Dried Cranberries Recipes

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Cranberry Oatmeal Cookies with Pistachios Recipe

Our family loves oatmeal cookies. They are great on their own or with tea, which we consume in large quantities. Oatmeal cookies also make a great palette for other flavors.

This time around, I flavored the cookies with dried cranberries and pistachios. You could also blend other flavorings such as raisins, pear glacé, dried mango, dried cherries or dried apricots and other nuts.

During the holiday season, I like to serve them with eggnog or soynog.


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Blue Cheese Pear Salad Recipe Recipe

Blue Cheese Pear Salad Recipe

12.15.10 by Jackie

When pears still have a hard texture, they are a wonderfully sweet addition to salad. I wanted to make a first course that looks festive for the holidays, so I mixed some greens, hazelnuts, dried cranberries, pears and blue cheese. What's not to like? To finish, I drizzled creamy blue cheese dressing on the salad.

This is definitely not a salad for dieting! It's the holidays though, so indulge.


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Cranberry Apple Stuffing Recipe

Cranberry Apple Stuffing

11.12.09 by Jackie

I love Thanksgiving food. I have to thank my husband for introducing me to the tradition; he's been making his family's meal from scratch every year since he was a teenager. Most of the recipes I make now are adaptations of the ones he refined in the past.

I enjoy the turkey, the mashed potatoes, the yams, the gravy and the pies, but my favorite is the stuffing (or dressing, depending on how you use it).

Of all the Thanksgiving dishes, it's the most complex in flavor and texture. The other dishes are more singular in quality. Yams are sweet. Mashed potatoes are creamy. Sure, they can have some variation and subtlety, but most often, these dishes are really celebration of a single ingredient.

Stuffing is the harmony that contrasts the melody created by all the other Thanksgiving sides. It is also the most flexible of all the dishes, and is very forgiving of modification and experimentation. Not to mix metaphors, but croutons form a perfect canvas upon which many contrasting and complementary flavors can be layered.

For this particular stuffing recipe I used apples and cranberries, both fall flavors, for sweetness.  The apples also provide a crunch that's an excellent foil to the softness of the bread. To the usual suspects of celery, carrots and onions, I added shallots and king mushrooms. The mushrooms in particular add an earthy and meaty quality to the dish. All the ingredients were amply seasoned with Italian seasoning and a little lemon zest.


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Maple Roasted Butternut Squash Salad with Beluga Lentils and Sage-Flavored Croutons Recipe

The butternut squash risotto was such a success last week that everyone was asking for more. I've learned that it's not a great idea to repeat the same dishes too often, even when requested, because eventually everyone gets tired of them. As opposed to making another main course, I decided to prepare a fresh salad that really shows off the versatility of butternut squash.

Instead of roasting the butternut squash with cumin and saffron as I did for the risotto, I glazed it with maple and flavored it with fresh sage. Sage is one of the most prolific herbs in our garden; it literally grows like weeds. This was a great opportunity to put it to good use, and I did so on multiple occasions in this dish.

I wanted to give this salad a real Fall feel, so I made a pomegranate vinaigrette and paired it with sage-infused oil. Continuing with the theme, I topped the salad with dried cranberries and sage-flavored croutons. The crunch of the croutons provides an excellent textural foil to the soft roasted butternut squash and the crispness of the greens.

Thanksgiving is not too far off, and if you're looking for a new addition to your table, this salad is a healthy and delicious option. Enjoy!


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