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ONLINE EXTRA - CRANBERRY CREATIONS: Cranberry-Cherry Relish . . . Cranberry ...
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Juice and zest from 1 orange
1 cup dried cherries
Combine cranberries, sugar, juices and zest in a medium saucepan; heat to a boil over me-dium-high heat. Cook until most of the berries pop open, about 10 minutes.
Skim foam off the surface with a metal spoon; stir in the cherries. Set aside to cool to room temperature, 30 minutes. Transfer to a medium bowl; cover. Refrigerate at least 3 hours.
Yield: Serves 2.
Approximate nutritional analysis per serving: 198 calories, no fat, no cholesterol, 49 grams carbohydrates, 1 gram protein, 0.3 milligrams sodium, 2 grams fiber.
Cranberry-Pecan Tassies
CRUST:
4 ounces cream cheese, softened
2/3 cup chopped pecans
For crust, combine cream cheese and butter in a medium bowl until well blended. Stir in flour; mix until dough forms. Wrap in plastic; refrigerate 1 hour.
Heat oven to 325 degrees. Shape dough into 1-inch balls. Press individual balls into un-greased miniature muffin tins to form tarts.
For filling, beat egg, sugar, butter, vanilla and salt with a mixer on medium speed until creamy; fill tarts half full. Combine cranberries and nuts in a medium bowl; divide equally among the tarts. Bake until set and lightly brown around the edges, about 35 minutes. Cool in pan.
Yield: 24 pieces.
Approximate nutrition analysis per tart: 110 calories, 53 percent of calories from fat, 7 grams fat (3 grams saturated0, 20 milligrams cholesterol, 12 grams carbohydrates, 1.5 grams protein, 49 milligrams sodium, 0.6 grams fiber.
Cranberry-Jalapeno Chutney
1 12-ounce can whole-berry cranberry sauce
2 tablespoons finely chopped white onion
1 jalapeno chili, seeded, finely chopped
1 tablespoon lime juice
2 teaspoons sugar
Freshly ground pepper
Mix together all ingredients in a large bowl; cover. Refrigerate 2 hours or up to 3 weeks. Serve at room temperature with turkey.
Yield: 3 cups.
Approximate nutritional analysis per
Cranberry, Corn and Pepper Salsa
2 tablespoons vegetable oil
1 each, ribbed, seeded, diced: green bell pepper, red bell pepper
1 piece (2 inches long) ginger root, grated
2 teaspoons crushed red pepper flakes
Heat the oil in a large skillet over medium-high heat. Cook peppers and onion, stirring of-ten, until vegetables begin to soften, about 3 minutes.
Add cranberries; cook, stirring frequently, 5 minutes; add corn, sugar, vinegar, ginger and red pepper flakes. Cook, stirring often, until slightly thickened, about 5 minutes; set aside to cool completely, about 1 hour. Refrigerate at least 8 hours before serving with turkey or pork.
Yield: 4 cups.
Approximate nutrition analysis (0.3 grams saturated), no cholesterol, 37 grams carbohydrates, 1 gram protein, 115 milligram sodium, 2 grams fiber.
Cranberry Nut Loaf
1 stick unsalted butter, softened
1 tablespoon plus 1 teaspoon frozen orange juice concentrate, optional
1 teaspoon each: vanilla, ground cinnamon
1 teaspoon baking soda
1 12-ounce package fresh cranberries
1 cup pecans, toasted, chopped (see note)
Heat the oven to 350 degrees. Cream together brown sugar and butter in a large bowl with a mixer on medium-high speed. Add the orange juice concentrate, vanilla, cinnamon, nut-meg and salt. Beat in the eggs until combined; set aside.
Combine the flour, cornmeal, baking powder and baking soda; add to the creamed butter mixture, gently beating with a spoon just until the flour disappears. Fold in the cranberries and pecans.
Pour the batter into a buttered 9-by-5-inch loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55 minutes. Cool in the pan 30 minutes; turn out onto a wire rack; cool completely.
Note: Toast pecan halves in single layer on a baking sheet in a 400-degree oven 5 minutes.
Yield: Serves 10.
Approximate nutritional analysis per serving: 308 calories, 54 percent of calories from fat, 19 grams fat (7 grams saturated), 66 milligrams cholesterol, 33 grams carbohydrates, 4 grams protein, 279 milligrams sodium, 3 grams fiber.
Cranberry-Kissed Sweet Potatoes
4 medium sweet potatoes, peeled, cut into
Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap. Heat on high (100 percent power), stirring occasionally, 12 minutes.
Stir in cranberries and brown sugar; cover. Heat on high until potatoes are tender and cranberries burst, about 5 minutes. Toss mixture with orange zest; stir in almonds if desired.
Yield: Serves 8.
Approximate nutritional analysis per serving: 142 calories, 36 percent of calories from fat, 6 grams fat (4 grams saturated), 15 milligrams cholesterol, 22 grams carbohydrates, 1 grams protein, 64 milligrams sodium, 3 gram fiber.
Herb-Crusted Smoked Pork Tenderloin with Cranberry Sage Chutney
2 teaspoons. fresh rosemary, chopped
2 teaspoons fresh Italian flat-leaf parsley, chopped
2 teaspoons fresh sage, chopped
1 teaspoons fresh thyme
1 teaspoons salt
2 small pork tenderloins, trimmed, about 1 pounds each
1 tablespoons Dijon mustard
Combine fresh herbs, salt, sugar and pepper in a small bowl. Brush tenderloins with mus-tard, or using your hands, rub mustard on tenderloins.
Spread herb mixture on a rimmed sheet pan and roll tenderloins in herbs to coat.
Heat grill on high.
Place tenderloins on grill serving side down and cook until meat begins to turn white up the sides of the tenderloins. Flip over and grill on opposite sides. When tenderloins are completely white, tent with foil to create a smoker effect, allowing them to grill and smoke until they reach 135 degrees on a meat thermometer.
Remove from heat and let rest for 15 minutes before slicing. Meat should continue to cook while resting, reaching an internal temperature of 145 degrees.
Yield: Serves 8.
Cranberry Sage Chutney
2 tablespoons olive oil
1 small onion, finely chopped
2 cups fresh cranberries
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