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The Little Cranberry Cook Book

Cranberry Jell-O

(regular cranberries not sure if lingonberries would be to strong)

Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), Chop 4 large apples and mix with 1 pound cranberries (chop 1/2 the cranberries coarsely), using blender and cut the rest of the cranberries in halves or quarters using a paring knife). Add 2 cups sugar to this and let stand at least 4 hours or overnight. Mix 2 (6 oz.) pkg. strawberry or raspberry Jell-O and 3 cups boiling water. Add 2 cups cold water. Refrigerate until mixture mounds slightly when dropped with a spoon. Add cranberries to Jell-O mixture and pour into a large mold.
Refrigerate until well set.

Sour Cream Banana and Berry Bread

(delicious and never dry and crumbly)

1 cup margarine
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups mashed bananas (very ripe is best)
1 tsp. salt
4 cups sifted flour
2 tsp. baking soda
1 cup sour cream
2 cups cranberries
1 cup chopped nuts

Beat margarine until soft, add sugar, eggs, salt and vanilla and blend together. Add dry ingredients alternately with sour cream blending well after each addition. Fold in nuts and cranberries (work best when frozen). Bake at 350 degrees in greased and floured pans until toothpick inserted in the middle comes out clean. Do not over bake.  (Small pans about 40 to 50 minutes)

Lowbush Cranberry Pinwheels

(Use regular cranberries and these are
wonderful and good keepers too)
Oven 375 degrees

Baking time: 12 to 14 minutes
Mix together and set aside:
1 ½ cups flour
¼ tsp. baking powder
½ tsp. salt
Cream together:
½ cup room temperature butter
¾ cup sugar
Add to creamed mixture:
1 large egg
1 tsp. grated orange peel
1 tsp. vanilla extract
Add flour mixture gradually to butter mixture and mix well.  Place dough on plastic wrap and flatten out slightly into a square. Wrap and refrigerate 4 to six hours. Remove dough and roll on a piece of floured was paper into a 10 inch square. Place on a flat pan and place back in the refrigerator and chill.  In a mini blender or use a meat grinder and process:

½ cup frozen lowbush cranberries
½ cup walnuts
Remove and place in a small dish adding:
1 TBS.. grated orange peel
Set aside.

Mix:

3 TBS.. brown sugar
2 ½ tsp. canned milk

Spread sugar mixture on dough leaving a ½ inch space on two of the edges. Spread the berry mixture evenly over the sugar mixture. Roll tightly starting with the plain edge in a jelly roll fashion. Place the rolled log on plastic wrap, cover and place in the freezer overnight or until you are ready to bake. Remove cookie roll and allow to stand at room temperature for five minutes. With serrated bread knife cut ¼ inch slices and place on greased cookie sheet. Bake. Remove from oven and let cookies set a few minutes before removing.
 

Cranberry Pound Cake
oven 300
greased tube pan
Easy and moist.

3 cubes of butter
4 c. powdered sugar
6 eggs
1 Tbs.. lemon juice
1 1/2 tsp. vanilla
2 c. flour
1 c. walnuts (black walnuts  recommended)
1 c. lowbush cranberries (if you use commercial
berries be sure to chop them)
2 Tbs..  lemon zest
 Cream butter and add eggs  one at a time and beat until light and fluffy.  Add extracts, zest and lemon juice. Add flour gradually and beat for ten minutes.  Mix in walnuts and cranberries and pour into greased tube pan.  Bake for 90 minutes or until golden brown and cake pulls from the pan.  Cool for ten minutes and then invert pan over rack to cool.
 

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Cranberry Relish

4 c. lowbush cranberries
1 pkg. unflavored know gelatin
1/4 c. minced celery
1/4 cup pecans finely chopped
1 c. sugar
1/2 c. apple juice
1/3 c. grated apple
Coarsely chop the cranberries and add sugar. Allow to stand for 20 minutes Sprinkle the gelatin
over the apple juice and allow to stand until it softens and then cook over low heat until the gelatin dissolves. Mix all of the ingredients together and pour into a mold
and refrigerate overnight. Approximately 8 servings.

Lingonberry Bars

(lowbush cranberries)
(I am not sure how these will be with regular cranberries)

Oven 400
Cooking time: 30 to 35 minutes
ungreased 13x9 inch pan

To make filling:

In a sauce pan bring
½ cup orange juice
2/3 cup sugar
 2 cups berries
to a boil and cook until they pop approximately 5 to 6 minutes.
Add:

½ cup water
2 tsp. grated orange zest,
1 Tbs.. butter, ½ tsp. ground cinnamon,
dash cloves
¼ tsp. salt.
Cook 5 minutes more or until sauce thickens. Remove from stove and add 1 cup chopped walnuts or pecans. Set aside and make the crust.

Crust:

Mix 2 cups flour, ½ tsp. salt and
1 cup chilled butter together
until crumbly. Add 1 cup sugar,
1 tsp. orange zest, ½ cup finely
ground nuts and 3 cups quick
cooking oatmeal. Firmly press
one half the crust mixture into pan.
Spread filling evenly over
bottom crust. Sprinkle rest of crust mix on top of filling and lightly press. Bake.

Cranberry Cake

oven: 350 degrees
9 inch greased and floured square pan
Baking time: approximately 25 minutes

½ cup margarine
1 cup sugar.
1 egg
1 tsp. vanilla
1 cup milk
1 tsp. baking powder
½ tsp. salt
1 ½ cup flour
1 cup cranberries

Cream margarine and beat in sugar. Add eggs and vanilla and beat. Sift together dry ingredients and  add alternately with milk. Bake and serve with:

Sauce:

½ cup butter
½ cup cream
½ cup brown sugar
½ tsp. vanilla

Mix together in a saucepan and bring to a boil. Serve warm.

Low Bush Cranberries The Old Norwegian Way
(relish)

In Memory of my Great Aunt Martha Kelly Jensen Mills who was married to a Scandinavian, Thorvald Jensen. Thorvald and Aunt Martha had a fish trap in Starisky and later they had a Smoked Salmon Cannery in Ninilchik. My brother took great delight in attempting to rob a piece of smoked salmon from their smokehouse every chance he got.
Aunt Martha told me she used to love to sleep in a bearskin. My husband verified this by saying he loved it too. Apparently the one who got the bear skin was always the warmest. Aunt Martha also told me she wore moose skin boots with the fur turned towards the body for warmth. My one regret is I did not record more of her stories. Aunt Martha loved to bake for the holidays. She made wonderful light buttery Scandinavian Cookies. She started her holiday baking early in November with fruitcakes which she soaked in brandy and continued to bake until almost Christmas. I stayed with her part of one winter and learned wonderful recipes from her Kitchen. Aunt Martha continued baking well into her senior years. The following recipe is not a cookie but it is one of my favorite things I learned from her. This recipe is in the "What's Cookin' In The Kenai Peninsula" cookbook.

Place ripe, but not mushy lowbush cranberries (
lingonberries) in a glass jar by layering cranberries
and then sprinkling each layer with lots of granulated s
sugar until the jar is full. Cover with a tight lid and refrigerate.
In several month you will have a
delicious sauce that you eat as is
with meats or however you desire. If it does not appear to be sweet enough after the sugar has dissolved and made juice (this may take up
to 3 week) you may add more
sugar and stir until dissolved and
place back in the refrigerator.
This will keep in the refrigerator
all winter. You may use
a gallon jar or smaller. Will keep
for a long time. Note: This is
especially good for preserving
berries while you are camping.
Keep the jar in a cool place such
as a shallow pool in the river.
 

Cran-Apple Nut Bread

Oven 350 degrees
Baking time: approximately one hour
3 well greased loaf pans.

3 cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
½ tsp. nutmeg

Sift above ingredients together.

1 cup. Oil
3 eggs
2 cup sugar
1 cup Alaskan lingonberries or 1 cup cranberries
1 cup packed grated apple (about three small apples)
3 tsp. vanilla
1 cup chopped pecans

Mix oil, eggs, sugar and vanilla
and blend well. Add apples and
blend. Add dry ingredients. Fold in cranberries (still frozen). Pour in loaf pans and bake.

 

Fresh Apple and Cranberry  Pie

Contributed by: Eleanor Beatty
Use your favorite recipe for two crust pie.
Oven 350 degrees
Time: 45 to 55 minutes until golden
brown and filling is seeping

5 cups peeled and sliced apples (red delicious)

1 cup fresh cranberries
1 cup sugar
3 TBS.. flour
¼ tsp. cinnamon
¼ tsp. salt

Mix all together place in crust lined pan and dot with:
2 TBS.. butter
Top with crust, cut vents and bake.

Hot Cran-Apple Cider

My husband's special

Place 1 package Alpine spiced apple drink mix in a large
coffee mug. Pour boiling water
in the cup, stir and add ½ Tbs..
frozen cranberry concentrate (not diluted) and stir again.

Norwegian Punch

Grind 10 pounds of lingonberries (not
sure about regular cranberries).

Add;
1 oz. cream of tartar, dissolved in 1/2 cup water
3 qt. water

Stir well and allow to stand for 2 days, stirring occasionally. Strain through a jelly bag. To the juice,
add half by weight of sugar and stir until dissolved. Skim and pour into sterilized bottles. It will keep indefinitely. To serve, add ice water using 1 pint of juice for 3 pints of water. This is better than bought
cranberry juice. It may take less sugar for regular cranberries. I have never tried them. In a good berry
season we make this in a five gallon bucket. Lots of work to pick the berries but worth the effort.

Cranberry Liqueur

(Also wild Alaskan Raspberries or Blueberries)
I tried using Blackberries from Washington but they do not have the same hardy flavor and the product is not as good.  I make this for Christmas presents and get requests for it time and time again. I save bottles, purchase them and ask bartender's for them. I tried blackberries from Washington but they do not have the same strong flavor as Alaskan Berries so the taste is not near as good. You would have to use more berries and less sugar. Crush 3 quarts low bush (lingonberries). Let stand at room temperature 24 hours in a glass container. Add 1 fifth of Everclear 190 proof (nothing else will do) and let stand another 24 hours. Sieve the mixture and strain through 2 or 3 layers of cheesecloth.Cook 3 cups of sugar and 1 and 1/2 quarts of water until the solution clears (boil about 5 minutes). Skim off any scum that appears. Cool in a covered pot.
Add sugar mixture to cranberry mixture stirring hard until well blended. Let stand another 24 hours and strain again. Pour into bottles and seal. Serve well chilled over ice. May be mixed with soda, ginger ale,
tonic or seven up. It may also
be served over ice cream. Adults only please!
This is very strong ( has a tendency to creep up on you) so use only as a cordial or dilute with soda.

Alaska Apple Butter
Using Highbush cranberries and Applesauce

4 cups applesauce
1 cup water
2 qt. highbush cranberries
6 cups sugar
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. salt
juice and grated rind of 1 lemon

Boil berries in water until berries begin to pop and are soft.
Put through a sieve. Reheat the
sieved fruit and add next four
ingredients. Remove from heat
and add lemon juice and rind.
Ladle into sterilized jars and cover with lid. Process in a
boiling water bath for 15 minutes. Approximately 8 cups.

 

Cranberry Struedal Muffins
 
 

For the rest of my recipes visit the following pages:
 

 Babushka's Kitchen

Santa's Kitchen

And for a fun cultural experience visit Chuda's Kitchen (You may not want to try her recipes but then again?)

Did you guess the name of the background music. My weird sense of humor got the best of me.
What is a better song for a cookbook than "She's Too Fat Polka?" I was hoping it would remind me not to make that Berry Bread or the
Pin Wheel Cookies as I don't need another pound. They are both addictive. The cookies get
better and better with a bit of
aging when stored properly.
 

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