Thanksgiving Meatloaf, from Stacy

Pre-make some Stouffer's stuffing, then mix that with ground turkey, 2 eggs, about 1/3 of a can of jellied cranberry sauce, and a drizzle of oil.

Bake itfor about 40 minutes, then top with the rest of the jellied craberry sauce (mashed up).
I made mashed potatoes/cauliflower as a side.

Cranberry-Carrot Muffins, from Jenifer

So I made this recipe last week (it was shared with me by a mom at the ice skating rink)...and it was ok....but Jan thought it should be slightly more sweet. I (and my mom who had some) thought they were just right. I enjoyed them warmed and at one point used a bit of the jam I made this summer...:


1 cup whole-wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, melted
1 egg
1/2 cup brown sugar, more if desired
1 cup milk
1 cup finely grated carrot
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the flour, baking powder, salt, and cinnamon, and stir until cinnamon is evenly distributed. In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk, and blend until smooth.

Add the dry ingredients to the wet, stirring to combine. Stir in the carrot and cranberries. Fill the muffin cups and bake 20 minutes. Makes 12.

(With special thanks to "Danielle's Mom" for the origination of this recipe...)

Cranberry Sauce, by Cara

1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Cranberry Sauce with Dried Apricots and Cardamom

From Bon appetit 2002
8 whole green cardamom pods*
1/2 c sugar
1/2 c apricot preserves
1/3 c fresh lemon juice
1/4 honey
1 6 oz package dried apricots, quartered
1 12 oz package cranberries
1 1/2 tsp grated lemon peel
* 1/2 tsp ground cardamom can be substituted for fresh pods

Coarsely crush cardamom pods- discard skins. Bring next 5 ingredients to boil in large saucepan over med-high heat, stirring until sugar dissolves. Add apricots- cook 2 minutes. Add cranberries and cook until berries pop, stirring occassionally- about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. seve at room temp

Can be made one week in advance

Cranberry Sauce with Roasted Shallots and Port, and idea from Jenifer

From Bon appetit 2002

18 large shallots
1 tlbs veg oil
5 tsp minced fresh thyme
5 tlbs balsamic vinegar
1 tbls plus 1/2 c sugar

1 2/3 c ruby port
1/3 c packed golden brown sugar
1 12 oz bag cranberries
1/4 c dried currants
1 tlbs chopped fresh marjoram

Preheat oven to 400. Toss shallots with oil and 3 tsp thyme on baking sheet. Sprinkle with salt and pepper. Bake until golden- about 25 minutes. Mix 1 tlbs vinegar and 1 tlb sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occassionally- about 10 minutes. Remove from oven

Bring port, brown sugar, 4 tlbs vinegar, and 1/2 c sugar to boil in large heavy saucepan over med-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occassionally- about 8 minutes. Mix in marjoram and 2 tsps thyme. Mix in shallots. Transfer to bowl- cover and chill overnigh. Serve at room temp.

Can be made a week in advace

Cranberry and Dried-Cherry Sauce, and idea from Jenifer

From Bon Appetit 2002
1 12 oz container cranberry juice cocktail, thawed
1 c water
1 c packed golden brown sugar
1 cinnamon stick broken in half
1/4 tsp ground allspice
1 6 oz package dried tart cherries
1 12 oz package cranberries

Bring first 5 ingredients to boil in heavy medium saucepan over med-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally- about 9 minutes. Transfer to bowl and chill overnight- discard cinnamon. Serve at room temp.

Can be made a week in advance

Spiced Cranberry Sauce, by Jenifer (via her friend Ursula)

12 oz bag cranberries, picked over
1/2 c honey
2-3 tlbs firmly packed brown sugar
2 3" cinnamon sticks
6 whole cloves
1/4 tsp freshly grated nutmeg
3/4 c water

In saucepan combine cranberries, honey, brown sugar, cinnamon sticks, cloves, nutmeg and water; simmer, covered, stirring occassionally for 5-10 minutes or until cranberries have burst and mixture thickens. Tnasfer to bowl and let cool.

Can be made 2 days in advance

Cranberry Sauce with Lime and Ginger, by Jenifer

Cranberry Sauce with Lime and Ginger:
1/2 c water
1/2 c sugar
1/2 c maple sugar
1 1/2 tsp shredded lime peel
2 tlbs lime juice
1 12 oz package cranberries
(3 c)1 tsp minced fresh ginger

stir water, sugar, maple syrup, lime peel and lime juice in a heavy medium saucepan; bring to boil then reduce heat. Simmer uncovered for 3 mins or until sugar has dissolved

Add cranberries and continue to simmer, uncovered for 5 minutes, stirring occasionally. Stir in ginger- simmer uncovered for 6 minutes more or until berries have popped and mixture starts to thicken, stirring occassionally

Remove from heat and cool. (can be made 3 days in advance)

Cranberry pork roast from Carrie

Cranberry Pork Roast

3-4 lb roast or loin
salt to taste
pepper to taste
1 cup ground or finely chopped cranberries
1/4 cup honey
1 tsp grated orange peel
1/8 tsp ground clove
1/8 tsp ground nutmeg

Salt and pepper roast, place in crockpot. Combine other ingredients, pour over roast. Cover, cook on low 8-10 hours.