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Posts Tagged ‘cranberry’

by Sarah Steimer

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I've had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version better, but this was really delicious.

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I’ve had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version best, but this was really delicious.

  • 2 slices of good bread
  • 1/2 small onion (or a little less than 1/4 cup), thinly sliced
  • about 2 tablespoons olive oil
  • 2 tablespoons pepper jelly (I used cranberry, but most often see either plain pepper jelly or raspberry pepper jelly)
  • a few slices of a sharp cheddar cheese OR a few slices of pepper jack cheese

Heat a small sauté pan before adding the olive oil to the pan. Once the oil is warm, add the onions and caramelize for about 10 minutes.

Place the cheese and onions on the bread. Smear the opposite slice with the jelly. Grill in a panini press or in a pan until the cheese has melted and the bread is crisp.

Makes one panini.

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by Sarah Steimer

Dried cranberries are great, but fresh berries make for a much better bite in baking.

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup semisweet chocolate chips
  • 1 cup semisweet chocolate chips
  • 3/4 cup coarsely chopped fresh or frozen cranberries
  • 2 ounces semisweet chocolate, chopped (for drizzling)

Whisk the flour, baking soda, cinnamon and salt in a medium bowl. In another bowl, beat the butter, sugar and brown sugar. Add egg and vanilla. Add the dry ingredients to the wet, along with the oats, chocolate chips and cranberries.

Drop rounded tablespoons onto a cookie sheet, leaving about 2 inches between each.

Bake at 350 for 15 minutes or until the edges start to brown. Allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack.

Once the cookies have fully cooled, melt your remaining chocolate over a double boiler. Once melted, use a spoon to drizzle the chocolate over the cookies. Let the chocolate set before serving or storing the cookies.

Makes about 30 cookies.

Recipe adapted from: Sweet Tarte

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by Sarah Steimer

This is my first time making these cookies, but they may make my yearly Christmas cookie list. They would probably rule with a chocolate drizzle, too.

  • 2 cups cranberries
  • 2 cups pecans (could substitute walnuts)
  • 1/2 cup brown sugar
  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoon orange zest
  • 3 cup flour

In a food processor or blender, add cranberries, pecans and brown sugar – I doubled this from the original, by the way, so you can cut this in half if you so please. Blend well until only small pieces remain. Set aside.

In a large bowl, cream butter and sugar. Add baking powder, salt, eggs and orange zest. Beat for about 1 minute. Add flour a little at a time, mixing on medium speed. Cover and chill for at least one hour.

Divide dough in half. On a floured surface, roll dough out to a rectangular shape until it is about 1/4 inch thick. Lift the dough as you roll to make sure it does not stick to the surface. Spread half of the cranberry-pecan mixture on the dough, stopping 1/2 inch from the edges of the dough.

Begin rolling from one of the short ends, making sure to seal it at the ends. Wrap in plastic wrap and repeat with the other half of the dough and cranberry mixture. Chill for at least 24 hours. Every once in awhile roll the logs to avoid a flat end.

Slice the logs into 1/4-inch thick slices. Place on a lined cookie sheet 1 to 2 inches apart. Bake at 375 for eight to 10 minutes or until the bottoms of the cookies begins to brown. Let cool for five minutes on the sheets then transfer to cooling racks.

Makes about 4 dozen cookies.

Recipe adapted from: Baked by Rachel

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by Caitlin Saniga

I must have added too much orange juice to my glaze mixture, which made it pretty runny. But if you follow the directions and the glaze remains thick, you can drizzle pretty zigzags over the cookies.

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoon grated orange zest, divided
  • 5 tablespoons orange juice, divided
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1 1/2 cups confectioners’ sugar

Preheat the oven to 375 degrees.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. cookies should be spaced at least 2 inches apart.

Bake for 10-12 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Makes 4 dozen.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 recipes that we’ll post every Sunday, Wednesday and Friday until Christmas. Click here for more from our dozen.

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