Extraordinary cranberries

Cranberry-Pear Cobbler (photos by Catherine Murray)

Most of us think of the uniquely American cranberry only for its juice or as a saucy complement to holiday roast turkey. But these tart little wonders, used fresh, frozen, or dried, can put a surprising twist on familiar recipes all year long.

Cranberry Sour Cream Coffee Cake
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Servings
12 servings
Servings
12 servings
Cranberry Sour Cream Coffee Cake
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
Coffee Cake:
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp. baking powder
  • 3/4 cup chopped walnuts
  • 2/3 cup sour cream
  • 1/4 cup milk
  • 1 large egg
  • 3/4 cup chopped cranberries
Glaze:
  • 1/2 cup confectioners sugar
  • 2 1/2 tsp. milk
Servings: servings
Instructions
Cake:
  1. Grease a 9-inch round cake or pie pan. Preheat oven to 375 degrees F.
  2. In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, nuts, sour cream, milk, and egg. Stir until all ingredients are moistened.
  3. Spread half of the batter into pan. Spread ½ cup of the chopped cranberries over batter. Spread remaining batter over the cranberries. Top with remaining ¼ cup of chopped cranberries.
  4. Bake for 25 minutes or until golden brown. Cool in the pan for 10 minutes before topping with glaze.
Glazing:
  1. Combine confectioners’ sugar and water in a small mixing bowl. Stir until smooth. Drizzle over warm cake.
Cranberry-Pear Cobbler
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Servings
8 servings
Servings
8 servings
Cranberry-Pear Cobbler
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
  • 1/2 cup light corn syrup
  • 1/3 cup sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 cups cranberries
  • 2 medium pears (unpeeled and sliced)
  • 1 large egg (slightly beaten)
  • 3/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/3 cup butter
  • 1 cup quick oats
Servings: servings
Instructions
  1. Grease a 9-inch square baking pan. Preheat oven to 400 degrees F.
  2. In a medium saucepan, combine corn syrup, 1⁄3 cup sugar, and cornstarch. Stir in cranberries.
  3. Heat to a boil, then reduce the heat to a simmer. Simmer for 5 minutes or until cranberries pop open. Stir in sliced pears and mix slightly. Pour fruit mixture into prepared pan.
  4. In a mixing bowl, combine flour and ½ cup sugar. Cut in the butter until mixture forms crumbs.
  5. Stir in oats; mix well. Add egg and mix until moist. Crumble mixture evenly over the fruit.
  6. Bake 30 to 35 minutes or until golden brown.
Lighter Fare: Cranberry Popcorn Bars
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by Diane Yoakam
Servings
12 bars
Servings
12 bars
Lighter Fare: Cranberry Popcorn Bars
Print Recipe
by Diane Yoakam
Servings
12 bars
Servings
12 bars
Ingredients
  • 6 cups popped popcorn
  • 1 Tbsp. butter
  • 3 cups miniature marshmallows
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 2 Tbsp. orange zest
  • 1/4 tsp. salt
Servings: bars
Instructions
  1. Place popcorn in a large bowl; set aside.
  2. In a saucepan over low heat, melt butter; add marshmallows and stir until smooth.
  3. Stir in cranberries, walnuts, orange peel, and salt; mix well.
  4. Pour over popcorn and toss to coat.
  5. Press into a greased 11 x 7 x 2-inch baking pan. Cool. Cut into bars with a serrated knife.
Recipe Notes

Per serving: 160 calories, 7 g total fat (1 g saturated fat), 2 g fiber, 2 g protein

Lighter Fare: Orange-Glazed Turkey with Cranberry Rice
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by Diane Yoakam
Servings
4 servings
Servings
4 servings
Lighter Fare: Orange-Glazed Turkey with Cranberry Rice
Print Recipe
by Diane Yoakam
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 cups chicken broth
  • 1 cup dried cranberries
  • 2 cups instant rice (uncooked)
  • 1 lb. turkey cutlets (8)
  • 1/2 cup orange marmalade
Servings: servings
Instructions
  1. In a medium saucepan, combine broth and cranberries; bring to a boil.
  2. Add rice; remove from heat, cover, and let stand 5 minutes.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add turkey and cook about 2 minutes.
  4. Turn and cook over high heat 2 minutes more or until browned.
  5. Spoon marmalade over turkey; cook, uncovered, over medium heat 2 additional minutes or until cooked through.
  6. Fluff rice with a fork; divide evenly onto 4 plates and top with 2 cutlets.