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Come Party With Me: Last Minute Thanksgiving - Dessert

partysugar — Wed, 25 Nov 2009 11:30:15 -0800

There's still time to make an impressive and elegant Thanksgiving dessert. Surprise guests with a cool and light treat that doesn't involve pumpkin, but rather Thursday's other starring fruit, cranberry. This fluffy cranberry mousse takes only 20 minutes to come together. Cream cheese is combined with cranberry juice concentrate, cranberry sauce, and whipped cream to create a refreshing dish that's perfect for serving after a heavy meal. Spoon the tart-sweet fresh cranberry sauce on the mousse at the table. To check out this easy and fast recipe, read more.

Fluffy Cranberry Mousse
From Better Homes and Gardens

Ingredients

1 cup fresh cranberries
1/3 cup sugar
2 tablespoons water
1/2 an 8-oz. pkg. cream cheese, softened
2 Tbsp. sugar
1/2 tsp. vanilla
1/2 cup frozen cranberry juice concentrate, thawed
1 16-oz. can whole cranberry sauce
1-1/2 cups whipping cream

Directions

In a medium skillet combine fresh cranberries, sugar, and the water. Cook and stir over medium heat until sugar is dissolved and cranberries just begin to pop. Remove from heat. Cover and chill until serving time.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in sugar and vanilla until smooth.
Slowly add cranberry concentrate, beating until very smooth. In a small bowl stir the whole cranberry sauce to remove any large lumps; set aside.
In a chilled large mixing bowl beat whipping cream with an electric mixer on low to medium speed until soft peaks form. Fold about half the cranberry sauce and half the whipped cream into the cream cheese mixture until combined. Fold in the remaining cranberry sauce and whipped cream.
Serve immediately or cover and refrigerate up to 24 hours (stir before serving if chilled). To serve, spoon fluff into a large serving bowl, 24 chilled demitasse cups, or 12 chilled small dessert dishes. Spoon sweetened cranberries on top just before serving.

Makes 24 (1/4-cup) servings or 12 (1/2-cup) servings.

Print recipe with images | without images

Cranberry Punch

Brown_Sugar — Tue, 16 Jan 2007 07:21:07 -0800

My family and I made this delicious punch Christmas Eve, and it was amazing! I replicated it in individual serving sizes for a small New Year's Eve get together at my place, and my guests couldn't get enough!

Cranberry Punch
Natalie Bovis-Nelsen
From Every Day with Rachael Ray
November 2006

TWENTY-FOUR SERVINGS

One 750 ml bottle Finlandia Cranberry Fusion Vodka, chilled
1/2 cup cranberry-flavored mixer, such as
Rose's Cocktail Infusions Cranberry Twist mix, chilled
6 cups cranberry-raspberry juice, chilled
3 cups fresh orange juice, chilled
Juice of 1 lemon
1 orange, thinly sliced
8 ounces fresh or frozen raspberries
1 bottle sparkling wine, chilled

In a punch bowl, combine the vodka, cranberry-flavored mixer, cranberry-raspberry juice, orange juice and lemon juice. Float the orange slices on top. To serve, place a few raspberries in a wineglass, fill the glass halfway with the cranberry punch and top with sparkling wine.

Cranberry Clusters

fragiletearz — Wed, 28 Nov 2007 10:35:14 -0800

Cranberry Clusters
*Recipe courtesy The Cookworks, 2003*

1 cup sugar
1/2 cup water plus 2 tablespoons
1 1/4 cups fresh cranberries
1 1/4 cups chopped best-quality white chocolate

Special equipment: a candy thermometer

Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.

Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.

Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.

Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.

*Cook's Note: To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. It should mold easily into a ball in the water and should retain its shape when removed from the water. The ball should be sticky and fairly resistant to pressure outside the water but not crunchy.

Festive Cranberry Cheese Spread

aimeeb — Wed, 14 Nov 2007 07:12:04 -0800

This sweet, tart and spicy cranberry mixture makes a glistening topping for cream cheese. Served with crackers, it's sure to be a favorite at any festive gathering.

Ingredients:

1 (16-ounce) can whole-berry cranberry sauce
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons sliced green onion
1 tablespoon fresh lime juice
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 (8-ounce) package reduced-fat cream cheese
1 package crackers, for serving

1. In medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic salt, cayenne pepper and chili powder; mix until well blended.

2. To serve, place cream cheese on serving dish. Spoon 1 cup of the cranberry mixture over cheese. Serve with crackers.

Makes 24 servings.

Sangria Cranberry Sauce

ALSW — Fri, 21 Sep 2007 13:34:55 -0700

Sangria Cranberry Sauce
From Good Housekeeping Magazine, November 2006

1 lemon
1 lime
1 orange
1 bag (12 ounces) cranberries (3 cups), picked over
1 container (16 ounces) frozen strawberries in sugar, thawed
1 cup red wine
1 cup sugar

Directions

1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.

2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup, wine, and sugar; heat to boiling over high heat. Reduce heat to medium low and cook, uncovered, 15 minutes longer or until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.

3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.

Do ahead: Make this sauce up to 4 days ahead and refrigerate in an airtight plastic container so it'll be easy to carry.

Warm Spinach Salad With Grilled Shrimp, Almonds, And Dried Cranberries

justingirl1989 — Mon, 14 Jul 2008 05:36:41 -0700

Try this healthy lite spinach salad! Let's not forget all the great health benefits that spinach has to offer.

Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant that's been shown, among other things, to reduce the risk of developing cataracts. It fights heart disease and cancer as well. As a dark, leafy green, spinach possesses several important phytochemicals, including lutein, which helps prevent age-related macular degeneration. Spinach also contains lipoic acid, which helps antioxidant vitamins C and E regenerate. Because of its role in energy production, lipoic acid is being investigated for regulating blood sugar levels. Served raw, spinach is a good source of vitamin C, another powerful antioxidant.

Serves: 2 Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients:

1 package baby spinach (about 10 oz.)
Nonstick cooking spray ¼ cup red onion, sliced
1 clove garlic, minced
8 oz. raw shrimp, peeled and deveined
¼ cup dried cranberries
3 tablespoons balsamic vinegar
A pinch of salt Two pinches of pepper
2 packets of Splenda
¼ cup sliced almonds
¼ cup feta cheese
Directions:

Coat a medium saucepan with nonstick spray and place over medium-high heat.
Cook onion in the pan for 2 to 3 minutes; add garlic and cook for an additional 15-30 seconds.
Toss in shrimp and cook for 2 to 3 minutes or until shrimp are bright pink.
Add cranberries and vinegar, and deglaze the pan by lightly scraping up the brown bits from the bottom.
Stir in salt, pepper, and sweetener.
Place the spinach in a large bowl; pour the mixture over the leaves and toss to coat.
Add almonds and feta cheese and toss.
Transfer to individual plates or bowl to serve

http://fitceleb.imnotobsessed.com/2008/07/13/warm-spinach-salad-with-gri...

Warm Spinach Salad With Grilled Shrimp, Almonds, and Dried Cranberries

justingirl1989 — Mon, 19 May 2008 05:15:37 -0700

Try this delicious looking spinach salad! Let’s not forget all the great benefits in Spinach.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease. The flavonoids in spinach help protect against age related memory loss.

Serves: 2; Prep Time: 5 minutes; Cook Time: 10 minutes

Ingredients:

1 package baby spinach (about 10 oz.)
Nonstick cooking spray
¼ cup red onion, sliced
1 clove garlic, minced
8 oz. raw shrimp, peeled and deveined
¼ cup dried cranberries
3 tablespoons balsamic vinegar
A pinch of salt
Two pinches of pepper
2 packets of Splenda
¼ cup sliced almonds
¼ cup feta cheese
Directions:

Coat a medium saucepan with nonstick spray and place over medium-high heat. Cook onion in the pan for 2 to 3 minutes; add garlic and cook for an additional 15-30 seconds.
Toss in shrimp and cook for 2 to 3 minutes or until shrimp are bright pink. Add cranberries and vinegar, and deglaze the pan by lightly scraping up the brown bits from the bottom. Stir in salt, pepper, and sweetener.
Place the spinach in a large bowl; pour the mixture over the leaves and toss to coat. Add almonds and feta cheese and toss. Transfer to individual plates or bowl to serve.
Source

http://fitceleb.imnotobsessed.com/2008/05/19/warm-spinach-salad-with-gri...

Apple Cranberry Crisp

jennjennnbubba — Tue, 04 Dec 2007 11:40:43 -0800

Serves 12

4 cups sliced apples (about 5 medium)
1 cup cranberries
1 1/2 cups apple juice
2 cups granola
1/4 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
Preheat oven to 350°F.

Combine apples and cranberries and place in the bottom of a 9x13-inch baking dish. Pour the juice over the fruit. In a small bowl, combine the remaining ingredients. Sprinkle evenly over the apples and cranberries and lightly press down. Bake for 30 minutes. Serve hot or cold.

Oatmeal Pancakes with Cranberry Maple Syrup

jennjennnbubba — Tue, 04 Dec 2007 11:49:16 -0800

For The Syrup:
1/3 cup pure maple syrup
1/4 cup whole berry cranberry sauce

For The Pancakes:
1/2 cup quick-cooking or old-fashioned oats
1/2 cup all-purpose flour
2 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground nutmeg
1 cup + 2 Tablespoons buttermilk (regular milk will work)
2 large eggs
2 and 1/2 Tablespoons vegetable or canola oil
Prepare the syrup by heating both ingredients together in a small saucepan over medium heat. Stir until cranberry sauce is incorporated. Reduce heat to low to keep warm.

To make the pancakes, combine the oats, flour, sugar baking powder, baking soda and spices together in a large mixing bowl.

In a separate bowl, beat the eggs with the buttermilk and oil. Mix the wet ingredients into the dry ingredients.

Dollop the batter onto a well-greased, hot (about 375 degrees) griddle in 1/4 cup to 1/3 cup amounts. When the centers of the pancakes are topped with bubbles and edges look dry, flip the pancakes and cook the other side to golden brown (about 2 minutes per side).

Serve immediately with the waiting warm syrup.

Cranberry Orange Relish

fragiletearz — Sun, 04 Nov 2007 11:52:40 -0800

This is one of my favorite traditions from Thanksgiving, My mom always made this relish, it's really good on turkey! You can even make a sandwich with turkey leftovers and this relish the next day.

INGREDIENTS:

* 3 cups fresh whole cranberries
* 1/2 cup sugar
* 2 tablespoons finely grated orange zest
* 1/2 cup water

PREPARATION:
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.
Makes 2 cups.