Two recipes we’ll be enjoying on Christmas day feature cranberries as a main ingredient:
Cranberry-orange muffins with streusel topping & cranberry pineapple salad!
These are a new one for this Christmas, as I had fresh cranberries I needed to use and an orange tree in the backyard full of ripe fruit. I found the recipe here and made a few adjustments. I think they might become an every year thing too–Oh so tasty!!
– 3/4 C sugar + one extra tablespoon
– 1 1/4 C fresh cranberries (slightly chopped)
– in a large bowl, combine dry ingredients
– chop cranberries just a bit, add to dry ingredients
– in a small bowl, beat egg, add orange juice, oil, & orange rind
– pour into greased muffin cups
– mix together 2 T flour, 1/4 C sugar and cut in 1 T butter until mixture resemble course crumbs. Sprinkle on top of each muffin. Add some turbanado or decorating sugar sprinkles.
Bake at 400 for 15-20 minutes.
Cranberry pineapple salad
The cranberry salad was the first dish I brought to Thanksgiving as a married lady and we’ve had it nearly very Thanksgiving and Christmas since then.
– 1 can whole berry cranberry sauce
– 1 8oz. box raspberry jello
– 1 20oz. can crushed pineapple
– 1 apple (I usually use granny smith)
– chopped pecans (optional)
– drain juice from crushed pineapple into a large glass measuring cup (set aside the pineapple in a medium bowl). Add water to get 3 cups. Boil liquids.
– Pour hot liquids into serving dish. Dissolve gelatin in hot liquid. Add can of whole berry sauce–break up in the jello. Put in fridge to start setting
– chop apple & pecans. Mix with pineapple.
– once the jello mixture has cooled and is just starting to set, stir in the fruit & nut mixture. Return to the fridge to set completely.
Note: I almost always make this the day/night before to let set completely & let the flavors combine.
The picture shows a double recipe made in my trifle bowl.