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Cranberry Recipes
Cranberry Swirl Cheesecake Squares
For the Cranberry Sauce:
3/4 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1/2 teaspoon fresh orange zest
For the Crust:
3 oz gingersnap crumbs, from 12 gingersnap cookie, I used Nabisco brand
1 oz pecans, crushed
1 1/2 tablespoons light butter, melted
For the Cheesecake:
8 oz 1/3 less fat cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
6 oz nonfat Greek yogurt, Chobani
2 egg whites
2 tablespoons fresh lemon juice
1 tablespoon flour
Preheat the oven to 350°F and position a rack in the middle of the oven.
Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes.
Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.
FOR THE SCONES:
2 c. all-purpose flour
1/3 c. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
1/2 c. unsalted butter, cold and cut into 1/2-inch pieces
1 c. dried cranberries
1 1/2 tsp. chopped fresh rosemary
1 c. plus 1 tbsp. heavy cream
2 1/2 tsp. orange zest
FOR THE GLAZE:
1/2 c. cranberry juice
1 c. powdered sugar
Pinch of kosher salt
1 to 2 drops pink food coloring, optional
For the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter and blend the butter into the flour mixture using a pastry cutter until the butter resembles small peas and is evenly incorporated. Stir in the cranberries and rosemary. Stir together 1 cup of the heavy cream and orange zest; add it to the flour mixture and stir until just combined.
Turn the dough out onto a clean work surface and using floured hands, shape into a rough ball. Pat the dough ball down to form a 8-inch round disc (about 3/4-inch thick). Cut the disc into 8 even wedges using a bench scraper or chef's knife. Transfer the wedges to prepared baking sheets. (Scones can be frozen for up to 1 week. Don't thaw before baking.)
Brush the top of each wedge lightly with remaining 1 tablespoon of the heavy cream. Bake until lightly browned and risen, 22 to 25 minutes, or 24 to 26 minutes if baking from frozen. Transfer the scones to a wire rack to cool for at least 10 minutes
For the glaze: Cook the cranberry juice in a small saucepan over medium heat until reduced to 2 tablespoons, 8 to 12 minutes. Pour into a small heatproof bowl and let cool for 5 minutes.
6dd the powdered sugar and salt to the reduced cranberry juice, and 1 to 2 drops of pink food coloring, if you like. Whisk until smooth. Drizzle the glaze over the scones. Let stand for 15 minutes for the glaze to harden.
8 ounce tube crescent roll dough
flour for rolling out the dough
6 ounces Brie cheese
¼ cup orange marmalade
¼ cup whole cranberry sauce
¼ cup chopped pistachios, pecans or walnuts
fresh rosemary or candied orange pieces for garnish
Preheat oven to 375°F and grease a 24-count mini-muffin pan with nonstick cooking spray.
Cut the brie into small, about 1-inch (or a little less) squares and set aside in the refrigerator until ready to use.
In a small bowl, mix together orange marmalade and cranberry sauce. Set aside.
Lightly flour a flat surface, like a large wooden cutting board, and roll out the tub of crescent dough. Stretch slightly to form an evenly sided rectangle and pinch seams together. Cut into 24 even sized squares.
Place the squares into the prepared muffin cups. Top with brie cheese square and a teaspoon (or a little less) of the orange-cranberry mixture. Top with a few of the chopped nuts and a small sprig of rosemary.
Slide the muffin pan into the oven and bake for about 10-13 minutes, or until golden brown and dough is cooked through.
Cranberry Layer
1 (12-ounce) bag fresh or frozen cranberries
¾ cup granulated sugar
2 to 3 large lemons
Crust
Nonstick cooking spray
1 ½ cups/190 grams all-purpose flour
1/3 cup granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
¾ cup unsalted butter (1 1/2 sticks), melted and cooled
Lemon Layer
1 cup
¼ cup
1/2 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners’ sugar (optional)
Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
Make the crust: Heat oven to 350°F. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.