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Fresh cranberries have been in the produce department for about three weeks now, so I think it’s time to do recipes using the tart red berry. I have so many recipes for cranberries that I think I’ll end up doing two columns using the red berry before Christmas. The fresh cranberry season is not very long so I suggest you buy two or three bags to stash in the freezer to be used in recipes over the holiday season. No extra talk today, just recipes.

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If you are entertaining during this holiday season, this is a refreshing punch to serve before your guests come to the table.

FESTIVE CRANBERRY PUNCH

1 64 oz. bottle cranberry juice cocktail, chilled

1 c. orange juice, chilled

2 c. lemon-lime soda, chilled

orange and lime slices for garnish

Combine cranberry and orange juices in a large punch bowl. Gently stir in soda before serving. Garnish with orange and lime slices. Makes about 12 8 oz. servings.

NOTE: I would make a small ice ring using a can of lemon-lime soda and maybe 12 c. of the cranberry juice, mixed together. Make the ring the night before using a jello mold. When ready to serve, run a little hot water over the mold and the ice ring will pop out. Gently slide ring into the punch and it’ll keep it cold and refreshing.

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If you are not serving turkey, but perhaps chicken, you might want to consider using this recipe using chicken breasts.

CRANBERRY CHICKEN

3/4 c. flour

1/2 t. salt

1/4 t. pepper

6 boneless skinless chicken breast halves

1/4 c. butter or margarine

1 c. fresh or frozen cranberries

1 c. water

1/2 c. packed brown sugar

1 T. red wine vinegar (apple cider vinegar will do but wine is a better flavor)

dash of ground nutmeg

In a shallow bowl (I use a pie tin) combine first three ingredients, dredge the chicken on both sides.

In a large skillet, cook chicken in butter until browned on both sides, being careful not to get it too brown.

Remove chicken and set aside.

In same skillet, combine next five ingredients, cover and simmer 4 minutes.

Put chicken on top of the cranberry mixture. Cover and simmer on low heat for 30 minutes.

To serve, spoon cranberry mixture over chicken. Makes 4-6 servings.

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If you would rather serve something different than plain cranberry sauce, this condiment is exceptionally good. A friend made this with a roasted chicken dinner and it was delicious.

CRANBERRY CHUTNEY

3 c. fresh or frozen cranberries

1 c. chopped dried apricots

1/2 c. diced dates

1/2 c. diced onions

1/2 c. apple cider vinegar

1/2 c. light corn syrup

3/4 c. packed brown sugar

1 T. grated orange rind

3/4 c. orange juice

1/2 t. dry mustard

1/2 t. salt

1/4 t. ground ginger

In a large heavy saucepan, combine all ingredients. Bring to a boil. Lower heat and simmer, uncovered for 15-20 minutes or until thickened and cranberries have popped. Chill thoroughly. Makes about 3-1/2 cups.

NOTE: This would make a nice hostess gift if you’re invited to friends or family for a holiday meal. Also, it is a very good accompaniment served with pork or turkey.

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Again, if you’re not wanting to serve plain cranberry sauce, try this salad.

APPLE CRANBERRY SALAD

1/3 c. sugar

3 envelopes unflavored gelatin

4 c. cranberry juice cocktail

3/4 c. cold water

1/3 c. lemon juice

1-1/2 c. peeled, chopped apple (a crisp variety such as honey crisp, cortland, red delicious)

3/4 c. diced celery

1/2 c. chopped pecans or walnuts

In small saucepan, combine sugar and gelatin; whisk in 1 cup cranberry juice. Cook over low heat, stirring until gelatin is dissolved, about 5 minutes.

Pour into medium bowl; stir in remaining 3 cups juice, the water and lemon juice.

Chill, stirring occasionally until consistency of unbeaten egg white, about 45 minutes.

Spray a 2-1/2 qt. mold with non-stick spray. Fold in rest of ingredients into thickened mixture, pour into mold. Chill overnight.

To unmold, place in bowl of warm water for a few seconds; invert onto serving plate. Makes 6 servings.

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Company staying for a light supper? Serve this quick bread with leftover turkey slices, cheese and fresh fruit.

CRANBERRY OATMEAL BREAD

1 c. quick cooking rolled oats

1-1/4 c. hot water

3/4 c. margarine or butter, softened

1-1/4 c. firmly packed brown sugar

1/2 c. sour cream

2 T. grated orange peel

1 egg

2-1/2 c. flour

2 t. baking soda

1/2 t. salt

1-1/2 t. cinnamon

1 c. chopped fresh cranberries

1/2 c. chopped walnuts

In small bowl, soak oats in hot water for 5 minutes.

In large bowl, cream margarine and brown sugar until fluffy. Add oat mixture, sour cream, orange peel and egg; blend well. Add next five ingredients; blend well. Fold in cranberries and nuts.

Spoon batter into two 8x4” pans, greased and floured on bottom only. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Wrap tightly in foil and store in fridge. Makes 2 loaves.

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This is a very good condiment to serve with turkey, chicken or pork and is especially for those who are diabetic.

CRANBERRY APPLE RELISH

2 c. fresh or frozen cranberries, finely chopped (can use food processor but don’t let the berries get too small or mushy)

1/2 c. peeled, diced apple

1/4 c. raisins

3/4 c. granulated sugar substitute

In large bowl, combine all ingredients. Cover and refrigerate at least two hours before serving. Makes about 2 cups.

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On this holiday, and every day, there is so much to be thankful for. Be grateful for the gifts we have been given and give thanks.

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CORRECTION

In the cream of potato soup recipe (from the Nov. 10 Press) one soup can of milk should be added to the recipe.

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