Summer Fun Cranberry Recipes 2014

8/12/2019 Summer Fun Cranberry Recipes 2014

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Hungry for more recipes? Go to uscranberries.com .

Cranberries. Summer. Innite possibilities!

Like most kids, summertime was always one of my favorite times of the year. As a SoutheasternMassachusetts native, Im nostalgically reminded of long days of sand, fun and sun at local beaches withmy sister and brothers. Sandy, sunburned and tuckered out, we would look forward to that icy thermos

of cranberry juice cocktail waiting at the blanket and the inevitable barbecue that wed enjoy when wegot home. Despite the sting from the sun and pesky evening mosquitoes, these truly were the times ofour lives!

Whether youre from the coast, mountains, heartland or urban metropolis, thanks to its versatility andrange of product forms the cranberry Americas Original Superfruit SM is a spectacular way to liven upyour summer meals with family and friends.

On behalf of the Cranberry Marketing Committee USA, I invite you to try out our new and excitingchef-developed summer recipes. From tangy BBQ sauces to salads, sides, grillables and of courserefreshing beverages and desserts! Heres to an In-cran-dible summer!! Enjoy!

Best,

Scott J. SoaresExecutive Director, CMC

NOTE FROM THE EXECUTIVEDIRECTOR OF THE CRANBERRYMARKETING COMMITTEE USA


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3 SUMMER CRANBERRY RECIPES Hungry for more recipes? Go to uscranberries.com .

{ pps 19 - 23 }

Washing it down

Cranberry River Blossom 20

Cranberry Gin & Tonic Quencher 21

Cranberry Ice Tea 22

Cranberry Smoothie 23

{ pps 24 - 28 }

The perfect ending

Cranberry Sorbet 25

Cranberry Popsicles 26

Cranberry and Strawberry Cup 27

Cranberry Brittle Grilled Pineapple Slices 28

TABLE OF CONTENTSSee a recipe you like? Click on it and go!
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AROUND YOUR PLATE


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Ingredients (6 servings):

1 lb. soba noodles (or spaghetti)

3 cups mixed summer vegetables

Sauce:

cup sesame tahini

cup cranberry juice cocktail cocktail

tsp. sesame oil1 clove minced garlic

1 tsp. fresh minced ginger

2 Tbsp. rice wine vinegar

2 Tbsp. low salt soy sauce

Topping:

cup dried cranberries

2 medium scallions, sliced

2 tsp. sesame seeds

Preparation:

Blend all of the sauce ingredients well. Preparethe noodles according to package directions. Poursauce over noodles. Toss in vegetables and topwith cranberries, scallions, and sesame seeds.Serve warm or cold.

Tip: cup creamy peanut butter plus 3 Tbsp. hot

water can be substituted for the sesame tahini.This is the perfect dish for summer potlucksuppers.

CRANBERRY SESAME NOODLES

AROUND YOUR PLATE


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1/4 lb. sugar snap peas

1 orange

Dash of chili powder

2 Tbsp. walnut oil

1/2 cup dried cranberries

1/2 lb. shrimp (cooked)

2 ripe papayas

2 bunches of arugula

Salt to taste

Preparation:

STEP : Wash and rinse sugar snap peas. Blanchthem in salted water for 1 minute. Pour the peas ina strainer, let it cool and drain.

STEP : Wash orange and grate the peel. Squeezethe juice and mix it with a pinch of salt, chili pow-der, and walnut oil. Stir in orange zest, cranberries,

and shrimps and let it sit.

STEP : Cut papayas in half, remove seeds, andpeel the halves. Cut papaya into pieces. Rinse andsort arugula. Mix papayas and snap peas withmarinated shrimp mixture and serve it with thearugula.

CRANBERRY PAPAYA SALAD WITH SHRIMP

AROUND YOUR PLATE


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1 bunch of spring onions

1 Tbsp. oil


tsp. dried mint

1 cup instant couscous

bunch of fresh mint

1/2 cup pine nuts

2-3 oranges

1 cup Greek yogurt

1-2 Tbsp. lime juice

Some uid honey

Salt and pepper to taste

Preparation:

STEP : Wash and clean spring onions. Chop thegreen parts into rings and chop the white onionsinto small cubes. Saut onions and green parts inhot oil until translucent. Add cranberries to a potwith more than 1 2/3 cups water and bring to a boil.Remove pot from heat and add salt, dried mint (ina tea lter), and couscous. Let it sit for 5-6 minutes.

STEP : Wash the fresh mint and chop leaves.Toast pine nuts in a pan without oil. Cut theoranges, and remove pith and membrane sur-rounding the wedges (collect the juice).

STEP : Mix yogurt, orange juice (collected), andlime juice until smooth. Season to taste with salt,pepper, and honey. Remove tea lter from cous-cous and fold in the yogurt dressing, scallion rings,orange wedges, pine nuts, and fresh mint. Seasonto taste with salt and pepper.

CRANBERRY COUSCOUS SALAD

AROUND YOUR PLATE


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1/2 lb. small red or yellow-skinned potatoes

cup non-fat plain Greek-style yogurt

2 Tbsp. reduced-fat mayonnaise

1 Tbsp. white balsamic or cider vinegar

tsp. hot red pepper sauce


1 cup diced seedless cucumber

cup thinly sliced scallions

Preparation:

STEP : Wash potatoes and boil with skin on for15-20 minutes or until almost tender. Remove fromheat and drain. Cool. Cut into cubes and set aside.

STEP : In a bowl, whisk together yogurt, mayon-naise, vinegar and pepper sauce. Stir in cranberriesand let stand 20 minutes to soften cranberries

slightly.

STEP : Stir potatoes, cucumber and scallions intoyogurt-cranberry mixture and toss to coat. Adjustseasoning as needed. Cover and refrigerate at least1 hour before serving.

Variations: Diced apple or pear may be substi-tuted for cucumber. Sprinkle with chopped, toastedpecans or walnuts to garnish, if desired.

CRANBERRY, POTATO & CUCUMBER SALAD

AROUND YOUR PLATE


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ON TOP OF YOUR PLATE


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1 Tbsp. vegetable oil

1 cup minced yellow onions

1 Tbsp. minced garlic

1 tsp. dry mustard

1 tsp. chili powder

1 Tbsp. tomato paste

1 cups cranberry sauce

cup cider vinegar

1 Tbsp. dark molasses

- cup water, if needed

Preparation:

STEP :In a sauce pan, heat oil over medium-high heat; add onions and saut 2 minutes. Mixin garlic, mustard and chili powder and continuecooking 1 minute. Stir in tomato paste and cook 1more minute.

STEP : Add cranberry sauce, vinegar and molas-

ses and bring to a simmer, whisking often untilmixture becomes smooth. Lower heat and sim-mer 15-20 minutes or until mixture reduces andthickens. Add water to mixture if it gets too thick.Remove from heat and cool to room temperature.Place in a covered container and refrigerate untilready to use. Reheat before using.

Serving suggestion: Use as a condiment or ongrilled vegetables, lean meats or poultry

CRANBERRY BBQ SAUCE



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1 spring onion

1 cup chili sauce (sweet & sour)

3 Tbsp. ketchup

2-3 tsp. curry powder

Preparation:

Clean, rinse, and nely dice spring onion. Chopcranberries. Stir in chili sauce with ketchup, curry,cranberries and spring onion.

Tips:

Tip 1: Delicious with your favorite french fries!

Tip 2: For a barbecue party, cut potatoes into slices,brush with oil, and cook over the grill.

TANGY CRANBERRY DIP



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4 artichokes

Salt

1 lemon

For the Cranberry Aioli:


3-4 cloves of garlic2 egg yolks

Juice from lemon

cup vegetable oil

1/4 cup low-fat yogurt

2 Tbsp chili sauce


Preparation:

STEP : Wash artichokes and cut off stalk. Boilplenty of water with salt. Rinse lemon and cutinto slices. Add artichokes and lemon slices intothe boiling water. Cover and cook for about 30-40minutes.

STEP : Peel garlic. Whisk egg yolks with salt,

pepper, and lemon juice. Gradually add the veg-etable oil in a thin steam and mix with a handblender. Press garlic through a garlic presser. Addyogurt and chili sauce, and stir. Finely chop up thecranberries and stir into mixture.

STEP : Scoop out the artichokes from the boilingwater with a slotted spoon and drain well. Pluck offthe leaves and dip each leaf (eshy part) into thecranberry aioli.

CRANBERRY AIOLI WITH ARTICHOKE



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4 oranges


4 Tbsp. sugar

1 1/2 cups water

1/2 cup white wine

1 cinnamon stick

10-12 star anise


Preparation:

STEP :Peel the white skin off the oranges andcut into small segments. Collect juice during theprocess.

STEP : In a stainless steel saucepan, let sugarcaramelize in water until it turns golden brown.Add cranberries and let it caramelize while stir-

ring. Mix in orange segments, orange juice, water,white wine, cinnamon and star-anise. Let it cookuncovered over moderate heat until the saucethickens, stirring occasionally. Remove cinnamonand star-anise. Season to taste with salt and apinch of pepper.

CRANBERRY ORANGE CHUTNEY



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CENTER OF YOUR PLATE


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For the cranberry mustard butter:


cup softened butter

2 Tbsp. Dijon mustard

1 tsp. orange zest


In addition:

4 salmon steaks

Few drops of oil

Salt and pink pepper

Mint and lemon for garnishing

Preparation:

STEP :Mix butter with mustard and orange zest.Season with salt and pepper. Chop cranberries andstir them in. Chill the butter.

STEP : Brush salmon steaks with oil. Grill eachside on the hot charcoal grill for about 3 minutes.Season to taste with salt and pink pepper. Serve

the salmon with the cranberry mustard butter andgarnish with mint and orange.

CRANBERRY MUSTARD BUTTER WITHGRILLED SALMON



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Ingredients (4 portions):

For the dip

1 slice of pineapple (canned)


1 organic lime

3/4 cup mayonnaise

3 Tbsp. yogurt

2 tsp. turmeric

1/2 tsp. sambal oelek (or substitute sriracha or aChinese garlic hot pepper blend)

For the kebab

1 lb. thick turkey cutlets

1 large zucchini

2 red onions

4 tsp. of oil

Wooden skewers (oiled)

Salt to taste

Preparation:

STEP :Cut pineapple into very ne pieces.Remove peel of lime with zester or grater, squeezeout juice. Mix mayonnaise with yogurt, half of thelime juice, turmeric and sambal oelek. Season withsalt. Stir in pineapple, cranberries and lime zest.

STEP : Cut turkey cutlets into large cubes. Wash

zucchini and cut into thick slices. Peel onions andcut into quarters. Pierce ingredients through oiledskewers.

STEP : Lightly brush ingredients on skewerswith oil. Cook kebabs on hot charcoal grill (or in agrilling pan) on every side for about 12-15 minutes.Sprinkle the remaining lime juice on kebabs andseason with salt. Serve with the cranberry dip.

CRANBERRY DIP WITH GRILLED TURKEY KEBAB



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Ingredients (4 portions):

4 large tomatoes (or beef tomatoes)

4 round matured goat cheese

1/4 cup walnuts

2 spring onions


2 Tbsp. fresh thyme

1 Tbsp. olive oil

Pepper

Aluminium foil

Preparation:

STEP :Wash tomatoes and slice off the top. Scoopout the pulp. Pat the insides of the tomatoes dry with apaper towel and sprinkle them with pepper.

STEP : Peel and crumble the goat cheese. Chopwalnuts and roast in a small pan. Wash scallions andslice them nely. Chop cranberries. Mix the prepared

ingredients with thyme and olive oil, and ll in into thetomatoes. Replace the tops.

STEP : Wrap each tomato in a piece of aluminium foiland grill them on a hot charcoal grill for 5 minutes.

CRANBERRY STUFFED TOMATOES



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WASHING IT DOWN


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1 1/2 oz. bourbon

1/2 oz. cream cherry

1/3 oz. hibiscus ower syrup

1/2 oz. lime juice

1 3/4 oz. cranberry juice cocktail

sparkling water to top

Garnish:

Frozen or fresh cranberries and lime peel ina cocktail pick.

Preparation:

STEP :Pour bourbon, cream sherry, hibiscusower syrup, lime juice, and cranberry juicecocktail into a mixer and shake.

STEP : Pour over chilled glass lled with ice.

STEP : Top with sparkling water (approx. 1/2inch). Garnish with frozen or fresh cranberries andlime peel in a cocktail pick.

CRANBERRY RIVER BLOSSOM

WASHING IT DOWN


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Ingredients (1 serving):

3 oz. cranberry juice cocktail

2 oz. gin

2-3 oz. tonic water

Ice

Cucumber thinly sliced

Preparation:

Fill cocktail shaker with ice. Shake ingredientswell. Pour into glass lled with ice cubes andcucumber garnish.

CRANBERRY GIN & TONIC QUENCHER

WASHING IT DOWN


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3 cups cranberry juice cocktail cocktail

3 Tbsp. elderberry syrup

4 bags green tea

2 limes

Preparation:

STEP : Mix cranberry juice cocktail and elder-berry syrup and pour into ice cube tray. Allow tofreeze.

STEP : Brew tea bags with 2 cups boiling wateraccording to instructions. Cool down thoroughly.

STEP : Rinse limes and cut into wedges.

STEP : Place ice cubes into freezer bags andcrush roughly. Add crashed cranberry ice and limepieces to a well-chilled long drink glass and ll upwith ice tea. Server instantly.

CRANBERRY ICE TEA

WASHING IT DOWN


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THE PERFECT ENDING


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1 2/3 cups cranberry juice cocktail

2/3 cup confectioners sugar

1 orange

Tip with fresh cranberries:

Instead of dried cranberries, you can use freshcranberries during the period from October toJanuary. Therefore, mix 1 1/4 cups cranberry juicecocktail with sugar and bring to a boil over lowheat while stirring. Simmer for 5 minutes uncov-ered. Remove from heat, and stir in 1 1/2 cups freshcranberries, orange juice and zest. Let it cool, pureeand freeze. Then continue with the recipe.

Preparation:

STEP : Mix dried cranberries with juice and sugar,and bring to a boil over low heat. Let itsimmer without the lid for about 15 minutes.

STEP : Wash the orange with hot water and dry.Grate 1 Tbsp. from orange peel and squeeze out juice. Remove cranberries from heat and stir in

orange juice and zest. Let it cool. Puree the mix-ture, pour into a cold-resistant bowl and place inthe freezer.

STEP : After one hour, stir the mixture well andput it back into the freezer. Repeat this process 2 to3 times. Remove sorbet from the freezer about 15minutes before portioning and serving into chilledglasses.

CRANBERRY SORBET

THE PERFECT ENDING


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Ingredients (4 popsicles):


cup cranberry juice cocktail

1 cup fresh (or frozen) strawberries

1 Tbsp. sugar

1/8 tsp. vanilla extract

4 popsicle molds

Preparation:

STEP :Boil up cranberries, cranberry juice cock-tail, strawberries, sugar, and vanilla extract.

STEP : Puree and ll popsicle molds.

Tip: Alternatively, ice cream can also be frozen inplastic cups. Use a plastic spoon as a stick.Strawberries can be replaced by raspberries.

Preparation time: 20 minutes + 5 hoursfreezing time

CRANBERRY POPSICLES

THE PERFECT ENDING


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2 cups strawberries2/3 cup dried cranberries1 lime1/2 vanilla bean1/2 tsp. crushed pink peppercorns1 pinch of saltReady-made meringue cookies

Preparation:

STEP :Rinse and wash strawberries. Cut straw-berries into halves or quarters, depending onsize. Wash lime and grate the peel with a zester.Squeeze juice from one half of the lime. Slit thevanilla bean lengthwise and scrape out seeds.

STEP : Mix strawberries with lime zest, limejuice,

vanilla, cranberries, pink peppercorns and onesmall pinch of salt. Cover the mixture and place ina cool area for 15-20 minutes.

STEP : Put cranberry and strawberry mixtureinto serving glasses. Add crumbled meringues ifdesired.

Tip with fresh cranberries: Instead of driedberries, you can use fresh cranberries during theperiod from September through January. Add 5

ounces fresh cranberries with one Tbsp. water and2 Tbsp. sugar into a small pot. Let it simmer for3 to 4 minutes while stirring. Let cool beforemarinating.

CRANBERRY AND STRAWBERRY CUP

THE PERFECT ENDING


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Summer Fun Cranberry Recipes 2014