cinnamon
2 teaspoons whole cloves
2 cups cranberry juice cocktail
2 1/2 cups pineapple juice
1/2 cup water
1/3 cup packed brown sugar
(Boil together separately, then strain or put in cheesecloth or put in filter.) Arrange the allspice, cinnamon and cloves in the basket of a percolator-style coffee pot. Combine the cranberry juice, pineapple juice and water in the pot. Percolate until hot. Discard the allspice, cinnamon and cloves. Add the brown sugar to the hot juice mixture, stirring until dissolved. Yield: 10 servings
LEFTOVER CRANBERRIES?
Use them in glass vases to add color to your floral arrangements. Try adding the cranberries first, then filling with water, to keep them from floating. Make sure and wash the cranberries before you emerge them in water. It will last about a week.
Photo credits from top to bottom: Martha Stewart, Peter Anderson, runs-with-spatulas.blogspot (2), Martha Stewart
