BAKED CRANBERRY RECIPE RECIPES

Name: Baked Cranberry Relish
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6-8 servings.
Ingredients: 4-1/2 cups cranberries; 1-1/2 cups sugar; 1 cup chopped walnuts, toasted; 1 cup orange marmalade; 2 tablespoons lemon juice

BAKED CRANBERRY RELISH RECIPE: HOW TO MAKE IT

Baked Cranberry Relish Recipe: How to Make It image

"Orange marmalade and walnuts make this chilled cranberry sauce a delightful change from the ordinary," assures Anita Curtis of Camarillo, California. With just five ingredients, it's a simple dish that adds festive color to the table.

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6-8 servings.

Number Of Ingredients 5

Ingredients

4-1/2 cups cranberries
1-1/2 cups sugar
1 cup chopped walnuts, toasted
1 cup orange marmalade
2 tablespoons lemon juice

Steps:

Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.

Nutrition Facts : Calories 366 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 24mg sodium, CarbohydrateContent 73g carbohydrate (67g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

HOT CRANBERRY BAKE RECIPE | SOUTHERN LIVING

Hot Cranberry Bake Recipe | Southern Living image

Hot Cranberry Bake, a reader recipe by Sue-Sue Harstern of Louisville, Kentucky, was originally published in our November 1992 issue, but it's so good that we think it deserves a second look. In this simple, crisp-like dessert, Harstern layers fresh apples and cranberries in a two-quart baking dish, then tops the fruit with fresh lemon juice and granulated sugar. No stirring necessary! A crumbly mixture of quick-cooking oats, chopped walnuts (toast them for even more flavor), brown sugar, and melted butter (or margarine) is sprinkled over the fruit. Then the dish is baked at 325°F for one hour, or until the topping is crisp and golden and the fruit is tender and bubbly underneath. Harstern suggests serving Hot Cranberry Bake warm with vanilla ice cream and we couldn't agree more. The creamy, sweet ice cream cuts the tartness of the cranberries and dresses up this homey dessert. While we love the recipe as-is, we also like the flexibility of it. You can use any cooking apple—we prefer the flavor and texture of Honeycrisp, Fuji, or Gala, although a combination of any of these apples will also work well. You can easily swap out the walnuts for chopped pecans, if you prefer. You can also add spices to the oat topping for more flavor and warmth. We recommend adding up to 1/2 teaspoon of dried spices such as cinnamon, nutmeg, or apple pie spice. And if you're looking for a fantastic dessert that also happens to be dairy-free or vegan, you can make this dish with an equal amount of melted or liquid coconut oil in place of the butter. The coconut oil adds a subtle sweetness to the topping and browns just as nicely as butter.

Provided by Sue-Sue Harstern

Categories Desserts

Yield Serves 8

Number Of Ingredients 9

Ingredients

4 cups peeled, chopped cooking apples
2 cups fresh cranberries
1 1/2 teaspoons fresh lemon juice
1 cup sugar
1 1/3 cups quick-cooking oats, uncooked
1 cup chopped walnuts
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
Vanilla ice cream

Steps:

Layer apples and cranberries in a lightly greased 2-quart baking dish. Sprinkle with lemon juice; spoon 1 cup sugar over fruit. Set aside.
Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake, uncovered, at 325° for 1 hour. Serve dessert warm with vanilla ice cream.

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This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
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Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

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