Cranberry Recipes

This page was last updated on: 11/27/2017
Recipe for "Cranberry Jalapeño Salsa"
version 11/22/14:
This recipe was originally obtained from a friend of my son, then tweaked over a few seasons to reduce sugar, increase oil & peppers, and add salt.  Successfully tested at several office and house parties.

1 12-oz. bag fresh or frozen cranberries
1 bunch of cilantro ( take off bottom mostly stems, cut up 2-3 inch lengths)
4 jalapeño peppers (leave in seeds of one) in 2 inch pieces
6-10 green onions in 2 inch pieces
1 Tbsp olive oil
Juice of one lime
1 1/2 tsp finely ground garlic
2/3 cup sugar
1/8 tsp salt

Use food processor, blender, or "immersion" hand blender to grind it all up.  (I've used an electric kitchen blender - which took several smaller batches to get all the ingredients processed, and an electric "immersion" hand blender and a large mixing bowl to mix everything at once. The immersion blender approach worked quickly and with less mess.)

Serve with tortilla chips. Salsa can be frozen.
Recipe for "Hamburger, Beans, and Cranberries" (for want of a better name).
I've used this recipe for car camping dinners for ~45 years, and am still living. Works on occasion for a quick home dinner.
Yummier than it looks.

1 lb. raw hamburger, fresh or thawed
1 14-16 oz. can of whole berry cranberry sauce
1 15-16 oz. can dark red kidney beans
some salt
some pepper
some and some ground sage

Cook hamburger, salt, pepper, and sage in large frying pan, breaking up the hamburger into smallish bite size pieces, until done (hamburger pieces not red inside). Mix in can of beans, draining off about half of the bean juice first. Cook a bit till mixture is hot. Add the cranberries, spreading them over the top of the hamburger/bean mixture. Simmer a bit to heat, then gently fold cranberries into the mix. Ready to spoon out into bowls.

Good with canned peaches and toast. Serves two hungry campers or three home dinner diners.