Here is another recipe I made to use up my left over cranberry sauce. I used this recipe "as is" except that I didn't have any graham cracker crumbs so I used 2 cups of flour instead. Other than that, the recipe is the same as it was on the hubpages.com site where I found it. It looks good. It is still in the oven at the moment.
Cranberry Sauce Loaf
Ingredients:
1 cup all purpose flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cranberry sauce
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1 egg, beaten
3/4 cup orange juice
1/2 cup canola oil
Instructions:
Mix the first 5 ingredients together with a fork in a large mixing bowl. Stir in raisins and nuts. Gently fold in cranberry sauce. Add egg, orange juice and oil. Stir just until mixed. Scrape into loaf pan and bake for at least 1 hour. Let stand for 10 minutes.
Enjoy!
The Creative Cook
Wednesday, December 1, 2010
Tuesday, November 30, 2010
Morning-After Cranberry Sauce Muffins
This is the first year I ever made fresh cranberry sauce. The reason I made the sauce this year is that we were having 25 people over. I did not want my guests to think that we eat canned sauce. I did have to buy a few cans of the "jellied" kind of sauce because that is what my son and husband eat. I tried to keep the cans hidden but I did not succeed. I doubled the sauce recipe that I got out of my All*You magazine so I had lots of extra sauce. I will give you the recipe I used at the end of this post. The recipe for the muffins comes from http://www.seriouseats.com/. The post about the muffins credits the recipe to chef Michael Harr of Butterfield 9 restaurant in Washington, D.C. I did not make these muffins the morning after Thanksgiving but since cranberry sauce does not spoil quickly it should be fine to use for a week or two after the holiday. The muffins taste great. I can't really imagine throwing out three cups of perfectly good cranberry sauce so this is a great way to use it up. I almost forgot to mention that I don't actually eat cranberry sauce with my Thanksgiving turkey dinner.
When I started mixing the batter for the muffins, I realized that there is no mention of cinnamon in the ingredient list but it is mentioned in the body of the recipe. I also added a teaspoon of vanilla just for fun. Oh, did I mention that I put the oatmeal into the food processor and "powdered" it first. I found that the recipe makes about 18 cranberry sauce muffins. The recipe on serious eats website did not say how many muffins the recipe would make. I guess it depends on what size muffin tins you use.
Morning-After Cranberry Sauce Muffins
by Chef Michael Harr
Ingredients:
1 cup flour
1/2 cup whole wheat flour
1 cup oats (powdered)
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1-1/2 cups of left over cranberry sauce (fresh or canned whole berry)
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
Directions:
1. Heat oven to 400 degrees F. Line muffin tin with paper baking cups.
2. Put oatmeal into food processor until it is powdered.
3. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In a medium bowl combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
4. Fill muffin cups about three-quarters full.
5. Bake for about 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
Cranberry Apple Cider Sauce
from All*You Magazine
Ingredients:
3 cups apple cider
12 oz. fresh cranberries
(about 2 cups)
1 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Pinch of salt
1 medium Golden Delicious apple, peeled, cored, cut into 1/4-inch dice
Directions:
1. In a large saucepan, bring cider to boil and cook until reduced to 1 cup, about 40 minutes.
2. Combine reduced cider, cranberries, sugar, spices, salt and apple in medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10 to 12 minutes. (Sauce will thicken more when cool.)
Enjoy!
The Creative Cook
When I started mixing the batter for the muffins, I realized that there is no mention of cinnamon in the ingredient list but it is mentioned in the body of the recipe. I also added a teaspoon of vanilla just for fun. Oh, did I mention that I put the oatmeal into the food processor and "powdered" it first. I found that the recipe makes about 18 cranberry sauce muffins. The recipe on serious eats website did not say how many muffins the recipe would make. I guess it depends on what size muffin tins you use.
Morning-After Cranberry Sauce Muffins
by Chef Michael Harr
Ingredients:
1 cup flour
1/2 cup whole wheat flour
1 cup oats (powdered)
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1-1/2 cups of left over cranberry sauce (fresh or canned whole berry)
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
Directions:
1. Heat oven to 400 degrees F. Line muffin tin with paper baking cups.
2. Put oatmeal into food processor until it is powdered.
3. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In a medium bowl combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
4. Fill muffin cups about three-quarters full.
5. Bake for about 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
Cranberry Apple Cider Sauce
from All*You Magazine
Ingredients:
3 cups apple cider
12 oz. fresh cranberries
(about 2 cups)
1 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Pinch of salt
1 medium Golden Delicious apple, peeled, cored, cut into 1/4-inch dice
Directions:
1. In a large saucepan, bring cider to boil and cook until reduced to 1 cup, about 40 minutes.
2. Combine reduced cider, cranberries, sugar, spices, salt and apple in medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10 to 12 minutes. (Sauce will thicken more when cool.)
Enjoy!
The Creative Cook
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