Recipes
Entrees
- Cranberry, basil and parmesan pasta
- Chicken and vegetable rice paper rolls
- Kurobuta pork & peanut san choy bau with cranberry ginger relish
- Risotto spoons with scallops, cranberries, parsley, lemon zest & chilli
Side Dish
- Couscous with Dried Cranberries, Pine Nuts and Fresh Mint
- Goat Cheese Turkey Wrap with Spicy Cranberry Chutney
Main Courses
- Tuna kebabs with cranberry and lime glaze
- Roast Turkey with cranberry stuffing
- BBQ Chicken with Cranberry Teriyaki Glaze with Garlic Bok Choy
- Meatball and Cranberry Tagine
- Racks of lamb with Cranberry Sauce
- Salad of Tofu with Baby Tatsoi & Cranberry Chilli Jam
Baking
Desserts
- French Summer Pudding
- Chocolate Tarts with Cranberries
- Dark chocolate mousse with cranberries & lime
- Vanilla Heart-Shaped Meringues filled with Cranberries
Drinks
Kid's Recipes
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
