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Crazy For Cranberries

Cranberries pack a wallop in both nutrition and taste. Whether you use them fresh, frozen, or dried, they are a great addition to hearty fall side dishes. This season, pass on the old standbys and add some punch to your holiday table.

For more cranberry recipes, visit Ocean Spray—an agricultural cooperative that operates very similar to your electric co-op in that it is owned by you, the members—at

1 lb. small carrots
1 cup dried cranberries (I use Craisins)
4 green onions, green parts only, cut into small pieces
1/2 cup slivered almonds
1 Tablespoon butter
1/3 cup maple syrup
I Tablespoon cider vinegar
1 teaspoon Worcestershire sauce
Salt to taste

Cook washed and peeled carrots in a small amount of water, drain, and set aside. In medium skillet, sauté onions in butter until soft. Add cranberries, onions, carrots, and almonds, then add maple syrup, Worcestershire sauce, and vinegar and heat through. Add salt to taste and toss to serve. Serves 4.

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons plus 1 teaspoon sugar
5 Tablespoons unsalted cold butter, cut into chunks
1 cup plus 2 Tablespoons heavy cream
3/4 cup dried cranberries

Preheat oven to 400°. Sift together first four ingredients. Using a pastry cutter or 2 forks, cut in cold butter until mixture is crumbly. Make a well in the center of dough and pour in one cup of heavy cream. Being careful not to overwork the dough, gently combine the crumbly mixture with the cream. Fold in the cranberries and pat dough out, on a lightly floured surface, into a long rectangle about 1/2-inch thick. Cut dough into 4 squares and cut each piece diagonally to form 8 triangles. Brush with remaining 2 Tablespoons of heavy cream and bake for 15-20 minutes until lightly browned. Serve immediately. Serves 8.

25 to 30 Brussels sprouts
3/4 cup fresh cranberries
2 Tablespoons olive oil
Kosher salt and freshly ground pepper to taste
1/4 cup unsalted butter
2 green onions, finely chopped
3 or 4 fresh sage leaves, rolled and cut into tiny ribbons
1/4 cup balsamic vinegar

Preheat oven to 400°. Wash and drain Brussels sprouts and cranberries. Remove outer leaves and stems from sprouts and cut in half lengthwise. Place sprouts and cranberries in mixing bowl and sprinkle with olive oil and kosher salt. Toss lightly and pour on baking sheet that is lightly greased with olive oil. Spread in single layer and roast in oven about 22-25 minutes until tender.

Remove from oven and set aside. Melt butter in saucepan over medium heat, add green onions and sage, and sauté until lightly brown. Add balsamic vinegar to browned butter mixture and combine with vegetables. Toss lightly and add pepper. Serves 4.

1/2 cup cranberry juice cocktail
1/2 cup dried cranberries
2 Tablespoons balsamic vinegar
1-1/2 Tablespoons honey mustard
2 teaspoons grape seed oil
1 teaspoon fresh thyme
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups your favorite salad greens

Place all ingredients, except greens, in shaker container or glass jar with tight-fitting lid. Shake until all ingredients are well-combined. Chill at least 30 minutes. Pour over salad greens and serve. Serves 4.

4 sweet potatoes
1 cup fresh or frozen cranberries, chopped
1/2 cup light brown sugar
3 Tablespoons butter, divided
1/3 cup orange juice
1/2 cup chopped pecans
1 teaspoon cinnamon
Salt and pepper to taste

Wash and bake unpeeled small- to medium-size sweet potatoes until fork tender in a 350° oven, about 45 minutes to an hour. Meanwhile, cook cranberries in a small amount of water until tender and drain. In skillet, heat pecans in 1 Tablespoon melted butter until lightly browned. When cool, cut cooked sweet potatoes in half lengthwise and scrape out pulp into bowl, leaving shells intact. Combine remaining ingredients with potatoes and mash with a fork. Fill shells evenly and return to oven, baking for 20 to 25 minutes. Serves 8.

Coming Next Month:Celebration Cakes

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