Recipes

Sauces and Relishes

Traditional Cranberry Sauce

Ingredients

  • 4 cups 

    Nantucket Cranberries 

  • 2 cups 

    Water 

  • 1 ½ - 2 cups 

    Sugar 

Preparation

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Jane’s Cranberry Chutney

Ingredients

  • 6 cups 

    Fresh Nantucket Cranberries 

  • ½ cup 

    Apple cider vinegar 

  • 2 ½ cup 

    Light brown sugar 

  • ¾ tsp 

    Curry powder 

  • ¼ tsp 

    Ground ginger 

  • ¼ tsp 

    Ground cloves 

  • ¼ tsp 

    Allspice 

  • Lemons, rind grated with fruit cut into coarse sections 

  • Navel oranges, rind grated with fruit cut into sections 

  • Apple, peeled and coarsely chopped 

  • ½ cup 

    Dried apricots 

  • ½ cup 

    Raisins 

Preparation

In a stainless steel or enameled saucepan, combine vinegar, sugar and spices, 1 1/2 cups of water and bring to a boil, stir until sugar is completely dissolved. Add lemons, oranges, apple and simmer for 10 minutes, stirring occasionally. Add 3 cups of cranberries, raisins and apricots. Simmer and stir occasionally for 30 minutes. Keep adding cranberries, stirring and simmering, until the 6 cups are added. Transfer to a glass bowl, cover and chill overnight.

Low Calorie Fresh Cranberry Relish

Ingredients

  • 2 cups 

    Fresh Nantucket Cranberries 

  • Apples, cored 

  • Banana mashed 

  • 1 cup 

    No sugar crushed pineapple 

  • Artificial sweetener to equal 4 tsp. sugar or to taste 

Preparation

In food grinder, grind cranberries and add apple. Add rest of ingredients and mix well. Chill before serving. Makes 4 servings

Baked Goods

Cranberry Cobbler

Ingredients

  • Filling 

     

  • 3 cups 

    Fresh Nantucket Cranberries 

  • ¾ cup 

    Sugar 

  • ½ cup 

    Chopped walnuts or pecans 

  • Crust 

     

  • Eggs 

  • ¾ cup 

    Sugar 

  • ¾ cup 

    Flour 

  • ¾ cup 

    Butter or margarine, cut in small pieces with a knife 

Preparation

Filling: Butter a 10-inch pie plate, spread cranberries over the bottom, and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out.
Crust: Beat eggs in a bowl until light. Continue to beat, and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325 degrees for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.

Cranberry Crisp

Ingredients

  • 2 cups 

    Whole, fresh Nantucket Cranberries 

  • ¾ cup 

    Sugar 

  • ½ cup 

    Coarsely chopped nuts (pecans or walnuts) 

  • ¾ stick (6 tbsp) 

    Unsalted butter, melted and cooled 

  • Egg, beaten lightly 

  • ½ cup 

    All-purpose flour sifted with ½ teaspoon cinnamon and teaspoon grated nutmeg 

  • Confectioners’ sugar for garnish, vanilla ice cream as an accompaniment. 

Preparation

Spread the cranberries in a well-buttered shallow 8-inch round baking dish. In a small bowl combine 1/4 cup of sugar, nuts, and 2 teaspoons of butter and sprinkle the mixture over the cranberries. In a bowl beat the egg with the remaining 1/2 cup sugar until well combined, stir in the flour mixture, and add the remaining 4 tablespoons butter, 1 tablespoon at a time, beating well after each addition. Spread the batter over the cranberries in an even layer and bake the crisp in a preheated moderate oven (350° F.) for 45 minutes. Sift the confectioners’ sugar over the dessert and serve with the ice cream. Serves 6 to 8.

Cranberry Oatmeal Cookies

Ingredients

  • 1 ½ cup 

    Chopped, fresh Nantucket Cranberries 

  • 1 cup 

    Vegetable shortening 

  • 1 ½ cup 

    Firmly packed dark brown sugar 

  • Eggs 

  • ½ cup 

    Buttermilk 

  • 1 ½ cup 

    All-purpose flour 

  • 1 tsp 

    Baking soda 

  • 1 tsp 

    Double-acting baking powder 

  • 1 tsp 

    Salt 

  • 1 ½ tsp 

    Cinnamon 

  • ¼ tsp 

    Grated nutmeg 

  • 3 cups 

    Quick-cooking rolled oats 

Preparation

In a bowl cream together the shortening and sugar until the mixture is light, add the eggs, one at a time, beating well after each, and stir in the buttermilk. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and blend this mixture into the sugar mixture. Add oats and cranberries and mix well. Spoon tablespoons of the batter 2 inches apart onto greased baking sheets and bake the cookies in a preheated hot oven (400° F.) for 10 minutes, or until they begin to color around the edges. Transfer the cookies, with a metal spatula, to racks to cool. Makes about 5 dozen cookies.

Cranberry Pound Cake

Ingredients

  • 1 cup 

    Softened butter 

  • 1 cup 

    Sugar 

  • Eggs 

  • 2 tsp 

    Vanilla 

  • ½ cup 

    Sour cream 

  • 1 ½ cup 

    Dried cranberries 

  • 2 ½ cup 

    Flour 

  • ½ tsp 

    Baking powder 

Preparation

Grease loaf pan. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, vanilla, and sour cream. Mix in cranberries. Combine flour and baking powder. Gradually add to cranberry mixture. Pour into pan. Bake at 350 degrees F. for 1 hour and 15 minutes. Cool before serving.
Yields 1 pound cake

Cranberry Spice Cake

Ingredients

  • ½ cup 

    Shortening 

  • ¼ tsp 

    Salt 

  • 1 cup 

    Sugar 

  • 1 tsp 

    Baking soda 

  • 1 tsp 

    Baking powder 

  • Egg beaten 

  • 1 tsp 

    Cinnamon 

  • ½ tsp 

    Cloves 

  • 1 cup 

    Sweet dried cranberries 

  • ½ cup 

    Chopped nuts 

  • 1 ¾ cups 

    Sifted all-purpose flour 

  • 1 lb 

    Cranberry sauce (whole or jelled) 

Preparation

Heat oven to 350 degrees F. Cream shortening and sugar, add egg. Stir in dried cranberries and nuts. Combine dry ingredients and sift; add to first mixture. Stir in cranberry sauce. Bake for 1 hour in greased tub pan or for 30 to 40 minutes in greased 8-inch layer cake pans. Ice with Cranberry Cream Cheese Frosting (see below).

Cranberry Upside-Down Muffins

Ingredients

  • 2 cups 

    Fresh or frozen Nantucket Cranberries, coarsely chopped 

  • 1 ¼ cups 

    Sugar 

  • ½ tsp 

    Grated nutmeg 

  • 2 cups 

    All-purpose flour 

  • 1 tbsp 

    Double-acting baking powder 

  • ½ tsp 

    Salt 

  • Large egg, beaten lightly 

  • ½ stick (4 tbsp) 

    Unsalted butter, melted and cooled 

  • 1 cup 

    Milk 

Preparation

In a heavy stainless steel or enameled saucepan combine the cranberries, 1 cup of the sugar, and nutmeg and cook the mixture over high heat, stirring, until the sugar is dissolved. Cook the mixture, covered, for 3 minutes and cook it, uncovered, over low heat for 3 minutes more. Into a large bowl sift together flour, baking powder, the remaining 1/4 cup sugar, and the salt. In a small bowl combine the egg, butter, and milk and stir this into the flour mixture until the batter is just combined. Divide the cranberry mixture among 16 well-buttered 1/3 cup muffin tins, top with the batter, and bake in a preheated hot oven (400° F.) for 20 to 25 minutes, or until they are puffed and golden. Let the muffins cool in the tins for 2 minutes, invert a serving dish over them, and flip the muffins onto it. Makes 16 muffins.

Nantucket Cranberry Scones

Ingredients

  • 2 ½ cups 

    Flour 

  • 2 ½ tsp 

    Baking powder 

  • ½ tsp 

    Baking soda 

  • ¾ cup 

    Butter or margarine 

  • 1 cup 

    Nantucket Cranberries; coarsely chopped 

  • 2 tsp 

    Orange peel; grated 

  • ⅔ cup 

    Sugar 

  • ½ cup 

    Buttermilk or sour milk 

Preparation

Preheat oven to 400 degrees F. In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blender or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles, 1/2-inch thick. Cut each circle into eight wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly browned.

Oatmeal Cranberry Scones

Ingredients

  • 1 ¾ cups 

    All-purposes flour 

  • 1 tbsp 

    Baking powder 

  • ½ tsp 

    Salt 

  • ¾ cup 

    Buttermilk 

  • 1 ⅓ cups 

    Old-fashioned rolled oats 

  • ¾ cup 

    Sweetened dried cranberries 

  • ¼ cup 

    Brown sugar 

  • ½ tsp 

    Baking soda 

  • ½ cup 

    Unsalted butter, cut into ½" pieces 

  • Egg 

Preparation

Preheat oven to 425º F. Stir together flour, brown sugar, baking powder, baking soda and salt in a large bowl or food processor. Cut butter or pulse until pieces resemble coarse cornmeal with small pea-sized pieces of butter; stir in oats. Whisk together buttermilk, egg and cranberries and add to dry mix. Mix with a fork until combined; turn out onto a well floured surface and divide dough in half. With floured hands, pat each half of dough into a 6: round about ½" thick and cut into six wedges.
Place on an ungreased baking sheet leaving space between scones and bake in center of oven for 13-18 minutes, or until firm and lightly browned. Cool five minutes and drizzle with glaze. Makes 1 dozen scones.

Rich & Chewy Cranberry White Chocolate Cookies

Ingredients

  • ⅔ cup 

    Unsalted butter, melted and cooled until slightly warmed 

  • Egg 

  • 2 cups 

    All-purpose flour 

  • ½ tsp 

    Baking soda 

  • 1 cup 

    Sweetened dried cranberries 

  • ½ cup 

    Chopped toasted hazelnuts or pecans 

  • 1 ½ cup 

    Light brown sugar 

  • 2 tbsp 

    Honey 

  • 2 tsp 

    Vanilla 

  • ½ cup 

    Old fashioned oats 

  • ½ tsp 

    Salt 

  • ½ cup 

    Cinnamon 

  • ¾ cup 

    White chocolate chips 

Preparation

Preheat oven to 350ºF. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla and mix well. In a large bowl, stir together flour, oats, soda, salt and cinnamon; add to butter mixture and mixed just until combined. Stir in remaining ingredients.
Place 1½" pieces of dough 2" apart on ungreased baking sheet and bake in center of oven until edges are lightly browned and centers are still soft, about 12 - 15 minutes. (Do not over bake). Cool completely.
Makes about 2½ dozen 2" cookies.

Very Cranberry Muffins

Ingredients

  • 1 cup 

    Quick-cooking oats 

  • 1 cup 

    Whole berry cranberry sauce 

  • ¾ cup 

    Skim milk 

  • Egg whites 

  • ½ cup 

    White flour 

  • ¼ cup 

    Sugar 

  • 1 tsp 

    Vanilla 

  • 1 tbsp 

    Baking powder 

  • ¼ cup 

    Chopped walnuts (optional) 

Preparation

Combine the oats and milk and set aside for 15 min. Combine the flour, baking powder and sugar and stir to mix well. Add the oat mixture and the remaining ingredients and stir just until the dry ingredients are moistened. Fill muffin tins 3/4 full and bake at 350 for 18 min. Let sit 5 min.

Other Desserts

Candied Cranberries

Ingredients

  • 1 cup 

    Fresh or frozen Nantucket Cranberries, washed and drained 

  • 1 ½ cups 

    Sugar plus more for sprinkling 

Preparation

Generously butter a baking dish; add cranberries. Sprinkle sugar over cranberries then cover dish tightly with foil. Bake at 350° for 1 hour, stirring once after about 30 minutes. Let cranberries cool.
Lift out onto waxed paper and sprinkle with a little more granulated sugar. Let stand until dry and firm.

Cranberry Cobblestones

Ingredients

  • 2 cups 

    Fresh or frozen Nantucket Cranberries 

  • ½ cup 

    Sugar 

  • ½ cup 

    Water 

  • 1 pkg (6 ¼ oz) 

    Miniature marshmallows 

  • 1 pkg (6 oz) 

    Pecans 

  • 2 8-oz bars 

    Semisweet chocolate 

Preparation

Combine cranberries, sugar and water. Bring to a boil. Simmer 5 minutes. Drain and cool. Combine marshmallows and pecans with cranberries. Melt chocolate over hot water. Pour chocolate over cranberry mixture. Mix quickly until all particles are well coated. Spread mixture evenly into buttered 9 inch square pan. Chill until ready to serve. Cut into small squares or bars.

Cranberry Cream Cheese Frosting

Ingredients

  • 3 oz 

    Cream cheese 

  • 4 tbsp 

    Cranberry sauce (jellied or whole) 

  • 1 lb 

    Confectioners’ sugar 

  • ⅛ tsp 

    Salt 

Preparation

Soften cream cheese with cranberry sauce. Add salt. Gradually add sugar. Beat until creamy.

Cranberry Sherbet

Ingredients

  • 2 cups 

    Fresh or frozen Nantucket Cranberries 

  • 1 ½ tsp 

    Unflavored gelatin 

  • 1 cup 

    Sugar 

  • ¼ 

    Fresh lemon juice, or to taste 

Preparation

In a small bowl sprinkle the gelatin over 1/4 cup cold water and let it soften for 20 minutes. In a stainless steel or enameled saucepan combine the cranberries with 1 1/2 cups water, bring the water to a boil, and simmer for 15 minutes, or until the cranberries begin to burst. Puree the mixture through a food mill into a stainless steel or enameled saucepan. Stir in the sugar and heat over moderate heat. Continue stirring until the sugar is dissolved. Remove the pan from the heat, stir in the gelatin mixture, and let the mixture cool until it is lukewarm. Stir in the lemon juice and freeze the sherbet in an ice cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

Main Course Items

Cranberry Pancakes

Ingredients

  • 1 cup 

    Fresh Nantucket Cranberries 

  • 3 tbsp 

    Sugar 

  • 1 cup 

    Flour 

  • ½ cup 

    Yellow cornmeal 

  • 1 ½ tsp 

    Baking powder 

  • ½ tsp 

    Salt 

  • 1 ½ cup 

    Milk 

  • Egg 

  • 3 tbsp 

    Butter, melted 

  • 2 tbsp 

    Real maple syrup 

Preparation

Chop cranberries and sugar in food processor. Remove from processor. Add dry ingredients to processor and mix well. Add milk, egg, butter and syrup and process a few times just to blend all -Don’t over mix. Return cranberries to processor and pulse once or twice to mix. Heat griddle or pan and brush with butter. Cook pancakes about a minute on each side. Serve with additional butter and syrup.

Cranberry Waldorf Salad

Ingredients

  • 1 cup 

    Fresh Nantucket Cranberries; chopped 

  • 2 tsp 

    Sugar 

  • Apples; peeled, cored 

  • 1 tbsp 

    Fresh lemon juice 

  • Celery ribs; thinly sliced 

  • ½ cup 

    Walnuts; chopped 

  • ¼ cup 

    Mayonnaise 

Preparation

Toss the fresh cranberries with the sugar to mix. Sprinkle the chopped apples with the lemon juice to prevent browning. Mix the cranberries and apples with the remaining ingredients. Cover and chill several hours before serving.

Wild Rice with Cranberries and Caramelized Onions

Ingredients

  • 2 cups 

    Vegetable broth 

  • ½ cup 

    Brown rice; uncooked 

  • ½ cup 

    Wild rice; uncooked 

  • 2 tbsp 

    Cooking wine 

  • Onions; sliced into thin wedges 

  • 2 tsp 

    Brown sugar 

  • 1 cup 

    Dried cranberries 

  • ½ tsp 

    Finely grated orange zest 

Preparation

Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
Meanwhile, heat cooking wine in medium skillet over medium-high heat. Add onions and brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.
Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.

Miscellaneous

Cranberry Cinnamon Syrup

Ingredients

  • 2 cups 

    Fresh Nantucket Cranberries 

  • 1 cup 

    Water 

  • 1 cup 

    Sugar 

  • ½ tsp 

    Cinnamon 

Preparation

In a small saucepan, combine all ingredients. Heat to boiling, stirring until the syrup has thickened and the cranberries pop. Cool to room temperature. Transfer to electric blender and puree. Cover and refrigerate.

Cranberry Granola

Ingredients

  • 4 cups 

    Rolled oats 

  • ½ cup 

    Sliced almonds or chopped pecans 

  • 1 tsp 

    Ground cinnamon 

  • ¼ tsp 

    Salt 

  • ½ cup 

    100% Cranberry juice, apple or other flavor 

  • ¼ cup 

    Brown sugar 

  • ¼ cup 

    Honey 

  • 2 tbsp 

    Vegetable oil 

  • 1 cup 

    Sweetened dried cranberries 

  • 1 cup 

    Favorite dry cereal (flakes or squares) 

Preparation

Preheat oven to 300 degrees. In large bowl, combine oats and nuts. In a medium saucepan, combine cinnamon, salt, juice, brown sugar, honey and oil. Bring to a boil. Remove from heat and pour over oat mixture, combining ingredients well. Pour ingredients onto a sheet pan coated with cooking spray. Bake for 30 – 45 minutes until lightly toasted, stirring every 10-15 minutes. Remove from oven and stir in sweetened dried cranberries and cereal. Cool completely and serve with skim milk or low-fat yogurt.
Makes 16 servings, 1/3 cup each.

Cranberry Spread

Ingredients

  • ¾ cup 

    Fresh Nantucket Cranberries 

  • 3 oz 

    Nonfat cream cheese 

  • 3 tbsp 

    Honey 

  • 1 tbsp 

    Walnuts -- chopped 

  • ½ tsp 

    Orange zest 

  • 1 tbsp 

    Orange juice 

Preparation

Chop cranberries finely with knife or in food processor. Place chopped cranberries in med. mixing bowl and add remaining ingredients. Mix well with spoon. Spread keeps well in fridge for 3-4 days. Makes about 1 cup cranberry spread.
Serve with crackers or pita.

Home Made Organic Cranberry Juice

Ingredients

  • 2 cups 

    Frozen Windswept Organic Cranberries 

  • ½ cup 

    Water 

  • ½ cup 

    Of either organic apple juice or organic white grape juice 

Preparation

Defrost the berries and run through a juicer. Add ½ cup of water to the juicer at the end to flush out the last of the juice. This will yield 10 ounces of very strong and very sour juice.
Add an equal amount of other liquid and sweetener to make the juice to your liking. Either apple juice or white grape juice make good, natural sweeteners.
Makes 20 oz.

Do you have a favorite cranberry recipe you’d like to share with us? If so, please e-mail it to Peter Hicks at phicks@nantucketconservation.org.