Hatfield - Cranberry Cookbook: Top 50 Most Delicious Cranberry Recipes

A classic and a favorite, cranberry sauce is a traditional dish at fall and winter holiday celebrations in the United States and United Kingdom. This recipe is the pure, uncomplicated version for a sweet, timeless cranberry sauce.

Yields: 11 Servings

Ingredients:

12 oz Cranberries, fresh or frozen

1 cup Orange Juice

1 cup Sugar

Method of Preparation:

1. Add all the orange juice and sugar into a medium-sized sauce pan.
2. Place over medium-high heat, and stir until sugar is dissolved.
3. Mix in the cranberries and allow to cook until the cranberries begin to pop, this takes about 10 minutes.
4. Remove from heat and serve in a sauce bowl. Consistency will thicken when the sauce cools.

This cinnamon spice cranberry spread is delectable, with a warm flavor that is more spiced than sweet, as can be expected with many other cranberry spreads. After a taste, you may be surprised that this tasty spread is made with only 4 ingredients.

Yields: 2 Cups

Ingredients:

2 12-oz bags of Cranberries

1 cup Apple Cider

1 cup packed Brown Sugar

1 whole Cinnamon Stick

Method of Preparation:

1. Rinse the cranberries.
2. Add all the ingredients into the crock pot, and stir together well. Cook at high for about 2 hours, or until the cranberries become soft.
3. Take out the cinnamon stick and add half the mixture to a food processor to puree it, depending on the size of the food processor this may have to be done in 2 batches. Puree the mixture finely, running the processor about 1 minute each batch.
4. Strain this puree through a strainer or mesh sieve. Push the puree against the sides firmly to maximize the amount of strained puree. Discard the larger solids that remained in the strainer.
5. Transfer the puree back to the crockpot and leave the lid ajar. Cook until the mixture is thick, about another 2 hours. Stir occasionally.
6. Pour the spread into clean jars or allow it to cool and transfer it to airtight containers and refrigerate until ready to serve.

A beautiful cranberry jam, with great flavor and a lovely red color. This tangy jam is divine with butter over a slice of toast, a fluffy biscuit, or on a turkey sandwich and makes for a thoughtful homemade gift to share with loved ones.

Yields: About 2 Cups

Ingredients:

1 (12-oz) bag fresh or frozen Cranberries

1 cup Sugar

cup fresh Orange Juice

1 cup Water

Method of Preparation:

1. In a 2-quart heavy sauce pan, add all the ingredients and combine. Place over medium heat and bring to a boil, stirring occasionally.
2. Reduce to a simmer, leave uncovered and stir occasionally until slightly thickened, requiring about 20 minutes.
3. Over a bowl, pour the jam into a fine mesh sieve, and force it through the sieve with the back of a spoon so that the jam lands in the bowl. Discard seeds and skins.
4. Transfer to a jar or smaller jars.

Rich in flavor, this hearty chutney is made with a wonderful mixture of various fruits and spices. This satisfying chutney pairs beautifully with cooked turkey and pork and is simple to make right in your slow cooker.

Yields: 10-12 Servings

Ingredients:

3 cups fresh Cranberries

cup fresh Orange Juice

2 Granny Smith Apples, peeled and diced into cranberry-sized pieces

1 red Pear, peeled and diced into cranberry-sized pieces

cup Golden Raisins

1 cup Granulated Sugar

1 Shallot or half of a small Yellow Onion, diced

5 whole Cloves

2 Cinnamon Sticks

Method of Preparation:

1. In a 4-quart slow cooker, combine all the ingredients.
2. Place the lid on the slow cooker and cook on high temperature for 3 to 4 hours, apples will be tender and cranberries will have burst.
3. Take off the lid and allow the chutney to continue simmering until it reaches the consistency desired.
4. Serve at any desired temperature: hot, room temperature, or chilled.

A wonderful sauce composed of a tart, juicy blend of berry flavors, enriched with real wine and warm spices. This rich sauce is a tasty step away from the typical cranberry sauce, while at the same time it offers familiar flavors.

Yields: About 20 Ounces

Ingredients:

1 8-oz bag fresh Cranberries

1 cup Granulated Sugar

6 oz (or about 1 cups) frozen Blueberries, unthawed

1 cup of your favorite Red Wine, cabernet sauvignon recommended

1 tsp ground Cloves

1 tbsp Cinnamon

Method of Preparation:

1. Add all the ingredients to a large pot, the mixture will expand as it boils and may overflow a small pot. Bring the mixture to a rolling boil, stirring occasionally.
2. Reduce the heat to low and bring the sauce to a simmer. Allow it to simmer for 20 to 30 minutes, when most the cranberries have popped and the sauce is slightly thickened.
3. Remove from the heat and transfer the sauce in to heat-safe containers or jars. Allow the cause to cool completely before placing the containers in the refrigerator.