October 2022 – Cranberries

Cranberry Glazed Ham Rolls

Carol Cook Witmer, East Earl

• 1 cup Minute rice
• ½ cup butter
• ½ cup minced onion
• ½ cup sliced celery
• ½ teaspoon salt
• pepper to taste
• 1 can whole cranberry sauce
• ¹/₃ cup brown sugar
• ¹/₈ cup lemon juice
• 16 slices cooked ham (thin)

Cook rice as package directs, but do not add salt and pepper given in directions.

Meanwhile, sauté onion and celery in butter until tender. Add salt and pepper. Combine rice with celery mixture.

On each slice of ham, place one spoonful of rice and roll up. Place seam side down in a 9”x13” pan.

To make sauce, combine cranberries, sugar and lemon juice. Place a spoonful of sauce over each ham roll.

Place ham rolls in a 350°F oven for 30 minutes.

Serves 4 to 6.

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Cranberry Salad

Lucy Martin, Ephrata

• 1 lb. cranberries
• 4 apples
• 2 cups sugar
• 2 cups crushed pineapple
• 9 oz. strawberry or cherry Jell-O

Put berries and apples through a food chopper and mix with sugar. Add pineapple.

Dissolve Jell-O with 3 cups of boiling water. When Jell-O begins to thicken, add the cranberry-pineapple mixture. Refrigerate until set.

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Macadamia Cranberry Chunk Cookies

Lucy Martin, Ephrata

• 1 cup butter
• ¾ cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups white baking chips
• 1 cup macadamia nuts, chopped
• 1 cup dried cranberries

Cream butter, sugar and brown sugar. Beat in eggs and vanilla. Mix well. Add flour, baking soda and salt. Add baking chips, nuts and cranberries; mix by hand.

Drop by rounded teaspoonfuls unto ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes.

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Baked Oatmeal

Lucy Martin, Ephrata

• ½ cup butter, melted
• 1 cup brown sugar
• 2 eggs, beaten
• 3 cup quick oats
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1½ cups fruit of choice: cranberries, apples, blueberries or peaches

Cream together butter, brown sugar and eggs. Add oats, baking powder, salt and milk to the creamed mixture.

Before baking, add fruit of choice.

Bake in a 10”x10” or 9”x13” pan at 350°F for 20 to 30 minutes.

Notes: Oatmeal mixture can be prepared the night before. Eggs may be omitted.

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Cranberry Sauce

Beverly Zimmerman, New Holland

• 3 cups cranberries
• 3 naval oranges with rind (seeds removed)
• 2 lemons with rind (seeds removed)
• 3 cups granulated sugar
• (2) 3 oz. packages of lemon Jell-O
• 1 cup chopped walnuts

Grind together cranberries, oranges and lemons. Add sugar.

Allow to stand 3 to 4 hours to collect juice. Add water to make 3 cups if juice is not enough.

Heat juice; add Jell-O. Let cool. Add to fruit. Mix in walnuts. Refrigerate to set.

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Whisked Cranberry Dessert

Beverly Zimmerman, New Holland

• l lb. cranberries
• 3 cups water
• 1¾ cups sugar
• ¾ cup Cream of Wheat

Place cranberries in a large pot and add 3 cups water, or enough to cover berries. Boil till berries pop. Strain liquid; discard fruit.

Measure cranberry juice and, if necessary, add water to equal 4½ cups.

Whisk in sugar and Cream of Wheat. Cook 5 minutes, stirring. Cool. Chill overnight.

Prior to serving, beat with an electric mixer till frothy and beautiful.

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Cranberry Apple Salad

Elsie Reiff, Ephrata

“Ideal for your Thanksgiving or Christmas dinner.”

• 1 large box strawberry Jell-O (6 oz.)
• 2 cups boiling water
• 1 can jellied Ocean Spray cranberry sauce
• 2 cups applesauce

Dissolve Jell-O in boiling water. Blend cranberry sauce and applesauce together; add to Jell-O.

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Cranberry Butter

Amanda Colodonato, Narvon

“Like a cousin of homemade cranberry sauce – only it’s smoother, creamier with bold, sweet & tart flavor!”

• (2) 12 oz. bags cranberries, fresh or frozen, rinsed
• 1 cup packed brown sugar
• 1 cinnamon stick
• 1 cup apple juice or cider

Add all the ingredients in a crockpot and stir to combine. Cook on high for about 2 hours or until cranberries are softened.

Remove the cinnamon stick; set aside.

In 2 to 3 separate batches, run the mixture through a food processor for a minute or two.

Pour the puréed cranberry through a mesh sieve. Press with a spatula or spoon to force purée through. Discard seeds and solids.

Pour the puréed cranberry and cinnamon stick back into the crockpot. Cook on high with the lid ajar. Cook for about 2 hours or until thickened, stirring occasionally, about every 20 minutes. Try to avoid forming a “skin” on top.

Pour cranberry butter into jars and store in the fridge. Cranberry butter should keep for about a month.

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Cranberry-Pineapple Minis

Sandra Santiago, Ephrata

“Quick and easy to make!”

• 20 oz. can Dole crushed pineapple, in juice
• (2) 3 oz. packages Jell-O raspberry flavored gelatin
• 16 oz. can whole berry cranberry sauce
• ²/₃ cup walnut pieces
• 1 apple, chopped

Drain pineapple, reserving juice. Add enough water to juice to measure 2½ cups. Pour into saucepan; bring to a boil. Pour over gelatin mixes in a large bowl; stir 2 minutes until completely dissolved.

Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper-lined muffin cups. Refrigerate 2½ hours or until firm.

Makes 24 servings.

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Cranberry Sauce

Gloria Dougherty, Akron

• 1 bag cranberries
• 2 oranges
• 2 apples
• 6 oz. cherry Jell-O
• 2 cups boiling water

Chop cranberries, oranges and apples in a food processor.

Dissolve Jell-O in boiling water; cool. Add cranberry mixture to Jell-O. Put in mold.

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Cranberry Cheese Bread

Pat Roth, Ephrata

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons grated orange peel
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons shortening
• 1 egg, lightly beaten
• 1½ cups shredded cheddar cheese
• ½ cup orange juice
• ¼ cup water
• 1 cup fresh or frozen cranberries, thawed and halved
• ½ cup chopped walnuts

In a large bowl, combine the flour, sugar, orange peel, baking powder, baking soda and salt. Cut in the shortening until crumbly.

Combine the egg, cheese, orange juice and water. Make a well in the dry ingredients and stir in the egg mixture, just until moistened. Add the cranberries and nuts.

Pour into a greased 9”x5”x3” loaf pan. Bake at 350°F for 60 to 70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.

This bread must be stored in the refrigerator.

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Apple Cranberry Crisp

Pat Roth, Ephrata

Apple Mixture:

• 4 large apples (use sweet and tart)
• ¹/₃ cup orange juice
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• 1 cup fresh cranberries or ½ cup dried cranberries

Topping:

• 1 cup packed light brown sugar
• ²/₃ cup all-purpose flour
• ²/₃ cup quick cooking oats
• ½ cup unsalted butter, softened
• 2 tablespoons pumpkin pie spice

Preheat oven to 375°F.

Peel and slice the apples thin. Mix the orange juice and sugar in a small bowl. Pour over the apples and toss well.

Spoon a layer of apples into a 9”x13” pan. Sprinkle with half of the cranberries. Repeat the layers again.

In another bowl, combine the topping ingredients and mix until crumbly. Spoon on top of the apple mixture.

Bake until bubbly and golden brown, about 45 to 60 minutes.

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Cranberry Swirl Coffee Cake

Pat Roth, Ephrata

• ¹/₃ cup chopped walnuts
• ½ cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• 16 oz. can whole berry cranberry sauce, divided

Glaze:

• ¾ cup confectioners sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Sprinkle walnuts into a greased 10” fluted tube pan.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each. Stir in almond extract.

Combine the dry ingredients and add to the creamed mixture, alternately with sour cream.

Spread half of the batter over walnuts. Top with half the cranberry sauce. Repeat the layers.

Bake at 350°F for 50 to 55 minutes. Cool for 10 minutes before removing from the pan.

In a small bowl, combine the glaze ingredients until smooth. Drizzle over the cake.