BLUE AND CRANBERRY RECIPES

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BLUE CRANBERRY SAUCE RECIPE - HEALTHY.FOOD.COM



Blue Cranberry Sauce Recipe - Healthy.Food.com image

I wanted something different than just cranberry sauce- but still wanted the 'tradition' of it. I have made this sauce for Thanksgiving 3 years in a row and it gits rave reviews from- what seems like- everyone that eats it- Even from people who don't like 'traditional' cranberry sauce. I recommend that you make this a day ahead (refrigerate) to let flavors mingle. I serve it cold- As far as the spices go- I don't really measure... I know 1/8th of a tsp of cloves seems like a lot- i just shake a bit in... but if you don't like cloves- just omit them! Enjoy!!! :)

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar (bakers sugar is best)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves or 1/8 teaspoon allspice
1 pint fresh blueberries

Steps:

  • Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  • Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and cloves. Mix well.
  • Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  • Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Nutrition Facts : Calories 92.7, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2.5, CarbohydrateContent 24, FiberContent 3.3, SugarContent 18.1, ProteinContent 0.5

CRANBERRY BLUE CHEESE APPETIZERS RECIPE - PILLSBURY.COM



Cranberry Blue Cheese Appetizers Recipe - Pillsbury.com image

Simple make-ahead appetizers like this one are a welcome addition to the hectic holiday season.

Provided by Arlene Cummings

Total Time 35 minutes

Prep Time 35 minutes

Yield 16

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 container (8 oz) chive and onion cream cheese spread
1 egg
Salt and freshly ground black pepper
1/2 cup crumbled blue cheese (2 oz)
1/3 cup whole berry cranberry sauce
1/4 cup coarsely chopped walnuts, if desired

Steps:

  • Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust onto work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
  • In medium bowl, beat cream cheese spread, salt, pepper and egg with electric mixer on medium speed until smooth. Divide mixture evenly among muffin cups, about 1 teaspoon each. Top each evenly with blue cheese.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each mini cheesecake with 1/2 teaspoon cranberry sauce and 1 walnut piece.

Nutrition Facts : Calories 120 , CarbohydrateContent 9 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 mini cheesecake, SodiumContent 230 mg, SugarContent 3 g, TransFatContent 0 g

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