Organic Dried Cranberries
Cranberries add a tangy flavor to everything from stuffing and sauces to beverages and barbecues. They make everyday relishes mouth-watering. And of course, they add a touch of the extraordinary to desserts.
These tart berries are also a colorful favorite to add to holiday homemade baked goods, sauces, jellies, and savory dishes.
Try substituting sweetened, dried cranberries for raisins in recipes for a tangy change.
Reconstitute dried cranberries just as you would raisins, by soaking them in hot water and let stand for 15 to 20 minutes.
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Crystal's Scottish Cranberry Corn Muffins
These colorful corn muffins can be served as a warm morning muffin or as part of your holiday meal. I serve them Christmas morning with Cranberry Mint Sauce as a special holiday treat. Great with hot Coffee and/or Scottish Breakfast Tea.
1 cup Corn Flour or Cornmeal (toasted)
1 cup whole wheat pastry flour
1/4 cup rice flour
1/2 teaspoon Masu 100% Sea Water Salt
2 cups apple juice
1 cup Organic Dried Cranberries
1/2 walnuts (optional)
Maple sugar to sprinkle on top
Soak the cranberries in hot water for 15-20 minutes. While they are soaking, mix the flours with salt. Strain the berries, then with walnuts and apple juice, fold into flour mix to form a batter. Let batter stand covered with a warm damp cloth for 2 hours. Preheat oven to 350 degrees. Stir the batter gently and then fill oiled muffin tins. Sprinkle with maple sugar (optional). Bake for 30 minutes or until done. Poke with a toothpick, if it comes back dry they are ready. Serve with coffee, tea or egg-nog.
Festive Mint Cranberry SauceA tempting accompaniment when served with the muffins above as or as a deliciously tart side dish.
2 cups Organic Dried Cranberries
1/2 cup Organic Raisins
1 1/2 spring water
Pinch of Masu 100% Sea Water Salt
1/4 cup Suzanne's Barley Malt
2 Tablespoons Mitoku Organic Kuzu
Pinch ground dried Mint leaves
Cook berries and raisins in 1/2 cup of the water for 15 minutes. Add remaining water, salt and barley malt. Simmer for 10 minutes. Dilute the kuzu in a little cold water, then add it to the mixture, stirring constantly to prevent lumping. Simmer for 5 minutes, then add mint, simmer another 2 minutes. Pour into a mold or bowl and set in the refrigerator. Serve chilled in the mold or an old-fashion mason jar.
Holiday Cranberry Pudding"Oh bring us some Cranberry Pudding!" A modern version of figgy pudding guaranteed to bring cheer to your family, friends or holiday guests.
2/3 cup Organic Dried Cranberries
2/3 cup cornmeal
pinch Masu 100% Sea Water Salt
1/2 teaspoons Dried Ginger Powder
1/4 teaspoons nutmeg
4 cups oat milk
8 Tablespoons Mitoku Brown Rice Malt
2-3 Tablespoons maple butter
mandarin orange and mint leaves for garnish
Soak Dried Cranberries for 10-15 minutes in warm water and then strain. Preheat the oven to 275 degrees. Sift together the cornmeal, salt, ginger and nutmeg. In a saucepan, bring 3 cups soy milk to a boil. Whisking in the brown rice syrup and then the dry mix, keep whisking to prevent lumping. Simmer on low heat stirring often, for about 10 minutes until the mixture is thick and smooth. Thoroughly whisk in the maple butter and stir in the dried cranberries. Transfer to an oiled baking dish and pour the remaining cup of milk on top.
6. Bake 2 1/2 hours or until milk is absorbed. Take out of oven when top has browned. Stir pudding well and transfer to sundae glasses, garnish with mandarin orange and mint leaves. May be served warm or chilled.