The only time I use cranberries is at Thanksgiving, in a relish as a side for the turkey. I also love it the next day on a turkey sandwich. But there is so much more you can do with cranberries, and they are so good for you, high in vitamin C, manganese, and fiber. So break out of the jello mold and try one of these three unusual recipes that use cranberries. And let me know what you think by using the comments box at the bottom of this blog!
Dill & Cranberry Roasted Salmon
Adapted from Coastal Living
1 cup unsalted butter, softened
1/4 cup chopped fresh dill weed
1/4 cup chopped dried cranberries
1 tablespoon fresh lemon juice
2 teaspoons crushed pink and green peppercorns
1/4 teaspoon salt
6 (8-ounce) king salmon fillets, with skin
Preheat oven to 400 degrees on roast.
Combine first 6 ingredients. Place salmon, skin side down, in roasting pan; cover with butter mixture. Bake 10 to 15 minutes or until done.
Crust and Topping
1 cup sliced almonds, divided
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
½ cup sugar
½ tsp salt
¼ cup coconut oil, softened if necessary according to package instructions
1 large egg, lightly beaten
2 Tbsp sunflower or canola oil
1 tsp vanilla extract
¼ tsp almond extract
2 Tbsp unsweetened coconut chips
5 cups cranberries, divided
¾ cup sugar
½ cup freshly squeezed clementine juice (save the zest)
¼ cup cornstarch
1 cup chopped peeled clementine
1½ tsp clementine zest
1 tsp vanilla extract
Preheat oven to 400 degrees F. Generously coat a 9 by 13-inch baking dish with cooking spray.
Crust and Topping
- Combine ¾ cup almonds, whole-wheat flour, all-purpose flour, ½ cup sugar and salt in a food processor. Pulse until the almonds are ground. Add coconut oil and pulse until completely blended in. Whisk egg, sunflower or canola oil, 1 teaspoon vanilla extract and almond extract in a small dish until combined. Turn on processor and drizzle egg mixture through the feed tube and continue processing and then pulsing, scraping down the sides a few times until the mixture becomes crumbly. Note: the crumbs will be loose, but if you squeeze them together with your hand it will clump together.
- Reserve ½ cup of the crumb mixture and mix in a bowl with the remaining almonds. Press the remaining crumb mixture into the bottom of the prepared dish and set aside.
- Stir 3 cups cranberries, ¾ cup sugar, clementine juice, and cornstarch in medium saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring constantly until very thick, about 5 minutes total. Stir in the remaining 2 cups cranberries, chopped clementine, zest and 1 tsp vanilla extract.
- Spread the cranberry filling over the crust. Sprinkle the reserved topping over the top. Scatter the coconut chips over the topping and transfer to the oven. Bake 15 minutes. Reduce heat to 350 degrees and continue cooking until the filling bubbles and the topping is lightly browned, 25 to 30 minutes longer. Cool completely before cutting.
From Martha Stewart
½ large butternut squash (1 1/2 pounds), peeled, halved, and seeded
2 Tbsp extra-virgin olive oil
4 chicken leg quarters (2½ pounds total), split into drumsticks and thighs
Coarse salt and ground pepper
1 red onion, cut into ½-inch wedges
2 Tbsp chopped fresh sage
4 tsp all-purpose flour
2 tsp ground coriander
1 tsp ground nutmeg
2 cups low-sodium chicken broth
½ cup dried cranberries
- Cut the squash into 1-inch pieces and set aside.
- In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.
- Add 1 tablespoon oil, reserved squash, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in squash mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes.